We’re savouring the last few weeks of summer now and even though things are very different this time around, those feelings of back to school weather are creeping up on us. While we might not have concrete ideas as to what September will look like, we can agree that summer is NOT OVER YET. My social bubble has opened up a bit more lately and we can cautiously enjoy having our family in the backyard for a few more BBQs before we pull out the sweaters.

I miss going out to my favorite Korean BBQ place but this Galbi (Korean style grilling short rib) recipe courtesy of  Chef Antonio Park and Maille Canada really helps satisfy hungry tummies. There are several keeper recipes on their site that explore the flavours of the world and I’ve made a few already.

Here’s Chef Antonio Park’s recipe and it’s a keeper!



  • 1/2 onion
  • 1/2 Asian pear or Korean pear
  • 1 small apple
  • 1 Tbsp (15 mL) Maille Wholegrain Mustard
  • 1 Tbsp (15 mL) sesame oil
  • 6 Tbsp (90 mL) soy sauce
  • 2 Tbsp (30g) sugar
  • 3 Tbsp (45 mL) cooking alcohol or Mirin or Soju
  • 1/2 tsp (1 g) grated or chopped ginger
  • 1 Tbsp (8.5 g) chopped garlic
  • 3 1/2 Tbsp (52.5 gmL) maple syrup
  • 2 green onions, thinly sliced
  • 2 1/4 lb (1 kg) thinly sliced short ribs (LA Galbi style cut)


Cut all the ingredients in cubes or smaller pieces, except the short ribs, and put them all in a blender or food processor. Blend well  — this is your marinade sauce Reserve 1 cup (250 mL) and set aside for the spicy mustard dipping sauce side dish (see recipe below).

Place the short ribs in a large plastic zipper bag. Pour the marinade over the ribs. Squeeze all the air out of the bag and seal bag. Refrigerate for at least 5 hours or overnight.

Preheat  BBQ grill to medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade. Discard the excess marinade. Grill ribs on the preheated grill until the meat is still pink but not bloody nearest to the bone. About 5 to 7 minutes per side depending on thickness.



  • 2 Tbsp (36g) gochujang (Korean pepper paste)
  • 1 Tbsp (15 mL) plum syrup
  • 1 Tbsp (15 mL) maple syrup
  • 1 1/2 Tbsp (22.5 mL) Maille Apple Cider Vinegar
  • 1/2 tsp (15 mL) Maille Dijon Original Mustard
  • 1/2 tsp (1.5 g) roasted white or black sesame
  • Instructions:

Combine all ingredients. Serve in a small bowl. Great also for dipping vegetables including cucumber, celery, cauliflower, bell peppers, snap peas, broccoli or olives.

Serve with a side of rice – also great in a fresh crusty bun (remove the bone).


Canadians are invited to visit Maille.ca/traveltheworld to discover globally-inspired recipes. More than 15 of Canada’s most loved chefs and restaurants are also sharing their recipes including Lynn Crawford (Rubywatch Co.), Vikram Vij (Vij), Rob Gentile (Buca), Craig Wong (Patois), Antonio Park (Park & Lavanderia), Trevor Lui (Joybird, Makan Noodle Bar), Doug Penfold (Cava, Mason’s Fine Foods) and more. There are a few more cook-along demonstrations coming up as well. See the site for more details.