Grilled Korean Galbi Short Ribs

Name: Grilled Korean Galbi Short Ribs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
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 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)

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.

45 minMediumServes 4520 cal/serving

KoreanDinnerGrillHigh ProteinLow CarbDairy-FreeLow-SodiumPork-FreeCorn-Free

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 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

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 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.
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.
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.
4

Preheat the grill to high heat (450-500°F). Lightly oil the grill grates with 2 tsp neutral oil (vegetable or canola).
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.
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.

Questions

Can I make Grilled Korean Galbi Short Ribs gluten-free?

Yes. The gluten in this entry is 1/2 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Can I make Grilled Korean Galbi Short Ribs ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Grilled Korean Galbi Short Ribs?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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