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 imageTteokbokki everywhere? Not a surprise. As we head into a new year, global food trends are leaning into sweet-spicy flavors, nostalgic comfort, and dishes rooted in everyday culture. Tteokbokki sits right at that intersection. From its chewy rice cakes to its bold, warming sauce, this is Korean street food that’s always been craveable even long before it became a trend. Trends may spotlight it, but this is food with history. Did you know? Tteokbokki was recently named one of the global food trends to watch in a @natgeotravel feature.4 hours ago via Instagram
@judyjoochef Instagram profile imageAd. Korean food is so much more than trends. It’s about everyday life, care, and food that’s meant to be shared. Kimchi isn’t something we eat once in a while…it’s on the table year-round, passed down through generations and made with intention. I loved being part of this thoughtful piece exploring how Korean food is finding its place in the UK, not by competing with other cuisines, but by being understood on its own terms. Grateful to be part of this exploration of Korean food and culture in the UK, in partnership with @ocadouk. Thank you to @bbcnews and @jijiyoung.tv for telling this story so beautifully. Read the full article via link in bio. @koreafoods @seoulplaza6 days ago via Instagram
@judyjoochef Instagram profile imageHoliday heat, fierce talent, and the Great 8 chefs battling for the Final Four…this episode had it all. 🎄🔥 I had so much fun judging Tournament of Champions: All-Star Christmas alongside host @guyfieri and fellow judges @jacquestorres & @conantnyc. If you missed the episode last week, you can catch up on @FoodNetwork @HBOMax @DiscoveryPlus. #TournamentOfChampions #AllStarChristmas2 weeks ago via Instagram
@judyjoochef Instagram profile imageAd. An authentic Korean meal is never complete without banchan: the colorful side dishes that bring every feast to life. 🇰🇷✨ The Korean table is usually laid edge to edge with these small little plates…and, if you’re out to impress, the more the better! @ocadouk’s Korean aisle makes it so easy for you to get all the ingredients you need for your banchan, delivered straight to your door.

The key is balance and the “rule of five”: every meal should have a mix of five flavours, textures, and colours. Here are some of the most common banchan you’ll find: 🥬 Kimchi — the must-have
🍚 Steamed short-grain rice
🍲 Soup (a staple of any Korean table)
🍳 Gyeran-jjim (fluffy egg souffle)
🌿 Fresh salads — scallion salad, green salad, crudités with ssamjang
🥒 Pickled veggies — radish, cucumber, lotus root & more
🥔 Korean potato salad (yes… it’s a thing!)
🐟 Grilled fish — croaker or mackerel are classics
🥞 Jeon — savoury pancakes
🥬 Seasoned vegetables — spinach, bean sprouts, etc.
🍖 Braised meats — soy-braised beef, and more
🐠 Dried fish & seafood And if you’re eating barbecue, you’ll also find lettuce leaves (ssam) for wrapping and our barbecue sauce, ssamjang on the table.  #KoreanREcipes #Bulgogi #Banchan #KoreanBBQ #KoreanCuisine2 weeks ago via Instagram
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