Seokgalbi || Stone-Grilled Galbi, 석갈비

Seokgalbi is a quintessential Korean grilled meat dish where marinated galbi (short ribs) are cooked on a sizzling hot stone plate. The intense heat of the stone locks in the juices, resulting in incredibly tender and flavorful meat.

The Allure of Seokgalbi

Juicy and Tender: The hot stone seals in the natural juices, creating incredibly tender and flavorful meat.
Rich Flavor: The marinade, often a blend of soy sauce, garlic, ginger, and other spices, imparts a deep and savory flavor.
Crispy-Tender Texture: The meat develops a slightly crispy exterior while remaining incredibly tender on the inside.
Endless Warmth: The hot stone keeps the meat warm throughout the meal.

The History and Origin of Seokgalbi

While the exact origins remain unclear, the practice of cooking food on hot stones has a long history in various cultures. In Korea, cooking on hot stones has been a traditional method for centuries. Seokgalbi, specifically, is believed to have evolved from this practice, with the focus on grilling galbi on a heated stone plate.

Making Seokgalbi

Prepare the Ingredients: Gather galbi (short ribs), onions, garlic, pear, soy sauce, sugar, pepper, and other desired ingredients for the marinade.
Make the Marinade: Blend the ingredients together to create a flavorful marinade.
Marinate the Galbi: Marinate the galbi in the prepared sauce for at least 30 minutes, or preferably longer, for deeper flavor penetration.
Heat the Stone Plate: Heat the stone plate to a high temperature.
Grill the Galbi: Place the marinated galbi on the hot stone plate and grill until cooked to your desired level of doneness, flipping occasionally.
Serve: Enjoy the grilled galbi with various side dishes such as ssam (lettuce wraps), pickled onions, garlic, and dipping sauces.

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