Galbi (Korean-Style Short Ribs)
Updated Oct. 14, 2020
- Total Time
- 30 minutes, plus several hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds short ribs, cut in ½-inch slices across the bones (flanken-style)
- ⅓cup soy sauce
- ⅓cup brown sugar
- ⅓cup rice wine
- 1tablespoon sesame oil
- 2teaspoons black pepper
- ¼teaspoon cayenne or gochujang
- 1medium onion, peeled and quartered
- 8garlic cloves, peeled
- 1small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
- 11-inch chunk of ginger, peeled
- 2teaspoons sesame seeds
- Lettuce leaves
- Sliced red or green hot pepper, optional
- Ssamjang (spicy Korean soybean paste), for dipping, optional
- Steamed rice, optional
Nutritional analysis per serving (6 servings)
1002 calories; 85 grams fat; 36 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 35 grams protein; 895 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
- Step 2
Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
- Step 3
Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.
Private Notes
Comments
These types of ribs, called kalbi, are very popular here in Hawaii. The exact portions on the marinade are not too important. I use green onions instead of the regular onion, and any type of white wine. You can skip the sugar, and the ribs turn out just fine. You don't even need to purée the marinade if you don't want to. For me, the real trick is equal parts of soy sauce and white wine.
I have made this a number of times with the flanken style ribs and it is just super. That cut can be hard to find around here so I recently used the marinade with a couple of New York strip steaks, marinating overnight in fridge. They were wonderful and very tender - which must have been the marinade because they were just supermarket steaks. I only needed half the marinade for the steaks, froze the rest in an airtight container for next time. And there WILL be a next time.
This is a wonderfully delicious recipe! I opted to throw these into an Instant Pot pressure cooker since no grill and I didn't want to smoke up the house with the broiler. 20 mins at high pressure and natural release and they literally were falling off the bone and melt in your mouth tender. It's a different way to cook them if you can't broil or grill but have an instant pot --- the rest of the recipe stays essentially the same. Next time, I'll grill them!
Asian pear contains the enzyme calpain, a natural meat tenderizer, which is why the recipe calls specifically for Asian pear. If you can’t find it, other varieties or apple will give the same kind of flavor, but will do nothing to tenderize the meat. (Kiwi contains an even stronger enzyme, actinidain, and can turn meat mushy if it’s marinated for a long period.)
Marinate for at least 24 hours Serve with plum dipping sauce
Great go to recipe. I've made a few times and most recently, I only had time to marinate for 2 hours and it was outstanding. It's very forgiving, sometimes I just clean out my fridge of alliums like half a yellow onion, a shallot, and a few scallions. Instead of Ssamjang, I made a side sauce with minced garlic, minced scallions, soy sauce, maple syrup to taste. It was an outstanding dinner over jasmine rice with a side of green vegetables.
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