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 imageWelcome back to the K-Viral Kitchen. Today, I’m putting a Korean twist on a cult-favorite from @joeandthejuice . 🥪🔥 Somehow, a simple tuna sandwich from this Danish juice bar became a full-blown phenomenon. Creamy tuna, avocado, tomato, and crispy flatbread…simple, satisfying, and completely craveable. My version keeps that café-style comforting creaminess, but layers in chojang for sweet heat and a little kimchi for extra depth and bite. Fresh, savory, and just spicy enough. This one absolutely lives up to the hype. Would you add kimchi to your Tunacado? ⤵️ Did you know? The tuna salad sandwich rose to fame in early-1900s America as a thrifty deli staple, transforming leftover cooked fish mixed with mayonnaise into one of lunch’s most enduring classics. Comment SANDWICH for the recipe. Ingredients: @koreafoodsuk @seoulplaza_koreafoods Makeup: @jonesroadbeauty #Tunacado #SandwichTok #FoodTok #KoreanFood #JoeAndTheJuice4 days ago via Instagram
@judyjoochef Instagram profile imageJanuary is a good time to return to foods that nourish from the inside out. Kimchi has been part of Korean kitchens for generations…not as a trend, but as everyday nourishment. Did you know?
Kimchi is naturally fermented and rich in beneficial bacteria, often referred to as lactobacillus, which supports gut health. It’s also a good source of fibre and contains vitamins A, B and C, along with antioxidants from ingredients like garlic, ginger and chilli. Lovely to see this classic featured in @sainsburysmag Healthy Eating, and to see kimchi highlighted as part of their health trends for the year ahead. A reminder that eating well doesn’t have to be complicated. #kimchi #fermentation #koreanfood #guthealth #healthyrecipes2 weeks ago via Instagram
@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen. Today, I’m making my take on the internet-famous “Marry Me Chicken” with a Korean twist. 🍗🔥 The original version went viral for its rich, garlicky cream sauce that is worthy of a proposal. My remix brings together Italian-American comfort and Korean spice: tender chicken cutlets simmered in a creamy, gochujang sauce that clings to every bite. It’s cozy, a little spicy, deeply craveable, and perfect for a weeknight dinner or a date night in. Comment MARRY ME to get the full details ⤵️ Ingredients: @koreafoodsuk @seoulplaza_koreafoods Makeup: @jonesroadbeauty #MarryMeChicken #KoreanFood #DinnerRecipes #ComfortFood #Korea2 weeks ago via Instagram
@judyjoochef Instagram profile imageAd. One of Korea’s most iconic dishes: Bibimbap. 🇰🇷✨ A colorful, balanced bowl of rice, veggies, egg, and a sweet savory gochujang sauce mixed together for that perfect harmony of flavors and textures. 🥢🌈 Here’s a bit of backstory: Bibimbap literally means “mixed rice,” and myth and lore says that it originally began as a clever way to use up assorted leftovers, a thrifty tradition that evolved into one of Korea’s most beloved and beautiful dishes. Over time, it became an art form, often served in sizzling stone bowls (dolsot bibimbap) that keep the rice crackling hot at the table. 🔥🍚 Today it’s a symbol of balance and wellbeing, with each color representing a different element and nutrient, creating harmony in a single bowl. SERVES 4 Ingredients: For the ‘Triple B’ Sauce 110g gochujang (Korean chilli paste) 2 tbsp mirim 11/3 tbsp roasted sesame seeds 11/3 tbsp roasted sesame oil 3 tbsp finely chopped spring onions For the Bibimbap 1 tbsp roasted sesame oil 800g steamed short-grain white rice vegetable or other neutral oil, for cooking 100g bean sprouts (tails and any brown pieces removed) ½ courgette, halved lengthwise, then very sliced on a mandoline 1 carrot, peeled and julienned 180g spinach 4 shiitake mushrooms, destemmed and cut into 5mm slices 115g cabbage kimchi, drained and cut into 2cm pieces 1 large egg sea or kosher salt To Serve roasted sesame seeds ✨ Shop all the ingredients and my cookbook in the Korean Aisle on @ocadouk. 🇰🇷🛒 #KoreanFood #FoodTok #EasyRecipes #Foodie #FoodLover2 weeks ago via Instagram
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