This galbi recipe makes the best Korean BBQ. It is typically cooked over wood charcoal but can be cooked with a grill, oven, or a nonstick frying pan. You can add green onions, sesame seeds, or fresh ginger.
Ingredients
- 5 pounds beef short ribs , cut flanken style
- 1 Asian pear , cored and cubed
- 1 onion , coarsely chopped
- 5 cloves garlic
- 1 cup soy sauce , such as Kikkoman®
- 1 cup brown sugar
- 0.25 cups honey
- 0.25 cups sesame oil
- black pepper to taste
Instructions
-
1
Place ribs in a large pot and cover with cold water. Soak ribs in the refrigerator for 1 hour to pull out any blood. Drain.
-
2
Combine Asian pear, onion, and garlic in a blender; blend until smooth. Pour into a large bowl and stir in soy sauce, brown sugar, honey, sesame oil, and black pepper. Add ribs to soy mixture; turn to coat evenly. Cover the bowl and marinate in the refrigerator, 8 hours to overnight.
-
3
Preheat an outdoor grill for high heat and lightly oil the grate.
-
4
Remove ribs from marinade and cook on the preheated grill until meat is tender and the outside is crusty, 5 to 10 minutes per side. Discard marinade.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Chinese Napa Cabbage Salad
An excellent way to use up that leftover cabbage from the garden.
Chef John's Deviled Eggs
My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.
Roscoe's Chicken 65
These delicious Chicken 65 bites, marinated in aromatic, Indian-spiced yogurt, then deep fried, are a fabulous appetizer or main dish.