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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Social media

@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
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#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography1 day ago via Instagram
@judyjoochef Instagram profile image#whatsnewatcitifield ⚾

IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
#seoulfood #seoulbirduk3 days ago via Instagram
@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird4 days ago via Instagram
@judyjoochef Instagram profile imageEaster is almost here! I was lucky enough to celebrate it early with a gorgeous dinner hosted by two of my favorite chefs @chefrohitghai and @pierremarcolini at @kutirchelsea .  It was a celebration of color— the vibrant colors of Easter and of the Holi festival and brought together through the glorious flavors of Chocolate and Indian food! 
Chef Rohit is behind some of the most famed Indian restaurants around the world— I am a frequent guest at his @manthanmayfair where I’m known to smack on his truly addictive jackfruit uthappam and spicy Ghati Masala prawns. 
And, I still remember going to @pierremarcolinihimself shop in Brussels when it was the only one in the world!  Now, his empire spans from Seoul to London. 
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Such a lovely evening full of sugar and spice and everything nice.
And, I needed a bite of sweet chocolate after a wonderfully spicy meal. 
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Thank you for having me! @blandpr 
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#indianfood #india #chocolate #pierremarcolini #rohitghai #london #londonrestaurants #londonlife1 week ago via Instagram
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