Nancy Young wrote:
>
> On a whim I picked up a package of Korean BBQ beef
> (please don't have a fit that I misuse the B word, that's what
> they called it). It was awfully good, if salty. I'd love to make
> that myself. I see a lot of recipes, mostly soy sauce, brown
> sugar, rice wine vinegar?
>
> I see that it's often made with beef short ribs, that's okay with
> me because I love them. This product might have been made
> with skirt steak, but I'm not sure, it was thicker than the skirt
> steak I normally see.
>
> I guess I'm asking if anyone's made it, and have any advice.
> Or a recipe. Besides calling it Korean barbecue, they called it
> Galbi.
>
> nancy

Try this, but I haven't made it so not vouching for the recipe.

Steamed beef spare ribs (galbijjim) From: 'Korean Home Cooking'

20 oz/600 g beef spare ribs
4 cups/32 oz/1 l water
1/2 medium daikon/mooli or 10 peeled chestnuts
1 medium carrot
8 dried Chinese mushrooms, soaked for 30 minutes in several changes of
water
1 egg, separated

Cut ribs into 2-inch section. Place in a bowl of water and soak for 1
hour to clean.
Place ribs in large saucepan, add water and bring to a boil. Boil until
liquid reduces by half, 15--20 minutes.

[hey don't shoot the messenger ]

Marinade:

6 tbs light soy sauce
6 tbs pear juice or grated pear (nashi/bae/Asian pear or firm pear)
3 tbs sugar
2 scallions/spring onions/green onions
2 cloves garlic, crushed
1 tbs sesame oil
1 tbs pan-roasted, ground sesame seeds
2 tbs malt liquid/syrup (mullyeot)
freshly ground black pepper to taste

Combine in a glass/ceramic bowl.

Remove ribs from beef stock, set aside. Add in 2/3 of the marinade to
the stock and cook over medium heat for about 20 minutes.

Peel daikon and carrot, cut into bite-sized cubes. Immerse in rapidly
boiling water for about one minute then remove and set aside. Squeeze
excess water from the mushrooms. Remove and discard stems. Leave caps
whole.

Add marinade, daikon and carrot and beef ribs to stock. Continue cooking
until ribs are very tender, about 20 minutes.

Fry beaten egg yolk/egg white separately to make pancakes. Cut into
diamond shapes.

Arrange spare ribs on a serving dish, garnish with egg diamonds and
serve with steamed rice.