[{"_1":2,"_96":-5,"_97":-5},"loaderData",{"_3":4,"_95":-5},"routes/search._index",{"_5":6,"_94":36},"posts",[7,71],{"_8":9,"_10":11,"_12":13,"_56":57,"_58":59,"_60":61,"_62":63,"_64":65,"_66":67,"_68":69,"_70":67},"fileName","Korean BBQ Short Ribs Galbi","slug","korean-bbq-short-ribs-galbi","frontmatter",{"_14":9,"_15":16,"_17":18,"_10":11,"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_31":32,"_33":34,"_43":44,"_45":46,"_47":48,"_49":50,"_51":52,"_53":44,"_54":55},"title","public",true,"date","2024-07-19T10:00:00Z","description","Sweet-savory marinated short ribs with perfect char and tender meat—Korea's grilling masterpiece that proves some marinades are worth the wait","category","main-dish","cuisine","Korean","prep_time","30 minutes","cook_time","15 minutes","servings",4,"difficulty","advanced","tags",[35,36,37,38,39,40,41,42],"korean","bbq","short-ribs","galbi","marinated","grilled","soy-sauce","pear","cover","/_repo/medias/2026e12dd5b182926eee3136bbdac629201d77f7c4966a535bd2ecbd67c655e9-lg.webp","visual_style","Korean BBQ hanbok-vintage with dramatic charcoal smoke, traditional Korean elements, and warm golden lighting that captures the communal joy of Korean grilling culture with rich caramelized meat textures","cover-xs","/_repo/medias/2026e12dd5b182926eee3136bbdac629201d77f7c4966a535bd2ecbd67c655e9-xs.webp","cover-sm","/_repo/medias/2026e12dd5b182926eee3136bbdac629201d77f7c4966a535bd2ecbd67c655e9-sm.webp","cover-md","/_repo/medias/2026e12dd5b182926eee3136bbdac629201d77f7c4966a535bd2ecbd67c655e9-md.webp","cover-lg","cover-xl","/_repo/medias/2026e12dd5b182926eee3136bbdac629201d77f7c4966a535bd2ecbd67c655e9-xl.webp","firstParagraphText","Korean galbi transforms tough short ribs into something tender enough to cut with chopsticks while maintaining enough structure to handle aggressive grilling. The secret lies in the marinade—a perfect balance of sweet, salty, and umami that penetrates deep into the meat during its long overnight bath.","plain","Korean galbi transforms tough short ribs into something tender enough to cut with chopsticks while maintaining enough structure to handle aggressive grilling. The secret lies in the marinade—a perfect balance of sweet, salty, and umami that penetrates deep into the meat during its long overnight bath.This isn't just barbecue; it's Korean hospitality made edible. The sweetness comes from Asian pear and brown sugar, the depth from soy sauce and garlic, and the complexity from sesame oil and ginger. When it hits the hot grill, those sugars caramelize into a lacquered coating that's both beautiful and delicious.IngredientsFor the short ribs:🥩 4 pounds Korean-style short ribs (flanken cut)🧅 1 medium onion, slicedFor the galbi marinade:🍐 1 large Asian pear, peeled and grated🥢 1/2 cup soy sauce🍯 1/4 cup brown sugar🫒 2 tablespoons sesame oil🧄 6 cloves garlic, minced🫚 2 tablespoons fresh ginger, minced🧅 1/2 medium onion, grated🌶️ 1 tablespoon gochugaru (Korean chili flakes)🍶 2 tablespoons rice wine or mirin🧂 1 teaspoon black pepper🌰 2 tablespoons toasted sesame seedsFor serving:🍚 Steamed white rice🥬 Butter lettuce leaves🥒 Quick-pickled cucumber🌿 Scallions, chopped🌶️ Gochujang for dippingInstructionsPrepare the ribs properly. Korean-style short ribs should be cut flanken-style—across the bone in thin strips. If you can't find them pre-cut, ask your butcher to cut them 1/4 to 1/2 inch thick across the bones. Score the meat lightly with a knife to help the marinade penetrate.Make the marinade. In a large bowl, combine grated Asian pear, soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, grated onion, gochugaru, rice wine, black pepper, and sesame seeds. Whisk until the sugar dissolves completely.Marinate overnight. Place short ribs and sliced onion in a large resealable bag or shallow dish. Pour marinade over the ribs, making sure every piece is well coated. Marinate in the refrigerator for at least 4 hours, but preferably overnight or up to 24 hours.Bring to room temperature. Remove ribs from refrigerator 30 minutes before grilling to bring to room temperature. This ensures even cooking.Prepare your grill. Heat grill to medium-high heat. Clean and oil the grates well—the marinade contains sugar that can stick and burn easily.Grill with attention. Remove ribs from marinade, letting excess drip off. Grill for 2-3 minutes per side, watching carefully for flare-ups. The meat should develop a beautiful caramelized crust while remaining tender inside.Don't overcook. The ribs are done when they have good char marks and the meat is tender. The flanken cut cooks quickly, so watch closely to avoid overcooking.Rest briefly. Let the ribs rest for 2-3 minutes after grilling to allow juices to redistribute.Serve Korean-style. Arrange on a platter with steamed rice, lettuce leaves for wrapping, pickled vegetables, and gochujang for dipping. Sprinkle with chopped scallions.Technique NotesThe Asian pear is crucial—it contains enzymes that tenderize the meat while adding natural sweetness. Don't substitute regular pears; they won't have the same effect.Watch for flare-ups when grilling. The marinade contains sugar that can cause flames. Move ribs to a cooler part of the grill if needed.Korean short ribs cook much faster than American-style short ribs due to the thin cut. Don't walk away from the grill.Marinade ScienceThe grated Asian pear contains natural enzymes that break down tough muscle fibers, making the meat incredibly tender. Combined with the acid in the rice wine, it creates the perfect tenderizing environment.Soy sauce provides glutamates for umami depth, while sesame oil adds nutty richness that can't be replicated with other oils.Serving TraditionIn Korea, galbi is eaten as part of a communal meal. Diners wrap pieces of grilled meat in lettuce leaves with rice and various banchan (side dishes), creating perfect bite-sized packages.The meal is always social—cooking galbi is often done at the table on portable grills, making it as much about the experience as the food.Storage & Make-AheadMarinated ribs keep in the refrigerator for up to 2 days. The flavor actually improves with longer marinating.Cooked galbi can be refrigerated for 3 days and reheated gently, though it's best eaten fresh from the grill.Remix IdeasSpicy version: Double the gochugaru or add fresh Korean chilies to the marinade.Fruit variations: Try using kiwi instead of Asian pear for different tenderizing enzymes.Bulgogi style: Use the same marinade on thinly sliced ribeye for Korean bulgogi.Vegetable galbi: Marinate thick slices of eggplant or mushrooms in the same sauce.Perfect galbi should make you understand why Korean BBQ has conquered the world—the meat practically falls off the bone, the flavors are complex and balanced, and the social aspect of grilling and eating together turns a meal into an event. Serve alongside Korean Kimchi and Korean Scallion Pancakes for a complete Korean feast that celebrates the country's mastery of umami and fire.","html","

