Korean Galbi Grilled Ribs (Print Version)
Tender beef ribs in sweet Korean marinade, grilled for smoky caramelized perfection.
# What You Need:
→ Beef
01 - 3.3 lbs beef short ribs, flanken cut (1/2 inch thick)
→ Marinade
02 - 1/2 cup soy sauce (use gluten-free if needed)
03 - 1/4 cup mirin or rice wine
04 - 1/4 cup water
05 - 2 tbsp brown sugar
06 - 2 tbsp honey
07 - 1 tbsp sesame oil
08 - 1 Asian pear (or 1/2 ripe Bosc pear), peeled and grated
09 - 1/2 onion, grated
10 - 4 garlic cloves, minced
11 - 2 tsp fresh ginger, grated
12 - 1/4 tsp black pepper
13 - 2 scallions, chopped
14 - 1 tbsp toasted sesame seeds
→ Garnish
15 - 2 scallions, thinly sliced
16 - 1 tbsp toasted sesame seeds
# Directions:
01 - Rinse the beef short ribs in cold water to remove any bone fragments. Pat dry thoroughly with paper towels.
02 - In a large bowl, whisk together all marinade ingredients until the brown sugar is completely dissolved.
03 - Add the ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
04 - Preheat a grill or grill pan to medium-high heat.
05 - Remove ribs from marinade, allowing excess to drip off. Grill for 3-4 minutes per side, until caramelized and cooked through, with slightly charred edges.
06 - Let the ribs rest for 5 minutes. Slice into pieces if desired. Garnish with sliced scallions and sesame seeds. Serve hot with steamed rice and kimchi.
# Expert Tips:
01 -
- The marinade creates an incredible depth of flavor that develops even more complexity overnight
- These ribs grill up with perfect caramelization every single time
02 -
- Flanken cut ribs are essential here, as traditional English ribs would take hours to cook through
- The pear is not optional, it is the secret ingredient that makes the meat fork-tender
03 -
- Serve these with plenty of steamed rice and kimchi to balance the rich flavors
- Extra marinade can be boiled down and used as a dipping sauce