About this recipe

Galbi is the crown jewel of Korean BBQ — flanken-cut beef short ribs marinated in a deeply savory-sweet sauce of soy, Asian pear, garlic, and sesame, then grilled to caramelized perfection. This well-tested home version uses an overnight marinade for maximum flavor penetration and produces ribs that are tender, juicy, and gloriously charred at the edges. Serve with steamed rice, kimchi, and lettuce wraps for a full Korean BBQ experience at home.

Instructions

1. 1

   Rinse the flanken-cut short ribs under cold water to remove any bone fragments. Pat completely dry with paper towels. For extra-clean flavor, soak the ribs in a yellow onion mixing bowl of cold water for 30 minutes, changing the water once, to draw out excess blood. Drain and pat dry again.

2. 2

   Combine the Asian pear peeled pear, green onion, garlic, and ginger about 1-inch knob in a blender. Blend until completely smooth, about 30–45 seconds. This puree is the flavor base and tenderizer — the natural enzymes in the pear break down the meat fibers.

3. 3

   Add the soy sauce, brown sugar, sesame oil, mirin, gochujang korean red pepper paste (if using), neutral oil, and black pepper to the blender. Pulse a few more times until fully combined and smooth.

4. 4

   Place the dried ribs in a yellow onion zip-lock bag or a large shallow baking dish. Pour the marinade over the ribs, making sure every piece is well coated. Massage the marinade into the meat, getting it into all the crevices around the bones. Seal the bag (pressing out excess air) or cover the dish tightly with plastic wrap.

5. 5

   Refrigerate for at least 4 hours, but ideally overnight (8–12 hours) for the deepest flavor. Do not marinate longer than 24 hours — the pear enzymes can over-tenderize the meat and make it mushy.

6. 6

   Remove the ribs from the refrigerator 20–30 minutes before cooking to take the chill off. Meanwhile, preheat your grill (gas or charcoal) to ^[high heat]. You want it very hot — around ![450–500°F] — for proper caramelization.

7. 7

   Lightly sesame oil the grill grates. Remove the ribs from the marinade, letting the excess drip off (but don't wipe them clean — you want a coating for caramelization). Discard the remaining marinade.

8. 8

   Grill the ribs in a single layer over direct ^[high heat] for 3–4 minutes per side, until deeply browned and caramelized with some charred edges. The brown sugar in the marinade will cause flare-ups — keep the lid open and move ribs to a cooler zone briefly if needed. The ribs are thin, so they cook fast; watch them closely.

9. 9

   Transfer the grilled ribs to a cutting board and let rest for 2–3 minutes. Cut between the bones into individual pieces if desired. Arrange on a platter and garnish generously with sliced green onion and sesame oil sesame seed. Serve immediately with steamed short-grain rice, kimchi, and lettuce leaves for wrapping.