Ttukdak Hyung's Garlic Galbi-sal
Beef rib finger meat tossed in a sweet and savory seasoning with coarsely chopped garlic, seared over high heat, then finished with a torch for a smoky char.
Ingredients needed 2 servings
Recipe
Cooking tips
- Garlic must be chopped by hand, not blended, to avoid excess juice and a sticky texture.
- If you don't have plum syrup, you can substitute sugar, but plum syrup adds a unique tang and umami that makes it much tastier.
- When torching, do it safely and lightly sweep the flame over the meat surface to evenly distribute the smoky aroma.
Recommended for
- Those who want to recreate the taste of specialty galbi-sal restaurants at home easily.
- Those who want to fully enjoy the pungent and sweet flavor of garlic with the meat.
- Those who want to try a simple smoky meat dish using a torch.
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