Galbi: Korean Grilled Short Ribs
Tender beef short ribs glazed in a sweet-savory soy marinade with pear and sesame. Grilled until caramelized, these are a showstopper Korean barbecue classic.
- Total time
- 480 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- ½ pear Asian pear, peeled and grated
- ¼ cup soy sauce
- 3 tablespoon brown sugar
- 2 tablespoon sesame oil
- 3 clove garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 2 scallion scallions, sliced thin
Instructions
- 1
Place the ginger root on a cutting board and use the side of a large knife to press down firmly, crushing it slightly, so you can easily peel away the papery skin with your fingers.
- 2
Hold the crushed ginger by one end and mince it by rocking a sharp knife back and forth across the surface into tiny pieces the size of sesame seeds until you have 1 tablespoon.
- 3
Place each garlic clove on the cutting board, set the flat side of a large knife blade on top, and press down with the heel of your hand to crush it; remove the papery skin and mince the clove into pencil-tip-sized dots.
- 4
Cut the pear in half lengthwise from top to bottom, scoop out the seedy center with a spoon, peel away the thin skin with a vegetable peeler, then grate the flesh on the small holes of a box grater into a small bowl until you have 0.5 cup.
- 5
Pat the beef short ribs dry with paper towels, pressing gently to remove surface moisture so the marinade will stick better.
- 6
Pour 0.25 cup of soy sauce, 3 tablespoons of brown sugar, 2 tablespoons of sesame oil, and 1 tablespoon of rice vinegar into a medium bowl.
- 7
Add the minced garlic, minced ginger, and grated pear to the bowl and whisk vigorously with a fork or whisk until the sugar dissolves and all ingredients blend into a uniform, glossy sauce.
- 8
Place the short ribs in a large shallow dish or a resealable plastic bag and pour the entire marinade over them, turning each rib with tongs to coat all sides evenly.
- 9
Cover the dish with plastic wrap or seal the bag, then place it in the refrigerator for at least 6 hours, ideally overnight, so the meat absorbs the flavors deeply.
- 10
Remove the ribs from the refrigerator 20 minutes before grilling so they reach room temperature and cook more evenly.
- 11
Preheat a grill or grill pan to medium-high heat by setting the burner to medium-high and waiting until you can hold your hand 2 inches above the grates for only 3 seconds before it feels too hot.
- 12
Remove the ribs from the marinade using tongs, letting excess liquid drip back into the dish, and reserve the remaining marinade in a small bowl to brush on while cooking.
- 13
Place the ribs on the hot grill surface, spacing them 2 inches apart, and cook without moving them for 4 minutes until the underside develops a deep brown caramelized crust.
- 14
Flip each rib over using tongs and brush the cooked side generously with the reserved marinade using a pastry brush, then cook for 4 more minutes until the new side is deeply browned.
- 15
Flip the ribs again and brush the second side with marinade, cooking for 2 more minutes until the meat is caramelized and an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare.
- 16
Transfer the grilled ribs to a serving plate or individual plates using tongs, arranging them so they sit flat and show off the caramelized surface.
- 17
Scatter 1 tablespoon of sesame seeds across the ribs in a thin, even layer, then pile 2 sliced scallions in a small mound in the center, and serve immediately while hot.
Tools you’ll need
- cutting board
- vegetable peeler
- box grater
- sharp chef's knife
- paper towels
- large shallow dish or resealable plastic bag
- large tongs
- medium bowl
- fork or whisk
- grill or grill pan
- instant-read meat thermometer
- pastry brush
- serving plate
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