Galbi means “ribs” in Korean. The only difficulty in making these quickly grilled marinated beef short ribs is finding the ribs themselves. The uniquely Korean short rib is cut across the bones into long strips of 1/4-inch thick meat with a few bones in them. This cut makes for quick marinating and even quicker cooking over a very hot grill. Flanken is a similar cut but about twice as thick. The grilled ribs end up slightly charred and wonderfully flavored by yet another inspired Korean beef marinade.
Galbi – Korean Short Ribs
- Food Processor or blender
- Gallon plastic freezer bag
- 3½ lb Beef short ribs or flanken, cut across the bones into ¼ to ½-inch slices
- ½ cup Japanese soy sauce
- ⅓ cup Saki or Mirin cooking wine
- ⅓ cup Brown sugar
- 2 tsp Black pepper
- 1 Korean, Asian, or 2 bosc pears, peeled and cored
- 8 cloves Garlic, peeled
- 1 medium Onion, peeled and quartered
- 1 inch Ginger root, peeled and chunked
- 2 tsp Sesame seeds
- 2 tbsp Sesame oil
- Marinate Ribs – Rinse ribs and dry on paper towels. In a food processor, puree the pear, garlic, onion, and sesame seeds into a creamy wet paste.In a large bowl, whisk together the soy sauce, rice wine, brown sugar, sesame oil, and black pepper. Stir in the food processor mixture. Add the ribs and mix thoroughly. Pour into a plastic gallon freezer bag and seal. Refrigerate anywhere from 4 hours to 24 hours to marinate.
- Cook Ribs – remove ribs from refrigerator an hour before cooking. Drain off marinade and pat meat dry with paper towels. Heat grill or broiler to very hot.To grill, lay ribs on grates and cook, flipping, until cooked through and nicely browned, about 5-6 minutes total.To Broil, place under a hot broiler and cook about 3 minutes per side.
- Serve with rice and kimchi or serve with by letting diners wrap meat in lettuce leaves (Boston bib) with any combination of julienned cucumber, chopped green chili pepper, a few thin slices of garlic.