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

Ingredient Substitutions

• Instead of Beef Short Ribs (flanken cut): Beef flank steak, thinly sliced, Pork spare ribs
• Instead of Asian Pear: Bosc pear, Apple (firm, like Fuji)
• Instead of Ginger: Ground ginger (1 tsp)
• Instead of Onion: Shallots
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Brown Sugar: Honey, Maple syrup (1 tbsp)
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Sesame Oil: Peanut oil, Vegetable oil (less flavor)
• Instead of Water: Beef broth (adds extra flavor)
• Instead of Cayenne Pepper: Red pepper flakes, Korean gochugaru (1 tsp)

Equipment Needed

• Blender
• Resealable Freezer Bag
• Grill (charcoal or gas)
• Tongs
• Sharp Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Blend the pear and aromatics into a smooth puree.
• Remove as much air as possible from the bag before sealing.
• Grill over high heat for 2‑3 minutes per side to achieve proper char without burning.

Chef Tips from the Video

• A Korean Asian pear contains enzymes that break down meat fibers, making the short ribs exceptionally tender.
• Use flanken‑cut ribs (about 1/2 inch thick) so they cook quickly and develop a beautiful caramelized exterior.
• Let the grilled ribs rest briefly; this redistributes juices and improves texture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked galbi in a freezer‑safe bag for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the ribs up to 48 hours for deeper flavor.
• Grilled galbi can be reheated gently in a skillet with a splash of water or broth.

Frequently Asked Questions