Korean BBQ Beef Ribs

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

Cook Time 8

Marinating 4

Total Time 4 18

Servings

Calories 571kcal

Author Dean "Schuey" Schumann

½ cup soy sauce
⅓ cup maltose or honey
1 Asian pear a normal pear is fine
¼ cup mirin
¼ cup brown sugar
1 small onion roughly chopped
1 small piece of ginger roughly chopped
1 bunch green onions roughly 8-10, white parts only, green parts set aside for garnish
6 cloves garlic roughly chopped
1 tsp Kosher salt
½ tsp black pepper ground
2 tbsp sesame oil
1 cup water

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.