Galbi (왕갈비) Recipe

Prepare the meat

If ribs are thicker than 1/2 inch, have your butcher cut flanken-style across the bone to about 1/3–1/2" thickness. Rinse briefly and pat dry with paper towels. Lightly score the meat flesh side with shallow 1/4" diagonal cuts to help marinade penetration (do not cut through to bone).

Make the marinade

In a large bowl, combine 1 cup soy sauce, 1 cup packed brown sugar, grated pear, grated onion, minced garlic, grated ginger, 2 tablespoons sesame oil and 2 tablespoons mirin. Stir until sugar dissolves. Add 2 teaspoons toasted sesame seeds, 1 teaspoon coarsely ground black pepper, and the thinly sliced scallions. Taste and adjust: it should be balanced sweet-salty with pear/onion brightness.

Marinate the ribs

Place the short ribs in a large resealable bag or shallow nonreactive container. Pour the marinade over the ribs, ensuring pieces are well coated and turned. Press out excess air and seal the bag (or cover the container). Refrigerate at least 6 hours, ideally 12–24 hours, turning or massaging the bag once or twice so the marinade distributes evenly. For best char and reduced flare-ups, remove ribs from refrigerator 30–45 minutes before grilling to come toward room temperature.

Preheat and prepare grill

Preheat a charcoal grill to medium-high heat (hot coals with a steady medium-high heat) or preheat a gas grill or stovetop griddle on high then reduce to medium-high. Oil the grill grates lightly with a paper towel dipped in vegetable oil held with tongs to prevent sticking.

Grill the galbi

Shake off excess marinade from each rib (do not discard marinade if you plan to baste; otherwise discard). Place ribs across the grill grates perpendicular to the bones so they cook evenly. Grill 3–4 minutes per side for medium doneness and good caramelization; total time 6–8 minutes depending on thickness. Watch for flare-ups from the marinade sugars and move ribs to a cooler zone briefly if they char too quickly. For deeper caramelization, baste once with reserved marinade in the final minute and flip quickly. Aim for a deep brown exterior with slightly pink interior (or cook to your preferred doneness).

Rest

Remove ribs from the grill and let rest on a cutting board for 3–5 minutes to allow juices to redistribute. Slice between bones if required, or serve whole pieces as flanken ribs.

Arrange grilled galbi on a platter. Serve with steamed rice, lettuce leaves for ssam (wraps), ssamjang or gochujang, and kimchi. To eat, place a piece of rice and a slice of galbi on a lettuce leaf, add a dab of ssamjang, wrap, and enjoy.

Leftovers: Refrigerate cooled galbi in an airtight container up to 3–4 days. Reheat gently on a skillet or grill to preserve texture.