Galbi (Korean Short Ribs)

Method

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1. Soak the ribs in cold water for 30 minutes to draw out bone fragments and blood, then drain and pat dry.

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2. Whisk all the marinade ingredients together until the sugar has dissolved.

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3. Pour over the ribs in a large bag or dish, massaging it into every surface.

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4. Marinate 6 to 24 hours in the fridge. Longer than a day and the pear enzymes start to make the texture mealy.

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5. Take the ribs out 40 minutes before cooking and let them come to room temperature. Wipe off excess marinade so it does not burn.

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6. Get a barbecue or griddle pan screamingly hot.

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7. Grill the ribs for 2 to 3 minutes a side. They are thin and cook fast, and the sugar chars quickly.

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8. Look for dark caramelised patches with the meat still juicy. Do not cook past medium.

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9. Rest 3 minutes, cut between the bones with scissors, and serve with lettuce leaves for wrapping, ssamjang, garlic, chilli and rice.

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Chef’s Tips

• Do not marinate for more than 24 hours. The pear will turn the surface of the meat soft and pasty.
• Wipe off surplus marinade before grilling. Excess sugar burns black before the meat is done.
• Ask a butcher for flanken-cut short ribs, sliced across the bones. It is worth the request.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Lettuce wraps with ssamjang and raw garlic
• Soju, neat and cold
• Kimchi and steamed rice

Storage & Reheating

Marinated raw ribs freeze 3 months. Cooked galbi keeps 3 days and is excellent cold in a rice bowl.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.