Galbi Style Short Ribs
Galbi Style Short Ribs from Korea like a boss. Grilled short and blazing hot, ready in no time.
You probably know short ribs from the American BBQ scene. Especially in Texas, they come in monstrously large cuts that, after hours in the smoker, fall apart buttery soft.
Short ribs are just as much a hot item in Korea, but the approach there is completely different. The raw ribs are sliced thinly across the bones (the so-called ‘flanken cut’), marinated, and then grilled scorching hot and fast on the iconic tabletop grill.
They’ve got a great bite. You do need to marinate the short ribs first, but after that they’re ready to devour in no time. You eat them straight from your hands, or with what’s called ‘banchan’ in Korea: a variety of side dishes, dips, and sauces.
The ingredients:
(4 persons)
MARINADE
- 100 ml soy sauce
- 100 g brown sugar
- 60 ml water
- 70 ml mirin
- 4 garlic cloves, finely chopped
- 1 freshly grated nashi pear (or use a tart apple)
- 75 ml freshly grated white onion
- 3 tbsp (toasted) sesame oil
- 2 tbsp grated ginger root
- 1 tbsp freshly ground black pepper
- 2 tbsp sriracha
- 1 kg short ribs (flanken cut, approx. 6–8 mm thick)
GARNISH
- 4 spring onions, thinly sliced
Equipment needed:
- BBQ or grill
How to make:
Duration: preparation: 1 day
Cooking time: 10 minutes
Place the soy sauce, brown sugar, water, and mirin in a pan and heat briefly until the sugar is dissolved. Combine with the remaining marinade ingredients in a large bowl. Add the short ribs, mix well, and ideally let them marinate overnight in the fridge.
Preheat a direct grill or BBQ until very hot, about 270°C (520°F). Place the short ribs on the grill and sear quickly but intensely until the marinade starts to darken and a crispy charred edge forms on the meat. Flip the meat and grill briefly on the other side. Remove from the grill and sprinkle with spring onion.
A delicious meat component to enrich bibimbap (Korean rice dish) or noodles, but also perfect for snacking straight from your hands or wrapping in lettuce leaves for a fresh and tasty wrap.
