I absolutely love making Korean style Galbi. It’s always a crowd pleaser whenever I host a lunch or dinner party. Despite how impressive it tastes, it’s surprisingly easy to prepare, using simple ingredients that we usually have at home. The flavor is rich and savory with a hint of sweet, and it’s one of those dishes that kids (and adults!) can’t wait to dig into. Every time I serve it, it disappears fast, making it my go to recipe for gatherings.
My Approach
Traditional Korean galbi marinades often use Korean pear for natural sweetness and to help tenderize the meat. If you can’t find Korean pear, don’t worry. A sweet apple like Fuji or Honeycrisp works beautifully as a substitute. Both fruits contain natural enzymes that help break down the meat fibers, making the ribs tender and juicy.
For even more tender galbi, you can use a meat mallet before marinating. You don’t want to flatten the meat, only tenderize it slightly so it stays juicy after grilling.
Enjoy Galbi with kimchi and other traditional Korean side dishes.
Korean Galbi – Sweet and Savory BBQ Short Ribs
Description
You can make it ahead and reheat it just before the gathering or you can be the star of the night and grill it when the guests are watching.
Ingredients
Instructions
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Tendarize and soak the short ribs
- Lightly pound the ribs with a meat tenderizer or the back of a knife to slightly flatten and soften them. This helps the marinate penetrate better and makes the meat more tender when cooked.
- Place the beef short ribs in a bowl of cold water for about 15 minutes to remove excess blood and bone fragments.
- Drain the water and keep it aside.
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Prepare the marinade
In a blender, combine soy sauce, sugar, garlic cloves, onion and apple and blend until smooth.
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Marinate the ribs
- Place the drained ribs in a shallow dish.
- Pour the marinate over the ribs, ensuring each piece is well coated.
- Cover and marinate in the refrigerator for at least 30 minutes. like to do it overnight for more flavor.
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Cook the galbi
- Heat a large cast iron skillet over medium to high heat. Add the ribs and cook 4-5 minutes per side, until caramelized and cooked through.
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Serve
- Cut the galbi into small pieces. I like to keep the bones attached. Transfer everything to a platter.
- Sprinkle with toasted sesame seeds and chopped green onions.
- Enjoy with kimchi and side dishes.
Note
Use thin cut short ribs. Galbi is traditionally made with flanken style beef short ribs, sliced thin across the bone. This allows the ribs to cook quickly and absorb the marinate deeply.
Bring to room temperature before cooking. Let the ribs sit out for 20 - 30 minutes before grilling so they cook evenly an develop a better char.
