Korean Marinated Galbi Recipe
Make Korean Marinated Galbi Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
For Serving (optional)
Method
Prepare and Marinate
- 1
Trim and season
Pat the short ribs dry with paper towels. If any pieces are excessively fatty, trim lightly but leave some fat for flavor. Season both sides lightly with kosher salt and freshly ground black pepper and set on a tray.
- 2
Make the marinade
In a large bowl combine soy sauce, brown sugar, mirin (or rice wine), sesame oil, minced garlic, grated ginger, and grated Asian pear (including the juice). Whisk until sugar begins to dissolve. Stir in sliced green onions, toasted sesame seeds, and gochugaru if using.
- 3
Marinate the ribs
Place the seasoned short ribs in a large zip-top bag or shallow container. Pour the marinade over the ribs, pressing gently to ensure all pieces are coated and the pear juice makes contact with the meat. Seal the bag or cover the container. Marinate in the refrigerator for at least 4 hours, ideally overnight (8–24 hours) for best flavor. Turn the bag or flip the ribs once or twice during marinating so the marinade distributes evenly.
Cook
- 4
Bring to room temperature
About 30 minutes before cooking, remove the ribs from the refrigerator to take the chill off — this helps them cook evenly. If any excess marinade remains, reserve 1–2 tablespoons to brush while cooking; discard the rest or boil to use as a sauce.
- 5
Grill or broil
Preheat a grill to high (broiler can be used if no grill). For grilling: oil the grill grates lightly. Place ribs on the hot grill and cook 2–4 minutes per side depending on thickness and heat, looking for good caramelization and slight charring at the edges. Flip only once or twice to develop a crust without drying. For broiling: arrange ribs on a foil-lined sheet pan with a rack; broil 3–5 minutes per side about 4–6 inches from the heat, watching carefully to avoid burning.
- 6
Finish and rest
When ribs are nicely browned and cooked through (internal texture should be tender but not falling apart), transfer to a cutting board. Let rest 3 minutes, then slice between the bones if not already separated. If you reserved marinade, brush a little over the ribs during the last minute of cooking or drizzle after resting.
Serve
- 7
Arrange ribs on a platter. Sprinkle extra sliced green onions and toasted sesame seeds on top. Serve with steamed rice, lettuce or perilla leaves, ssamjang or gochujang, sliced raw garlic, and kimchi for wrapping and eating ssam-style.