Galbi tacos with roasted corn, yellow tomato and basil “salsa”. I really don’t need to say anything else – you can bow down before me.
Galbi (pronounced “kai bee” – Korean for “rib”) are typically marinated and grilled (galbi gui) or braised (galbi jjim). The Buford Highway Farmer’s Market always has beautiful, marbled ribs and I just couldn’t resist.
The marinade is simple, and the longer you let it sit, the better (8-12 hours is optimal):
- 1 cup light soy
- 3/4 cup light brown sugar
- 1/4 cup rice wine
- 6 or so garlic cloves (minced)
- 2 tbsp ginger (minced)
- Black pepper
- Juice of 1/2 lime (optional – I’ve seen everything from mirin to Sprite added – feel free to play around)
Slap them on the grill and watch them like a hawk – they cook fast and all of that sugar loves to burn if you don’t watch out. Honestly, the taco part is a bit gratuitous – you’re lucky if you don’t just eat them all as soon as they come off the grill – but in the name of being thorough:
- 2-3 ears of corn (preferably Silver Queen), roasted in husk on grill
- 1 tomato, diced (any color will do)
- ~ 1tbsp chopped basil (grow your own!)
- 1/4 cup olive oil
- balsamic or red wine vinegar (to taste – I forgot how much)
- 1 tbsp honey
Cut kernels from corn (place one end of cob on a large plate or in a wide bowl and run the knife down – minimal escapage of stray kernels that way). Yes, I made up “escapage” – I don’t think it appears in either Larousse or Escoffier…
Blend olive oil, vinegar and honey, then mix with corn, tomatoes and basil.
Enjoy. (I love recipes that end with a presumptive imperative…)