KOREAN BEEF SHORT RIBS (GALBI)
Sweet-savory Korean BBQ!Tender beef, caramelized char. Asian pear tenderizes.Restaurant-quality at home!
Ingredients
For the Short Ribs:
- 3-4 lbs beef short ribs flanken-cut, ¼-½ inch thick
- Note: Ask butcher for "flanken-cut" or "LA-style" short ribs
For the Marinade:
- 1 Asian pear peeled and grated (or substitute kiwi/regular pear)
- ½ cup soy sauce regular or low-sodium
- ¼ cup brown sugar packed
- 3 tablespoons mirin
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 6 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 green onions chopped
- 1 tablespoon sesame seeds
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil for grilling
Instructions
- Score ribs, pat dry. Place in bag/dish.
- Mix marinade: grated pear, soy, sugar, mirin, sesame oil, vinegar, garlic, ginger, onions, sesame.
- Pour over ribs. Refrigerate 2-24 hours (overnight best).
- Grill medium-high heat, 2-3 min per side until charred.
- Rest 5 min. Garnish, serve with rice & lettuce wraps!
Notes
- FLANKEN-CUT ESSENTIAL: Ask butcher! Thin slices (¼-½") across bone.
- Asian pear tenderizes: Sub: kiwi, regular pear, pineapple juice.
- Overnight marinating best: 2 hrs minimum, 24 hrs max.