Korean galbi transforms tough short ribs into something tender enough to cut with chopsticks while maintaining enough structure to handle aggressive grilling. The secret lies in the marinade—a perfect balance of sweet, salty, and umami that penetrates deep into the meat during its long overnight bath.

This isn't just barbecue; it's Korean hospitality made edible. The sweetness comes from Asian pear and brown sugar, the depth from soy sauce and garlic, and the complexity from sesame oil and ginger. When it hits the hot grill, those sugars caramelize into a lacquered coating that's both beautiful and delicious.

Ingredients

For the short ribs:

🥩 4 pounds Korean-style short ribs (flanken cut)
\n🧅 1 medium onion, sliced

For the galbi marinade:

🍐 1 large Asian pear, peeled and grated
\n🥢 1/2 cup soy sauce
\n🍯 1/4 cup brown sugar
\n🫒 2 tablespoons sesame oil
\n🧄 6 cloves garlic, minced
\n🫚 2 tablespoons fresh ginger, minced
\n🧅 1/2 medium onion, grated
\n🌶️ 1 tablespoon gochugaru (Korean chili flakes)
\n🍶 2 tablespoons rice wine or mirin
\n🧂 1 teaspoon black pepper
\n🌰 2 tablespoons toasted sesame seeds

For serving:

🍚 Steamed white rice
\n🥬 Butter lettuce leaves
\n🥒 Quick-pickled cucumber
\n🌿 Scallions, chopped
\n🌶️ Gochujang for dipping

Instructions

Prepare the ribs properly. Korean-style short ribs should be cut flanken-style—across the bone in thin strips. If you can't find them pre-cut, ask your butcher to cut them 1/4 to 1/2 inch thick across the bones. Score the meat lightly with a knife to help the marinade penetrate.

