Beef Galbi

Beef galbi is Korea's most celebrated barbecue — cross-cut short ribs soaked in a sweet-savory marinade of soy, garlic, and grated Asian pear until deeply flavored, then grilled until the edges char and caramelize. Each rib is tender, juicy, and impossible to stop eating.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

6 servings

Calories

620

Ingredients

• 3 lbs (1.4 kg) beef short ribs, flanken-cut 1/2 inch thick
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 Asian pear, peeled and grated
• 6 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice wine (mirin)
• 1/2 teaspoon black pepper
• 3 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1/4 cup water

Instructions

1. Rinse the short ribs and pat dry. If they feel gritty from bone dust, give them a 30-minute soak in cold water, then drain and dry.
2. Whisk the soy sauce, brown sugar, grated pear, garlic, ginger, sesame oil, rice wine, pepper, and water in a large bowl until the sugar dissolves.
3. Add the ribs and turn to coat every piece. Cover and refrigerate at least 4 hours, ideally overnight, turning once if you can.
4. Remove the ribs from the fridge 20 minutes before grilling so they cook evenly. Shake off excess marinade.
5. Grill over high heat for 3 to 4 minutes per side, brushing once with leftover marinade, until nicely charred and caramelized.
6. Move any flare-up-prone ribs to a cooler part of the grill; you want char, not burnt sugar.
7. Rest the ribs 5 minutes, then snip into bite-size pieces with kitchen scissors.
8. Sprinkle with green onions and sesame seeds and serve with rice and lettuce for wrapping.
9. Wrap each bite in lettuce with rice and a dab of ssamjang for the full Korean BBQ experience.

Pro tips

• Flanken-cut ribs are the classic galbi cut — thin slices across the bone cook fast and drink up the marinade.
• Do not exceed 24 hours in the marinade; the pear's enzymes will eventually soften the meat too much.
• High heat is essential — the sugars need to caramelize quickly before the thin ribs overcook.
• Resting 5 minutes keeps the juices in; cut with scissors, Korean-style, right before serving.

Frequently asked questions