Korean Short Ribs Barbecue (Grilled or Broiled)
Indulge in the irresistible flavors of Korean Short Ribs Barbecue, known as Galbi! Tender beef flanken-style ribs marinated to perfection in a savory-sweet blend of soy sauce, brown sugar, and aromatic spices. Grilled to charred perfection, each bite is a burst of umami goodness. A must-try dish that brings the authentic taste of Korea to your plate.
Ingredients
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 1/4 cup mirin or sweet rice wine
- 1/4 cup sesame oil
- 6 cloves garlic, peeled
- 2 tablespoons fresh Ginger, peeled and sliced
- 1 Asian Pear, peeled and corned
- 1 Fuji Apple, peeled and cored
- 1 teaspoon salt
- 5 pounds Korean-style short ribs or beef flanken ribs, cut across the bones
- 3 scallions, thinly sliced (for garnish)
- Extra roasted sesame seeds, for garnish
Instructions
PREPARE THE MARINADE
- Combine the soy sauce, brown sugar, water, mirin, sesame oil, garlic, fresh ginger, salt, Asian Pear, and Fuji apple in a blender or food processor. Process the ingredients until they turn into a fine puree.
MARINATE THE RIBS
- Place the beef flanken ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring that they are fully coated. Seal the bag or cover the dish. Marinate for at least 4 hours but preferably overnight between 12-24 hours to ensure the meat has tenderized and fully absorbed the flavors.
GRILL THE RIBS/GALBI
- Preheat your grill to medium-high heat. Remove the ribs from the marinade, allowing any excess marinade to drip off. Grill the ribs for about 3-4 minutes per side, or until they develop a beautiful char and caramelization. Cook the meat to medium so that the meat is perfectly tender and delicious!
BROILING THE KOREAN SHORT RIBS IN THE OVEN
- Preheat your oven's broiler to high. Adjust the oven rack to the highest position to ensure the ribs are close to the broiler element.
- Remove the ribs from the marinade, allowing any excess marinade to drip off. Arrange the ribs in a single layer on the broiler pan or wire rack. Place the broiler pan or a wire rack on top of a baking sheet. This setup allows excess fat to drip away from the ribs as they broil, preventing flare-ups.
- Place the pan with the ribs under the preheated broiler. Broil the Galbi for about 3-4 minutes per side, or until the ribs develop a nice char and caramelization. Keep a close eye on them to prevent burning.
- To check if the Galbi is done, you can make a small cut near the bone. The meat should be cooked through, with no traces of pinkness. The internal temperature of the ribs should reach around 145°F (63°C) for medium doneness.
GARNISH & SERVE
- Once the Galbi is grilled or broiled to your liking, transfer the ribs to a serving platter and garnish with sliced green onions and toasted sesame seeds for added flavor and presentation.
- Serve the Korean Galbi Barbecue with steamed rice, lettuce wraps, kimchi, pickled vegetables, and other traditional Korean side dishes for a complete and authentic Korean barbecue experience.
Notes
TIPS & TRICKS
- Choose marbled beef short ribs for a melt-in-your-mouth experience.
- Allow ample marinating time for the flavors to infuse deeply into the meat.
- Experiment with grill types while ensuring proper preheating for optimal results.
- Keep a watchful eye on the ribs while grilling to prevent over-charred edges.
- Customize the marinade to match your taste preferences by adjusting ingredient proportions.
- Accompany your Galbi with classic Korean side dishes like kimchi, steamed rice, and lettuce wraps for an authentic dining adventure.
Nutrition
Calories: 205kcalCarbohydrates: 9gProtein: 17gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 49mgSodium: 565mgPotassium: 343mgFiber: 0.4gSugar: 7gVitamin A: 20IUVitamin C: 1mgCalcium: 17mgIron: 2mg
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