Korean BBQ Beef Short Ribs (Galbi) – A Mouthwatering Culinary Experience
A flavorful korean snack perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 lbs beef short ribs, cut into 1.5
- inch pieces 6 cloves garlic, minced 4 green onions, chopped 1/2 cup soy sauce 1/4 cup brown sugar 1/4 cup rice wine 3 tbsp sesame oil 2 tbsp gochujang (Korean red chili paste) 2 tbsp mirin 1 tbsp ginger, grated 1/2 tsp black pepper 2 tbsp green onions, for garnish
Instructions
- In a large bowl, whisk together the soy sauce, brown sugar, rice wine, sesame oil, gochujang, mirin, ginger, and black pepper until well combined.
- Add the beef short ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for 4 6 hours or overnight for best results.
- Preheat your oven to 350°F (175°C).
- In a large ovenproof pan, sear the short ribs on all sides over medium high heat for 2 3 minutes per side. This will help lock in the flavors and develop a delicious crust on the meat.
- Transfer the pan to the preheated oven and cook for 1 hour or until the short ribs are tender and cooked through.
- Remove from the oven, let it rest for a few minutes, then slice the beef into bite sized pieces.
- Plate the sliced beef with a sprinkle of chopped green onions, and serve immediately.
Chef’s Insight
The key to this dish is marinating the beef short ribs for an extended period, which helps infuse the flavors deeply into the meat. Don't skimp on the marination time if possible.
Notes
Serve with steamed rice, kimchi, and pickled vegetables for a complete Korean meal.