Galbi (Korean BBQ Short Ribs)
Galbi (Korean BBQ Short Ribs)
Ingredients
For the Quick Pre-Brine
- 100 g sugar
- 50 g salt
- 3 L water
For the Meat
- 1 x beef short rib plate, approximately 5 lb
For the Marinade
- 250 g soy sauce
- 125 g mirin
- 250 ml water
- 375 g fresh Asian pear juice, from about 1 1/2 pears
- 150 g fresh navel orange juice, from about 1 1/2 oranges
- 100 g onion juice, from 1 large onion, grated and squeezed
- 12.5 g garlic juice, from 1/2 head of garlic, grated and squeezed
- 12.5 g ginger juice, from a 2-inch knob of ginger, grated and squeezed
- 72.5 g toasted sesame oil
- 150 g plum syrup
- 100 g raw turbinado sugar
- 37.5 g Yondu
- 7.5 g kosher salt
- 10 g cracked black pepper
- as needed butter, optional, for finishing
Instructions
- 1
Unpack the beef short rib plate. Carefully separate the meat from the bone using a sharp knife. Butterfly the meat and score it to prevent warping during cooking and ensure even marination.
⏱️ 15 min
- 2
Place the butterflied and scored short rib pieces into a large container. In a separate bowl, combine 100 g sugar, 50 g salt, and 3 L water to create the pre-brine solution. Pour the pre-brine over the short ribs, ensuring they are fully submerged. Brine the meat for 30-60 minutes to remove blood/bone dust and hydrate the meat via osmosis.
⏱️ 60 min
- 3
After brining, thoroughly drain the pre-brine solution. Rinse the short ribs thoroughly under running water to remove any impurities.
⏱️ 5 min
- 4
Prepare the fresh juices: Peel and juice approximately 1 1/2 Asian pears to yield 375 g of fresh Asian pear juice. Peel and juice approximately 1 1/2 navel oranges to yield 150 g of fresh navel orange juice. Grate and squeeze 1 large onion to yield 100 g of onion juice. Grate and squeeze 1/2 head of garlic to yield 12.5 g of garlic juice. Grate and squeeze a 2-inch knob of ginger to yield 12.5 g of ginger juice. Strain all freshly juiced ingredients to remove any particulates.
⏱️ 20 min
- 5
In a large mixing container, combine all liquid marinade ingredients: 250 g soy sauce, 125 g mirin, 250 ml water, 375 g fresh Asian pear juice, 150 g fresh navel orange juice, 100 g onion juice, 12.5 g garlic juice, 12.5 g ginger juice, 72.5 g toasted sesame oil, and 150 g plum syrup. Add the dry marinade ingredients: 100 g raw turbinado sugar, 37.5 g Yondu, 7.5 g kosher salt, and 10 g cracked black pepper. Stir until well combined.
⏱️ 10 min
- 6
Pour the prepared marinade over the rinsed short ribs in the container, ensuring the meat is fully submerged. Cover the container and marinate in the refrigerator for at least 2 days (48 hours).
- 7
Preheat a grill until hot. Remove the marinated short ribs from the marinade using tongs, allowing excess marinade to drip off. Place the short ribs on the hot grill and cook until desired doneness, turning as needed to achieve a good char and even cooking.
⏱️ 20 min
- 8
Optional finishing step: While the meat is resting, heat a pan. Add butter (if using) and some of the reserved marinade to the pan and heat gently. Spoon this warm butter-marinade mixture over the grilled short ribs.
⏱️ 5 min
- 9
Slice the grilled Galbi into bite-sized pieces on a cutting board. Serve immediately with other Korean dishes, such as rice, banchan, and soups.
⏱️ 5 min
Kitchen Tools
Galbi (Korean BBQ Short Ribs)
For the Quick Pre-Brine
- 100 g sugar
- 50 g salt
- 3 L water
For the Meat
- 1 x beef short rib plate, approximately 5 lb
For the Marinade
- 250 g soy sauce
- 125 g mirin
- 250 ml water
- 375 g fresh Asian pear juice, from about 1 1/2 pears
- 150 g fresh navel orange juice, from about 1 1/2 oranges
- 100 g onion juice, from 1 large onion, grated and squeezed
- 12.5 g garlic juice, from 1/2 head of garlic, grated and squeezed
- 12.5 g ginger juice, from a 2-inch knob of ginger, grated and squeezed
- 72.5 g toasted sesame oil
- 150 g plum syrup
- 100 g raw turbinado sugar
- 37.5 g Yondu
- 7.5 g kosher salt
- 10 g cracked black pepper
- as needed butter, optional, for finishing
Instructions
- 1
Unpack the beef short rib plate. Carefully separate the meat from the bone using a sharp knife. Butterfly the meat and score it to prevent warping during cooking and ensure even marination.
⏱️ 15 min - 2
Place the butterflied and scored short rib pieces into a large container. In a separate bowl, combine 100 g sugar, 50 g salt, and 3 L water to create the pre-brine solution. Pour the pre-brine over the short ribs, ensuring they are fully submerged. Brine the meat for 30-60 minutes to remove blood/bone dust and hydrate the meat via osmosis.
⏱️ 60 min - 3
After brining, thoroughly drain the pre-brine solution. Rinse the short ribs thoroughly under running water to remove any impurities.
⏱️ 5 min - 4
Prepare the fresh juices: Peel and juice approximately 1 1/2 Asian pears to yield 375 g of fresh Asian pear juice. Peel and juice approximately 1 1/2 navel oranges to yield 150 g of fresh navel orange juice. Grate and squeeze 1 large onion to yield 100 g of onion juice. Grate and squeeze 1/2 head of garlic to yield 12.5 g of garlic juice. Grate and squeeze a 2-inch knob of ginger to yield 12.5 g of ginger juice. Strain all freshly juiced ingredients to remove any particulates.
⏱️ 20 min - 5
In a large mixing container, combine all liquid marinade ingredients: 250 g soy sauce, 125 g mirin, 250 ml water, 375 g fresh Asian pear juice, 150 g fresh navel orange juice, 100 g onion juice, 12.5 g garlic juice, 12.5 g ginger juice, 72.5 g toasted sesame oil, and 150 g plum syrup. Add the dry marinade ingredients: 100 g raw turbinado sugar, 37.5 g Yondu, 7.5 g kosher salt, and 10 g cracked black pepper. Stir until well combined.
⏱️ 10 min - 6
Pour the prepared marinade over the rinsed short ribs in the container, ensuring the meat is fully submerged. Cover the container and marinate in the refrigerator for at least 2 days (48 hours).
- 7
Preheat a grill until hot. Remove the marinated short ribs from the marinade using tongs, allowing excess marinade to drip off. Place the short ribs on the hot grill and cook until desired doneness, turning as needed to achieve a good char and even cooking.
⏱️ 20 min - 8
Optional finishing step: While the meat is resting, heat a pan. Add butter (if using) and some of the reserved marinade to the pan and heat gently. Spoon this warm butter-marinade mixture over the grilled short ribs.
⏱️ 5 min - 9
Slice the grilled Galbi into bite-sized pieces on a cutting board. Serve immediately with other Korean dishes, such as rice, banchan, and soups.
⏱️ 5 min