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 imageThank you @shanshuisocial for letting me loose in your kitchen for our Korean Chinese Iron Chef K-Pop Up Sunday Lunch! 🥢 In Korea, this fusion cuisine is called Junghwa-yori (중화요리), and its two headliners are jjajangmyeon, glossy black bean noodles, and tangsuyuk, sweet and sour pork fried until it shatters. Cooking these in London, alongside Shan Shui’s gorgeous roast duck with my ssamjang dip, felt really special. A little taste of home, shared with a room full of new friends🌟 Thank you to everyone who came! Both recipes are in my new cookbook MUKJA: LET’S EAT! Pre-order now via the links in my bio📕 📍 @shanshuisocial #ShanShuiSocial #MUKJA #Jjajangmyeon #Tangsuyuk #koreanchinesefood1 day ago via Instagram
@judyjoochef Instagram profile imageSo excited to announce that the amazing Jay Park @moresojuplease and I collabed on my latest cookbook!! 🍜🔥 Meet MUKJA: LET'S EAT! with 80+ fan-favourite recipes inspired by your K-pop idols, K-drama stars, and more ⭐ Recipes like, BTS 5 days ago via Instagram
@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen — today we’re making dumpling lasagna. 🍤 You’ve probably already seen this one all over your feed — the viral trend of layering dumpling filling with wonton wrappers instead of folding each one by hand, steamed straight in a dish. Most versions blowing up right now are pork, but you know me: I couldn’t resist giving it a seafood spin. Each layer tucks in a juicy shrimp-and-broccoli filling, then steams into something so silky and spoonable — tender, slippery wrappers, sweet succulent shrimp, spicy chili crisp drizzled on top, and all the coziness of a dish you want to disappear into. 🍝 Random fact: “lasagna” isn’t even originally Italian. The name traces back to laganon, an ancient Greek dish of thin dough sheets that predates Italy claiming it by over 2,000 years. So really, we’re just the latest in a very long line of people reinventing lasagna — this time, giving it an Asian twist, one shrimp-forward layer at a time. Cozy, elegant, ridiculously satisfying. ✨ #italianfood #kfood #cheflife #lasagna2 months ago via Instagram
@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen — today we’re giving French onion soup a serious glow-up. 🧅 Think deeply caramelized onions and rich, beefy flavor — all the soul of the classic — but swap the baguette for chewy tteok rice cakes and (optional) ramen noodles, slicked in a glossy, onion-forward soupy sauce that clings to every bite. It’s the ultimate mash-up of tteokbokki and French onion soup. 🧀 Random fact: that iconic cheesy crust you know and love is technically not actually “classic” French onion soup. The cheesy crown wasn’t added until 1831 — for centuries before that, it was just onions, broth, and bread, no cheese in sight. Here, I’m correcting that oversight immediately. Finish with melty cheese and pull it sky-high, because French food meeting Korean cuisine should always end in a stretch. 🧀 #foodie #koreanfood #chef #recipe3 months ago via Instagram
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