Original video by @BrianLagerstrom — all credit to the creator.

Korean Short Ribs (Galbi)

Name: Korean Short Ribs (Galbi)
Cuisine: Korean
Ingredients: 3-4 lb "flanken cut" short ribs (about 2 kg); 100 g soy sauce (7 Tbsp); 10 g salt (1.75 tsp); 3 g black pepper (0.5 tsp); 50 g brown sugar (3.5 Tbsp); 25 g sesame oil (1.75 Tbsp); 25 g mirin (3 Tbsp); 30 g garlic (about 6-8 cloves); 10 g ginger, sliced (1 Tbsp packed); 100 g onion, diced (about 0.75 cup); 50 g kiwi, peeled and chopped (about 0.25 cup); 150 g Asian pear, peeled and chopped (about 1 cup loosely packed)

Flanken-cut beef short ribs soak overnight in a blended marinade of soy, brown sugar, sesame oil, garlic, ginger, kiwi, and Asian pear, then hit a ripping hot grill. The fruit enzymes tenderize the meat while the sugars build a sticky, lightly charred crust in just minutes.

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Ingredients

3-4 lb"flanken cut" short ribs · about 2 kg
100 gsoy sauce · 7 Tbsp
10 gsalt · 1.75 tsp
3 gblack pepper · 0.5 tsp
50 gbrown sugar · 3.5 Tbsp
25 gsesame oil · 1.75 Tbsp
25 gmirin · 3 Tbsp
30 ggarlic · about 6-8 cloves
10 gginger, sliced · 1 Tbsp packed
100 gonion, diced · about 0.75 cup
50 gkiwi, peeled and chopped · about 0.25 cup
150 gAsian pear, peeled and chopped · about 1 cup loosely packed

Steps

1
Rinse the ribs under cold water to remove bone dust, then dry them thoroughly on paper towels.
2
Blend all of the marinade ingredients until completely smooth.
3
Lay the ribs in a 9x13 dish and pour the marinade over them, making sure the meat is fully covered. Cover and refrigerate 12-18 hours.
4
Preheat the grill to 500-550F (275C) with the lid closed for 10-15 minutes.
5
Oil the grates. Let excess marinade drip off the ribs, then lay them on the grill. Close the lid and sear 3 minutes, until lightly charred and they release from the grates.
6
Flip the ribs, brush the top side with marinade, close the lid, and cook 1-2 minutes. Repeat 3-4 times, reducing the heat to medium halfway through cooking. Skip the brush on the final flip.
7
Remove the ribs and rest 5 minutes. Cut between the bones with kitchen scissors and serve.

Creator's notes

Marinate 12-18 hours; the kiwi and Asian pear enzymes are what tenderize the meat. Full detailed recipe at brianlagerstrom.com/recipes/korean-short-ribs.

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