Grilled Korean Short Ribs
Easy grilled Korean short ribs fired over high heat. Better known as galbi, these flanken-cut beef ribs are prepared in a sweet marinade before flame-grilled for the perfect balance of sweet, salt, and charr.
Ingredients
- 4 lbs flanken-style beef short ribs cut into ½ inch-thick slices
Galbi Marinade
- 1 Asian pear roughly chopped
- 1 yellow onion roughly chopped
- 5 cloves garlic
- 1 inch fresh ginger
- 1 cup soy sauce
- ¾ cup brown sugar
- 3 tbsp mirin
- 1 tbsp gochujang
- 2 tbsp sesame oil
- 2 tsp freshly ground black pepper
Instructions
- Add the Asian pear, onion, garlic, and ginger to the bowl of a food processor and blitz to a rough paste.
- To the pear paste, add the soy sauce, brown sugar, mirin, gochujang, sesame oil, and black pepper. Blitz everything again to combine and create a marinade.
- Place the beef short ribs in a large ziplock bag and pour the marinade over. Squeeze out the air, seal the bag, and massage the meat to work in the marinade. Place in the refrigerator and marinate for 1 hour (and up to 24 hours).
- When you’re ready to cook, preheat the grill to high - 450°F (230°C)
- Shake off any excess marinade and place the beef ribs inside a grid and on the grill. Cook for 3-4 minutes per side, flipping once, until the outside is charred and the meat’s cooked through.
- Rest for 2 minutes before serving