Galbi – Korean BBQ Marinated Beef Short Ribs
Thin-cut beef short ribs soak up a sweet-savory marinade of soy, mirin, grated pear, onion, garlic, and ginger, then cook quickly on the grill or in a skillet.
By Cookin' Kitchen
- Total: 20 minutes
- Servings: 4 servings
Recipe
Galbi – Korean BBQ Marinated Beef Short Ribs
Thin-cut beef short ribs soak up a sweet-savory marinade of soy, mirin, grated pear, onion, garlic, and ginger, then cook quickly on the grill or in a skillet.
Cookin' · https://cookin.club/recipes/galbi-korean-bbq-marinated-beef-short-ribs
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
- Servings
- 4
Ingredients
For 4 servings
Korean barbecue marinade
To serve (optional)
Equipment
- Bowl
- Whisk
- Resealable bag or glass or ceramic container
- Barbecue grill
- Skillet
- Aluminum foil
Instructions
Marinade
Step 1: Whisk the marinade ingredients together in a bowl.
Step 2: Place the beef in a resealable bag or a glass or ceramic container. Pour the marinade over the beef and mix well to coat. Cover and marinate for 24 hours.
Cooking
Step 3: Remove the beef from the marinade and discard the marinade.
Step 4: For the barbecue: Heat the barbecue on high until smoking hot, then brush the grills with vegetable oil. Lay the beef on the barbecue and cook for 2 minutes on one side, until caramelized. Turn and cook the other side until caramelized. Remove the beef and loosely cover it with foil while you cook the remaining beef.
Step 5: For the stovetop: Cut the beef strips into pieces that will fit your skillet. Heat the skillet with oil over high heat. Add the beef and cook for 2 minutes, until caramelized, then turn and cook the other side for 2 minutes.
Serving
Step 6: If desired, garnish the beef with sesame seeds, green onions, and coriander or cilantro leaves. Serve without a sauce, with Kimchi Fried Rice and Smashed Cucumbers if you like.
Notes
Substitutions and storage
Use regular pear or a red apple in place of the nashi pear.
For the mirin, use Chinese cooking wine or cooking sake, or leave it out.
Boneless short ribs or thinly sliced beef oyster blade can replace the short ribs.
Marinated beef can be frozen and left to thaw overnight in the refrigerator. Cooked beef keeps for 4–5 days.
Nutrition per serving
- Calories
- 431 kcal
- Fat
- 22 g
- Saturated fat
- 8 g
- Carbohydrates
- 20 g
- Sugar
- 16 g
- Fiber
- 1 g
- Protein
- 37 g
- Sodium
- 1,269 mg
- Cholesterol
- 108 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Galbi pairs thin-cut beef short ribs with a sweet-savory marinade of soy sauce, mirin, grated pear, onion, garlic, and ginger. Grill the beef over high heat for caramelized edges, or cook it in a skillet.
Use Korean-style butterflied short ribs or thinly sliced ribs. Thinly sliced beef oyster blade is another option; Korean-style rib cuts and oyster blade are shown here.
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