Galbi
Korean grilled short ribs marinated in soy sauce, ginger, and garlic with a sweet-savory glaze. Meat is charred over high heat until caramelized and tender.
Ingredients
Method
Trim excess fat from beef short ribs if desired, leaving a thin layer for flavor. Pat dry with paper towels.
In a shallow dish, combine soy sauce, minced ginger, minced garlic, grated pear, sesame oil, brown sugar, and grated onion. Stir until sugar dissolves.
Add beef ribs to the marinade, turning to coat evenly. Cover and refrigerate for at least 4 hours, or up to 24 hours, for maximum tenderness.
Remove ribs from refrigerator 30 minutes before grilling. Preheat grill to high heat (400°F or higher). Oil the grill grates to prevent sticking.
Place ribs on the hot grill. Sear for 2–3 minutes per side, turning once, until caramelized and charred at the edges. Internal temperature should reach 130–135°F for medium-rare.
If using a grill pan on the stovetop, heat over high heat until smoking, then cook ribs 2–3 minutes per side.
Transfer ribs to a serving platter. Garnish with toasted sesame seeds and chopped green onion. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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