Premium Ribeye & Short Rib (galbi) Recipe

Prepare marinade

In a medium bowl combine 1 cup soy sauce, 3 tbsp brown sugar, 2 tbsp mirin, 1 tbsp sesame oil, 6 minced garlic cloves, 2 tsp grated ginger, and the grated pear (or 1/4 cup apple juice). Whisk until sugar dissolves. Stir in thinly sliced green onions and 1 tbsp toasted sesame seeds. Taste and add black pepper to taste.

Marinate short ribs

Place the flanken-style short ribs in a shallow nonreactive dish or resealable bag. Pour the marinade over the ribs, making sure meat is well coated and slightly agitated so marinade gets between pieces. Refrigerate and marinate for at least 3 hours, preferably overnight (8–12 hours) for best flavor. Reserve 1/4 cup of marinade for basting (bring to a boil before using as a baste).

Season ribeye

Pull the ribeye out of the refrigerator 30–45 minutes before grilling to come to near room temperature. Pat dry with paper towels. Lightly brush both sides with 2 tbsp neutral oil and season both sides evenly with 2 tsp coarse kosher salt and 1 tsp freshly cracked black pepper.

Trim & portion

If the ribeye has a large fat cap, trim excess to about 1/8-inch; leave enough for flavor. Portion the ribeye into steaks (approx. 200–250 g per serving) for even grilling. Keep short ribs chilled until ready to grill.

Prepare seafood

Rinse shrimp and scallops under cold water and pat dry. If using pre-cooked snow crab legs, ensure they are split for easy grilling and warmed through at the end. Toss shrimp and scallops with 2 tsp Old Bay (or seafood seasoning) and a pinch of salt. Portion butter into a small heatproof bowl for basting (6 tbsp). Cut lemons in half for serving.

Preheat grill

Preheat grill to high heat (450–550°F / 230–290°C). Oil the grates just before placing food to prevent sticking. If using a tabletop or indoor grill, preheat to medium-high.

Cook short ribs (galbi)

Remove short ribs from marinade, letting excess drip off. Place on the hottest part of the grill. Grill 2–3 minutes per side for thin flanken-style ribs until caramelized and slightly charred at the edges. Baste once lightly with reserved boiled marinade during the last 1 minute on each side for gloss and extra flavor. Transfer to a resting tray and let rest 3 minutes.

Cook ribeye

Place ribeye steaks over direct heat. For 1-inch steaks: grill 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C), 5–6 minutes per side for medium. Only flip once. After removing from grill, rest steaks 5 minutes, then slice thinly across the grain for service if desired.

Cook seafood

For scallops: place on hot grill 1.5–2 minutes per side until golden crust forms and opaque in center. For shrimp: grill 1.5–2 minutes per side until they curl and turn pink. For snow crab legs: warm over indirect heat or directly for 1–2 minutes per side just to heat through and char slightly; baste with melted butter as they warm. While grilling seafood, baste with melted unsalted butter and a squeeze of lemon for bright flavor.

Assemble platter

Arrange sliced ribeye, grilled galbi short ribs, snow crab legs, shrimp, and scallops on a large platter. Sprinkle sesame seeds and chopped green onions over the galbi and ribeye. Serve lemon halves alongside.

Serve with accompaniments

Set out bowls of gochujang dipping sauce, ssamjang, soy-sesame dipping sauce, steamed rice, mixed lettuce leaves, kimchi, and pickled radish for a full dinner experience. Encourage guests to wrap meat in lettuce with rice and dipping sauce for ssam (Korean-style).

Safety & leftovers

If you reserve more marinade for dipping or drizzling after cooking, ensure any marinade that touched raw meat is brought to a rolling boil for at least 1 minute. Refrigerate leftovers within 2 hours and consume within 3 days.