Ingredients
- 2 lbs beef short ribs, Korean-style cut (flanken cut, thin-sliced across the bone)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine (mirin) or water
- 2 tablespoons sesame oil
- 1 small Asian pear or apple, grated (for tenderizing)
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/4 teaspoon black pepper
- 3 green onions, finely chopped
- 1 tablespoon sesame seeds
Instructions
- Prepare the Marinade
- In a large bowl, combine soy sauce, brown sugar, rice wine or water, sesame oil, grated pear or apple, minced garlic, grated ginger, black pepper, green onions, and sesame seeds. Mix until well combined.
- Marinate the Short Ribs
- Place the short ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, ensuring they are well coated.
- Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill
- Preheat your grill to medium-high heat. You can also use a stovetop grill pan if a barbecue is not available.
- Grill the Short Ribs
- Remove the ribs from the marinade and let excess marinade drip off. Place the ribs on the hot grill and cook for 3-4 minutes on each side, or until the ribs are nicely charred and cooked through. Watch carefully to avoid burning, as the marinade contains sugar.
- Serve
- Serve the Galbi with rice, lettuce leaves, and optional Korean side dishes like kimchi. Enjoy your flavorful, tender Korean BBQ Short Ribs!
