Galbi Korean BBQ Short Ribs

Rinse the flanken-cut short ribs under cold water and pat them thoroughly dry with paper towels. If desired, lightly score the meat in a crosshatch pattern to help the marinade penetrate deeper, being careful not to cut all the way through.

In a large bowl, whisk together the soy sauce, water, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear (or apple), and grated onion. Mix until the brown sugar is completely dissolved and all ingredients are well combined.

Add the prepared short ribs to the marinade, ensuring each piece is fully coated. Cover the bowl or transfer the ribs and marinade to a large zip-top bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight for best flavor and tenderness.

Preheat your outdoor grill or a cast-iron grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the short ribs from the marinade, allowing any excess to drip off. Reserve a small amount of marinade for basting if desired, though traditionally Galbi is not basted.

Place the marinated short ribs on the hot grill. Cook for 3-5 minutes per side, depending on thickness and desired doneness, until beautifully caramelized and cooked through. Turn frequently to ensure even cooking and prevent burning due to the sugar in the marinade.

Once cooked, remove the Galbi from the grill and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring tender and juicy ribs. Garnish with toasted sesame seeds and chopped green onions before serving immediately.