📝 About This Recipe
Galbi is the undisputed crown jewel of Korean barbecue, featuring thinly flanken-cut beef short ribs marinated in a complex blend of soy, pear, and aromatics. The secret lies in the Korean pear, which contains natural enzymes that tenderize the meat while providing a delicate, fruity sweetness. When these ribs hit a hot grill, the sugars caramelize into a smoky, charred crust that gives way to incredibly juicy, melt-in-your-mouth beef.
🥗 Ingredients
The Beef
- 3 pounds Beef Short Ribs (flanken-style, cut across the bone into 1/4-inch thick slices)
The Signature Marinade
- 1/2 cup Soy Sauce (use a high-quality Korean brand like Jin Gan-jang)
- 1/2 large Korean Pear (grated and strained for juice (or 1/2 cup canned pear puree))
- 1/4 cup Brown Sugar (packed)
- 1/4 cup Mirin (sweet rice wine)
- 6 cloves Garlic (minced very finely)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Toasted Sesame Oil (pure and aromatic)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 stalks Green Onions (finely chopped)
- 1/2 piece Small Onion (grated into a pulp)
For Serving and Garnish
- 1 tablespoon Toasted Sesame Seeds (for garnish)
- 2 stalks Green Onions (slivered for garnish)
- 1 head Red Leaf Lettuce (washed and dried for wraps)
- 1/2 cup Ssamjang (Korean spicy soybean paste dip)
👨🍳 Instructions
-
1
Rinse the flanken-cut ribs under cold running water to remove any small bone fragments left from the sawing process. Pat them thoroughly dry with paper towels.
-
2
In a large mixing bowl, combine the soy sauce, grated Korean pear juice, grated onion, brown sugar, mirin, minced garlic, grated ginger, sesame oil, and black pepper.
-
3
Whisk the marinade vigorously until the sugar is fully dissolved, then stir in the finely chopped green onions.
-
4
Place the ribs in a large, shallow glass dish or a heavy-duty resealable plastic bag. Pour the marinade over the meat, ensuring every surface of the beef is well-coated.
-
5
Refrigerate the meat for at least 4 hours, though overnight (8-12 hours) is ideal for the best flavor penetration and texture.
-
6
Remove the meat from the refrigerator 30 minutes before cooking to take the chill off, which ensures even cooking.
-
7
Preheat your grill (charcoal is best for flavor, but gas works) to medium-high heat. Lightly oil the grates to prevent sticking.
-
8
Remove the ribs from the marinade, letting the excess drip off. Do not crowd the grill; cook in batches if necessary.
-
9
Grill the ribs for 3-4 minutes per side. You are looking for a deep mahogany color and slightly charred, crispy edges.
-
10
Because these are thin cuts, they cook quickly. Avoid overcooking, as the high sugar content in the marinade can burn if left too long.
-
11
Transfer the cooked ribs to a platter and let them rest for 3-5 minutes. This allows the juices to redistribute.
-
12
Using clean kitchen shears (the traditional Korean way), snip the meat into bite-sized pieces, cutting around the bones.
-
13
Garnish with toasted sesame seeds and slivered green onions before serving immediately.
💡 Chef's Tips
If you can't find Korean pear, a Bosc pear or a sweet Fuji apple is a great substitute for the enzymes. Don't skip the rinsing step; flanken ribs are machine-cut and often have tiny bone shards that are unpleasant to eat. For an extra layer of flavor, add a tablespoon of toasted, crushed pine nuts to the marinade. If using a gas grill, keep a spray bottle of water nearby to manage flare-ups caused by the fat and sugar. Always slice the green onion garnish on a sharp bias for a professional, restaurant-quality presentation.
🍽️ Serving Suggestions
Serve with warm, short-grain white rice to soak up the juices. Provide a stack of red leaf lettuce or perilla leaves for making 'ssam' (wraps). Accompany with classic Banchan like Kimchi, pickled radish, and seasoned bean sprouts. Pair with a chilled bottle of Soju or a crisp Korean lager to cut through the richness of the beef. Always include a side of Ssamjang and sliced raw garlic for those who want an extra punch of flavor.