Galbi (Korean BBQ Short Ribs)

Name: Galbi (Korean BBQ Short Ribs)
Cook time: 285 min
Total time: 285 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 kg Flanken-Cut Beef Short Ribs, cross-cut, 6–8 mm thick; 120ml Soy Sauce; 120ml Water; 100g Brown Sugar, packed; 1 Korean Pear, grated or puréed (about 300 g); 1 small Onion, grated or puréed; 6 cloves of Garlic, minced; 2 tsp Ginger, fresh, grated; 3 Scallions, finely chopped; 2 tbsp Mirin, rice wine; 2 tbsp Toasted Sesame Oil; 1 tsp Pepper (Black), freshly ground; 1 tbsp Toasted Sesame Seeds; 1 head of Green Leaf Lettuce, or romaine, leaves separated; 12 leaves of Perilla, kkaennip; optional but traditional; 120g Ssamjang, about 1/2 cup; 4 bowls of Cooked Short-Grain White Rice

Galbi (Korean BBQ short ribs) are thinly sliced, marinated beef ribs that caramelize beautifully on high heat, yielding sweet, savory, and slightly smoky bites perfect for wrapping in lettuce. This version uses a blended pear-onion base for tenderizing and a balance of soy, sugar, and sesame for classic Korean flavor.

Galbi (Korean BBQ short ribs) are thinly sliced, marinated beef ribs that caramelize beautifully on high heat, yielding sweet, sav... Show more

Traditional Korean Recipe

Health Grade

C · Balanced

Rating

4.5

Time

4 hrs30 min

Price

4,43 €

Calories

1243 kcal

high protein

low sugar

date night

comfort food

Method

Prep the aromatics

Peel the Korean Pear and Onion, then grate them on the fine side of a box grater into a large bowl. Mince the Garlic, grate the Ginger, and finely chop the Scallion.

Mix the marinade

Add the grated pear and onion, minced garlic, grated ginger, and chopped scallion to the bowl. Pour in the Soy Sauce, Water, Brown Sugar, Mirin, and Toasted Sesame Oil, then sprinkle in the Pepper (Black) and Toasted Sesame Seeds. Whisk until the sugar dissolves and the marinade looks glossy and fragrant.

Marinate the ribs

Add the Flanken-Cut Beef Short Ribs to the marinade and turn them until every piece is well coated. Cover and refrigerate for 4 hours; while the ribs chill, wash, dry, and separate the Green Leaf Lettuce leaves and, if you’re using them, the Perilla leaves, then keep them cold and crisp.

Set up broiler

Move an oven rack close to the heat, line a rimmed baking sheet with foil, and set a wire rack on top. Preheat the oven's broiler so it’s ready when the ribs come out of the marinade.

Broil the ribs

Lift the ribs from the marinade, letting the excess drip off, and arrange them in a single layer on the rack. Broil for 3 minutes, flip with tongs, then broil for 3 minutes more, until the edges are browned and lightly charred and the ribs are cooked through. Work in batches if needed so the meat browns instead of steaming.

Assemble the ssam

Spoon the Cooked Short-Grain White Rice into 4 bowls and set out about 1/2 cup of Ssamjang in a small serving bowl. Serve the ribs with the chilled lettuce and perilla leaves, then make ssam by placing a leaf in your hand, adding a little rice, topping it with a piece of beef, adding a dab of ssamjang, folding it into a tight bite, and eating it right away.