Galbi Korean BBQ Short Ribs

🇰🇷 Galbi (Korean BBQ Short Ribs)

🔪 Ingredients

Main:

• 3 pounds (1.4 kg) beef short ribs (LA galbi style — cut flanken across the bone, about 1/3-inch thick)

Marinade:

• 1/2 cup soy sauce

• 1/2 cup brown sugar (adjust to taste)

• 1/4 cup rice wine or mirin

• 1/4 cup water

• 2 tablespoons sesame oil

• 1 small Asian pear or 1/2 Bosc pear (grated or blended)

• 1/2 medium onion (grated or blended)

• 4 cloves garlic (minced)

• 1 tablespoon ginger (grated)

• 2 stalks green onion (chopped)

• 1 teaspoon black pepper

• Optional: 1–2 tablespoons honey for extra sweetness

• Optional: 1/2 teaspoon gochugaru (Korean red chili flakes) for a mild kick

🕒 Instructions

1. Rinse and soak the ribs:

   • Rinse the ribs in cold water to remove bone fragments.

   • Soak in water for 30 minutes to an hour to draw out blood. Drain and pat dry.

2. Make the marinade:

   • In a blender or bowl, combine all marinade ingredients. Blend pear and onion if possible — this tenderizes the meat and enhances flavor.

3. Marinate the ribs:

   • Place ribs in a large ziplock bag or shallow dish.

   • Pour marinade over the meat and coat evenly.

   • Refrigerate and marinate at least 6 hours, preferably overnight.

4. Grill the galbi:

   • Preheat a grill or grill pan to medium-high heat.

   • Shake off excess marinade and grill ribs 3–4 minutes per side until nicely charred and cooked through.

   • Optionally baste with leftover marinade while grilling.

5. Serve:

   • Sprinkle with toasted sesame seeds and extra green onions.

   • Serve with steamed rice, kimchi, lettuce wraps, and dipping sauces.

🔁 Tips & Variations

• No grill? Pan-sear in a hot skillet or broil in the oven.

• No Asian pear? Substitute with apple + a bit of pineapple juice.

• Short on time? Marinate for at least 2 hours at room temp if needed.

Would you like a version that uses boneless short ribs or can be made in the oven or slow cooker?