Korean · Free recipe
Galbi Short Ribs
Flanken-cut short ribs, sliced thin across the bone, marinate overnight in soy, pear, garlic, and sesame, then sizzle on a hot grill for just a few minutes. The sugars char into sticky, smoky edges while the meat stays chewy-tender, best eaten straight from the grill with kimchi.
- Prep
- 8 hr 20 min
- Cook
- 15 min
- Total
- 8 hr 35 min
- Serves
- 4
- Level
- Medium
Method
-
Soak the ribs in cold water for 20 minutes to draw out bone dust and excess blood, then drain and pat dry.
-
Whisk the soy sauce, water, pear, brown sugar, honey, sesame oil, garlic, ginger, half the scallions, and pepper until the sugar dissolves.
-
Layer the ribs in a dish, pouring marinade between each layer, then cover and refrigerate for at least 8 hours or up to 24.
-
Heat a grill to medium-high, about 450F, and oil the grates well.
-
Shake excess marinade off the ribs and grill for 2 to 3 minutes per side, until caramelized and charred in spots, moving them if flare-ups get aggressive.
-
Cut the ribs between the bones with kitchen shears and scatter with the remaining scallions and sesame seeds.
Zest note from the test kitchen
Keep the lid open and stay at the grill; the sugary marinade goes from lacquered to burnt in under a minute.
