Galbi (Korean BBQ Short Ribs)
Galbi (Korean BBQ Short Ribs)
Ingredients
For the Galbi
- 600 g short beef ribs, LA-style cut or flanken cut
For the Marinade
- 4 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon mirin
- 1/2 apple or Asian nashi pear, 90g, grated
- 2 cloves garlic, grated
- 1/4 brown onion, 60g, grated
- 1/2 tablespoon fresh ginger, grated
- 1/2 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1 spring onion, finely chopped
For the Daikon Pickles
- 300 g Daikon, peeled and thinly sliced
- 120 ml rice vinegar
- 120 ml water
- 80 g white sugar
- 1 teaspoon salt
For Serving
- 1 head fresh lettuce leaves, butter lettuce or cos lettuce
- 1 Ssamjang, Korean dipping paste
- 4 cups steamed rice
- 1 cup kimchi, optional
Instructions
- 1
Rinse the short beef ribs under cold water. Then, soak them in fresh cold water for 20-30 minutes to remove excess blood and impurities. Drain the ribs and pat them completely dry with paper towel.
⏱️ 25 min
- 2
In a large bowl, combine the soy sauce, brown sugar, honey, mirin, sesame oil, and black pepper. Mix these ingredients well.
⏱️ 2 min
- 3
Grate the garlic, brown onion, fresh ginger, and apple or Asian nashi pear. Add these grated ingredients to the bowl with the marinade base. Finely chop the spring onion and add it to the bowl. Mix all marinade ingredients thoroughly until well combined.
⏱️ 5 min
- 4
Add the dried beef ribs to the prepared marinade. Massage the marinade into the meat, ensuring every piece is well coated. For convenience, transfer the ribs and marinade into a Ziploc bag. Cover and refrigerate for at least 30 minutes, or preferably overnight for deeper flavour.
⏱️ 3 min
- 5
While the ribs are marinating, prepare the daikon pickles. In a medium bowl, combine the sliced daikon, rice vinegar, water, white sugar, and salt. Stir until the sugar and salt are dissolved. Let sit for at least 15 minutes, or until ready to serve.
⏱️ 5 min
- 6
Heat a large frying pan or grill pan over medium-high heat. Lightly oil the surface of the pan.
⏱️ 2 min
- 7
Place the marinated ribs onto the hot pan. Cook the ribs for 3-4 minutes per side, or until they are caramelised and slightly charred around the edges. Avoid overcrowding the pan to allow for proper browning; cook in batches if necessary.
⏱️ 12 min
- 8
Once cooked, remove the ribs from the pan and let them rest for a few minutes before serving.
⏱️ 3 min
- 9
To serve, place a piece of galbi in a fresh lettuce leaf. Use kitchen scissors to cut the galbi into smaller, bite-sized pieces. Add a spoonful of steamed rice, a little Ssamjang (Korean dipping paste), and some pickled daikon. Kimchi can be added as an optional accompaniment. Wrap the ingredients in the lettuce leaf and enjoy in one bite.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Galbi (Korean BBQ Short Ribs)
For the Galbi
- 600 g short beef ribs, LA-style cut or flanken cut
For the Marinade
- 4 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon mirin
- 1/2 apple or Asian nashi pear, 90g, grated
- 2 cloves garlic, grated
- 1/4 brown onion, 60g, grated
- 1/2 tablespoon fresh ginger, grated
- 1/2 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1 spring onion, finely chopped
For the Daikon Pickles
- 300 g Daikon, peeled and thinly sliced
- 120 ml rice vinegar
- 120 ml water
- 80 g white sugar
- 1 teaspoon salt
For Serving
- 1 head fresh lettuce leaves, butter lettuce or cos lettuce
- 1 Ssamjang, Korean dipping paste
- 4 cups steamed rice
- 1 cup kimchi, optional
Instructions
- 1
Rinse the short beef ribs under cold water. Then, soak them in fresh cold water for 20-30 minutes to remove excess blood and impurities. Drain the ribs and pat them completely dry with paper towel.
⏱️ 25 min - 2
In a large bowl, combine the soy sauce, brown sugar, honey, mirin, sesame oil, and black pepper. Mix these ingredients well.
⏱️ 2 min - 3
Grate the garlic, brown onion, fresh ginger, and apple or Asian nashi pear. Add these grated ingredients to the bowl with the marinade base. Finely chop the spring onion and add it to the bowl. Mix all marinade ingredients thoroughly until well combined.
⏱️ 5 min - 4
Add the dried beef ribs to the prepared marinade. Massage the marinade into the meat, ensuring every piece is well coated. For convenience, transfer the ribs and marinade into a Ziploc bag. Cover and refrigerate for at least 30 minutes, or preferably overnight for deeper flavour.
⏱️ 3 min - 5
While the ribs are marinating, prepare the daikon pickles. In a medium bowl, combine the sliced daikon, rice vinegar, water, white sugar, and salt. Stir until the sugar and salt are dissolved. Let sit for at least 15 minutes, or until ready to serve.
⏱️ 5 min - 6
Heat a large frying pan or grill pan over medium-high heat. Lightly oil the surface of the pan.
⏱️ 2 min - 7
Place the marinated ribs onto the hot pan. Cook the ribs for 3-4 minutes per side, or until they are caramelised and slightly charred around the edges. Avoid overcrowding the pan to allow for proper browning; cook in batches if necessary.
⏱️ 12 min - 8
Once cooked, remove the ribs from the pan and let them rest for a few minutes before serving.
⏱️ 3 min - 9
To serve, place a piece of galbi in a fresh lettuce leaf. Use kitchen scissors to cut the galbi into smaller, bite-sized pieces. Add a spoonful of steamed rice, a little Ssamjang (Korean dipping paste), and some pickled daikon. Kimchi can be added as an optional accompaniment. Wrap the ingredients in the lettuce leaf and enjoy in one bite.
⏱️ 5 min