Marinated overnight, juicy Korean beef short ribs (Galbi) seared on a hot grill and garnished with chopped green onions.
Course Main Course
Cuisine Korean
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Marinating 4 hourshours
Total Time 4 hourshours18 minutesminutes
Servings 4
Calories 571kcal
Author Dean "Schuey" Schumann
Ingredients
2lbKorean short ribs6 bones in each
For the marinade:
½cupsoy sauce
⅓cupmaltoseor honey
1Asian peara normal pear is fine
¼cupmirin
¼cupbrown sugar
1small onion roughly chopped
1small piece of ginger roughly chopped
1bunchgreen onionsroughly 8-10, white parts only, green parts set aside for garnish
6clovesgarlic roughly chopped
1tspKosher salt
½tspblack pepperground
2tbspsesame oil
1cupwater
Instructions
To make the soy sauce marinade, put all ingredients into a food processor and mix up. You don’t need to puree the ingredients, just a quick buzz to allow them to mix and release their flavors. Put onion green bits aside for garnish.
Place beef short ribs and marinade into a container or zip lock bag, marinate for at least four hours or better overnight in the fridge. Give the ribs a stir or flip the bag a couple of times to ensure even marinade distribution.
Heat up a grill for 10 minutes to get it nice and hot.
While the grill is heating, cut up green onions for garnish at roughly an ⅛ of inch thick on a diagonal angle.
Add the beef short ribs to the hot grill and cook for 3 to 4 minutes on one side to allow a char to develop.
Repeat on the second side and cook until and internal temperature of around 150°F to 160°F is reached.
Remove the ribs from the heat, allow to cool for 5 minutes and garnish with thinly sliced green onion.
To serve:
On their own.
With steamed Asian vegetables or steamed rice.
With standard BBQ side, coleslaw, cornbread, mac n cheese.