• 2 kg Korean beef short ribs
• 1 1/3 cup sugar
• 2/3 cup soy sauce
• 1/4 cup cooking sake
• 1 tsp ground pepper
• 3 tbsp sesame oil
• 1 onion, roughly chopped
• 6-8 cloves garlic, minced
• 1 cm piece ginger, minced
• 2-3 green onions, sliced
• ½ Korean pear (or nashi pear), optional
1. Place ribs in a large glass or ceramic dish, cover with cold water, ensuring the water level is higher than the meat. Place in fridge for 30 minutes. Ribs will become pale in colour, drain the meat, discarding water. Return ribs them back in dish. This is done
to drain the ribs of excess blood.
2. Add sugar and massage into the meat.
Let stand for 10 minutes.
3. Place all other ingredients in a blender and blend. Add to the ribs, turning to coat. Place in refrigerator for 12 to 24 hours. Remove from marinade.
4. Heat a non-stick frying pan, BBQ or grill plate over medium-high heat. Cook ribs until all the meat juices have evaporated. Turn meat over and make sure they are well caramelized, BBQ galbi is best when cooked to well done.
5. Serve with rice, lettuce, ssamjang (Korean BBQ dipping paste).
Korean Dipping Sauce
1 tbsp sesame oil
1 green onion, finely chopped
1 tbsp rice vinegar
1. Combine all ingredients in a bowl.
Note: Korean-style short ribs can be found at most Asian markets. Called pyun galbi. The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.