Saeng Galbi (Korean Unseasoned Short Ribs)

🧂 Ingredients

• 1 kg Beef short ribs(Look for well-marbled, bone-in or boneless short ribs, about 1-1.5 cm (0.5 inch) thick. Korean cut (flanken cut) is ideal.)
• 4 tbsp Sesame oil(Toasted sesame oil for best flavor.)
• 1 tbsp Salt(Coarse sea salt or kosher salt is recommended for the dipping sauce.)
• 1 tsp Black pepper(Freshly ground black pepper.)
• 2-3 stalks Scallions(Thinly sliced, for the optional scallion salad (Pajeori).)
• 1/2 tsp Optional: Gochugaru (Korean chili flakes)(For a hint of spice in the dipping sauce or scallion salad.)
• 1 clove Optional: Garlic(Minced, for the dipping sauce or scallion salad.)

👨‍🍳 Instructions

1. 1

   Prepare the Ribs: If your short ribs are not already cut, ask your butcher to cut them into individual portions or slices about 1-1.5 cm (0.5 inch) thick. If the ribs have a thick membrane on one side, you can score it lightly with a sharp knife in a crosshatch pattern. This helps tenderize the meat and prevents curling during grilling. Pat the ribs completely dry with paper towels; this is crucial for achieving a good sear.

   ⏱️ 5 minutes
2. 2

   Prepare the Dipping Sauce: In a small bowl, combine the sesame oil, salt, and freshly ground black pepper. If using, add minced garlic and gochugaru for a spicy kick. Stir well to combine. Set aside.

   ⏱️ 3 minutes
3. 3

   Prepare the Grill: Preheat your grill (outdoor grill, grill pan, or cast iron skillet) to high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

4. 4

   Grill the Short Ribs: Place the short ribs onto the hot grill in a single layer, ensuring not to overcrowd the pan. Grill for approximately 4-6 minutes per side, depending on thickness and desired doneness. Look for a deep brown sear on the outside and ensure the internal temperature reaches your preferred level (medium-rare to medium is common for short ribs). The meat should be slightly springy to the touch when done.

   ⏱️ 8-12 minutes
5. 5

   Rest and Serve: Once grilled, transfer the short ribs to a clean plate or cutting board. Let them rest for 2-3 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat. Serve immediately with the prepared salt-sesame oil dipping sauce. Optionally, serve with a simple scallion salad (Pajeori) made with thinly sliced scallions, a touch of sesame oil, vinegar, and gochugaru.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓Quality is paramount: Use well-marbled beef short ribs for the best flavor and tenderness.
• ✓No marinade needed: The beauty of Saeng Galbi lies in its pure beef flavor, enhanced only by a simple dipping sauce.
• ✓Achieve a good sear: Ensure your grill is hot enough and the meat is dry for a delicious crust.
• ✓Don't overcook: Short ribs are best enjoyed when cooked to medium-rare or medium to retain their juiciness.

🔄 Variations

• Serve with Ssamjang (spicy Korean paste) for a different flavor profile.
• Wrap the grilled ribs in fresh lettuce leaves (like red leaf or romaine) along with garlic slices, kimchi, and ssamjang for a complete Ssam (wrap).
• Add a pinch of toasted sesame seeds to the dipping sauce.

🥗 Nutrition

Per serving