Galbi (Korean BBQ Beef Short Ribs)

🧂 Ingredients

• 1 kg Beef short ribs (LA cut, about 1/4-inch thick)(LA cut refers to ribs that have been cross-cut against the bone, resulting in thin slices. If unavailable, ask your butcher for thinly sliced beef short ribs.)
• 0.5 cup Soy sauce (low sodium recommended)
• 3 tbsp Brown sugar (packed)
• 0.5 medium Asian pear (or Bosc pear, peeled, cored, and roughly chopped)(Asian pear is traditional and adds natural sweetness and tenderizing enzymes. A Bosc pear can be substituted if Asian pear is unavailable.)
• 3 tbsp Garlic (minced)(Approximately 6-8 cloves.)
• 1 tbsp Ginger (minced)(Freshly grated or minced.)
• 2 tbsp Sesame oil
• 0.5 tsp Black pepper
• 0.25 medium Optional: Onion (thinly sliced)
• 2 stalks Optional: Green onions (chopped, for garnish)

👨‍🍳 Instructions

1. 1

   Prepare the ribs: If your short ribs are thicker than 1/4 inch, lightly score both sides of the meat in a crosshatch pattern. This helps the marinade penetrate and ensures more even cooking. Pat the ribs dry with paper towels.

   ⏱️ 10 minutes
2. 2

   Make the marinade: In a blender or food processor, combine the soy sauce, brown sugar, chopped Asian pear, minced garlic, minced ginger, sesame oil, and black pepper. Blend until smooth. If using, add the sliced onion to the blender and pulse a few times to break it down slightly.

   ⏱️ 5 minutes
3. 3

   Marinate the ribs: Place the prepared short ribs in a large bowl or a resealable plastic bag. Pour the marinade over the ribs, ensuring each piece is well-coated. Massage the marinade into the meat. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for maximum flavor.

   ⏱️ 8+ hours
4. 4

   Grill the galbi: Preheat your grill to medium-high heat (around 200-230°C / 400-450°F). Remove the ribs from the marinade, letting any excess drip off. Discard the used marinade. Grill the ribs for 5-7 minutes per side, or until they are nicely caramelized and cooked through. Watch carefully as the sugar in the marinade can cause them to burn quickly.

   ⏱️ 10-15 minutes
5. 5

   Serve: Transfer the grilled galbi to a serving platter. Garnish with chopped green onions if desired. Serve immediately with steamed rice and your favorite Korean side dishes (banchan).

   ⏱️ 2 minutes

💡 Pro Tips

• ✓LA-cut short ribs are ideal for their thinness, allowing for quick cooking and easy marinating. If unavailable, substitute with thinly sliced ribeye or sirloin.
• ✓Marinating overnight allows the flavors to fully penetrate the meat, resulting in a more tender and delicious galbi. Don't skip this step if time permits!
• ✓Be vigilant when grilling, as the sugars in the marinade can caramelize and burn very quickly over high heat. Adjust grill temperature or move ribs to a cooler part of the grill if they start to char too much.
• ✓For an indoor option, you can use a cast-iron skillet or grill pan over medium-high heat. Ensure good ventilation.

🔄 Variations

• Pork Galbi: Substitute pork ribs (like pork belly or pork shoulder cut thinly) for beef.
• Cheese Galbi: After grilling, top the galbi with shredded mozzarella or a slice of cheese and let it melt.
• Spicy Galbi: Add gochujang (Korean chili paste) and gochugaru (Korean chili flakes) to the marinade for a spicy kick.

🥗 Nutrition

Per serving