Weekday Dinner Recipe

Prepare galbi marinade

In a bowl combine 1 cup soy sauce, 3 tbs brown sugar, 1 tbs sesame oil, 4 minced garlic cloves, 1 tsp grated ginger and 1/2 cup grated pear or apple (if using). Stir until sugar dissolves. Add sliced short ribs, toss to coat, cover and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

Season ribeye

Remove ribeye from fridge 30 minutes before cooking. Pat dry and season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Cook galbi and ribeye

Heat a heavy skillet or grill over medium-high heat and brush with 1 tbs neutral oil. Remove short ribs from marinade, letting excess drip back into bowl. Grill or sear short ribs 2–3 minutes per side until caramelized and cooked through. Transfer to a plate and tent with foil. Increase heat to high for the ribeyes. Add remaining 1 tbs oil and sear ribeyes 3–4 minutes per side for medium-rare (adjust time for thickness). Rest steaks 5–10 minutes before slicing. Garnish galbi with sliced green onions and 1 tsp toasted sesame seeds.

Steam snow crab legs

Bring 4 cups water to a simmer in a large pot with a steamer basket. Place thawed snow crab legs in the basket in a single layer if possible, cover and steam 6–8 minutes until heated through. Transfer to a serving platter, brush with 2 tbs melted butter mixed with a pinch of coarse salt, lemon zest and a squeeze of lemon juice.

Sauté mixed seafood

In a wide skillet over medium-high heat melt remaining 2 tbs butter. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Add mixed seafood (1 lb) and 2 tsp old bay or seafood seasoning. Sear shrimp/scallops 1–2 minutes per side until opaque and just cooked through. Add lemon juice, chopped parsley and toss to coat. Serve alongside crab legs with extra lemon wedges and melted garlic butter for dipping.

Marinate and season assorted meats

Combine 1/2 cup soy sauce, 2 tbs honey or mirin and 1 tsp cracked black pepper. Add short loin steaks, pork belly slices and chicken thighs to marinade for 30 minutes (or up to 2 hours for deeper flavor).

Cook variety of meats

On a hot grill or skillet, cook pork belly slices 2–3 minutes per side until browned and crisp at edges. Cook chicken thighs 4–6 minutes per side until internal temperature reaches 165°F (74°C). Cook short loin steaks 3–5 minutes per side depending on thickness and desired doneness. Rest meats briefly, slice against the grain and arrange on a shared platter for guests.

Prepare rice and banchan

Cook 4 cups steamed white rice according to your rice cooker or package instructions so it finishes just before serving. Arrange assorted banchan (kimchi, pickled radish, seasoned spinach, etc.) in small dishes for the table.

Assemble ssam and condiments

Place ssam leaves, 1/2 cup ssamjang, gochujang and sliced scallions on the table. Encourage diners to assemble bites: a leaf, a piece of sliced meat, a spoon of ssamjang, a little rice and banchan, then wrap and eat.

Drizzle 1 tsp toasted sesame oil over sliced ribs or ribeye if desired. Scatter thinly sliced scallions over meats and seafood. Serve with lemon wedges and chilled beverages. Ensure warm plates, replenished rice and banchan are available for unlimited service throughout the meal.