Fire-Kissed Galbi Short Ribs
Gorgeously caramelized beef short ribs marinated in a sweet and savory soy-pear sauce, grilled until the edges char and the meat practically falls off the bone. Each bite delivers a symphony of smoky, sweet, and umami flavors that make this the undisputed king of Korean BBQ.
Ingredients
- 3 lbs flanken-cut beef short ribs (cut across the bone, about 1/4 inch thick)
- 1 large Asian pear, peeled and grated
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
+ 9 more ingredients
Instructions
Rinse the short ribs under cold water and pat dry. If the ribs have excess fat, trim lightly but leave enough for flavor.
Combine the grated Asian pear, soy sauce, brown sugar, sesame oil, rice wine, garlic, ginger, grated onion, honey, and black pepper in a large bowl. Whisk until the sugar dissolves completely.
Place the ribs in a large zip-lock bag or shallow dish, pour the marinade over them, and massage the marinade into every rib. Refrigerate for at least 4 hours, preferably overnight for the deepest flavor.
Remove the ribs from the refrigerator 30 minutes before cooking to bring them to room temperature.
Preheat a grill or grill pan to high heat. Brush the grates lightly with oil to prevent sticking.
Grill the ribs for 2-3 minutes per side, basting with leftover marinade during the first flip. The sugars in the marinade will caramelize quickly, so watch closely to avoid burning.
Transfer the grilled ribs to a serving platter. Garnish generously with chopped green onions and toasted sesame seeds.
Serve immediately with steamed rice, lettuce leaves for wrapping, and your favorite banchan.
Nutrition Estimate
Per serving • Estimated by Blinner AI