After a long day, it can be tempting to order take-out for dinner. Instead of settling, the team at Westmount at Copper Mill, which boasts 1 bedroom apartments in Houston, would like to suggest this delicious and nutritious alternative! There’s no denying that Korean barbecue is absolutely delicious. Plus, it has become a huge trend across the United States in recent years. Although there are tons of restaurants dotting the Houston area that pay homage to this style of BBQ, you might be interested in taking the helm in your own fully equipped kitchen. So, why not give this recipe for Korean-style BBQ ribs – more commonly referred gal-bi – a shot?
This recipe reflects the traditional flavors commonly seen at Korean BBQ restaurants and will please any palate. You can enjoy them with a side of rice and salad of your choice, or pair it with more traditional sides fundamental to American barbecues, like potato salad, coleslaw, and baked beans. Whatever you choose, the heavenly flavors of this dish are hard to deny. Check it below, courtesy of the best apartments in West Houston!
• ¾ cup soy sauce
• ¾ cup water
• 3 tablespoons white vinegar
• ¼ cup dark brown sugar
• 2 tablespoons white sugar
• 1 tablespoon black pepper
• 2 tablespoons sesame oil
• ¼ cup minced garlic
• ½ large onion, minced
• 3 pounds Korean-style short ribs, beef chuck flanken cut 1/3 to 1/2 inch thick across bones
1. Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate for 7 to 12 hours.
2. Preheat an outdoor grill for medium-high heat.
3. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.