Korean-Style Short Ribs (Galbi)

Korean-style Short Ribs (galbi) Recipe

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Vickie Parks

By
@Northwestgal

This classic Korean dish is called Galbi (or Kalbi) in Korea. The recipe was published in the New York Times food section but includes the adjustments most recommended by reviewers. It's quite easy to prepare, but it does require marinating time (at least 2 hours, but overnight is recommended), so plan ahead.

If you buy English-style short ribs, which are cut along the bone, you'll want to butterfly-cut the ribs into thin, long strips. If you buy flanken-style ribs (which are pre-cut across the ribs), then rinse them under cold water before seasoning, to remove bone fragments.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4 to 6
Prep:
3 Hr 10 Min
Cook:
10 Min
Method:
Grill

Ingredients

  • 3 lb
    short ribs (flanken style), cut in 1/2-inch slices across the bones
  • 1/3 c
    soy sauce
  • 1/3 c
    brown sugar
  • 1/3 c
    rice wine
  • 1 Tbsp
    sesame oil
  • 2 tsp
    black pepper
  • 1/4 tsp
    ground cayenne pepper or gochujang
  • 1 medium
    onion, peeled and quartered
  • 1
    red or green hot pepper, sliced
  • 8 clove
    garlic, peeled
  • 1 small
    asian pear - peeled, cored and quartered (you can use a regular pear or tart apple)
  • 1/4 c
    water
  • 1
    piece fresh ginger (1 inch), peeled
  • 2 tsp
    sesame seeds
  • 4 to 6
    fresh lettuce leaves
  • 2
    green onions, chopped (for garnish)
  • OPTIONAL ACCOMPANIMENTS

  • ·
    ssamjang (spicy korean soybean paste), for dipping
  • ·
    steamed white rice

How to Make Korean-Style Short Ribs (Galbi)

Step-by-Step

  1. Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
  2. Put onion, chile pepper, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight.
  3. Bring ribs to room temperature, drain and discard marinade.

    In the meantime, preheat grill or oven broiler.
  4. Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter, garnish with green onions and serve immediately with lettuce leaves on the side. Accompany with ssamjang and steamed rice, if desired.

Printable Recipe Card

About Korean-Style Short Ribs (Galbi)

Course/Dish: Beef, Ribs
Main Ingredient: Beef
Regional Style: Korean




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