Galbi (Korean Short Ribs)

Storing and Planning Ahead

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

Galbi (Korean Short Ribs): The 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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Related guides: Prep, cook and total time · Choosing rice.

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Worth Knowing

• 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.

Behind the Recipe

Asian pear contains calpain, a protease that breaks down muscle proteins, which is why traditional galbi marinades tenderise so effectively without turning the meat to mush. The sugar in the marinade caramelises fast over fire, so the ribs are cooked hot and briefly rather than slowly.

What to Put Next to It

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

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.
• Dried chilli flakes can stand in for the green chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Questions About Galbi (Korean Short Ribs)

Galbi (Korean Short Ribs) Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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