LA Galbi
Tender Korean short ribs marinated in a sweet soy glaze, then grilled to perfection. A beloved Korean-American classic with caramelized edges and juicy meat.
- Total time
- 480 min
- Servings
- 4
- Calories
- 625
- Protein
- 52g
Ingredients
- ¾ cup soy sauce
- ½ cup brown sugar
- ¼ cup sesame oil
- 1 whole asian pear, grated
- 8 cloves garlic cloves, minced
- 2 tbsp ginger, grated
- 3 tbsp rice vinegar
- 2 tbsp mirin
- 1 tsp black pepper
- 4 lbs beef short ribs, cut thin against the grain
- 4 stalks scallions, sliced
- 3 tbsp sesame seeds, toasted
Instructions
- 1
Combine soy sauce, brown sugar, sesame oil, grated pear, minced garlic, ginger, rice vinegar, mirin, and black pepper in a bowl. Stir until sugar dissolves completely.
- 2
Place beef short ribs in a large resealable bag or shallow container. Pour marinade over meat, ensuring all pieces are coated. Refrigerate for 8-24 hours, turning occasionally.
- 3
Remove beef from refrigerator 30 minutes before grilling to bring closer to room temperature.
- 4
Preheat grill to high heat (450-500°F). Oil grates to prevent sticking.
- 5
Remove beef from marinade, letting excess drip off. Reserve remaining marinade for basting.
- 6
Grill short ribs 3-4 minutes per side for medium-rare, basting with reserved marinade during cooking. Meat should develop a caramelized crust.
- 7
Transfer to cutting board and rest for 3 minutes before serving.
- 8
Arrange galbi on a serving platter. Garnish with sliced scallions and toasted sesame seeds. Serve with steamed rice and kimchi on the side.
Tools you’ll need
- large resealable plastic bag or shallow marinating container
- charcoal or gas grill
- grill brush
- meat thermometer
- tongs
- cutting board
- chef's knife
- grater
- small mixing bowl
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