Sunday, April 27, 2008
2. Then you need to put some minced garlic, grated ginger and also grated pear. Asian pears are the best like this one below but if you can’t find it, any pear will do. Just use a blender after peeling it. I used 1/4 piece of grated pear and two teaspoons of grated ginger for the amount of sauce above. In addition, depending on how sweet your teriyaki sauce is, you might want to add more sugar.
3. Marinate your ribs into the mixture for at least 3-4 hours before cooking. Leaving them overnight is usually the best. Make sure you soak them in all the way.
4. You may want to marinate typical vegetables that go with Korean barbecue such as whole mushrooms and onions.
5. Like I said above, if you have a barbecue grill, please grill it instead! For those who don’t have a grill, you can still use a conventional oven and make great a Galbi dish. Put the heat on 400 degree F and cook it for 15 minutes. Do NOT broil it or overcook it especially in slow and low heat for a long time because it will dry out the juice and the meat will be rough.
Enjoy it! As a side dish, try eatting with fresh lettuce, cucumbers, pickled radish (ssam moo), and ssamjang (spicy miso paste) paste. For more information of those condiments, simply refer to Condiments List.