Korean BBQ Beef Short Ribs (Galbi)

갈비

Ingredients

Serves 2 portions

  • 450g (1lb) bone-in La Galbi cut short ribs (or trimmed boneless rib-eye steak, partially frozen and cut into ¼-inch-wide pieces)
  • 1 Asian or 2 firm but ripe pears, peeled and grated
  • 3½ tablespoons dark brown sugar
  • 3 tablespoons soy sauce
  • 2½ tablespoons toasted sesame oil
  • 3 cloves garlic, grated or minced
  • 2 teaspoons grated peeled fresh ginger
  • Large pinch of kosher salt or sea salt
  • Freshly ground black pepper
  • Vegetable oil, for grilling

FOR SERVING

Method

In a medium bowl, stir together the pears, sugar, soy sauce, sesame oil, garlic, ginger, salt, and pepper to taste until the sugar has dissolved. Add the beef and massage the marinade into the meat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 2 hours or up to overnight. The longer you marinate the beef, the better it will taste.

Preheat a gas or charcoal grill until very hot. Lightly brush the grates with vegetable oil. Shake any excess marinade off the beef and arrange the beef on the grill without crowding. Grill for about 30 seconds per side for rare, or longer, if you like.

If you’re using short ribs, cut the meat off the bones with kitchen shears. Transfer the meat to a platter and serve with the lettuce, perilla leaves (if using), rice, and spicy lettuce wrap sauce on the side. To assemble, put a lettuce leaf in one hand and top with a perilla leaf (if using), a spoonful of rice, a smear of sauce, a piece of beef, and some spicy scallion and red onion salad. Wrap the lettuce around the ingredients and enjoy.

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@judyjoochef Instagram profile imageThrowing it back a couple of weeks ago to my NBC Philly Live segment with the wonderful @aunyealachelle on @nbcphiladelphia — such a fun morning sharing a taste of Korean BBQ with one of my all-time favorite dishes, bulgogi! ✨ I even shared the secret ingredient for the perfect marinade – @subarashiikudamono’s fragrant Asian pears. 🍐💛  Their sweetness and aroma are delectable, and they contain a natural enzyme (calpain) that tenderizes the meat, giving bulgogi that signature melt-in-your-mouth texture.  (Pineapples, kiwi, and papaya also have natural tenderizing enzymes, although different kinds.)
 Bulgogi translates to “fire meat”, because it is most traditionally cooked over a flaming fire. I usually do mine in a griddle or frying pan, saving the savory addictive juices to spoon over my rice. Serve with tangy kimchi and lunch or dinner is sorted!   A huge thank-you to the incredible teams at @NBCPhiladelphia and @nbcphillylive for such a warm welcome and a morning full of Seoul. 🌟
Did you know: Historically, Koreans used pears for sweetness due to their natural high sugar content, making them a valuable and traditional sweetener. Sugar was introduced to Korea from China around the 13th century, but it remained a luxury item for the elite until the early 20th century when it became more accessible to the public through imports, and later, domestic production. The first domestic sugar production plant opened in Busan in 1953, which significantly increased the availability of sugar for the Korean public.  📚 Cookbook: K-Quick (linked in bio)
👗 @toryburch
💄 @jonesroadbeauty & @justbobbidotcom #KQuick #JudyJoo #JudyJooChef #PhillyLive #NBCPhiladelphia #Bulgogi #KoreanCuisine #SubarashiiKudamono #AsianPear #KoreanBBQ #ChefLife #FemaleChef #FoodTok #ChefTok #BehindTheScenes #SeoulfulEats #FoodieLife #Korea #Korean #KoreanFood16 hours ago via Instagram
@judyjoochef Instagram profile imageBack in the @todayshow kitchen for a Fan Fest Edition of @todayfood — this time sponsored by @WholeFoods and inspired by our amazing viewers! 💛 We’re serving up one of Korea’s most beloved dishes — Korean Fried Chicken, in bite-sized form. 🍗🇰🇷 Crispy on the outside, juicy inside, and coated in an umami-packed sauce that’s equal parts sweet, spicy, and addictive. Chef tip: the secret to that signature crunch? Add a good glug of 40% alcohol (something flavorless like vodka) to your batter to prevent gluten development and keep every bite light, crisp, and golden. ✨ The same batter works beautifully with cauliflower, mushrooms, or prawns, (anything!) so you can fry up your favorite twist at home so get creative! Such a joy cooking alongside @craigmelvinnbc, @dylandreyernbc, and @sheinelle_o— and sharing a little Seoul with the TODAY audience. 💛 Huge thanks to the incredible @TodayFood and @nbcnews teams for the warm welcome and magic behind the scenes — and a special shoutout to @madelinethekitchen for making it all come together! 👏 📚 Recipe from my cookbook K-Quick, linked in bio. 👗 Dress: @DianeVonFurstenberg 💄 Glam: @AbbysTouches @NikoMaragos #JudyJoo #JudyJooChef #KQuick #TODAYShow #TODAYFood #KoreanFriedChicken #FanFest #KoreanFood #WomenInFood #ChefLife #KoreanRecipes #KoreanCuisine #NBC #WholeFoods #TasteOfToday #KoreanSoulFood3 days ago via Instagram
@judyjoochef Instagram profile imageBlind taste test, orchard edition. 👀🍐 We lined up five of @subarashiikudamono’s exclusive hand crafted Asian pear varieties and asked Farmer Tyler — our Chief Pear Officer — to put his taste buds to the test. Each one is uniquely grown and developed in Pennsylvania, resulting in its own flavor, texture, and story. One bite in, and he nailed it: EliSan, JunoSan, Asaju, RuthiSan, AnaSan! Golden, crisp, and naturally sweet — perfected through decades of care and craftsmanship. ✨ (For the record… EliSan might just be my favorite. 😉) Proof that true quality can be tasted. 🌳💛 #JudyJoo #JudyJooChef #SubarashiiKudamono #AsianPear #FarmToTable #TasteTest #OrchardToTable #FoodThatBrokeTheInternet #ChefTok #FarmFresh #GourmetFruit #ChefLife #FoodieLife #KoreanCuisine #FoodTok4 days ago via Instagram
@judyjoochef Instagram profile imageLondon’s only authentic yakitori experience 🇯🇵🔥 An unforgettable meal at @junsei_uk — where every skewer and small plate is kissed by Binchōtan charcoal. Nestled in Marylebone, Junsei brings Tokyo’s yakitori vibe straight to London. Highlights: Grilled chicken thighs skewers– loved the crispy skin kissed with smoke
Steamed langoustine chawanmushi egg custard– silky and indulgent
Cracking chicken skin crisps– crispy addictive delight
Slow cooked sea bream clay pot– savory, fragrant with tender fish
 Every bite was truly delish, delicate, and unforgettable… I have been a fan of Junsei for a long time now… they totally deserve a @michelinguide star.   Sit at the bar for the full experience, it is always incredible watching the team create perfection! @chefamanlakhiani talent shines through the smoke! A true taste of Japan, right here in London. 🇯🇵❤️‍🔥 And, now that they are open late on the weekends – you’ll know where to find me! #JudyJoo #JudyJooChef #JunseiLondon #Yakitori #Omakase #JapaneseCuisine #Binchotan #LondonEats #KoreanChefInLondon #FoodieLife #ChefLife #FineDiningLondon #TokyoSoul #YakitoriBar #LondonRestaurants #yakitori #Omakase #skewers #japanesefood #marylebone #marylebonerestaurants #FoodTok #londonfoodie5 days ago via Instagram
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