Trimming Galbisal and Pan-Seared Ribs with Green Onion
I sharpened my knife, then trimmed and portioned a whole pack of galbisal (boneless beef rib meat) from Traders. Tonight's portion goes into the pan with thick-cut green onions.
Ingredients // Servings to be confirmed
Select ingredients as you prepare them.
Please follow the ingredient amounts below.
Steps //
- 01 Prepare your whetstone according to its instructions. The stone in the video was soaked in water for about 30 minutes and placed on a towel. Cooking tip The 30-minute soak and roughly 10-degree angle describe the stone and knife I used. Follow the instructions for your own equipment.
Start on the coarse side of the soaked stone. - 02 Start with the coarse side. I held this knife at about a 10-degree angle and kept it steady along the edge.
I held this knife at about 10 degrees. - 03 Work evenly from heel to tip and on both sides of the blade, adding water as needed. A clip-on angle guide can help if you are new to sharpening.
- 04 Finish on the fine side, then rinse the blade. Cooking tip Watch your fingers, especially right after sharpening.
- 05 Remove a little of the excess fat from the beef. Make shallow cuts across the silverskin, or remove it too if you dislike the chewy texture.
Score the silverskin, or remove it if you prefer. - 06 Cut the trimmed beef to suit your planned meals. Set aside tonight's portion and divide the rest into smaller bags. Cooking tip The portioned rib meat can become another grilled meal or galbijjim, Korean braised ribs.
The rest goes into bags, one meal at a time. - 07 Keep the fat and silverskin trimmings separately if you plan to use them for fried rice or soup.
- 08 Pan-sear tonight's portion with thick-cut green onions in a little oil until golden, then season with steak seasoning. Cooking tip I didn't measure anything for this meal. Prepare as much as you want and adjust the seasoning little by little.
Sear with the green onions in a little oil.
