Beef
Galbi (Korean Grilled Short Ribs)
A family favorite weeknight cook: thin flanken-cut short ribs in a sweet soy, pear and garlic marinade, grilled hot and fast over charcoal.
- Prep
- 15 minutes plus 4 hours marinating
- Cook
- 10 minutes
- Total
- About 4½ hours
- Yield
- 4–6 servings
- Method
- Grilled over charcoal
- Wood
- Charcoal
Ingredients
Marinade
Ribs
Instructions
- Rinse the short ribs briefly to remove any bone fragments and pat dry.
- Mix all the marinade ingredients, add the ribs, and refrigerate for 4 hours or overnight.
- Build a hot charcoal fire.
- Grill the ribs for 2–3 minutes per side, until caramelized and charred at the edges.
- Cut between the bones with kitchen shears, top with scallions and sesame seeds, and serve with rice.
Pitmaster Notes
- For the plain version, just salt and pepper the ribs and grill the same way.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
From dkcraftbbq.com/recipe/galbi-korean-short-ribs