Original video by @BrianLagerstrom — all credit to the creator.
Korean Short Ribs (Galbi)
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.
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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