Korean Short Ribs (Galbi)
This sticky-sweet korean short ribs recipe is not only easy and beginner friendly, it's one of THE tastiest grilled meats dishes you can make.
Ingredients
- 3.5 lb short ribs, flanken cut
- 100 g soy sauce
- 10 g salt
- 50 g brown sugar
- 25 g mirin
- 25 g sesame oil
- 150 g asian pear (1 whole), peeled and chopped
- 50 g kiwi (1 whole), peeled and chopped
- 100 g onion, chopped
- 30 g garlic , about 6-8 cloves
- 10 g ginger, chopped
- 3 g ground black pepper
Instructions
- Rinse each rib under cold water to wash off any bone dust from the saw. Lay them out on paper towels and dry them very well.
- Combine soy sauce, salt, brown sugar, mirin, sesame oil, pear, kiwi, onion, garlic, ginger, and black pepper in a blender. Blend until completely smooth.
- Lay all the ribs in 2 layers in a 9x13 baking dish. Pour the blended marinade over them and brush every piece so it's heavily coated on both sides. Cover with a lid (plastic wrap works too) and refrigerate overnight (12-18 hours is ideal).
- Preheat Grill on high to 450-500°F (260°C)
- Spray or wipe the grates liberally with oil, then lay each rib on the grill, letting the excess marinade drip off first. Close the lid and sear 3-4 minutes. Reserve the excess marinade.
- Flip each rib, brush the top sides with marinade, then close the lid again. Reduce grill heat to medium and cook for 1-2 minutes. Open the lid, flip the ribs, brush with more marinade, close the lid and reduce heat to medium. Open, flip, brush, and close a second maneuver 2 more times. Don't brush with marinade on the last flip (you'll likely be out of marinade at this point anyway). The total cook time for ribs should be 10-12 minutes: 5-6 minutes over medium high heat, 5-6 minutes over medium.
- Transfer the ribs to a plate and rest for 5 minutes. They're thin, so they don't need long.
- To serve cut into bite sized pieces with scissors between the bones
Notes
Serve with rice and kimchi or banchan
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