Low Histamine Korean BBQ Short Ribs (Galbi)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the marinade
- 3 lb flanken-cut beef short ribs (about Ā¼-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.
- 1 medium asian pear (or bosc pear), peeled, cored, and roughly chopped
- Ā¼ cup coconut aminos
- 2 tbsp honey
- 1 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. - 5 cloves garlic, roughly chopped
- 1 tbsp fresh ginger, 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.
- Ā½ tsp black pepper
- Ā¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
For serving
- 1 tbsp sesame seeds
Ingredient noteLow histamine diets often limit nuts and seeds. The small portion per serving here is likely tolerated. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
- 3 scallions, thinly sliced
Instructions
- 1
Combine the pear, coconut aminos, honey, sesame oil, avocado oil, garlic, ginger, black pepper, and red pepper flakes (if using) in a blender or food processor and blend until smooth.
- 2
Place the short ribs in a large zip-top bag or baking dish. Pour the marinade over the ribs, turning to coat each piece thoroughly. Seal or cover and refrigerate for at least 4 hours, or up to 24 hours.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!