Main ingredients 🥩
Woo dae galbiConfit oil (or olive oil)Sour kimchiOnionSugarVinegarMi WonSea urchin (uni)CaviarScallionsWasabiCoarse salt
Striker Chef's Confit Woo Dae Galbi
Premium campfire-style beef ribs, first confit in aromatic oil, then grilled over charcoal, finished with a sweet-spicy homemade kimchi jam and luxurious toppings.
🙋 Recommended for
- ⭐ Those who want to enjoy a special and impressive meat dish while camping, different from the usual fare.
- ⭐ Those who want to challenge themselves with a high-end restaurant-style plating of Woo dae galbi.
Ingredients needed 🛒2 servings
- 1 whole Woo dae galbi rib
- Confit oil (or olive oil), as needed
- 300g sour kimchi
- 1/2 onion
- 150g sugar
- A little vinegar
- A little Mi Won
- Sea urchin (uni), as needed
- A little caviar
- A little scallions
- A little wasabi
- A little coarse salt
Recipe 🍳
- In a sealed container, pour enough confit oil (or olive oil) to submerge the Woo dae galbi and marinate for 20 minutes to coat with flavor.
- Finely chop 1/2 onion and 300g sour kimchi.
- Heat confit oil in a pan and sauté the chopped onion and kimchi until all moisture evaporates.
- Once moisture is gone, add 150g sugar and simmer until glossy, then turn off heat and let cool. After cooling, add a little vinegar to adjust acidity to complete the kimchi jam.
- Place the oil-marinated Woo dae galbi on charcoal grill, turning occasionally, and grill until golden brown.
- When the meat is nearly done, sprinkle with salt and Mi Won, then use a torch to sear the surface for smoky flavor and rest the meat.
- Slice the Woo dae galbi meat into bite-sized pieces and arrange on a plate. Serve with kimchi jam, sea urchin, caviar, scallions, wasabi, and coarse salt.
- Marinate Woo dae galbi in oil for 20 minutes.
- Sauté chopped onion and kimchi, then add sugar and vinegar to make kimchi jam.
- Grill the Woo dae galbi over charcoal, season with salt and Mi Won, and torch for smoky finish.
- Plate the grilled ribs with kimchi jam, sea urchin, caviar, etc.
Cooking tips 💡
- When making kimchi jam, ensure all moisture is evaporated before adding sugar so the jam becomes thick and rich in texture.
- Using a torch while grilling helps quickly sear the surface, locking in juices and imparting a strong smoky flavor.
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