Grilled Korean-Style Short Ribs (Galbi)
sandravalvassori.com
For a delicious change of pace, give these sweety-savory Grilled Korean-Style Short Ribs (Galbi) a try. Thin-cut beef short ribs are marinated in a flavorful, garlicky soy mixture and cooked quickly on a hot grill. They're fun, finger-licking good and perfect for your next cookout.
Servings: 4
Ingredients
For the Ribs:
- 3 pounds thin (¼-inch thick) bone-in, flanken-cut beef short ribs (see notes)
- 3 green onions, thinly sliced for garnish (optional)
For the Marinade
- 1 small onion, peeled and chopped
- 8 garlic cloves, lightly smashed and peeled
- 1 (2-inch) piece fresh ginger, peeled and roughly chopped
- 3 green onions, white and light green parts only, roughly chopped
- 1 small Asian pear peeled, cored and roughly chopped (or use a Bosc pear or tart-sweet apple)
- ⅓ cup soy sauce
- 2 Tablespoons brown sugar
- 1/4 cup mirin (rice wine - see notes)
- 1 Tablespoon toasted sesame oil
- 1 teaspoon freshly cracked black pepper
Instructions
- Place the ribs in a large bowl and fill cold water. Drain well and lightly pat dry with paper towels.
- Add the onion, garlic, ginger, green onions, pear, soy sauce, brown sugar, mirin, sesame oil, and black pepper to the bowl of a food processor or blender. Process or blend into a smooth pulp.
- Pour the marinade into a 9x13 baking dish. Add the short ribs, one at a time, flipping each over a few times to coat and submerge in marinade. Cover and refrigerate for at least 1 hour, 2 to 4 hours is best, or up to 24 hours.
- Remove from fridge 15 to 30 minutes before grilling then transfer the ribs to a clean baking sheet or large platter, allowing the excess marinade to drip off and remain behind.
- Preheat a clean grill to high heat, then oil the grates.
- Place short ribs on grill; cook covered for 2 to 3 minutes or until lightly charred on the bottom. Using tongs, flip the ribs, and cook covered until lightly charred, another 2 minutes or so.
- Garnish with thinly sliced green onions, if desired. Serve the ribs whole as a main course or, using kitchen shears, cut the ribs into smaller sections, if you wish.
Notes
- Flanken-cut short ribs: When ribs are cut flanken-style, some bone fragments and dust remains on the surface. A quick soak and rinse will remove this. If you can't find this cut of short ribs, you can use skirt steak.
- Asian Pear: Just like in a bulgogi marinade, here an Asian pear is used to add a subtle sweetness and to help tenderize the meat. If you can’t find Asian pears you can also use a Bosc pear or a sweet apple.
- Mirin: This is a sweet Japanese rice wine that adds a ton of flavor to marinades and sauces. It is similar to sake but slightly sweeter and with a lower alcohol content. For this recipe, if you can't find it, you can use apple juice instead, with an extra tablespoon of brown sugar. (This is not a mirin substitute I would recommend in general. I find it works for this marinade based on my own recipe testing).
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, or a hot grill just until warmed though. They are also delicious cold, straight out of the fridge.
- To freeze: The uncooked marinated beef can be placed in freezer-safe bags and for up to 6 months. Thaw in the fridge overnight before grilling.