Make the marinade. In a large bowl, combine grated Asian pear, soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, grated onion, gochugaru, rice wine, black pepper, and sesame seeds. Whisk until the sugar dissolves completely.

Marinate overnight. Place short ribs and sliced onion in a large resealable bag or shallow dish. Pour marinade over the ribs, making sure every piece is well coated. Marinate in the refrigerator for at least 4 hours, but preferably overnight or up to 24 hours.

Bring to room temperature. Remove ribs from refrigerator 30 minutes before grilling to bring to room temperature. This ensures even cooking.

Prepare your grill. Heat grill to medium-high heat. Clean and oil the grates well—the marinade contains sugar that can stick and burn easily.

Grill with attention. Remove ribs from marinade, letting excess drip off. Grill for 2-3 minutes per side, watching carefully for flare-ups. The meat should develop a beautiful caramelized crust while remaining tender inside.

Don't overcook. The ribs are done when they have good char marks and the meat is tender. The flanken cut cooks quickly, so watch closely to avoid overcooking.

Rest briefly. Let the ribs rest for 2-3 minutes after grilling to allow juices to redistribute.

Serve Korean-style. Arrange on a platter with steamed rice, lettuce leaves for wrapping, pickled vegetables, and gochujang for dipping. Sprinkle with chopped scallions.

Technique Notes

The Asian pear is crucial—it contains enzymes that tenderize the meat while adding natural sweetness. Don't substitute regular pears; they won't have the same effect.

Watch for flare-ups when grilling. The marinade contains sugar that can cause flames. Move ribs to a cooler part of the grill if needed.

Korean short ribs cook much faster than American-style short ribs due to the thin cut. Don't walk away from the grill.

Marinade Science

The grated Asian pear contains natural enzymes that break down tough muscle fibers, making the meat incredibly tender. Combined with the acid in the rice wine, it creates the perfect tenderizing environment.

Soy sauce provides glutamates for umami depth, while sesame oil adds nutty richness that can't be replicated with other oils.

Serving Tradition

In Korea, galbi is eaten as part of a communal meal. Diners wrap pieces of grilled meat in lettuce leaves with rice and various banchan (side dishes), creating perfect bite-sized packages.

The meal is always social—cooking galbi is often done at the table on portable grills, making it as much about the experience as the food.

Storage & Make-Ahead

Marinated ribs keep in the refrigerator for up to 2 days. The flavor actually improves with longer marinating.

Cooked galbi can be refrigerated for 3 days and reheated gently, though it's best eaten fresh from the grill.

Remix Ideas

Spicy version: Double the gochugaru or add fresh Korean chilies to the marinade.

Fruit variations: Try using kiwi instead of Asian pear for different tenderizing enzymes.

Bulgogi style: Use the same marinade on thinly sliced ribeye for Korean bulgogi.

Vegetable galbi: Marinate thick slices of eggplant or mushrooms in the same sauce.

Perfect galbi should make you understand why Korean BBQ has conquered the world—the meat practically falls off the bone, the flavors are complex and balanced, and the social aspect of grilling and eating together turns a meal into an event. Serve alongside Korean Kimchi and Korean Scallion Pancakes for a complete Korean feast that celebrates the country's mastery of umami and fire.

