This Galbi Fried Rice recipe is a definite broke boyz way to make a premium dish. Here, I’ll teach you a meat hack that you will do for the rest of your life!
Galbi literally means “ribs”, and by default, it usually means beef ribs. If you’ve been to Korean BBQs, I’m sure you’ve already tried it. It’s tender because of its amazing marbling, and it’s tasty because it comes from a prime part of the beef. However, galbi’s price is usually mad expensive nowadays!
For this recipe though, I will show you a hack I was hesitant to share because you might storm Hmart and clear it out. For sure, when you come to know of this, you’ll never go back!!
The Underrated Cut: Beef Short Ribs (Bone-In)
When you go to Hmart, there will be all sorts of beef cuts available. Many people skip the bones unless they’re doing a bone both, but honestly, Beef Short Ribs (Bone-In) is my go-to for any beef recipe. I use this in Seaweed Soup, Rice Cake Soup, Hangover Soup, Royal Court Tteokbokki, Beef & Radish Soup, and so much more. Super useful!
The main reason I love this cut is because of the price difference. The sliced ones usually cost around $20+ while the bone-in ones would cost only $3!! That’s like 1/10th of the price!!
People might say it is fattier with a chewy membrane, but the sliced galbi literally comes from the bone-in beef ribs. In a sense, they have the same marbling, and buttery tenderness, and are equally as flavorful! Broke boyz, nahmean??
How to Cut the Meat from the Bone
When you’re going to cut out the meat, freeze them before cutting. Do not freeze all the way, just enough to hold the meat up and the knife still cuts through. Use a sharp knife in doing this, as this makes the slicing easier and safer.
When you cut, just follow the bones and trim off as much meat as you can.
Not all bones will yield the same amount of meat, some will be thinner and some thicker than the rest. However, when you look at the total yield of all the bones, it is pretty much the same or even more than the sliced beef ribs. And that’s what I call “Bang for your Buck”!
The Perfect Fried Rice
Once you get the meat ready, let’s discuss the anatomy of the perfect fried rice!
- Cook the egg first, set it aside, and add it back at the end. If you like to put in an additional protein, eggs are perfect for fried rice. Cook the egg first to keep the fried rice from being wet. When you let the wet yolk cook with the rice, it can make the texture of the whole dish different.
- Make it healthy. Fried rice is literally a blank canvas. You can add any veggies you like to make it more filling and healthy. I added onion, scallions, carrots, and leftover zucchini!
- The perfect ratio is 1:1. This means one cup of rice to one cup of toppings combined. That way there are enough vegetables and meat in every bite. After this, you probably won’t need any other dish to go with it since it’s a complete meal on its own!
- Use day-old rice. The reason why you want to use day-old rice is because it easily crumbles and fluffs, so when you mix them thoroughly, the toppings and seasoning will be evenly distributed. The result would be fried rice with no clumps!
- Finish any fried rice with butter so it adds richness to your fried rice.
Honestly, though, this is a controversial take, but I love using freshly steamed rice in my fried rice because I just love the soft, steamy texture. But at the end of the day, the important thing is that you try this hack and recipe out and let me know how it goes!!
Other fried rice recipes you might like:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Galbi Fried Rice
Ingredients
- 1 cup Beef Short Ribs (Bone-In) Trimmed and minced
- 1/2 of an Onion Minced
- 1 stalk Scallions Chopped
- 1/2 of a Carrot Minced
- 1/2 of a Zucchini Minced, Optional
- 2 pcs Eggs Scrambled
- 1 cup Rice Day old
- Vegetable or Canola Oil For sauteing
- 1 tbsp Garlic
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Sesame Oil
- Salt and Black Pepper To taste
- 1 tbsp Sesame Seeds
- 1 tbsp Butter
- 1 pc Sunny-side up Egg For garnish
Instructions
Prepare the Galbi
- Freeze the meat until it is hard enough to stand firm and just enough for the knife to cut through.
- Follow the bone and trim the meat off. Get as much meat as you can.
- Get about a cup and mince for the fried rice, and use the leftover for other dishes.
Preparing the Rice
- Prepare the aromatics and vegetables.
- Scramble the eggs and break them into pieces, then set them aside.
- In the same pan, high heat, saute the garlic, scallions, and beef for about 1.5 minutes or until the beef is 60-70% done.
- Add the onions and carrots, and saute for about a minute. Add zucchini and saute for another minute. Zucchini is optional.
- Crumble the rice in the pan and season with soy sauce, oyster sauce, sesame oil, pepper, and sesame seeds.
- Mix thoroughly, then add the eggs.
- Finish with butter, then give it another good mix.
- If you want it to be tastier, you can season it according to your preference. Just add soy sauce or salt.
- Pack it in a bowl, cover it with a plate, then turn it upside down to plate beautifully. Top with a sunny side-up egg, serve, and enjoy!
I love the recipes keep doing it good luck
Thanks Gina! I’m glad you like them!
I need your recipe keep making it 😋
Keep it up Chris I like that, yo!