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 imageRolling into K-Viral Kitchen with a protein packed glow-up: Chamchi (Tuna) Keto-Gimbap @judyjoochef style 🥢💛  No rice, no problem — this keto-friendly roll swaps steamed rice for silky egg crepe (jidan), and still delivers all the flavor of a classic gimbap — a genius hack that’s gone viral in Korea.   Here’s what’s inside: 🍳 Paper-thin egg strips
 🥒 Salted fresh cucumber + sautéed sweet carrot
 🐟 Creamy tuna mayo 
 🥬 Pickled tangy radish + herby perilla leaves (if you’ve got it!)
 🌿 Wrapped in seaweed and brushed with nutty sesame oil for that glossy finish Low-carb, big flavor. A lunchbox hero turned meal-prep MVP.  📍 Ingredients via @koreafoodsuk 
 💄 Glam by @jonesroadbeauty & @justbobbidotcom 
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@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook! Chewy. Spicy & Sweet. Saucy. Seoul in a bowl 🥢💥 My version of this totally viral dish brings the heat with gochujang, gochugaru, and a deep dashi base. Add fish cakes, eggs, and scallions — or keep it veg, add some tofu, and let the sauce shine.  I have so many late-night memories of devouring this dish on the streets of Seoul—post-clubbing, slightly disheveled, and very hungry. The plates came wrapped in plastic bags for quick clean-up, chopsticks replaced with humble toothpicks. My friends and I would huddle around, jostling for bites, skewering those chewy rice cakes and smacking our way through like it was the best thing we’d ever eaten. (Spoiler: it was.)  How do you tteokbokki? Drop your favorite add-ins below 🔥👇 Drop a comment below for the recipe! 💡: @samsunguk 
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@judyjoochef Instagram profile imageIn Korea, fruit isn’t just food — it’s a gift, a luxury, and sometimes… a jaw-dropper. 🍑🍈🍓 Historically, fresh fruit was rare and precious. Harsh growing conditions, no refrigeration — a perfectly ripe melon or peach was like gold. Even now, the best fruit is grown in tiny batches, hand-picked, and wrapped like a fine gemstone. One of the most unique? The Korean melon, or chamoe (참외) — a yellow, oval-shaped fruit with a sweet aroma and a crisp, cucumber-like texture. Bright yellow with white stripes on the outside and milky white flesh inside, it’s as refreshing as it is beautiful — especially when enjoyed chilled in the summer. I have so many memories of my relatives serving ice cold cubes of this melon with toothpicks as a snack. You’ll often see a single perfect melon go for ₩43,000 (about $40). Around Chuseok (Korea’s harvest festival, similar to Thanksgiving) or Lunar New Year, gifting one of these beauties is the ultimate sign of respect and generosity. And Koreans don’t stop at the market. Fruit features in delicate French pastries bursting with peaches, mangoes, strawberries, plums, and HUGE local shine muscat grapes. These pale green grapes are prized for their floral aroma, honey-like sweetness, and crisp bite — plus, they’re seedless with edible skins, making them as easy to eat as they are addictive. They’re often the star of luxury gift boxes and seasonal café desserts. Here, fruit is more than a snack. It’s a celebration of beauty, seasonality, and flavor at its absolute peak. @visitkorea.uk 🇰🇷 #JudyJoo #JudyJooChef #KoreanFruit #LuxuryFruit #ShineMuscat #BingsuLove #TasteOfKorea #VisitKorea #KoreanDesserts #SeoulEats #KoreanFoodLover #FoodieReels #AsianFoodLover #WomenInFood #ChefsOfInstagram #KoreanFoodie #FoodTok #KoreanCuisine #FoodObsessed #TravelForFood #KoreanCulture #KFoodCravings #EatSeoul #FoodPhotography #Foodstagram #MelonBingsu #CafeCulture #KoreanCafe #KoreanMarket2 weeks ago via Instagram
@judyjoochef Instagram profile image4 bold recipes. 1 star ingredient. 
@saffronroadfood’s Tteokbokki just got a whole new glow-up. 💥 Spent the day filming with @saffronroadfood — and yes, there were cheese pulls, sauce swirls, and a whole lot of taste testing behind the scenes. 👩‍🍳 Tteokbokki takes me right back to the streets of Seoul — sweet, spicy, comforting, and totally nostalgic. 🇰🇷 We’re keeping the recipes under wraps (for now), but trust me — you’ll want to try every single one. 😉 Can you guess what we made? Drop your guesses below 👀👇 💄Glam by @mscherryle 
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