Broiled Beef Rib (Sokalbigui)

Broiled Beef Rib (Sokalbigui) Recipe from Korea - Ingredients: Beef, Sesame Oil, Green Onion, Onion

Region / culture: Korea | Preparation time: 2 hours | Cooking time: 20 minutes | Servings: 4

Introduction

Broiled Beef Rib (Sokalbigui) is a traditional Korean dish that is perfect for grilling. The beef ribs are marinated in a flavorful mixture of seasonings and vegetables, then broiled to perfection. This dish is sure to impress your family and friends with its delicious taste and tender texture.

History

Broiled Beef Rib (Sokalbigui) has been a popular dish in Korea for centuries. It is often served at special occasions and family gatherings, as it is a dish that is loved by all. The marinade used in this recipe is a traditional Korean recipe that has been passed down through generations.

Ingredients

4 lb of beef ribs
Roasted sesame oil
9 tbsp of finely chopped green onion
vegetables (onion, green pepper, green onion, eggplant, or pumpkin slices)
For marinade (2 cups) and seasonings, refer to "pulgoki" barbecue sauce

How to prepare

1. Cut the spareribs into serving pieces, carefully removing excess fat from the meat.
2. Place the meaty side down and insert a knife under the bone, slicing but leaving the end uncut.
3. Open the meat out flat and slice it in half thickness, leaving the end uncut and open it out flat.
4. Make a slit along the center of each bone. This will help ease the membrane when grilled and make the meat fall apart easily.
5. Marinate the meat with seasonings and vegetables, and let it stand for 2 hours or more. (Refer to the recipe of "pulgoki" barbecue for the marinade).
6. Broil both sides on a preheated grill.

Variations

You can add sliced garlic or ginger to the marinade for extra flavor.
You can also use pork ribs or chicken thighs instead of beef ribs.

Cooking Tips & Tricks

Make sure to remove excess fat from the beef ribs before marinating them.

- Marinate the beef ribs for at least 2 hours to allow the flavors to fully penetrate the meat.

- Preheat the grill before broiling the beef ribs to ensure even cooking.

- Keep an eye on the beef ribs while they are broiling to prevent them from burning.

Serving Suggestions

Serve the Broiled Beef Rib (Sokalbigui) with steamed rice and kimchi for a complete Korean meal.

Cooking Techniques

Broil the beef ribs on a preheated grill for best results.

Ingredient Substitutions

You can use low-sodium soy sauce or tamari instead of regular soy sauce.

Make Ahead Tips

You can marinate the beef ribs overnight for even more flavor.

Presentation Ideas

Serve the Broiled Beef Rib (Sokalbigui) on a platter garnished with sesame seeds and sliced green onions.

Pairing Recommendations

Pair this dish with a light and refreshing cucumber salad or a spicy kimchi.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

0g per serving

Fats

20g per serving

Proteins

40g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12.

Alergens

This recipe contains soy sauce, which may be an allergen for some individuals.

Summary

This dish is high in protein and fats, making it a hearty and satisfying meal.

Summary

Broiled Beef Rib (Sokalbigui) is a delicious and flavorful Korean dish that is perfect for grilling. With a rich marinade and tender meat, this dish is sure to become a family favorite. Enjoy this dish with steamed rice and kimchi for a complete meal that will satisfy your taste buds.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, when I was just a young girl living in a small village in South Korea. My grandmother, who was known for her culinary skills, had passed down many recipes to me over the years. But the recipe for Broiled Beef Rib, or Sokalbigui as we called it, was one that I had yet to learn.

One day, while walking through the bustling market in town, I came across an elderly woman selling a variety of meats and spices. Intrigued by the array of ingredients she had on display, I struck up a conversation with her. As we chatted, I mentioned my desire to learn new recipes and expand my culinary knowledge. The woman's eyes lit up with excitement as she began to tell me about the traditional Korean dish known as Sokalbigui.

She explained that Sokalbigui was a dish typically made with marinated beef ribs that were broiled to perfection. The marinade consisted of a blend of soy sauce, garlic, ginger, and sesame oil, and was said to create a flavorful and tender dish that was beloved by many. Eager to learn more, I asked the woman if she would be willing to share her recipe with me. With a smile, she agreed and began to teach me the art of making Sokalbigui.

We started by selecting the freshest beef ribs from the market and then proceeded to prepare the marinade. The woman showed me how to finely mince the garlic and ginger, and mix it with the soy sauce and sesame oil to create a fragrant and flavorful sauce. As we marinated the beef ribs in the sauce, the aromas filled the air, tantalizing my senses and making my mouth water in anticipation.

After letting the beef ribs sit in the marinade for several hours, we preheated the broiler and carefully placed the ribs on the rack. The sizzle of the meat as it hit the hot surface was music to my ears, and I watched in awe as the ribs began to cook to perfection. The sweet and savory scent of the marinade filled the kitchen, creating a warm and inviting atmosphere that reminded me of home.

As the ribs broiled, the woman taught me the importance of basting the meat with the marinade to ensure that it stayed moist and flavorful. She also showed me how to carefully monitor the ribs to prevent them from burning, turning them at just the right moment to ensure that they cooked evenly on all sides.

Finally, after what seemed like an eternity of waiting, the Sokalbigui was ready. The beef ribs were tender and juicy, with a caramelized crust that glistened in the light. I couldn't wait to sink my teeth into the succulent meat, and when I finally did, I was met with a burst of flavor that left me speechless.

From that day on, Sokalbigui became a staple in my cooking repertoire. I shared the recipe with my family and friends, who were equally enamored with the dish. Each time I made Sokalbigui, it brought back memories of that fateful day in the market when I learned the art of broiling beef ribs from a kind and generous woman who had shared her knowledge with me.

Now, as I pass this recipe down to future generations, I do so with a heart full of gratitude and joy. The memory of discovering Sokalbigui will always hold a special place in my heart, reminding me of the power of food to bring people together and create lasting memories. And for that, I am eternally grateful.