koreanbeefbarbecuegrilledshort-ribsflexitarianadvanced

Galbi

Name: Galbi
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 700 g beef short ribs, flanken-cut; 120 g Asian pear, peeled and grated; 70 ml light soy sauce; 25 g brown sugar; 15 ml sesame oil; 20 g garlic, finely grated; 8 g fresh ginger, finely grated; 40 g spring onions, finely chopped; 2 g black pepper; 10 ml neutral oil; 8 g toasted sesame seeds; 20 g spring onions, thinly sliced

Galbi is richly marinated beef short rib grilled until lacquered, smoky, and deeply caramelised at the edges. The classic combination of soy, pear, garlic, ginger, and sesame creates meat that is savory, subtly sweet, and irresistibly juicy.

45 min

2 servings

803 kcal

Korean

Ingredients

Galbi marinade

700 gbeef short ribs, flanken-cut
120 gAsian pear, peeled and grated
70 mllight soy sauce
25 gbrown sugar
15 mlsesame oil
20 ggarlic, finely grated
8 gfresh ginger, finely grated
40 gspring onions, finely chopped
2 gblack pepper

For grilling and finishing

10 mlneutral oil
8 gtoasted sesame seeds
20 gspring onions, thinly sliced

Instructions

1
Prepare the grill for high heat, ideally with a two-zone fire so you can sear over direct heat and move the ribs if the sugars begin to char too quickly. If using an oven grill or grill pan, preheat it thoroughly. Pat the beef short ribs dry with paper towel so the marinade clings evenly.
2
Make the marinade: in a bowl, combine the grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, chopped spring onions, and black pepper. Stir until the sugar is mostly dissolved; the pear should make the mixture loose and glossy.
3
Add the short ribs to the marinade and massage well so every surface is coated, especially around the bone edges. Marinate at room temperature for 15 minutes; because flanken-cut ribs are thin, this short marination is enough to season them quickly without exceeding the time limit.
4
Lift the ribs from the marinade and let excess drip off; do not wipe them completely clean. Lightly oil the grill grates or grill pan to reduce sticking. Discard any leftover marinade that has touched raw meat.
5
Grill the ribs over high heat for 2 to 3 minutes on the first side, until deeply caramelised with light char marks. Turn and grill 2 to 3 minutes more on the second side. Because the marinade contains sugar and pear, watch closely and move the ribs to the cooler zone if flare-ups occur. The meat should be browned at the edges and cooked through but still juicy.
6
Transfer the galbi to a tray and rest for 3 minutes so the juices settle. Sprinkle with toasted sesame seeds and sliced spring onions just before serving for aroma and freshness.
7
Serve immediately, preferably cut between the bones or left in strips for sharing. The ideal bite is savory, sweet, garlicky, and slightly smoky, with the pear helping tenderize and glaze the meat.

Nutrition per serving

803 kcal

Calories

42g

Protein

18g

Carbs

60g

Fat

Fiber

Notes

•If you can marinate longer, 1 to 4 hours in the refrigerator improves depth of flavor; bring the ribs out 20 minutes before grilling.
•Asian pear is traditional, but ripe nashi pear works equally well. In a pinch, use a sweet ripe conference pear, though the flavor will be less authentic.
•Do not grill on low heat: galbi tastes best with intense heat that caramelises the marinade quickly before the meat dries out.
•Serve with lettuce leaves, ssamjang, kimchi, and steamed rice if making a fuller meal.

Background

Galbi is one of Korea’s most beloved barbecue dishes, traditionally made with beef short ribs that are either cross-cut thinly or butterflied from the bone. Sweet-savory marinades featuring soy sauce, garlic, sugar, sesame, and fruit such as pear reflect the Korean preference for balanced flavor and also help tenderize the meat before grilling.

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