Korean galbi marinated beef short ribs grilled hot

Ingredients

Beef

• 1.2 kg flanken-cut beef short ribs (5 mm thick across the bone)

Marinade

• 1 Asian pear, grated
• 1 small onion, grated
• 6 garlic cloves, crushed
• 100 ml soy sauce
• 60 g brown sugar
• 2 tbsp sesame oil
• 2 tbsp mirin
• 1 tbsp rice wine
• 1 tbsp grated ginger
• 2 spring onions, sliced
• 1 tsp black pepper
• 1 tbsp toasted sesame seeds

Serve

• Steamed rice
• Lettuce leaves
• Ssamjang
• Sliced garlic
• Banchan

Method

1. Marinate. Whisk all marinade ingredients. Submerge ribs. Refrigerate 4 hours, ideally overnight. Bring to room temp before cooking.
2. Heat. Get a charcoal or cast-iron grill absolutely ripping hot. Wipe grates with oil.
3. Sear. Lay ribs flat. Sear 2-3 minutes per side until deep char marks and the edges caramelise.
4. Rest. Pile onto a warm plate. Tent with foil 3 minutes.
5. Serve. With rice, lettuce, ssamjang, banchan. Wrap, bite, repeat.

Tips

• Flanken-cut (across the bone). One single rib per piece. The traditional cut.
• Asian pear in the marinade. Same as bulgogi — tenderises and adds sweetness.
• Hot grill, fast sear. 2-3 minutes per side. Char = flavour.