Korean 20 min

Galbi (Korean Short Ribs)

Name: Galbi (Korean Short Ribs)
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 lbs flanken-cut beef short ribs (LA-style galbi, cut 1/3-inch across the bone); 1/2 cup soy sauce; 1/4 cup brown sugar; 2 tablespoons sesame oil; 2 tablespoons sake or rice wine; 1/2 Asian pear, grated; 6 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 4 green onions, sliced; 1 teaspoon black pepper; 1 tablespoon toasted sesame seeds; Steamed rice and kimchi for serving

high-proteindairy-freegluten-free

Ingredientsfor 2

580

Cal

44g

Protein

18g

Carbs

36g

Fat

13 lbs flanken-cut beef short ribs (LA-style galbi, cut 1/3-inch across the bone)
21/2 cup soy sauce
31/4 cup brown sugar
42 tablespoons sesame oil
52 tablespoons sake or rice wine
61/2 Asian pear, grated
76 cloves garlic, minced
81 tablespoon fresh ginger, grated
94 green onions, sliced
101 teaspoon black pepper
111 tablespoon toasted sesame seeds
12Steamed rice and kimchi for serving

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Instructions

1
Soak short ribs in cold water for 30 minutes, changing the water once, to draw out excess blood. Drain and pat dry thoroughly. Score the meat between the bones if not already done by the butcher.
2
Combine soy sauce, brown sugar, sesame oil, sake, grated pear, garlic, ginger, green onions, and black pepper. Add ribs and marinate at least 4 hours in the refrigerator, preferably overnight. The grated pear's natural enzymes tenderize the meat beautifully.
3
Preheat a grill or grill pan to high heat — you want deep sear marks and a charred exterior. Remove ribs from marinade, letting excess drip off. Grill 3–4 minutes per side until deeply caramelized with charred edges. The sugar in the marinade caramelizes quickly, so watch carefully.
4
Rest 2–3 minutes. Sprinkle with sesame seeds and green onion. Serve alongside steamed rice, lettuce leaves, and kimchi. To eat: wrap a piece of galbi in a lettuce leaf with a dab of ssamjang.