Campfire Korean short ribs


When we camp, we don’t go hungry.


  • 3 lbs beef short ribs (thinly sliced, I told my butcher I was making Galbi)

For marinade

  • 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)


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