Galbi Recipe

Marinate

In a bowl large enough to hold the short ribs, combine soy sauce, mirin, brown sugar, minced garlic, grated ginger, sesame oil, grated Asian pear, sliced green onion, toasted sesame seeds, and black pepper. Stir until sugar dissolves. Add the short ribs, making sure each piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Cook

Remove ribs from refrigerator 30 minutes before cooking to come to room temperature. Preheat a grill or heavy skillet (cast iron) over high heat and brush with neutral oil. Shake off excess marinade and sear ribs 2–3 minutes per side until nicely charred and internal temperature reaches about 135–145°F (medium-rare to medium) depending on thickness. Rest 5 minutes, then slice between bones if needed.

Rehydrate Morels

If using dried morels, place them in a heatproof bowl and pour 250 ml hot (not boiling) water over them. Let sit 20–30 minutes until rehydrated. Reserve the soaking liquid by pouring through a fine mesh and set aside; chop the morels if large.

Sauté & Sauce

In a sauté pan over medium heat, melt 2 tbs butter. Add minced shallot and cook 2–3 minutes until translucent. Add the chopped morels and cook 3–4 minutes until they release aroma. Deglaze with white wine, scraping any browned bits, and reduce by half. Add 60 ml reserved soaking liquid (or stock if using fresh) and simmer 2 minutes. Stir in light cream and fresh thyme, simmer 1–2 minutes until sauce coats the back of a spoon. Season with 1/2 tsp salt and adjust pepper to taste. Keep warm until plating.

Boil Potatoes

Place peeled and cut potatoes in a pot, cover with cold salted water, bring to a simmer and cook until fork-tender, about 15–20 minutes. Drain thoroughly.

Purée

Pass hot potatoes through a ricer or fine mill back into the pot or a warm bowl. Over low heat, add cold cubed butter in pieces, stirring until incorporated for a silky texture. Gradually add warmed milk and cream until desired consistency is reached. Season with 1 tsp salt and 1/4 tsp white pepper. Keep warm and cover until ready to plate.

Quick Pickle

In a bowl combine rice vinegar, sugar, kosher salt, gochugaru, minced garlic, and toasted sesame oil. Whisk until sugar dissolves. Add julienned jicama and sliced green onion, toss to coat. Let sit at room temperature for at least 20 minutes (or refrigerate up to 2 hours) to develop brightness and slight pickling. Taste and adjust seasoning—add more gochugaru for heat or more sugar/vinegar balance as needed.

Warm plates. Spoon a generous portion (about 150 g) of pomme purée in the center of each plate, making a slight well. Place a portion of sliced galbi (about 200–250 g cooked ribs total per serving) on or beside the purée. Spoon warm morel mushroom sauce over and around the ribs, allowing some to pool on the purée. Arrange a small mound (about 50 g) of jicama geotjeori alongside to provide crisp acidity.

Finish with a drizzle of toasted sesame oil (if desired), a sprinkle of coarse sea salt, and microgreens or sliced green onion for color. Serve immediately.