Korean Beef Ribs (Galbi)
Craving Korean cuisine? These Korean-style beef ribs, often referred to as Galbi, offer a delightful fusion of sweet and savoury flavours. The soy sauce-based marinade provides rich umami and saltiness, while the sweetness of fresh pear and brown sugar complements the pungent notes of onion and garlic. It's the perfect introduction to the world of Korean BBQ.
Equipment
- BBQ If you don't have a BBQ you can use a screaming hot frying pan.
Ingredients
- 1 kg flanken cut beef ribs 1cm thick
Korean beef ribs marinade
- 100 ml soy sauce
- 50 ml water
- 50 g brown sugar
- ½ onion
- 1 Korean/Asian pear alternatively use a ripe Bosc pear or a ripe apple
- 1 tbsp garlic approx 3 cloves
- 1 tbsp ginger approx 1 inch sized piece
- 1 tbsp toasted seseme oil
- 1 tsp black pepper
Instructions
- Purchase the flaken cut beef ribs. These were 1cm thick and from Hill Farm finest https://hillfarmfinest.com/shop/roasting-joints/short-ribs/Look for beef ribs with a high level of fat marbling through the muscle (intramuscular fat).
- Blend the marinade ingredients in a food processer until you get a smooth paste.
- In a shallow baking tray add the marinade to the beef ribs and mix. Then refrigerate for at least an hour or ideally overnight.
- Light the BBQ coal in a charcoal chimney and then preheat the grill for at least 5 minutes.
- Give the grill grates a clean using a grill brush.
- Remove short ribs from marinade and wipe off excess marinade. Too much marinade will burn with the intense heat of the BBQ.
- Then place the beef ribs directly over the hot grill grates.
- Flip every minute.
- Continue to flip every minute until the beef ribs are charred. Depending on the heat of your grill, cooking the ribs should take around 4 to 5 minutes.
- When your beef ribs look like this you can take them off the grill.
- Serve short ribs immediately with Korean banchan (sides) we had soy glazed potatoes, charred broccoli and asparagus with crispy chilli oil and kimchi rice.