Low Histamine Galbi Korean Short Ribs
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Learn more →Ingredients
4 servings
For the ribs
- 3 lb flanken-cut beef short ribs (about ¼-inch thick)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
For the marinade
- 1 asian pear (or bosc pear), peeled, cored, and roughly chopped
- 6 cloves garlic, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ¼ cup coconut aminos
- 2 tbsp honey
- 2 tbsp toasted sesame oil
- 1 tbsp avocado oil
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level. - 1 tsp black pepper, freshly ground
- ½ tsp fine sea salt
For serving
- 3 green onions (scallions), white and light green parts only, thinly sliced
- 1 tbsp sesame seeds, toasted (optional)
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 2 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
Instructions
- 1
Rinse the short ribs under cold water and pat them completely dry with paper towels. Score any thick sections of meat lightly with a knife to help the marinade penetrate.
- 2
Combine the pear, garlic, ginger, coconut aminos, honey, sesame oil, avocado oil, black pepper, and salt in a blender or food processor. Blend until completely smooth, about 30 seconds.
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