Galbi: Korean Grilled Beef Short Ribs Recipe by Chef Christine Ha
Chef Christine Ha wrote: Despite being very easy to make—the meat is marinated in only six ingredients—these Korean beef short ribs are the star of any spread and are ideal for any grill. The recipe gives the traditional American summer feast of grilled beef a tasty Korean twist. customary galbi uses beef short ribs that have been cut flanken-style, or across the bone in thin cross-sections. This enables faster cooking, but the marinade is so adaptable that any cut of beef will taste great when you use it. For my Hong Kong pop-up, I used this recipe, for instance, to marinate some Wagyu beef to make a Korean taco with kim chi slaw and a side of elote.
Ingredients
Garnish
Instructions
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Step 1: Marinate the ribs
To coat the meat, combine the soy sauce, sugar, sesame oil, neutral oil, garlic, and scallion in a small bowl. Cover and chill for at least 4 hours, turning once
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Step 2: Cooking ribs
Heat the grill to a medium-high setting, or about 425°F. Ribs should be drained before grilling, for around 3 to 4 minutes per side.
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Step 3
Top with sesame seeds, then serve over rice and kim chi
Note
Use flanken-cut beef short ribs that have been cut across the bone if you wish to follow Korean tradition. Request your butcher to do this, or purchase them already-cut from a Korean grocery store.
