Modu Recipes

Striker Chef's Ssamjang Galbi-sal Skewers

Juicy grilled beef short rib (galbi-sal) quickly glazed with a flavorful homemade ssamjang sauce.

🙋 Recommended for

  • ⭐ Those looking for a unique, savory side dish or snack instead of ordinary grilled meat.
  • ⭐ Those seeking a foolproof, powerful meat recipe that can be made in 15 minutes.

Ingredients needed 🛒2 servings

  • 300g beef short rib (galbi-sal)
  • 5 whole garlic cloves
  • 5 cherry tomatoes
  • 2 tbsp cooking oil
  • Pinch of sesame seeds
  • 2 tbsp ssamjang
  • 2 tbsp mirin
  • 2 tbsp cheongju or soju
  • 1 tbsp sugar
  • 1 Cheongyang chili pepper
  • 3 scallions

Recipe 🍳

  1. In a bowl, mix ssamjang, mirin, and cheongju (or soju) in a 1:1:1 ratio. Add about 1 clove's worth of minced garlic, minced Cheongyang chili pepper, and the white parts of chopped scallions, along with 1 tbsp of sugar. Mix well to create the sauce. Finely chop the green parts of the scallions separately for garnish.
  2. Pat the beef short ribs dry with paper towels to remove any surface blood.
  3. Preheat a pan over medium heat for 2 minutes. Add cooking oil, and when heat waves appear, place the short ribs in the pan. Do not move them; sear one side intensely to achieve a Maillard reaction.
  4. Once one side of the meat is nicely browned, flip it over. Add the whole garlic cloves and halved cherry tomatoes to the pan and cook together.
  5. When the meat is about 50% cooked, pour all the prepared ssamjang sauce into the pan.
  6. Increase the heat to high and quickly stir-fry for about 30 seconds, allowing the sauce to thicken and coat the meat and vegetables.
  7. Turn off the heat, and garnish generously with the chopped green parts of the scallions and sesame seeds.
  1. Mix ssamjang, mirin, rice wine, and sugar with minced vegetables to make a sauce. Pat the meat dry.
  2. Heat a pan with oil and sear the short ribs on one side until golden brown.
  3. Flip the meat, add whole garlic and cherry tomatoes, and stir-fry.
  4. Pour in the ssamjang sauce and reduce quickly for about 30 seconds until thickened. Garnish with scallions and sesame seeds.

Cooking tips 💡

  • Ensure the pan is thoroughly preheated until water droplets dance on the surface; this prevents the meat from sticking and ensures a clean sear.
  • The sauce can burn easily once added, so control the heat and stir-fry quickly (around 30 seconds) to evaporate moisture, resulting in a cleaner taste.

Shop ingredients on Coupang(Ad)

Beef short rib (galbi-sal)SsamjangMirinCheongju (rice wine)Cheongyang chili pepperScallionGarlicCherry tomatoesSesame seeds
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