Modu Recipes

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.

🙋 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

Ingredients needed 🛒2 servings

  • Beef galbi-sal (whole piece) as needed
  • Garlic, plenty
  • Soy sauce, a little
  • Mirin, a little
  • Plum syrup, a little
  • Sesame oil, a little
  • Oyster sauce, a little
  • MSG, a little
  • Pepper, a little

Recipe 🍳

  1. Make diagonal crosshatch cuts into the membrane of the whole beef galbi-sal piece.
  2. Cut the scored meat into bite-sized cubes.
  3. Coarsely chop the garlic with a knife (do not use a blender) for a chunky texture.
  4. In a bowl, combine the prepared meat, chopped garlic, soy sauce, mirin, plum syrup, sesame oil, oyster sauce, MSG, and pepper. Mix well.
  5. Place the seasoned meat in a pan thoroughly heated over high heat and sear until the surface is golden brown.
  6. Once the meat is fully cooked, lightly torch the surface to add a rich smoky flavor.
  1. Score and cut the galbi-sal; coarsely chop the garlic.
  2. Toss the meat with the chopped garlic and seasoning ingredients.
  3. Sear over high heat until golden, then torch for smoky flavor.

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.

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Beef galbi-salGarlicSoy sauceMirinPlum syrupSesame oilOyster sauce