HAPPY LUNAR NEW YEAR! In honor of Lunar New Year, I’m serving up Galbi (Korean BBQ Short Ribs) for lunch.
This recipe by @koreanbapsang is the perfect balance of sweet and savory, with tender galbi meat that’s caramelized on the outside. I found this recipe a few years ago and cannot count how many times I’ve made it since.
These ribs are best grilled over charcoal but for us city/apartment people, that’s not always an option and/or practical. I have good news though! You can also use a grill pan over a gas stove (my method), cook them under the broiler, or even pan-fry. Crisis averted!
I served these Korean Short Ribs over scallion Jasmine rice and a simple cucumber salad.
LA Galbi (Korean BBQ Short Ribs)
- 1 Grill pan or grill
- 1 baking dish large enough to fit the ribs in a single laver
- 1 pair of tongs
- 1 grater
- 3-4 lbs cross cut beef short ribs about ⅓" thick
- ½ cup soy sauce or aminos
- ½ cup water
- ¼ cup sugar I use dark brown
- 2 tbsp honey
- ¼ cup mirin or rice wine
- 2 tbsp dark sesame oil
- ½ Asian pear grated; may sub apple in a pinch
- ½ white onion grated
- 6 garlic cloves
- 1 tsp fresh ginger about 1 inch chunk; grated
- 3 scallions thinly sliced
- ½ tsp freshly ground pepper
- 1 tsp sesame seeds optional
- For the ribs: Rinse the ribs to wash off the bone dust, and pat to dry. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This step helps tenderize the meat, but you can skip it if you want.
- For the marinade: Add all ingredients to the bowl of a food processor; blend until smooth. Marinade the meat for 6-8 hours (overnight for the best results). The thicker the meat, the longer you'll want to marinate.
- Cooking the ribs: Preheat the grill or grill pan over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. It's best to cook these over charcoal but a grill pan over a gas stove top works well too (this is my method of choice).