Grilled Korean Galbi Short Ribs
Flanken-cut beef short ribs marinated in a soy-pear-sesame sauce and grilled over high heat for caramelized, deeply savory results. Plan ahead: marinate at least 4 hours, or overnight for best flavor.
Ingredients
- 2 lbs flanken-cut beef short ribs (about 1/3-inch thick, cross-cut)
- 1/2 cup soy sauce
- 1 Asian pear (or Bosc pear), grated or pureed
- 1/4 cup brown sugar, packed
- 2 tbsp toasted sesame oil
- 6 cloves garlic cloves, minced
- 2 tsp fresh ginger, minced
- 4 scallions, thinly sliced
- 1/2 tsp black pepper, freshly ground
- 2 tsp toasted sesame seeds
- 2 tsp neutral oil (vegetable or canola)
Instructions
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1
Make the marinade: in a large bowl or zip-top bag, combine 1/2 cup soy sauce, 1 grated or pureed Asian pear (or Bosc pear), 1/4 cup packed brown sugar, 2 tbsp toasted sesame oil, 6 cloves minced garlic cloves, 2 tsp minced fresh ginger, half the 4 thinly sliced scallions, and 1/2 tsp freshly ground black pepper. Stir until sugar dissolves.
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2
Add 2 lbs flanken-cut beef short ribs (about 1/3-inch thick, cross-cut) to the marinade, turning to coat every surface. Cover and refrigerate for at least 4 hours, or overnight for deepest flavor.
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3
Remove the ribs from the refrigerator 30 minutes before grilling. Remove from the marinade and pat lightly with paper towels — do not remove all the marinade.
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4
Preheat the grill to high heat (450-500°F). Lightly oil the grill grates with 2 tsp neutral oil (vegetable or canola).
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5
Grill the ribs over direct high heat for 2-3 minutes per side until caramelized and slightly charred. Flanken ribs cook quickly — watch them closely. The internal temperature should reach 145°F (63°C) for medium.
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6
Transfer to a platter and let rest for 3 minutes. Garnish with the remaining scallions and 2 tsp toasted sesame seeds. Serve with steamed rice.