Korean
LA Galbi-Gui (Korean Grilled Beef Short Ribs)
Flanken-cut beef short ribs marinated with soy, Asian pear, garlic, sesame, and scallions, then grilled hard and fast.
4 servings · 20 minutes prep · 12 minutes cook
Ingredients
Ingredients
- 3 1/2 pounds meaty flanken-cut beef short ribs, cut across the bones into even 1/4-inch-thick strips
- 1/2 cup naturally brewed Korean soy sauce
- 1/2 cup water
- 1/3 cup finely grated Korean pear
- 1/4 cup finely grated yellow onion
- 3 tablespoons sugar
- 2 tablespoons rice syrup or honey
- 2 tablespoons mirim
- 2 tablespoons finely minced garlic
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon finely ground black pepper
- 2 scallions, thinly sliced
- 2 teaspoons toasted sesame seeds
- 1 teaspoon avocado oil, for the grill grates
Directions
Prepare and Marinate the Ribs
- Inspect the ribs and trim only thick exterior fat. Wipe visible bone dust from the cut surfaces with disposable towels, then pat exceptionally dry. Discard the towels immediately and clean and sanitize the work surface. Snip the tough membrane along the bone edges in a few places so the strips stay flat.
- Whisk the soy sauce, water, pear, onion, sugar, rice syrup, mirim, garlic, ginger, sesame oil, and pepper until the sugar dissolves. Stir in the scallions and sesame seeds.
- Coat the ribs thoroughly in the marinade. Cover and refrigerate for 6 hours, turning once; do not exceed 8 hours because the thin meat tenderizes and seasons quickly. Drain well and wipe off clumps of aromatics so they do not burn. Let the ribs stand at room temperature for 10 minutes.
Grill and Serve
- Prepare a charcoal grill with a very hot direct zone and a cooler safety zone, or preheat a gas grill to high. Clean and lightly oil the grates. Grill the ribs in a single layer for 2 to 3 minutes on the first side and 1 to 2 minutes on the second, until well caramelized at the edges and at least {{temperature:145°F}} in the thickest meat. Move flare-ups to the cooler zone rather than repeatedly flipping.
- Rest for 5 minutes. Cut each strip between the bones into easy-to-eat sections and serve hot.
