When we camp, we don’t go hungry.
- 3 lbs beef short ribs (thinly sliced, I told my butcher I was making Galbi)
- 3/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 2 tbsp sesame oil
- 1 small yellow onion
- 5 cloves garlic, minced
- 3 green onions, thinly sliced
- 1 tbsp candied ginger, minced
- 1 tsp ground black pepper
Mix ingredients for marinade. Marinate meat overnight in refrigerator.
At the campsite: throw ribs – 5 or 6 at a time, aligned in a single layer – in an aluminum foil plan with some cooking oil. Heat over campfire (or grill) until sticky, brown and caramelized.
(Pair with a spinach-blueberry-bocconcini salad and Gamja Jorim Korean potatoes)