Korean Galbi (Grilled Short Ribs)
LA-style flanken-cut short ribs marinated in a sweet soy-pear sauce and grilled until caramelized and smoky. A Korean BBQ essential that’s perfect for outdoor grilling.
Ingredients
- 3 lbs (1.4kg) flanken-cut beef short ribs (cut across the bone, about 1/4 inch thick)
- Marinade: 1/2 cup soy sauce, 3 tablespoons sugar, 2 tablespoons sesame oil, 1 Asian pear (grated, or 3 tablespoons pear juice), 4 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 scallions (sliced), 1 tablespoon mirin, 1/2 teaspoon black pepper
- Sesame seeds and sliced scallions for garnish
- Lettuce leaves, ssamjang, and rice for serving
Instructions
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1
Soak ribs in cold water for 30 minutes to draw out blood. Drain and pat dry.
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2
Combine all marinade ingredients. Submerge ribs in the marinade. Refrigerate for at least 4 hours (overnight is ideal). The pear tenderizes the meat.
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3
Remove ribs from marinade and let excess drip off. Grill over high heat for 2-3 minutes per side. The sugar in the marinade will caramelize quickly, so watch for flare-ups.
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4
Garnish with sesame seeds and scallions.
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5
Serve ssam-style: wrap a piece of grilled galbi in a lettuce leaf with a dab of ssamjang (fermented soybean paste), a slice of garlic, and rice.
