Entrée: South Korea – 갈비 ▶ Galbi (Grilled Short Ribs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 lb (1.4 kg) flanken-style beef short ribs
1 cup (240 ml) soy sauce
1 / 2 cup (100 g) brown sugar
1 / 2 cup (120 ml) water
1 small onion, grated
4 cloves garlic, minced
2 tbsp (30 ml) sesame oil
2 tbsp (30 ml) rice wine vinegar
1 tbsp (15 ml) freshly grated ginger
1 tsp (5 ml) black pepper
2 green onions, chopped
2 tbsp (18 g) sesame seeds

Show original ingredient measurements

3 lb (1.4 kg) flanken-style beef short ribs
1 cup (240 ml) soy sauce
1 / 2 cup (100 g) brown sugar
1 / 2 cup (120 ml) water
1 small onion, grated
4 cloves garlic, minced
2 tbsp (30 ml) sesame oil
2 tbsp (30 ml) rice wine vinegar
1 tbsp freshly grated ginger
1 tsp black pepper
2 green onions, chopped
2 tbsp (18 g) sesame seeds

Instructions

1. In a large bowl, combine soy sauce, brown sugar, water, grated onion, minced garlic, sesame oil, rice wine vinegar, grated ginger, and black pepper. Mix until the sugar is dissolved to create the marinade.
2. Add the short ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for the best flavor infusion.
3. Preheat a grill to medium-high heat. Remove the short ribs from the marinade, allowing the excess to drip off.
4. Grill the short ribs for about 4-5 minutes per side, until they are nicely charred and cooked through.
5. Sprinkle the grilled ribs with chopped green onions and sesame seeds.
6. Serve the Kalbi with steamed rice and side dishes like kimchi or pickled vegetables for a traditional Korean meal experience.