Reviewed: Jul. 29, 2008

incredible. one of my favorite recipes for sure.

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Jeff1980

Home Town: Bowmanville, Ontario, Canada

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Reviewed: Jul. 28, 2008

This was very good. I use boneless short ribs. Eye balled the soy and oil. I also added hot pepper sauce and wasbi. I cooked in a crock pot and the last 15 min I added rice noodles. Would also try making with pork loin another time. If you don't have sesame oil you can use olive oil. Oh and I also add about 4 large portabella's I had chopped up.

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violet

Cooking Level: Expert

Home Town: Crystal Lake, Illinois, USA

Living In: Mchenry, Illinois, USA

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Reviewed: Jul. 24, 2008

Having spent considerable time in various eateries throughout South Korea, salivating over Gal-Bi, and missing it, I was brought back with this recipe. Thank you. I sent some with my spouse, to serve to an elderly Korean girl friend of hers. It definitely passed the test. She loved it. She offered a suggestion...Pepsi. She told me to add Pepsi! I added about a quarter can to the recipe and it rocks! Either way it's a great, great Korean taste to die for.

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Reviewer:

Brian

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Jun. 28, 2008

I used this marinade for both thin sliced flank steak skewered on the grill, and with short ribs in the slow cooker. I marinated both overnight. Both were good but we preferred the flank steak. The ribs were too fatty, probably because I couldn't find the flanken cut ribs, so I used the traditional cut. But the marinade is excellent and very close to what we get at our local Korean BBQ restaurant.

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Reviewer:

RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jun. 25, 2008

Delicious flavor. I think if you don't use the flanken short ribs, these need to be cooked for a very long time either in a slow cooker, low oven or slowly on the stovetop to make these less fatty and tenderize them a bit. Next time, I'll be sure we use the flanken cut ribs. Definitely will be using this recipe a lot.

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Jill815

Cooking Level: Expert

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Reviewed: Jun. 15, 2008

Very good!

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luvinnout

Cooking Level: Expert

Home Town: Laie, Hawaii, USA

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Reviewed: May 6, 2008

I made these for a family that was going through a rough time, and it was so fabulous and easy. I used a slow cooker, and the only thing I will do differently next time is to use more short ribs. They cook down to not a whole lot of meat, mostly fat and bone. It was super with some mashed potatoes and green beans.

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mbbdirks

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Reviewed: May 3, 2008

This is a five star recipe! My husband and kids all loved it. I changed the recipe a little, I used hot sesame oil, left out the sugars and instead used a couple of squirts of honey and it turned out perfect! Next time I'll try adding chopped green onions. Thanks for sharing this fabulous recipe!

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Shelly

Cooking Level: Expert

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Reviewed: Apr. 14, 2008

Off the hook!! Follow this recipe exactly as written. You will not be sorry. I did have the ribs butterflied by the butcher and cooked them on my All Clad grille pan. Simply delicious! Thank you for sharing.

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Josephine

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Reviewed: Apr. 8, 2008

I followed this recipe with the exception of the white sugar-I just used slightly less then a 1/4 cup of brown sugar and I added a few teaspoons of chili oil (we prefer more spicy to sweet). I let it marinate overnight and then threw it in the crock pot for 4 hours-it was SO yummy! Meat just fell off the bone! Next time I would probably serve with some form of potato vs. rice as the sauce is pretty greasy for pouring over rice. Enjoy!

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JUNESAILGIRL

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Reviewed: Apr. 6, 2008

I didn't follow the measurements exactly I just poured things to taste. I did add sliced green onions instead of the mince onion and added a grated pear to help tenderize it. Definitely get the flanken style shortribs. I love the chewy skin part near the bone! yum! Note: it gets very smokey if you grill indoors learn that the hard way =) will definitely try making it with the slow cooker as some reviewers did

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Cocooned

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Apr. 2, 2008

This recipe is great. I have a friend who was born and raised in Korea. These ribs tasted just like the ones she makes. I used boneless short ribs instead just because I am picky about bones in my meat and they still turned out great. I use toasted sesame oil instead of just sesame oil for a little more flavor. Theses ribs are a hit with all who try them.

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natasha.ramirez

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Reviewed: Mar. 30, 2008

used as a marinade for ground beef and stir fried it with left over rice and some veggies, and it was delicious!

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Mitzi

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

I made this in the crock-pot and it turned out very well, next time I will try grilling/broiling it. I omitted the white sugar to help reduce calories and it was still very good. Thanks for sharing.

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Jenny

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

Absolutely delicious! I added sliced green onions to the marinade, even for the ribs. Served this to a culinary arts teacher and a man who is a very picky eater--he ate several servings and she took the recipe to share with her class. Give it a try, it is wonderful. Thanks for sharing this recipe.

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redheadconnors

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Benson, Arizona, USA

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Reviewed: Mar. 23, 2008

Can't see how you can go wrong with this recipe. I put everything together in the crock pot and cooked it on low all day. I used pork baby back ribs, (I boiled them first), but this would work with chicken, beef, old socks, you name it. So good.

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mighty moose

Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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Reviewed: Mar. 11, 2008

perfect! just like my friends mom makes:)

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Mar. 6, 2008

OMG! These short ribs are very good! At first I marinated for two days then put them in the broiler...WONDERFUL!! The second time (a week later) I marinated one day and put on the grill. Much better the first time but very good marinade! Serve with white rice

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Steph

Cooking Level: Intermediate

Living In: Quartz Hill, California, USA

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Reviewed: Feb. 28, 2008

There are many variations to this recipe that I suggest you try. In my family's recipe, we add diced (asian) pears and red wine. You can add other fruits to it as well and it turns out even more delicious.

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Yoojin K

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Reviewed: Feb. 26, 2008

If you want to use a slow cooker, you may add some peeled potatoes chopped into chunks of 1 1/2 - 2 inches. It's pretty good as well, and use beef flanken instead of using california ribs.

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