Gluten-Free Korean Galbi Short Ribs

Ingredients

• 1.5 lbs beef short ribs, thinly sliced against the grain 1.5 lbs beef short ribs, thinly sliced against the grain
• 1/4 cup GF tamari or coconut aminos 1/4 cup GF tamari or coconut aminos
• 2 tbsp sesame oil 2 tbsp sesame oil
• 2 tbsp brown sugar or maple syrup 2 tbsp brown sugar or maple syrup
• 1 tbsp rice vinegar 1 tbsp rice vinegar
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tsp fresh ginger, grated 1 tsp fresh ginger, grated
• 1/2 tsp black pepper 1/2 tsp black pepper
• 2 tbsp olive oil or other high-heat oil, for cooking 2 tbsp olive oil or other high-heat oil, for cooking
• 1 tbsp cornstarch or arrowroot starch, mixed with 2 tbsp cold water 1 tbsp cornstarch or arrowroot starch, mixed with 2 tbsp cold water
• 1/4 cup GF chicken or vegetable stock 1/4 cup GF chicken or vegetable stock

Instructions

1. 1

   In a medium bowl, whisk together the GF tamari (or coconut aminos), sesame oil, brown sugar (or maple syrup), rice vinegar, minced garlic, grated ginger, and black pepper to create the marinade. Add the thinly sliced beef short ribs to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

2. 2

   Heat 2 tablespoons of olive oil (or your chosen cooking oil) in a large skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the marinated short ribs in a single layer in the hot pan, working in batches if necessary to avoid overcrowding. Sear the ribs for about 3-4 minutes per side, until they develop a beautiful golden-brown crust and are cooked to your desired doneness.

3. 3

   Once the ribs are seared, remove them from the pan and set aside on a plate. Pour off any excess fat from the skillet, leaving about 1 tablespoon. Return the pan to medium heat and add the GF chicken or vegetable stock, scraping up any browned bits from the bottom of the pan to deglaze. Bring the stock to a gentle simmer.

4. 4

   In a small bowl, whisk together the cornstarch (or arrowroot starch) with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering stock in the pan. Continue to cook, stirring constantly, for about 1-2 minutes, until the sauce thickens to a glossy consistency. Taste the sauce and adjust seasoning if needed.

5. 5

   Return the seared short ribs to the pan with the thickened sauce. Toss gently to coat the ribs evenly with the glaze. Allow the ribs to simmer in the sauce for another 2-3 minutes, allowing the flavors to meld and the ribs to heat through. Serve the Korean Galbi Short Ribs immediately over steamed rice or your favorite gluten-free noodles, garnished with sesame seeds and chopped scallions if desired.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.