A Singaporean Mum

Recently, my hubs brought me for this beef galbi sotbap meal at a restaurant near Tanjong Pagar. He kept telling me it’s really very good — always a long lunch queue, and he was absolutely raving about it 🤭

Now if you don’t already know me… I like to challenge myself to recreate dishes I’ve eaten outside — and of course, at a fraction of the price.

So today, I’m showing you how to make THAT beef galbi sotbap he couldn’t stop talking about. And thanks to me, my husband no longer goes back to that shop… because he can have it at home. HAHA. I WIN.

Traditionally, sotbap is cooked in a pressure cooker (which I don’t have… unless my husband magically agrees to buying one — never will he 😌). The restaurant also served it with a raw egg, but I swapped mine for a silky onsen egg instead.

Same vibes. Home version. No queue.

Here’s how I do it!

Ingredients

800g beef short ribs (LA-style cut)

1 cup store-bought Korean galbi marinade

Steamed rice

Onsen egg (or raw pasteurised egg)

Sesame seeds

Sauce
1 tsp plum extract

2 tbsp apple cider vinegar

1 tbsp soy sauce

1 tsp gochugaru (optional, for spice)

Spring onions

Method

1. Marinate

• Place short ribs in a bowl.

• Pour in enough store-bought galbi marinade to coat well.

• Marinate at least 1 hour.

2. Cook

• Grill or pan-sear on medium-high heat until nicely caramelised and cooked through (about 2 – 3 minutes per side).

3. Assemble

• Scoop hot rice into bowls.

• Top with sliced galbi and an onsen egg.

• Drizzle sauce, sprinkle sesame seeds and serve.