Serves 6
1710 min
Korean Grilled Beef Short Ribs (Galbi Gui)
Recipe GLPR6f867bd882b2b2
Tender, marinated beef short ribs with a sweet and savory glaze, grilled until caramelized and charred. Soaked ribs are coated in a smooth marinade of soy sauce, sesame oil, honey, mirin, pear, onion, garlic, and ginger, then cooked to perfection on a griddle or grill. A classic Korean favorite that's best served fresh off the heat, cut into bite-sized pieces.
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Ingredients
800g beef short ribs, LA or flanken cut
5 tablespoons soy sauce
2 tablespoons roasted sesame oil
3 tablespoons honey
2 tablespoons mirin
½ Asian pear or 1 regular pear, peeled, cored, and roughly chopped
½ onion, roughly chopped
6 garlic cloves, crushed
4cm piece fresh ginger, peeled and finely grated
½ teaspoon freshly ground black pepper
Directions
Rinse the beef short ribs under cold water. Place them in a deep baking tray and cover completely with cold water. Let soak for 30–45 minutes, changing the water once or twice during soaking to remove excess blood and impurities. Drain thoroughly and pat dry with paper towels.
While the ribs are soaking, combine the soy sauce, sesame oil, honey, mirin, pear, onion, garlic, ginger, and black pepper in a food processor. Blend until the mixture reaches a completely smooth consistency, scraping down the sides as needed.
Place the drained ribs in a large, flat baking dish or bowl. Pour the marinade over the ribs and massage it thoroughly into all surfaces of the meat using your hands, ensuring even coating. Cover with plastic wrap and refrigerate overnight or for at least 12 hours to allow the flavors to penetrate the meat.
When ready to cook, remove the ribs from the refrigerator and let them sit at room temperature for about 15–20 minutes. If using a stovetop griddle pan: heat a heavy griddle over medium-high heat until very hot. Working in batches to avoid crowding, arrange the ribs on the hot pan and cook undisturbed for 6 minutes on the first side. Flip and cook for an additional 6 minutes on the second side until the meat reaches an internal temperature of 145°F and the surface is caramel-brown with light char marks.
If using a charcoal or gas grill: position the grill rack 5–6 inches above the flame. Heat the grill until very hot. Place the marinated ribs on the grill and cook for 6 minutes on each side, turning occasionally to ensure even cooking and browning. Cook until the internal temperature reaches 145°F and the ribs are caramel-brown with charred edges.
Once cooked, transfer the ribs to a cutting board. Using kitchen scissors, cut along the strip of bones running along one edge of each rib and discard the bones. Cut the meat into bite-sized pieces and transfer to a serving platter. Serve immediately while still hot.
