Galbi, or Korean grilled short ribs, are a very popular dish at Korean BBQ restaurants. What makes these unique is the cut of beef: flanken-style short ribs, which are cut across the bones instead of between. Marinated in soy, gochujang, sesame, pear, and aromatics, the result is richly flavored, highly seasoned meat. These are traditionally served sliced off the bone and rolled into lettuce leaves, with rice, garlic, and gochujang on the side. Here, we reserve some of the marinade for serving on the side. This Korean short rib recipe is sometimes called Kalbi.
Makes
4 servings
Total Time
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Ingredients
WHISK:
STIR IN:
MARINATE:
Test Kitchen Approved
Instructions
Whisk together soy sauce, gochujang, sesame oil, and honey for the marinade.
Stir in onions, pears, garlic, ginger, and pepper; reserve 1/2 cup for dipping sauce.
Marinate ribs in remaining marinade, refrigerated, at least 2 hours, or up to overnight.
Preheatgrill pan over medium-high. Arrange ribs in a single layer on the griddle and grill until slightly charred and caramelized, 3–4minutes per side. Serve ribs with reserved sauce.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 765
% Daily Value*
Total Fat 47g 72%
Saturated Fat 16g 80%
Cholesterol 201mg 67%
Sodium 903mg 37%
% Daily Value*
Carbs 20g 6%
Protein 66g
*Percent Daily Values are based on a 2,000 calorie diet.
