Korean BBQ Galbi, or marinated beef short ribs, is a beloved dish known for its sweet, savory, and garlicky flavors. Perfect for grilling, it’s a staple for family gatherings and celebrations, often served with a variety of banchan.
Taste of Korea: Authentic Flavors
Korean BBQ Galbi, or marinated beef short ribs, is a beloved dish known for its sweet, savory, and garlicky flavors. Perfect for grilling, it's a staple for family gatherings and celebrations, often served with a variety of banchan.
Ingredients
- 2 kg beef short ribs flanken-cut
- 0.5 cup soy sauce low-sodium
- 0.25 cup brown sugar packed
- 0.25 cup mirin rice wine
- 4 cloves garlic minced
- 1 inch ginger grated
- 0.25 cup sesame oil
- 2 tbsp sesame seeds toasted
- 0.5 tsp black pepper freshly ground
- 2 stalks green onions chopped (for marinade + garnish)
- 1 small Asian pear grated (optional
Instructions
- Prepare the short ribs: If the short ribs are thick, score them lightly across the grain to help absorb the marinade. Pat them dry with paper towels.
- Make the marinade: In a large bowl, whisk together the soy sauce, brown sugar, mirin, minced garlic, grated ginger, sesame oil, sesame seeds, black pepper, and half of the chopped green onions. If using, add the grated Asian pear.
- Marinate the ribs: Add the short ribs to the bowl with the marinade, ensuring all pieces are well-coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for deeper flavor.
- Preheat grill: When ready to cook, preheat your grill to medium-high heat. Lightly oil the grill grates.
- Grill the ribs: Remove the ribs from the marinade (discard excess marinade). Place the ribs on the hot grill. Cook for 3-5 minutes per side, depending on thickness, until nicely caramelized and cooked to your desired doneness.
- Serve: Remove from grill, let rest for a couple of minutes, then garnish with the remaining fresh green onions and serve hot with rice and various banchan.
Notes
For best flavor, marinate the short ribs for at least 4 hours, or preferably overnight. Grill over medium-high heat until caramelized and tender. Serve immediately with rice and a selection of banchan (side dishes) like kimchi, pickled radishes, and seasoned spinach.
