Galbi (Korean BBQ Short Ribs)
Thin, flanken-cut beef short ribs marinated in a soy, pear, and sesame mixture, then grilled hot and fast to a sticky, caramelized char.
Meat
⚠ Contains: Soy, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5kg flanken-cut beef short ribs (cut across the bone, 1/4-1/2 inch thick)
- 1/2 Asian pear, grated
- 1 kiwi, grated (optional, extra tenderizing)
- 1/2 onion, grated
- 6 cloves garlic, minced
- 1 tbsp ginger, grated
- 3/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 2 tbsp mirin
- 2 scallions, sliced
- 1 tbsp toasted sesame seeds
Steps
- Soak the short ribs in cold water for 15-20 minutes to draw out excess blood, then drain and pat dry.
- Score the meat lightly between the bones with a sharp knife to help the marinade penetrate.
- Combine the grated pear, kiwi if using, onion, garlic, ginger, soy sauce, brown sugar, sesame oil, and mirin.
- Marinate the ribs in this mixture for at least 4 hours, ideally overnight, in the refrigerator.
- Shake off excess marinade from each piece (to prevent flare-ups) and grill over high heat in short passes, 2-3 minutes per side, brushing on more marinade between passes, until deeply caramelized.
- Garnish with scallions and sesame seeds, and serve with rice and lettuce wraps.