DISH Nº 05 · OCTOBER 2026

Galbi Frites

Korean short ribs marinated with black garlic, triple-cooked fries, and a gochugaru au poivre sauce. Asian pear salad on the side.

Galbi short ribs, triple-cooked fries, and Asian pear salad on a plate, with a beer and decanter behind it

Ingredient highlights

  • Grass-fed Korean-style short ribs.
  • Asian pears and potatoes from the farmers market.
  • Black garlic for the marinade.
  • Gochugaru and Szechuan peppercorn for the au poivre.

Technique notes

  • Fries triple-cooked (par-boiled, frozen, then double fried) and seasoned with Asian spices.
  • Black garlic and gochujang in the otherwise traditional marinade. It deepens the flavor without taking over.
  • Thinly sliced scallions soaked in ice water to maintain their texture, combined with Asian pear and kimchi for a balanced side salad.
  • Au poivre built on Asian flavors instead of just cracked black pepper. Used scallion whites instead of shallots and a combination of peppers.

WHAT WORKED

The galbi. They were tender from the 24h marinade and got a char cooking over stainless steel even if I didn't have a grill.

WHAT I'D CHANGE

The au poivre. Too much Szechuan peppercorn and it overpowered the plate.

Plate studies

Closer shot of the galbi frites plate with a beer and decanter