Galbi Korean BBQ Short Ribs

If your short ribs are not already cut flanken-style, have your butcher do so, or carefully slice them yourself to about 1/2 inch thickness. Rinse the short ribs under cold water to remove any bone fragments, then pat them completely dry with paper towels. This ensures the marinade adheres well.

In a large bowl, combine the soy sauce, water, brown sugar, grated Asian pear, minced garlic, grated ginger, sesame oil, mirin, and black pepper. Whisk until the sugar is fully dissolved. Add the chopped green onions to the marinade and mix well. The Asian pear helps tenderize the meat and adds a natural sweetness.

Place the prepared short ribs into the marinade, ensuring each piece is fully coated. You can use a large bowl or a resealable plastic bag. Cover the bowl or seal the bag and refrigerate for at least 6 hours, or ideally 12-24 hours, to allow the flavors to deeply penetrate the meat.

Preheat your grill (charcoal or gas) to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the ribs from the marinade, letting any excess drip off. Grill the short ribs for 3-5 minutes per side, depending on thickness and desired doneness. Cook until they have nice char marks and are tender.

Once grilled, transfer the Galbi to a cutting board. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, ensuring the ribs are succulent and flavorful. If desired, you can slice the ribs into smaller, bite-sized pieces for easier eating.

Arrange the grilled Galbi on a serving platter. Garnish generously with fresh chopped green onions and a sprinkle of toasted sesame seeds. Serve immediately with steamed rice, fresh lettuce for wraps, kimchi, and other Korean side dishes (banchan) for an authentic Korean BBQ experience.