📝 About This Recipe
Galbi is a quintessential Korean BBQ masterpiece featuring thin, flanken-cut beef short ribs marinated in a harmonious blend of soy sauce, sweet pear, and aromatic garlic. The marinade uses the natural enzymes of Asian pear to tenderize the meat, while the sugars create a stunning caramelized, smoky crust over high heat. This dish is a celebratory staple that perfectly balances salty, sweet, and savory umami flavors, bringing the vibrant energy of a Seoul barbecue house right to your dinner table.
🥗 Ingredients
Main Ingredients
- 3 pounds Beef Short Ribs (flanken-cut, about 1/4 to 1/2 inch thick)
- 4 cups Cold Water (for soaking the ribs)
The Signature Marinade
- 1/2 cup Soy Sauce (regular or dark soy sauce)
- 1/2 large Asian Pear (grated, including juices)
- 1/4 cup Brown Sugar (packed)
- 2 tablespoons Honey (for a glossy finish)
- 1/4 cup Mirin (Korean rice wine)
- 6 cloves Garlic (finely minced)
- 1/2 medium Yellow Onion (grated into a pulp)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 tablespoons Toasted Sesame Oil
- 1/2 teaspoon Black Pepper (freshly ground)
For Garnish
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 tablespoon Toasted Sesame Seeds
👨🍳 Instructions
-
1
Rinse the flanken-cut ribs under cold running water to remove any small bone fragments left behind from the sawing process.
-
2
Place the ribs in a large bowl of cold water and let them soak for 30 minutes. This draws out excess blood, ensuring a cleaner, more refined beef flavor.
-
3
Drain the ribs and pat them very dry with paper towels. Removing excess moisture is crucial for the marinade to penetrate the meat effectively.
-
4
In a medium mixing bowl, combine the grated Asian pear, grated onion, minced garlic, and ginger. The pear is essential as it contains calpain, a natural enzyme that tenderizes the beef.
-
5
Whisk in the soy sauce, brown sugar, honey, mirin, sesame oil, and black pepper until the sugar is completely dissolved.
-
6
In a large glass baking dish or a gallon-sized heavy-duty zip-top bag, layer the ribs and pour the marinade over them, ensuring every inch of the meat is coated.
-
7
Seal the container and refrigerate for at least 4 hours, though 12 to 24 hours is highly recommended for the deepest flavor profile.
-
8
Preheat your outdoor grill or an indoor cast-iron grill pan to medium-high heat. Lightly brush the grates with a neutral oil.
-
9
Remove the ribs from the marinade, letting the excess drip off. Place the ribs on the hot grill in a single layer.
-
10
Grill for 3 to 5 minutes per side. Watch closely as the high sugar content in the marinade causes the meat to caramelize and char quickly.
-
11
The ribs are done when they have a deep mahogany color and slightly charred edges, and the fat has rendered beautifully.
-
12
Transfer the ribs to a cutting board and let them rest for 3 minutes. Use kitchen shears to cut the meat between the bones into bite-sized pieces, which is the traditional way to serve Galbi.
-
13
Transfer to a serving platter, sprinkle generously with toasted sesame seeds and sliced green onions, and serve immediately.
💡 Chef's Tips
Always use Asian pear for the most authentic results; if unavailable, a Bosc pear or Fuji apple works as a substitute. Do not skip the soaking step as it significantly improves the texture and removes any 'gamey' aftertaste from the bone marrow. If cooking indoors, ensure your kitchen is well-ventilated as the marinated meat will produce a fair amount of smoke. For a spicier kick, you can add a tablespoon of Gochugaru (Korean red chili flakes) to the marinade. Avoid over-crowding the grill, which can cause the temperature to drop and lead to steaming rather than searing.
🍽️ Serving Suggestions
Serve with warm, fluffy short-grain white rice to soak up the juices. Provide fresh red leaf lettuce or perilla leaves for 'Ssam' (wraps), allowing guests to wrap the meat with a dollop of Ssamjang. Accompany with traditional Banchan, such as spicy Baechu Kimchi and sweet-and-sour pickled radish (Mu-ssam). A side of chilled Kongnamul-muchim (seasoned soybean sprouts) provides a refreshing crunch. Pair with a chilled Korean lager or a glass of crisp Soju to cut through the richness of the beef.