Korean Grilled Beef Short Ribs (Galbi)

Master the art of Korean-style beef short ribs with this savory, sweet marinade featuring blended pear and aromatics for perfect tenderness and depth.

Ingredients

• 1 kg beef short ribs
• 0.75 cup soy sauce
• 2 tbsp sesame oil
• 2 small onions
• 0.5 pear
• to taste black pepper

Instructions

1. 1Prepare the beef ribs

   

   Place the raw beef short ribs into a large bowl. Soak them in cold water to draw out the excess blood, which helps remove any unwanted odors before marinating.

   Tip: Soaking the meat for 30 minutes to an hour will yield the cleanest flavor and a clearer final presentation.
2. 2Prepare the aromatics

   

   Roughly chop the pear, onions, and other aromatics. Place all the chopped fruit and vegetable pieces into a blender canister.

   Tip: Using pear not only adds a gentle, natural sweetness but also introduces enzymes that naturally tenderize the beef.
3. 3Blend into a puree

   

   Blend the aromatics and fruit until they break down and form a completely smooth, pale puree. Ensure there are no large chunks left so the marinade will coat the meat evenly.

   Tip: If the mixture is too thick and the blender gets stuck, add a small splash of water or some of the soy sauce to get the blades moving.
4. 4Mix the marinade

   

   Transfer the blended puree to a large mixing bowl. Add in the soy sauce, sesame oil, and a dash of pepper, then stir everything together until fully incorporated.

   Tip: Always taste your marinade before adding the raw meat; adjust the sweetness or saltiness if needed.
5. 5Coat the beef

   

   Add the drained raw beef short ribs into the bowl with the marinade. Massage the mixture thoroughly into the meat, ensuring every piece is generously coated.

   Tip: Massaging the meat by hand helps the marinade penetrate deeper into the tissues for maximum flavor.

Storing Leftovers

Burn It Off

Frequently Asked Questions