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 imagePreorders are open for my upcoming book “MUKJA: Let’s Eat! Fan-Favorite Recipes from K-pop, K-dramas and More” and @barnesandnoble has made the deal even sweeter 👀 Members get 25% off, Premium members get an EXTRA 10% on top. Signing up is free, takes 2 mins, and the discount only runs June 23–26 — so don’t sleep on this one. So, if you have a K-pop, K-drama or K-culture fan in your life— this is the perfect gift for them! Link in bio to preorder 📖🔥 @countrymanpress #BNPreorder #MUKJA13 hours ago via Instagram
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@judyjoochef Instagram profile imageToday we’re making bulgogi, the K-BBQ dish that started so many people’s love affair with Korean food. And honestly? Once you make it at home, you’ll never look back. Quick fun fact: bulgogi literally translates to “fire meat” — bul (fire) + gogi (meat). Its roots trace all the way back to dish called “maekjeok”, seasoned beef skewers grilled over open flames during the Goguryeo era, more than 2,000 years ago. So when you’re cooking this, you’re cooking history. No wonder it’s such a beloved gateway into Korean cuisine. Here’s how to make it: Start with thinly sliced Korean-style bulgogi beef — you can grab it pre-sliced at any Korean grocery store (this is the move, trust me). For the marinade, throw garlic, ginger, Asian pear, soy sauce, anchovy sauce, sesame oil, mirin, soju, sugar, and a crack of black pepper into a food processor and blitz until silky smooth. The pear is the secret weapon — it tenderizes the meat AND adds a gorgeous natural sweetness. ✨ Pour the marinade into a zip-top bag with the beef, give it a good massage, and let those flavors really sink in. Heat your griddle or pan until SCREAMING hot, then sear the bulgogi until edges are charred. That caramelization = flavor. I love serving this the proper, authentic way — with ssam (lettuce wraps), a scoop of warm rice, a smear of ssamjang, loaded with bulgogi, and then topped with pickled radish. Wrap it all up, pop the whole thing in your mouth in one bite (yes, the whole thing!), and thank me later. Find this recipe and more in my latest book, K-Quick! Tag a friend you’d share a bulgogi wrap with! Thank you @samsunguk @samsung Ingredients: Thank you @koreafoodsuk GLAM: Thank you @jonesroadbeauty @justbobbidotcom2 weeks ago via Instagram
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