Galbi (Korean Grilled Short Ribs)
Discover the secret to perfect Galbi with tender, flavorful grilled short ribs marinated in a sweet soy-pear sauce.
Contents (2 sections)▾
Ingredients
- 1 kg beef short ribs, thinly sliced
- 120 ml soy sauce
- 60 g brown sugar
- 1 medium Asian pear, grated
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp black pepper
- 2 green onions, chopped
- to taste sesame seeds
Steps
Slice the beef short ribs thinly along the bone (butterflying) to ensure even cooking and better absorption of the marinade.
In a bowl, combine soy sauce, brown sugar, grated Asian pear, minced garlic, sesame oil, black pepper, and chopped green onions. This mixture will tenderize the meat with the pear's enzymes.
Marinate the beef short ribs in the mixture for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat your grill to high heat (around 200°C or 400°F). This high temperature will create a nice sear and caramelization.
Grill the marinated short ribs for about 3-4 minutes on each side, or until they are nicely charred with caramelized edges.
Remove from the grill and let them rest for a few minutes before serving, garnished with sesame seeds.
Why this works
This recipe showcases the unique tenderizing properties of fruit enzymes found in Asian pears, which break down the protein structure of the beef short ribs, making them exceptionally tender. The combination of soy sauce and brown sugar not only enhances the flavor but also aids in caramelization during grilling, resulting in those desirable crispy edges. It's crucial to monitor the grilling time; overcooking can lead to dryness. If the meat seems too tough after marinating, you can let it marinate for an additional hour, as the enzymes need time to work their magic. Slicing the ribs thinly helps them absorb the marinade better and allows for quicker cooking, ensuring a perfect balance of tenderness and flavor.