Galbi Korean BBQ Short Ribs
Thin flanken cut short ribs marinated in soy, Asian pear, garlic and sesame oil, then seared until caramelized.
Equipment
- Zip top bag or glass dish
- Grill pan or heavy skillet
- Box grater
- Tongs
Ingredients
Main Ingredients
- 2 lb beef short ribs flanken cut, butterflied Korean style or thinly sliced across the bone
- 1 tbsp vegetable oil for cooking
- ⅓ cup low sodium soy sauce for the marinade
- ¼ cup brown sugar for the marinade
- 2 tbsp mirin for the marinade
- ¼ cup yellow onion finely grated, with the juice, for the marinade
- ¼ cup Asian pear finely grated, with the juice, for the marinade
- 2 tsp garlic finely grated, for the marinade
- 2 tsp fresh ginger finely grated, for the marinade
- 2 tbsp water for the marinade
- 1 tbsp toasted sesame oil for the marinade
- 1 tsp black pepper for the marinade
- 2 green onions sliced, for garnish
- 1 tbsp toasted sesame seeds for garnish
- 2 tbsp cilantro leaves for garnish
Instructions
Cooking
- Marinade. Whisk the soy sauce, sugar, mirin, onion, pear, garlic, ginger, water, sesame oil and pepper until smooth.
- Soak. Coat the ribs in the marinade in a bag or dish and chill for 24 hours.
- Heat. Warm the oil in a grill pan over medium high heat and lift the ribs out, letting extra marinade drip away.
- Sear. Cook in batches for 3 to 5 minutes per side until well browned and at least 145 degrees F. Discard the used marinade.
- Finish. Rest briefly, then top with green onion, sesame seeds and cilantro.
Notes
Substitutions: Regular pear or red apple replaces Asian pear.
Tips: Use thin flanken cut ribs and cook in batches so the sugars caramelize.
Storage: Refrigerate cooked ribs for up to 3 days or freeze for up to 3 months.