Korean Grilled Beef Short Ribs (Galbi-gui)

Rinse the beef short ribs under cold water to remove any blood or fragments. Pat them thoroughly dry with paper towels. If the ribs are thick, slice them thinly against the grain to ensure quick cooking and better marination. Aim for pieces about 1/4-inch thick.

Trim the very end of the king oyster mushrooms. Slice them lengthwise into 1/4-inch thick pieces. Thread the mushroom slices onto skewers.

Finely mince the garlic cloves. Trim the root ends of the green onions, then thinly slice them crosswise.

In a small bowl, combine the sesame oil, organic cane sugar, salt, and ground black pepper. Stir well.

Place the thinly sliced beef short ribs in a large bowl. Pour the marinade over the beef. Add the minced garlic and sliced green onions. Gently toss everything together with your hands, ensuring each piece of beef is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.

Thread the sliced king oyster mushrooms onto skewers, alternating with pieces of beef if desired, or keep them separate for grilling alongside the beef.

Arrange the kimchi, seasoned soybean sprouts, seasoned spinach banchan, raw garlic slices, and ssamjang in small serving bowls. Wash and prepare lettuce and perilla leaves for serving.

Preheat your grill or grill pan to medium-high heat. Ensure the surface is clean and lightly oiled.

Place the marinated beef short ribs and mushroom skewers onto the hot grill. Grill for about 2-4 minutes per side, or until the beef is cooked to your desired doneness and has nice grill marks. The thin slices cook very quickly. Grill the mushrooms until tender and slightly charred.

Once cooked, remove the beef and mushrooms from the grill. If the beef pieces are too large, you can cut them into bite-sized pieces using kitchen shears or a knife. Arrange the grilled galbi-gui and mushrooms on a platter with the prepared banchan and fresh vegetables.

Take a lettuce or perilla leaf, add a piece of grilled galbi-gui, a slice of mushroom, some rice, a bit of ssamjang, raw garlic, and green onion salad. Wrap it up and enjoy in one bite!