Galbi Korean BBQ Short Ribs

Rinse the flanken-cut beef short ribs under cold water to remove any bone fragments. Pat them thoroughly dry with paper towels. You may also score the meat lightly across the grain to help with tenderness and marinade absorption.

In a large bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated fresh ginger, grated Asian pear, grated onion, rice wine or Mirin, and black pepper. Whisk the mixture well until the sugar is fully dissolved and all ingredients are evenly incorporated.

Add the prepared short ribs to the bowl with the marinade. Ensure all ribs are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to deeply penetrate the meat.

Remove the marinated short ribs from the refrigerator at least 30 minutes before cooking to bring them closer to room temperature. This promotes even cooking. Preheat your charcoal grill, gas grill, or a heavy cast-iron pan over medium-high heat.

Lightly oil the grill grates or pan to prevent sticking. Place the short ribs on the hot grill or pan, ensuring not to overcrowd. Cook for 3-5 minutes per side, depending on thickness and desired doneness. Turn frequently to achieve a beautiful caramelization and prevent burning due to the sugar in the marinade.

Once cooked, transfer the Galbi to a cutting board and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and flavorful ribs. Slice the meat off the bone into bite-sized pieces if desired, or serve whole. Garnish with sliced green onions and toasted sesame seeds.

Serve the hot Galbi immediately with a variety of Korean side dishes such as kimchi, pickled radishes, fresh lettuce leaves for wrapping, and a bowl of steamed white rice. It is a fantastic centerpiece for any Korean feast.