Korean Galbi Grilled Ribs (Printable Version)
Tender beef ribs marinated in Korean sauce and grilled to caramelized perfection.
# What You'll Need:
→ Beef
01 - 2 lbs flanken-cut beef short ribs
→ Marinade
02 - 1/2 cup soy sauce
03 - 1/4 cup brown sugar
04 - 2 tbsp honey
05 - 2 tbsp mirin or rice wine
06 - 2 tbsp sesame oil
07 - 4 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, grated
09 - 1 small Asian pear or 1/2 Bosc pear, grated
10 - 1/2 small onion, grated
11 - 1/4 tsp freshly ground black pepper
12 - 2 green onions, finely sliced
13 - 1 tbsp toasted sesame seeds
→ Garnish
14 - 1 green onion, thinly sliced
15 - 1 tsp toasted sesame seeds
# Step-by-Step:
01 - Rinse the beef short ribs under cold water to remove any bone fragments. Pat thoroughly dry with paper towels.
02 - In a large bowl, combine soy sauce, brown sugar, honey, mirin, sesame oil, minced garlic, grated ginger, grated pear, grated onion, black pepper, green onions, and sesame seeds. Whisk until the sugar completely dissolves.
03 - Add the short ribs to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
04 - Preheat a grill or grill pan over medium-high heat. Remove the ribs from the refrigerator and let them come to room temperature for 15 minutes before cooking.
05 - Remove ribs from the marinade, allowing excess liquid to drip off. Grill for 3 to 4 minutes per side until caramelized and cooked through, with a slight char around the edges.
06 - Transfer the grilled ribs to a serving platter. Sprinkle with thinly sliced green onion and toasted sesame seeds. Serve immediately with steamed rice and kimchi.
# Expert Advice:
01 -
- The marinade works magic while you go about your day, turning tough cuts into meltingly tender beef
- That perfect balance of sweet and savory makes everyone at the table reach for seconds
02 -
- Do not skip the Asian pear or its substitute, because those fruit enzymes are what make the meat tender enough to bite through effortlessly
- Letting the excess marinade drip off prevents flare-ups on the grill and helps the ribs caramelize instead of steaming
03 -
- Reserve a small amount of the marinade before adding the raw meat if you want to brush it on during the last minute of grilling
- Let the ribs rest for five minutes after grilling so the juices redistribute throughout the meat