Korean Traditional Galbi BBQ: Grilled Beef Short Ribs (갈비구이)

Ingredients

• 3 pounds Beef Short Ribs (flanken cut) (Thinly sliced into 1/8‑inch strips; look for square shape with more meat than bone)
• 1 large King Oyster Mushroom (Optional vegetarian version; sliced thinly)
• 3 tablespoons Organic Cane Sugar (Can substitute white granulated or brown sugar)
• 1.5 teaspoons Salt (Fine sea salt preferred)
• 1 teaspoon Ground Black Pepper (Freshly ground for best flavor)
• 2 tablespoons Sesame Oil (Toasted sesame oil for aroma)
• 4 cloves Garlic (Minced)
• 2 stalks Green Onion (Thinly sliced)
• 10 Skewers (Metal or bamboo; for holding meat while grilling)

Instructions

1. Trim and Slice the Ribs

   Remove any excess fat, bone fragments, and then slice the short ribs thinly (about 1/8‑inch) across the grain, scoring both sides to create long strips.

   Time: PT15M

2. Wash and Pat Dry

   Rinse the sliced meat quickly under cold water to remove any blood, then pat dry with paper towels.

   Time: PT5M

3. Prepare King Oyster Mushroom (Optional)

   If using, clean the mushroom, trim the tough ends, and slice it thinly like the beef.

   Time: PT5M

4. Make Marinade Powder

   In a small bowl combine 3 tbsp sugar, 1.5 tsp salt, and 1 tsp ground black pepper. Mix well.

   Time: PT5M

5. Add Aromatics and Oil

   Mince the garlic, slice the green onions, and place them in a larger mixing bowl. Drizzle 2 tbsp toasted sesame oil over them.

   Time: PT5M

6. Combine Meat with Marinade

   Add the sliced beef (and mushroom, if using) to the bowl, sprinkle the dry seasoning powder over, and toss until every strip is evenly coated.

   Time: PT5M

7. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 20 minutes (up to 2 hours for deeper flavor).

   Time: PT20M

   Temperature: 4°C

8. Preheat Grill

   Heat the grill to medium‑high, about 350°F, and clean the grates.

   Time: PT10M

   Temperature: 350°F

9. Skewer the Meat (Optional)

   Thread the marinated strips onto skewers, leaving a little space between pieces for even cooking.

   Time: PT2M

10. Grill the Galbi

    Place the meat (or skewers) on the grill. Grill, turning every 2 minutes, until the strips are glossy, slightly charred, and cooked through, about 8 minutes total.

    Time: PT8M

    Temperature: 350°F

11. Rest and Slice

    Remove the meat from the grill, let rest for 5 minutes, then cut into bite‑size pieces.

    Time: PT5M

12. Serve

    Serve hot with lettuce, perilla leaves, rice, ssamjang, and other Korean side dishes. Wrap a piece of meat with rice and greens, add a dab of ssamjang, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

900

Protein

55 g

Carbohydrates

9 g

Fat

60 g

Fiber

0 g