Galbi Korean BBQ at home

Ingredients

• 2 lbs Beef Short Ribs (flanken cut) (cut about 1/2 inch thick, bone‑in for authentic flavor)
• 1 piece Asian Pear (ripe, Korean Asian pear (or Bosc pear) for natural tenderizing enzymes)
• 2 tbsp Ginger (peeled and roughly chopped)
• 2 tbsp Onion (white or yellow, roughly chopped)
• 3 cloves Garlic (peeled)
• 2 tbsp Brown Sugar (packed)
• 1/4 cup Soy Sauce (low‑sodium preferred)
• 2 tbsp Sesame Oil (toasted sesame oil for nutty aroma)
• 2 tbsp Water
• 1/2 tsp Cayenne Pepper (adjust for heat preference)

Instructions

1. Clean the Meat

   Rinse the short ribs under cold running water to remove any bone fragments or surface blood, then pat dry with paper towels. Do NOT use soap on the meat.

   Time: PT2M

2. Prepare the Marinade

   Core the Asian pear, cut into chunks, and place in the blender with ginger, onion, garlic, brown sugar, soy sauce, sesame oil, water, and cayenne pepper. Blend until smooth.

   Time: PT13M

3. Combine Meat and Marinade

   Transfer the short ribs to a large resealable freezer bag. Pour the blended marinade over the meat, seal the bag, and press out as much air as possible before fully closing.

   Time: PT2M

4. Marinate

   Place the sealed bag in the refrigerator and let the ribs marinate for at least 24 hours (up to 48 hours for extra tenderness).

   Time: PT0M

5. Preheat the Grill

   Preheat your grill to high heat, about 450°F (230°C).

   Time: PT5M

   Temperature: 450°F

6. Grill the Galbi

   Remove the ribs from the bag, letting excess sauce drip off. Grill the short ribs for 2‑3 minutes per side, or until a deep brown char forms and the meat is cooked through (internal temperature 145°F).

   Time: PT6M

   Temperature: 450°F

7. Rest and Serve

   Transfer the grilled ribs to a cutting board, let rest for 2 minutes, then slice against the grain and serve immediately with steamed rice and kimchi.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

18g

Fiber

2g