Galbi Box Recipe

Make the marinade

In a medium bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated pear (or apple puree/juice), sliced green onions, toasted sesame seeds, and black pepper. Whisk until sugar begins to dissolve and mixture is uniform.

Marinate the ribs

Place the flanken-cut short ribs in a large zip-top bag or shallow dish. Pour the marinade over the ribs, ensuring each piece is coated and there is marinade between layers. Seal or cover, then refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor and tenderizing effect.

Bring to room temperature

Remove the ribs from the refrigerator 20–30 minutes before cooking to take the chill off; reserve the marinade for basting if desired (do not reuse marinade that contacted raw meat unless you boil it first).

Cook the galbi

Preheat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Lightly oil grates. Shake off excess marinade and place ribs on the hot grill in a single layer. Grill 3–4 minutes per side (depending on thickness) until nicely charred and cooked to medium (internal temp about 135–145°F). Avoid overcrowding; cook in batches if needed. If using reserved marinade, bring it to a rolling boil for 3–5 minutes and brush on during the last minute of cooking for extra glaze.

Rest and slice

Transfer cooked ribs to a cutting board and let rest 5 minutes. For serving in a box, slice into bite-sized pieces (cut between bones or across the rib to make manageable strips). Sprinkle a little extra toasted sesame seeds and thinly sliced green onions over the meat.

Rinse the rice under cold water until the water runs nearly clear to remove excess starch. Drain well.

Combine rinsed rice, 2.25 cups water, and 1 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes (do not lift the lid). After 15 minutes, remove from heat and let steam, covered, for 10 minutes. Fluff with a fork before packing into the box.

In a small bowl whisk rice vinegar, 2 tbs water, sugar, salt, and red pepper flakes until sugar dissolves. Place thinly sliced cucumber in a jar or bowl and pour the dressing over. Toss to coat and let sit at room temperature 10–15 minutes (or refrigerate up to 2 hours). Drain a little before adding to the box so excess liquid doesn't make the rice soggy.

Prepare the scallion oil (optional): thinly slice 2 scallion stalks and toss with 2 tsp sesame oil. Set aside.

Assemble the Galbi Box: Portion steamed rice into each box or serving container (for 4 servings divide rice evenly). Add 4–5 pieces of sliced galbi per box on one side. Place a small serving of quick pickled cucumbers in a separate compartment or beside the meat. Add 2 lettuce leaves and about 1/4 cup kimchi to each box. Drizzle a little scallion oil over the meat or rice if using, and add 1/2 tsp gochujang per box (serve extra on the side).

Finish and serve: Garnish with additional toasted sesame seeds and sliced green onions if desired. Provide chopsticks and small spoons for the kimchi/pickles. To eat, wrap galbi and rice in lettuce leaves with cucumber and kimchi, or eat components separately.