Servings: 4 servings
Calories: 758kcal
Ingredients
- 3 pounds thick bone-in English-cut short ribs (about 1 1/2 pounds of meat)
- Marinade: 1 1/2 teaspoons fine sea salt, 2 tablespoons allulose, 6 cloves garlic minced, 2 tablespoons sesame oil, 1/4 cup water, 1/2 teaspoon black pepper
- Sesame salt dip: 1 tablespoon sesame oil, 1/2 teaspoon salt, pinch of pepper
Instructions
- Butterfly each rib: with the bone on the board, slice along the meat about 1/3 inch thick, unrolling it away from the bone as you cut, so you end with one long, even ribbon attached to the bone.
- Score the surface lightly in a crosshatch pattern. Soak in cold water for 20 minutes, then pat dry.
- Mix the marinade, massage it into the meat, and refrigerate for 2 to 4 hours.
- Grill over medium-high heat for 3 to 4 minutes per side, until browned and just cooked through.
- Cut into pieces with scissors and serve with the sesame salt dip and lettuce for wrapping.
Notes
Butterflying takes a little practice, but even a slightly uneven ribbon cooks well. If it feels daunting, ask a Korean butcher for galbi already butterflied, or use LA-style flanken ribs with this marinade.
Chef's Tip: Grill the bones too. The meat clinging to the bone is many people's favorite part and is traditionally eaten last.
Keto Swap: This style is already lighter in sugar than soy-based galbi. A small amount of allulose balances the salt.
Success Tip: Serve with simple sides like scallion salad (Chapter 9) and soybean paste stew to make a restaurant-style meal.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 758kcal | Protein: 25g | Fat: 72g | Fiber: 0.1g
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