Korean BBQ Beef Ribs
Marinated overnight, juicy Korean beef short ribs (Galbi) seared on a hot grill and garnished with chopped green onions.
- 2 lb Korean short ribs 6 bones in each
For the marinade:
- 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.
On their own.
With steamed Asian vegetables or steamed rice.
With standard BBQ side, coleslaw, cornbread, mac n cheese.
Calories: 571kcal | Carbohydrates: 56g | Protein: 36g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 2433mg | Potassium: 815mg | Fiber: 2g | Sugar: 46g | Vitamin A: 73IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 5mg