Gamja & Galbi - Korean Ribs & Potato Salad

My daughter used to live in an apartment building very close to the Kimmel Center.  There was a great little Korean restaurant downstairs which we would visit from time to time.  They had a banchan (side dish) platter that we’d always order and we loved the gamja on it.

Gamja salad is a Korean-style potato salad, commonly served alongside Korean BBQ. While potato salad is more familiar at American cookouts, this creamy, slightly sweet dish has been gaining popularity in Korean cuisine here for some time.

Of course, you need galbi (beef) to go with.

Korean Potato Salad

INGREDIENTS

1.5 pounds new or yellow  potatoes

1 small onion, chopped small

1 medium cucumber, chopped small

1/4 teaspoon rice vinegar

1 medium carrot, diced

2 large hard-boiled eggs

4.5 tablespoons mayonnaise

salt

1 tablespoon rice syrup or honey

Optional: Fuji apples, raisins, onions

METHOD

Boil peeled and cubed potatoes until fork-tender. Drain and let dry.

Salt and drain t cucumbers, then season with rice vinegar.

Boil eggs, cool in ice water, separate whites and yolks, then chop and crumble.

Blanch carrots briefly and cool.

Mash the potatoes (not too smooth) and mix with mayo, salt to taste, and rice syrup.

Stir in cucumbers, carrots, chopped egg whites, and most of the yolk crumbles.

Chill for at least 30 minutes before serving.

Korean BBQ Short Ribs

INGREDIENTS

3 lbs short ribs or beef back ribs

1 Asian pear, peeled & cored

1 onion

10 cloves garlic

1 inch minced ginger

3/4 cup low-sodium soy sauce

1/3 cup brown sugar

1/4 cup mirin

2 tablespoons toasted sesame oil

1/2 teaspoon pepper

Scallions for garnish

METHOD

Preheat oven to 250.

In a blender or food processor, blend Korean pear, onion, garlic, ginger, and water until is becomes a smooth pulp and add to a large mixing bowl.

Add low sodium soy sauce, brown sugar, mirin, sesame oil, and black pepper.

Mix well then add the ribs and marinate for an hour or two.

          Place marinated ribs in a foil pouch and cook in oven for 3 hours, retaining the marinade.

Simmer the remaining marinade until reduces by close to half. This is optional - to be used as a BBQ sauce.

Remove the ribs from the foil and cook for another hour at 250.

If you like, brush the sauce over the ribs and broil on each side for a minute or two.

Garnish with chopped scallions or sesame seeds or both, and don’t forget your banchan.