LA Galbi
Tender Korean short ribs marinated in a sweet soy glaze, then grilled to perfection. A beloved Korean-American classic with caramelized edges and juicy meat.
- Total time
- 480 min
- Servings
- 4
- Calories
- 625
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Combine soy sauce, brown sugar, sesame oil, grated pear, minced garlic, ginger, rice vinegar, mirin, and black pepper in a bowl. Stir until sugar dissolves completely.
Step 2
Place beef short ribs in a large resealable bag or shallow container. Pour marinade over meat, ensuring all pieces are coated. Refrigerate for 8-24 hours, turning occasionally.
Step 3
Remove beef from refrigerator 30 minutes before grilling to bring closer to room temperature.
Step 4
Preheat grill to high heat (450-500°F). Oil grates to prevent sticking.
Step 5
Remove beef from marinade, letting excess drip off. Reserve remaining marinade for basting.
Step 6
Grill short ribs 3-4 minutes per side for medium-rare, basting with reserved marinade during cooking. Meat should develop a caramelized crust.
Step 7
Transfer to cutting board and rest for 3 minutes before serving.
Step 8
Arrange galbi on a serving platter. Garnish with sliced scallions and toasted sesame seeds. Serve with steamed rice and kimchi on the side.
Tools you’ll need
- large resealable plastic bag or shallow marinating container
- charcoal or gas grill
- grill brush
- meat thermometer
- tongs
- cutting board
- chef's knife
- grater
- small mixing bowl
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