Galbi, meaning “ribs” in Korean, has evolved from a simple, affordable anju in 1950s Chuncheon to a beloved staple of Korean barbecue worldwide. Originating as a cheap and tasty option, particularly popular in the 1960s, it grew alongside similar dishes like dak-galbi, the “commoners’ galbi,” reflecting the era’s economic realities.

Today, galbi, especially the tender LA Galbi variant, is celebrated for its marinated, grilled short ribs, enjoyed with an array of traditional side dishes and alcoholic beverages, marking its journey from a local tavern treat to an international culinary icon.

So this recipe is certainly not traditional because it uses mutton. Since certain ingredients are not permitted in Hindu culture we have used substitutes. However, the marinade is the same.

This recipe is great for special occasions when you have friends and/or family over for dinner or barbecue. A great meal to be shared with loved ones.

Nutrition (Approximate Values per Serving)

• Protein: 31.25g
• Fats: 33g
• Carbohydrates: 12g
• Fibre: 3.5g
• Calories per serving: 475.5 kcal

Ingredients

Marinade:

• Mutton- 500g
• Pear- 1pc diced
• Plums- 1pc diced
• Kiwi- 1pc diced
• Radish- 1pc diced
• Spring Onions- 1 cup chopped, 1 cup roughly cut
• Jaggery/Brown Sugar- 1/2 cup
• Pepper- 1 to 2 tbsp
• Garlic Ginger Paste – 1/2 cup
• Vinegar(Rice wine vinegar if possible) – 1 tbsp
• Soy Sauce- 1 cup(more if needed)
• Sesame Oil- 2 tbsp

Stir fry:

• Ghee/Butter
• Spring Onions- 1 cup finely chopped
• Button Mushrooms- 1 cup diced
• Mixed Coloured Bell peppers- 1 cup diced
• Sesame Seeds- for garnish

Alternatives

Use any vegetables available at home for stir fry.

Method

Marinade:

1. In a blender add the diced pear, plum, kiwi and radish and blend to a fine paste.
2. To that add the roughly cut spring onions and blend again to a fine paste.
3. Transfer the paste to a large bowl.
4. To that add pepper, jaggery, soy sauce and vinegar and mix well.
5. Separate one cup of the marinade and add two tea spoons of sesame oil to it. This will be used later.
6. Now in a large bowl add mutton and the marinade and mix well.
7. To that add the remaining sesame oil and mix well.
8. Cover the bowl and leave it in the fridge to marinade for at least two hours. It will taste even better if left in the fridge to marinade over night.

Pan Roasting:

1. Once the mutton has marinated we will begin to roast it.
2. Take a pan and keep it over medium high heat.
3. Put one teaspoon of in the pan and let it melt. Spread it evenly over the pan to avoid sticking.
4. Now place the pieces of mutton on the pan and let it sizzle for around two minutes.
5. Once two minutes are up lift the pieces up slightly to check if they have seared well.
6. If not well seared leave the pieces for another minute.
7. Once seared flip the pieces to sear the other side.
8. Make sure the mutton is well cooked. To check press the mutton pieces slightly to see if clear juices run through it. There should be no raw looking or pinkness or redness on the inside. If there are bones ensure the meat near the bones is also cooked through.
9. If using a thermometer make sure the internal temperature is at least 62.8 C of 145 F.
10. Once the mutton is cooked put it in a plate and let it rest.

Stir fry:

1. For the stir fry we will be using the same pan. There will be residue from the mutton known as fond which adds to the flavour of the vegetables.
2. Lower the heat of the pan to medium low. Let the pan heat up slowly as we don’t want to burn the fond. Once heated add a table spoon of ghee to the pan.
3. Once the ghee has melted add the finely chopped spring onions to the pan and fry it till the soften and turn translucent.
4. Next add mushrooms and fry. Leave it covered until the water in the mushrooms has released.
5. Next add the mixed bell peppers to the mix and cover until cooked.
6. Once all the vegetables have been cooked add one cup of marinade that we had separated earlier.
7. Wait till the mixture is cooked. We want the stir fry to be dry so make sure the sauce is reduced well. Adjust the heat to make sure the water evaporates completely.
8. Turn off the heat and let it sit covered for a few minutes.

Serve

1. Serve the mutton and the vegetable in a plate.
2. Garnish with sesame seeds and Spring onions to add to the colour.
3. This dish goes well with rice or noodles.

Tips

• When roasting the mutton make sure the pan is on medium high heat.
• Use a pan that is deep and wide so that there is little splatter on the counter top.
• The recipe is slightly sweet so you can add ground up green chilies or red chili powder to the marinade to up the spice.
• There is no mention of salt in this recipe as the soy sauce has enough salt content in it to adjust to the taste. If you want you may add salt to taste.