","toc",[],"originalFilePath","recipes/Korean BBQ Short Ribs Galbi.md","rating",5,"reviewCount",1,"avgRating",{"_8":72,"_10":73,"_12":74,"_56":89,"_58":90,"_60":91,"_62":92,"_64":93},"Korea","korea",{"_14":75,"_15":16,"_17":76,"_19":77,"_21":78,"_33":79,"_43":84,"_47":85,"_49":86,"_51":87,"_53":84,"_54":88},"Korea: The Alchemy of Fermentation","2024-12-16T00:00:00Z","Exploring Korean cuisine's mastery of fermentation, balance, and the art of preserving flavors","travel",[73,78,80,81,82,83],"cuisine-overview","fermentation","kimchi","korean-bbq","/_repo/medias/c486414ae8d2de3c8d22f5f920844987464db46ab70676c128f063d0f9d3280b-lg.webp","/_repo/medias/c486414ae8d2de3c8d22f5f920844987464db46ab70676c128f063d0f9d3280b-xs.webp","/_repo/medias/c486414ae8d2de3c8d22f5f920844987464db46ab70676c128f063d0f9d3280b-sm.webp","/_repo/medias/c486414ae8d2de3c8d22f5f920844987464db46ab70676c128f063d0f9d3280b-md.webp","/_repo/medias/c486414ae8d2de3c8d22f5f920844987464db46ab70676c128f063d0f9d3280b-xl.webp","Korean cuisine is built on transformation - vegetables becoming kimchi, soybeans becoming countless fermented sauces, simple rice becoming complex comfort food. My journey through Korea revealed a culinary philosophy that embraces patience, celebrates fermentation, and finds profound satisfaction in sharing food around a table.","Korea: The Alchemy of FermentationKorean cuisine is built on transformation - vegetables becoming kimchi, soybeans becoming countless fermented sauces, simple rice becoming complex comfort food. My journey through Korea revealed a culinary philosophy that embraces patience, celebrates fermentation, and finds profound satisfaction in sharing food around a table.Seoul - Ancient Wisdom, Modern EnergySeoul's food scene pulses with energy, from 24-hour Korean barbecue joints to traditional markets selling century-old kimchi recipes. The city taught me that Korean cooking isn't just about individual dishes - it's about banchan, the small side dishes that turn every meal into a feast. Korean Kimchi isn't just a side dish here; it's a cultural institution.Busan - Coastal FlavorsBusan's position on the sea brings seafood into the Korean fermentation tradition. Raw fish meets fermented vegetables in ways that seem impossible but taste inevitable. The city's fish markets at dawn are a symphony of ice, salt, and the promise of transformation.Jeonju - The Culinary HeartJeonju is Korea's designated UNESCO City of Gastronomy, and for good reason. This is where I learned that Beef Bulgogi is just the beginning of Korean barbecue culture. The art of marinating, grilling, and wrapping meat in lettuce leaves with garlic, gochujang, and Korean Kimchi creates perfect bites every time.The Fermentation PhilosophyKorean cuisine's genius lies in its mastery of fermentation. From the obvious - kimchi, doenjang, gochujang - to the subtle ways fermented flavors weave through everyday cooking. This isn't just preservation; it's flavor development that can take months or years to achieve.Essential Korean FlavorsGochujang: Fermented chili paste that's sweet, spicy, and deeply complexDoenjang: Soybean paste that adds umami depth to everythingSesame oil: Nutty finishing oil used sparingly but effectivelyGarlic: Used liberally, often raw, adding bite and brightnessPerilla leaves: Aromatic herbs that wrap and brightenThe Banchan CultureKorean meals are never just one dish. Banchan - small side dishes - turn every meal into a varied experience. A single table might hold kimchi, pickled vegetables, seasoned spinach, marinated tofu, and a dozen other small plates. It's hospitality made edible.Must-Try RecipesKorean Kimchi - The foundation of Korean cuisineBeef Bulgogi - Sweet-savory grilled perfectionKorean BBQ Short Ribs Galbi - Marinated perfection on the grillKorean Scallion Pancakes - Crispy, savory comfort foodBibimbap - Mixed rice bowl harmony (recipe coming soon)Japchae - Sweet potato noodles (recipe coming soon)Korean Barbecue CultureKorean barbecue isn't just about the meat - it's about the entire experience. Grilling at the table, wrapping bites in lettuce, sharing banchan, and the ritual of eating together. The meat is often the star, with dishes like Korean BBQ Short Ribs Galbi taking center stage, but the supporting cast of fermented and fresh elements creates the magic.The Art of BalanceKorean cuisine teaches balance through contrast - spicy kimchi cooling down rich meat, sweet marinades balancing fermented funk, fresh vegetables brightening heavy flavors. Every meal is a lesson in how opposing forces create harmony.Home Cooking vs. Restaurant FoodKorean home cooking revolves around rice, soup, and banchan - simple, comforting, and nourishing. Korean Scallion Pancakes exemplify this home-style comfort food. Restaurant food can be more elaborate, but the principles remain: balance, fermentation, and sharing. The best Korean meals blur the line between home and restaurant cooking.Korea showed me that fermentation isn't just a preservation technique - it's a way of thinking about flavor development over time. Coming from the immediate gratification of Mexico's bold flavors and the precise technique of Japan's perfection, Korean cuisine offers something deeper: the patience to let time and beneficial bacteria create flavors that can't be rushed.The communal aspect of Korean dining - everyone sharing from the same dishes, grilling together, building their own perfect bites - reminded me that food is ultimately about connection. The best Korean meals are never eaten alone.","

Korea: The Alchemy of Fermentation

Korean cuisine is built on transformation - vegetables becoming kimchi, soybeans becoming countless fermented sauces, simple rice becoming complex comfort food. My journey through Korea revealed a culinary philosophy that embraces patience, celebrates fermentation, and finds profound satisfaction in sharing food around a table.

