Gluten-Free Korean Galbi Short Ribs

Ingredients

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• 1.5 lbs beef short ribs, thinly sliced against the grain
• 1/4 cup GF tamari or coconut aminos Shop
• 2 tbsp sesame oil Shop
• 2 tbsp brown sugar or maple syrup Shop
• 1 tbsp rice vinegar Shop
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp black pepper
• 2 tbsp olive oil or other high-heat oil, for cooking
• 1 tbsp cornstarch or arrowroot starch, mixed with 2 tbsp cold water Shop
• 1/4 cup GF chicken or vegetable stock Shop

Instructions

1. 1 In a medium bowl, whisk together the GF tamari (or coconut aminos), sesame oil, brown sugar (or maple syrup), rice vinegar, minced garlic, grated ginger, and black pepper to create the marinade. Add the thinly sliced beef short ribs to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. 2 Heat 2 tablespoons of olive oil (or your chosen cooking oil) in a large skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the marinated short ribs in a single layer in the hot pan, working in batches if necessary to avoid overcrowding. Sear the ribs for about 3-4 minutes per side, until they develop a beautiful golden-brown crust and are cooked to your desired doneness.
3. 3 Once the ribs are seared, remove them from the pan and set aside on a plate. Pour off any excess fat from the skillet, leaving about 1 tablespoon. Return the pan to medium heat and add the GF chicken or vegetable stock, scraping up any browned bits from the bottom of the pan to deglaze. Bring the stock to a gentle simmer.
4. 4 In a small bowl, whisk together the cornstarch (or arrowroot starch) with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering stock in the pan. Continue to cook, stirring constantly, for about 1-2 minutes, until the sauce thickens to a glossy consistency. Taste the sauce and adjust seasoning if needed.
5. 5 Return the seared short ribs to the pan with the thickened sauce. Toss gently to coat the ribs evenly with the glaze. Allow the ribs to simmer in the sauce for another 2-3 minutes, allowing the flavors to meld and the ribs to heat through. Serve the Korean Galbi Short Ribs immediately over steamed rice or your favorite gluten-free noodles, garnished with sesame seeds and chopped scallions if desired.

Nutrition (per serving)

Tips & Notes

• Ask for flanken-cut (LA-style) short ribs, sliced about 1/4 inch thick across the bones. Thin slices cook through in the few minutes of searing this recipe uses.
• Wipe excess marinade off the ribs before they hit the shimmering oil and sear in batches. Brown sugar and tamari scorch quickly in a crowded, cooler pan.
• Grate a little Asian pear or apple into the marinade if you like. It is a traditional galbi addition that adds sweetness and helps tenderize the beef. Use tamari labeled gluten-free.

Common questions