How to Cook Korean Short Ribs (Galbi) (7 Steps)

Korean short ribs make a delicious meal. Thinly sliced cuts of "flanken"-style short ribs marinate in a sweet, salty, garlicky marinade, and then get grilled over charcoal. Quickly and easily prepared, the marinade consists of only a few ingredients. Using natural and traditional sweetening agents makes a better tasting marinade. The ribs turn out better the longer they are marinated. Cut the meat off of the ribs and serve them with lettuce leaves and side dishes, so they can be eaten in one big mouthful. These delicious ribs will make your next family dinner into a special occasion.

Things You'll Need

1 large Asian pear
Food processor
6 cloves peeled garlic
2 cups soy sauce
1 cup water
1 1/2 cups Aji mirin
1 cup fruit vinegar (e.g., apple cider) or brown rice vinegar
1/4 cup ginger juice

2 tbsp. toasted sesame oil
2 tbsp. toasted sesame seeds
6 green onion stalks, thinly sliced
2 lbs. flanken-cut beef short ribs, sliced 1/2 inch
1 gallon zipper bag
Large, shallow pan or glass casserole dish
Charcoal grill
Tongs

Instructions

Peel the pear, remove the core, and place it into the food processor. Puree. Add the garlic and chop until small pieces remain. Pour the mixture into a large bowl.
Mix the remaining ingredients with the pear puree and garlic to create the marinade.
Place the ribs in the zipper bag. Pour the marinade into the bag. Squeeze any extra air out before sealing the bag. Place the bag into the shallow pan in case the bag leaks.
Place the pan in the refrigerator for a minimum of four hours, preferably overnight. Turn the bag over at least once during the marinating period.
In the grill, place charcoal in a pyramid-shaped pile. If the charcoal requires lighter fluid, liberally pour it onto the charcoal. When the flames die down, wait a few minutes. You will begin to see white ash along the edges of the charcoal. When this spreads to about 75 percent of the charcoal, use a stick or tongs to spread the briquettes evenly around the bottom of the grill.
Over a medium-heat grill, roast the ribs for about two to three minutes per side, turning carefully with the tongs.
Separate the meat from the bone with a knife, and cut the meat into bite-size pieces. Serve the bones on the side so those who want to can enjoy the meat and cartilage between the bones.

Previous:Tips on Saving Hot Dog Buns

Next: How to Build a Cinder Block Grill