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
Marinated, grilled short ribs, most often beef though pork versions also exist, cut across the bone into thin strips to allow faster, more even cooking and better absorption of the marinade, a butchering technique called flanken-style cutting that distinguishes Korean galbi preparation from how short ribs are typically cut and cooked in many other cuisines. Its marinade, generally built on soy sauce, sugar, garlic and sesame oil, along with pear or another fruit whose natural enzymes help tenderize the meat, reflects broader techniques found across several other Korean grilled and marinated meat dishes, including bulgogi. Galbi is traditionally grilled tableside at Korean barbecue restaurants, cooked interactively by diners themselves rather than delivered already prepared from a kitchen, a shared, social style of eating considered central to the dish’s identity.
Frequently asked questions
What is Galbi?
Galbi is a main from South Korea: marinated beef short ribs grilled over charcoal. Marinated, grilled short ribs, most often beef though pork versions also exist, cut across the bone into thin strips to allow faster, more even cooking and better absorption of the marinade, a butchering technique called flanken-style cutting that distinguishes Korean galbi preparation from how short ribs are typically cut and cooked in many other cuisines. Its marinade, generally built on soy sauce, sugar, garlic and sesame oil, along with pear or another fruit whose natural enzymes help tenderize the meat, reflects broader techniques found across several other Korean grilled and marinated meat dishes, including bulgogi. Galbi is traditionally grilled tableside at Korean barbecue restaurants, cooked interactively by diners themselves rather than delivered already prepared from a kitchen, a shared, social style of eating considered central to the dish’s identity.
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.
