Korean BBQ Beef Short Ribs (Galbi)
Galbi is the ultimate classic in Korean BBQ. If someone is trying Korean food for the first time, this is the dish to start with. The ingredients are relatively easy to find, it’s simple to make and your guests will swoon in gastronomic delight. This recipe can easily be scaled up.
Serves 2 portions
- 450g (1lb) bone-in butterflied-cut beef 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
- 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.