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Mushroom galbi

How do you get that meatiness, plus the delicious umami, nutty and sweet flavours from the marinade? Using meaty trumpet mushrooms instead of ribs.



Galbi BBQ Sauce

  • 1 Asian pear, cored and cubed
  • 5 cloves garlic
  • 1 onion, coarsely chopped
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup sesame oil
  • Black pepper, to taste

Mushroom Short Ribs

  • 2 large trumpet mushrooms
  • Galbi BBQ sauce
  • 2 tablespoons extra-virgin olive oil
  • 1/4 white onion (cut into 1/4-inch rings)
  • 2 scallions (cut into 1.5-inch lengths)


Galbi BBQ Sauce

  1. Combine Asian pear, onion, and garlic in a blender and blend until smooth. Pour into a large bowl and add soy sauce, brown sugar, honey, sesame oil, and black pepper.
  2. Cover the bowl and place it in the refrigerator for one hour before use.

Mushroom Short Ribs 

  1. Cut each mushroom lengthwise into four slices, about half an inch thick
  2. Score each mushroom slice lengthwise (not all the way through), then repeat along the width to create hatch marks.
  3. Brush both sides of the mushroom slices with BBQ sauce
  4. Place the mushroom slices in the refrigerator for one hour before grilling
  5. Preheat a grill pan. When it is hot, add a little olive oil
  6. Add onions, moving them over the grill
  7. Add the mushroom slices to the grill and cook them until they are slightly charred, basting them with BBQ sauce
  8. Flip the mushroom slices
  9. Add scallions toward the end until they are slightly charred
  10. Serve with rice. Enjoy! 

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