Ingredients
Ribs
- 1.5 kgbeef short ribs, LA-cut or butterflied
- cold water, for soaking
Marinade
- 1Asian pear, grated
- 1onion, grated
- 150 mlsoy sauce
- 80 gbrown sugar
- 4 tbspmirin
- 2 tbspsesame oil
- 8 clovesgarlic, crushed
- 1 tbspgrated ginger
- 1 tspblack pepper
- 4spring onions, chopped
To serve
- lettuce leaves
- ssamjang
- sliced raw garlic
- rice
- kimchi
Directions
- Soak the ribs in cold water for 1 to 2 hours, changing the water twice, until it runs clear. Soaking draws out the blood, which would otherwise scorch black on the grill and taste metallic.
- Grate the pear and the onion. The pear is not there for sweetness so much as for tenderising: it carries an enzyme that breaks the meat down, which is why galbi is soft without any long cooking.
- Mix all the marinade ingredients together and coat the ribs thoroughly.
- Marinate for at least 4 hours and up to 12. Do not go much beyond twelve hours.
- Grill the ribs for 3 to 4 minutes a side, turning often and watching them closely. The marinade is full of sugar and it goes from caramelised to burnt in under a minute.
Technique
- The LA cut, sawn across the bones, is the American Korean innovation and cooks far faster than the traditional butterflied cut.
- Asian pear is worth seeking out. Kiwi works and is far stronger, so use half as much and half the time.
- Charcoal rather than a pan. The sugar in the marinade needs live fire to caramelise properly.
Substitutions
- Kiwi or pineapple in place of pear, used sparingly and for a much shorter marinade.
- Pork ribs, which take the same marinade well and need a little longer on the fire.
Variations
- Dwaeji galbi, made with pork and gochujang.
- Galbijjim, the braised version, cooked slowly with vegetables.
- Saeng galbi, unmarinated and served with salt and sesame oil.
History
Suwon’s cattle market fed a 1940s restaurant boom in thick-cut marinated short ribs, still the benchmark for Korean galbi.
Frequently asked questions
What is Galbi?
Galbi is a main from South Korea: marinated beef short ribs grilled over charcoal. Suwon’s cattle market fed a 1940s restaurant boom in thick-cut marinated short ribs, still the benchmark for Korean galbi.
How long does Galbi take to make?
Galbi takes 30 min plus 2 hr soaking and 4 hr marinating of preparation and 15 min of cooking. The recipe makes 6 servings. It is rated medium to make.
What can I substitute in Galbi?
Yes, within limits. Kiwi or pineapple in place of pear, used sparingly and for a much shorter marinade. Pork ribs, which take the same marinade well and need a little longer on the fire.
What is the most important thing to get right in Galbi?
Soak the ribs in cold water for 1 to 2 hours, changing the water twice, until it runs clear. Soaking draws out the blood, which would otherwise scorch black on the grill and taste metallic.
