Korean Galbi (Grilled Short Ribs)
Indulge in the rich and savory flavors of Korean Galbi, a beloved dish that showcases succulent beef short ribs marinated in a delightful blend of sweet, salty, and umami flavors. This recipe combines traditional elements with a personal touch, ensuring tender meat bursting with flavor. The short ribs are butterflied for quick grilling, creating a perfect dish for any occasion. Ideal for gatherings or a cozy dinner at home, these grilled short ribs are sure to impress with their melt-in-your-mouth texture and aromatic marinade. Serve alongside sticky rice and pickled vegetables for a complete Korean dining experience.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
beef short ribs
2 lbs (cross cut and butterflied)
kosher salt
1 dash (for seasoning)
low sodium soy sauce
1/2 cup (for marinade)
onion
1 small (finely chopped)
pear baby food
4 ounces (puree for marinade)
garlic cloves
6 (minced)
fresh ginger
1 inch (finely chopped)
honey
3 tablespoons (for sweetness)
green onions
4 (sliced)
sesame seed oil
2 teaspoons (for flavor)
rice wine
1 tablespoon (for acidity)
fresh ground black pepper
1/2 teaspoon (for seasoning)
water
as needed (to adjust marinade consistency)
Instructions
1
1. **Prepare the Marinade:** Start by finely chopping the onion, pear or apple, and fresh ginger. In a blender, combine these ingredients with garlic cloves and just enough water to create a smooth, pourable paste. Transfer the mixture to a medium-sized mixing bowl.
2
2. **Add Seasoning:** Slice the green onions and add them to the bowl along with soy sauce, honey, sesame seed oil, rice wine, and fresh ground black pepper. Stir well to combine, allowing the flavors to meld together. If the marinade is too thick, add equal parts soy sauce and water until the desired consistency is achieved.
3
3. **Marinate the Ribs:** Lightly sprinkle the beef short ribs with kosher salt on both sides and allow them to rest for about 10 minutes. Place the seasoned ribs into a bowl and cover them with the marinade. Ensure the ribs are well-coated, then cover the bowl with plastic wrap and refrigerate for a minimum of 6 hours, or up to 24 hours for deeper flavor.
4
4. **Prepare for Grilling:** After marinating, remove the ribs from the refrigerator and allow them to come to room temperature for about 20 minutes. Preheat your grill to high heat to achieve a flavorful sear.
5
5. **Grill the Ribs:** Once the grill is hot, place the marinated short ribs onto the grill grates. Cook for approximately 2 minutes on each side, or until a nice char is achieved. Avoid overcrowding the grill; cook in batches if necessary.
6
6. **Serve with Flair:** Remove the ribs from the grill and let them rest for a few minutes. Slice, if desired, and serve hot with traditional accompaniments such as sticky rice and pickled vegetables for an authentic Korean meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Korean Galbi?
Korean Galbi consists of succulent beef short ribs marinated in a savory blend of sweet, salty, and umami flavors, typically grilled to perfection.
What cut of beef is used for this recipe?
The recipe uses 2 lbs of beef short ribs that are cross-cut and butterflied for faster and more even grilling.
How long should the short ribs marinate?
For the best flavor, marinate the ribs for a minimum of 6 hours, or up to 24 hours for a deeper infusion of the marinade.
Why is pear or apple used in the marinade?
Pear or apple contains natural enzymes that help tenderize the beef while adding a subtle sweetness to the marinade.
Can I use pear baby food for the marinade?
Yes, this recipe specifically suggests using 4 ounces of pear baby food puree as a convenient way to add pear flavor and tenderizing properties.
What are the main components of the marinade?
The marinade is made from onion, pear/apple, ginger, garlic, soy sauce, honey, sesame oil, rice wine, and green onions.
How do I prepare the aromatics for the marinade?
Finely chop the onion, pear/apple, and fresh ginger, then blend them with garlic and a little water to create a smooth paste.
What should I do if the marinade is too thick?
If the consistency is too thick, you can add equal parts soy sauce and water until it becomes a pourable consistency.
How should I season the ribs before adding the marinade?
Lightly sprinkle both sides of the ribs with kosher salt and let them rest for about 10 minutes before applying the liquid marinade.
Do I need to bring the ribs to room temperature before grilling?
Yes, it is recommended to let the ribs sit out for about 20 minutes after removing them from the refrigerator to ensure even cooking.
What temperature should the grill be set to?
Preheat your grill to high heat to ensure you get a flavorful sear and a nice char on the meat.
How long do the ribs take to cook on the grill?
Because they are butterflied, they cook quickly—approximately 2 minutes per side is sufficient.
What is the serving size for this recipe?
This recipe is designed to serve 4 people.
How many ingredients are in the Korean Galbi recipe?
There are 13 main ingredients used to create the ribs and the marinade.
What type of soy sauce is recommended?
The recipe calls for 1/2 cup of low sodium soy sauce to manage the saltiness of the dish.
Can I use honey as a sweetener?
Yes, 3 tablespoons of honey are used to provide the traditional sweetness found in Korean BBQ.
What is the purpose of rice wine in this recipe?
Rice wine is used to add a touch of acidity and help balance the rich flavors of the meat and soy sauce.
How much garlic is used in the marinade?
The recipe uses 6 minced garlic cloves for a strong, aromatic flavor profile.
What gives the Galbi its signature aroma?
The combination of sesame seed oil, fresh ginger, and grilled garlic provides the distinct aromatic quality of this dish.
Should I let the meat rest after grilling?
Yes, allow the ribs to rest for a few minutes after removing them from the grill to keep the juices inside the meat.
What traditional sides go well with Galbi?
It is best served with sticky rice and pickled vegetables (like kimchi) for an authentic experience.
Is fresh ginger necessary?
The recipe specifies 1 inch of finely chopped fresh ginger to provide a bright, spicy note to the marinade.
How should I cut the ribs for serving?
After resting, you can slice the ribs into smaller, bite-sized pieces if desired, or serve them whole.
What is the role of sesame oil in the recipe?
Two teaspoons of sesame seed oil are added to provide a nutty, toasted flavor that is essential to Korean cuisine.
Can I cook the ribs in batches?
Yes, you should avoid overcrowding the grill to ensure the meat sears properly rather than steaming; cook in batches if needed.
What kind of pepper is used?
Freshly ground black pepper is used to season the marinade.
Does this recipe include green onions?
Yes, 4 sliced green onions are mixed into the marinade for additional flavor and texture.
What does 'butterflied' mean for short ribs?
It means the meat is cut partially through and opened up like a book to make the thick rib meat thinner and more uniform for grilling.
Can I use an apple instead of a pear?
Yes, the recipe suggests either a pear or an apple can be used for the base of the marinade paste.
How do I ensure a good char on the ribs?
By preheating the grill to high heat and ensuring the ribs are at room temperature before they hit the grates.