Galbi Bomb Recipe

Make the marinade

In a bowl combine 3 tbs soy sauce, 3 tbs brown sugar, 2 tbs mirin, 1 tbs sesame oil, 4 cloves minced garlic, 1 tsp grated ginger, 1/2 cup grated Asian pear (if using), 3 sliced green onions, 1 tsp toasted sesame seeds and 1/2 tsp black pepper. Whisk until sugar dissolves and ingredients are evenly distributed.

Marinate the ribs

Place 2 lbs flanken-cut short ribs in a shallow dish or resealable bag. Pour the marinade over the ribs, massaging to coat every piece. Press out extra air if using a bag, seal, and refrigerate for 24 hours, flipping once midway to ensure even contact.

Bring to room temperature

About 30 minutes before cooking, remove ribs from fridge and let sit covered at room temperature to take the chill off. Reserve excess marinade for basting or discard (if you keep it, bring to a boil for at least 1 minute before using as a baste).

Grill or pan-sear

Preheat a grill or heavy cast-iron skillet to medium-high. Lightly oil grates or pan with 1 tsp neutral oil. Shake off excess marinade and place ribs on the hot surface. Cook 3–4 minutes per side (depending on thickness) until nicely charred and cooked through but still juicy. For thicker pieces, cook 1–2 minutes longer per side. Avoid overcrowding — cook in batches if necessary.

Rest and slice (if needed)

Transfer cooked ribs to a plate, tent loosely with foil and rest 5 minutes. Serve whole or slice between bones if desired. Sprinkle with additional toasted sesame seeds and sliced green onion.

Cook noodles

Bring a large pot of water to a boil. Add the 7 oz sweet potato glass noodles and cook according to package instructions (usually 6–8 minutes) until just tender. Stir occasionally so they don’t stick. Drain and rinse under cold water. Cut the long noodles once or twice with kitchen shears for easier eating and set aside.

Prepare vegetables

Heat 1 tbs vegetable oil in a skillet over medium heat. Sauté julienned carrot until just softened, about 2–3 minutes. Add sliced mushrooms and cook until tender, 2–3 minutes more. Add minced garlic and cook 30 seconds until fragrant. Remove vegetables from the pan and set aside. Blanch spinach in boiling water 20–30 seconds, then drain and squeeze out excess water; roughly chop.

Make sauce and combine

In a small bowl combine 3 tbs soy sauce, 1 tbs sesame oil, and 1 tsp sugar. Return the pan to medium-low, add the drained noodles and pour the sauce over them. Toss gently to coat. Add sautéed vegetables and chopped spinach to the noodles and continue to toss until heated through and evenly combined. Adjust to taste with a pinch more soy or sesame oil if desired.

Egg garnish

Heat a small nonstick pan, add a tiny amount of oil, and make a thin omelette from the beaten egg. Cook until set, transfer to a cutting board, roll and slice into thin strips. Scatter egg strips over the japchae and finish with 1/2 tsp toasted sesame seeds and sliced green onion.

Steam broccoli and cook mandoo

Steam broccoli florets until bright green and tender-crisp, about 3–4 minutes. Meanwhile, cook two mandoo according to package instructions: pan-fry until golden (2–3 minutes per side) and finish with a splash of water and a lid to steam for 1–2 minutes, or simply boil/steam as directed. Keep warm.

Boil eggs

Place 2 eggs in a saucepan, cover with cold water, bring to a gentle boil, and cook 9–10 minutes for hard-boiled. Cool in an ice bath, peel, and halve.

Assemble plate

Arrange a portion of japchae (about 3/4 cup) on each plate. Place 3–4 grilled galbi pieces beside the noodles. Add 2 fresh lettuce leaves, several cucumber slices, a small mound of steamed broccoli, one halved boiled egg, and two mandoo. Provide 1–2 tsp ssamjang or gochujang and a small dish of mandoo dipping sauce on the side. Add lime or lemon wedges for brightness.

Serving suggestion

To eat, use a lettuce leaf as a wrap: place a piece of galbi, some japchae or cucumber, a smear of ssamjang, and enjoy. Serve immediately while the meat is warm.