Seoul - Ancient Wisdom, Modern Energy

Seoul's food scene pulses with energy, from 24-hour Korean barbecue joints to traditional markets selling century-old kimchi recipes. The city taught me that Korean cooking isn't just about individual dishes - it's about banchan, the small side dishes that turn every meal into a feast. Korean Kimchi isn't just a side dish here; it's a cultural institution.

Busan - Coastal Flavors

Busan's position on the sea brings seafood into the Korean fermentation tradition. Raw fish meets fermented vegetables in ways that seem impossible but taste inevitable. The city's fish markets at dawn are a symphony of ice, salt, and the promise of transformation.

Jeonju - The Culinary Heart

Jeonju is Korea's designated UNESCO City of Gastronomy, and for good reason. This is where I learned that Beef Bulgogi is just the beginning of Korean barbecue culture. The art of marinating, grilling, and wrapping meat in lettuce leaves with garlic, gochujang, and Korean Kimchi creates perfect bites every time.

The Fermentation Philosophy

Korean cuisine's genius lies in its mastery of fermentation. From the obvious - kimchi, doenjang, gochujang - to the subtle ways fermented flavors weave through everyday cooking. This isn't just preservation; it's flavor development that can take months or years to achieve.

Essential Korean Flavors

Gochujang: Fermented chili paste that's sweet, spicy, and deeply complex
Doenjang: Soybean paste that adds umami depth to everything
Sesame oil: Nutty finishing oil used sparingly but effectively
Garlic: Used liberally, often raw, adding bite and brightness
Perilla leaves: Aromatic herbs that wrap and brighten

The Banchan Culture

Korean meals are never just one dish. Banchan - small side dishes - turn every meal into a varied experience. A single table might hold kimchi, pickled vegetables, seasoned spinach, marinated tofu, and a dozen other small plates. It's hospitality made edible.

Must-Try Recipes

Korean Kimchi - The foundation of Korean cuisine
Beef Bulgogi - Sweet-savory grilled perfection
Korean BBQ Short Ribs Galbi - Marinated perfection on the grill
Korean Scallion Pancakes - Crispy, savory comfort food
Bibimbap - Mixed rice bowl harmony (recipe coming soon)
Japchae - Sweet potato noodles (recipe coming soon)

Korean Barbecue Culture

Korean barbecue isn't just about the meat - it's about the entire experience. Grilling at the table, wrapping bites in lettuce, sharing banchan, and the ritual of eating together. The meat is often the star, with dishes like Korean BBQ Short Ribs Galbi taking center stage, but the supporting cast of fermented and fresh elements creates the magic.

The Art of Balance

Korean cuisine teaches balance through contrast - spicy kimchi cooling down rich meat, sweet marinades balancing fermented funk, fresh vegetables brightening heavy flavors. Every meal is a lesson in how opposing forces create harmony.

Home Cooking vs. Restaurant Food

Korean home cooking revolves around rice, soup, and banchan - simple, comforting, and nourishing. Korean Scallion Pancakes exemplify this home-style comfort food. Restaurant food can be more elaborate, but the principles remain: balance, fermentation, and sharing. The best Korean meals blur the line between home and restaurant cooking.

Korea showed me that fermentation isn't just a preservation technique - it's a way of thinking about flavor development over time. Coming from the immediate gratification of Mexico's bold flavors and the precise technique of Japan's perfection, Korean cuisine offers something deeper: the patience to let time and beneficial bacteria create flavors that can't be rushed.

The communal aspect of Korean dining - everyone sharing from the same dishes, grilling together, building their own perfect bites - reminded me that food is ultimately about connection. The best Korean meals are never eaten alone.

",[],"articles/countries/Korea.md","query","root","actionData","errors"]

Search

Korean BBQ Short Ribs Galbi

Korea: The Alchemy of Fermentation