Sogalbigui is a dish of beef ribs that are pre-marinated with soy sauce seasoning, then grilled over a charcoal fire. This is a favorite dish for many Koreans. Sogalbigui may have originated from maejeok which was a method of barbecuing skewered pre-seasoned beef over a charcoal fire.

Ingredients

● 4 ea beef short ribs on the bone

● minced garlic, 1/8 tsp ground black pepper, 1/2 tbsp sesame salt, 1 tbsp sesame oil

● 1 tbsp edible oil, 1 tbsp pine nuts

● seasoning (1): 40 g pear juice, 1 tbsp refined rice wine

● seasoning sauce (2): 2 tbsp soy sauce, 1 tbsp sugar, 15 g onion juice, 1/2 tbsp honey, 1 tbsp minced green onion, 1/2 tbsp

1. Cut the beef ribs into 6-7 cm-long strips, remove excess fat and tendons from bone (500g), soak it in water for a total three hours, changing the water every hour to draw out the blood.

2. Slice the meat into 0.5 cm-thick, taking care not to separate the meat from the bone edges. Put narrow slits on both sides of the meat.

3. Blend seasoning (1) and seasoning sauce (2).

4. Prepare pine nuts powder (6 g).

5. Marinate the beef ribs with seasoning (1) for 10 min.

6. Marinate the beef ribs again for 30 minutes ― one hour after adding seasoning sauce (2), mix by jumbling with hands to soak the meat with sauce evenly.

7. Preheat the grill and oil. Grill the beef ribs on high heat at about 15 cm above the heat, for 2 minutes for each side taking care not to burn the meat.

8. Coat the beef ribs with seasoning sauce (2) again and grill it for another 1 min. then sprinkle pine nuts powder on it.

Tips

When the heat is too low, meat juice may be streamed and untasty. Grill it over medium heat.

Adjust the grilling time according to the thickness of the meat.

(Adapted from Institute of Korean Traditional Food)