Recipe: Grilled Korean beef short ribs | Galbi

Foods reminiscent of summer begin appearing during Memorial Day weekend: grills get dusted off, pitchers of ice-cold drinks are imbibed, and the summer bounty of corn and watermelon make their way from farm to table.The hubs and I recently made the switch from fancy gas grill to small charcoal grill. We realized we don’t grill that much (so we didn’t need a grill that fired up quickly and easily), and when we actually did cook our food outdoors, we missed the very distinct smoky flavor one can only get from cooking over coal and wood.These Korean beef short ribs are perfect for any grill, and while they’re extremely simple to prepare—the beef is marinated with just six ingredients—they’re always the center of attention on a spread. The dish offers a flavorful Korean twist on grilled meat, which is customary American summertime fare.Traditional galbi Uses beef short ribs cut flanken-style, which means the ribs are cut in thin cross-sections across the bone. This allows for faster cooking, but this marinade is very versatile in that you can apply it to any cut of beef, and it’ll turn out fantastic. In the dish pictured above, for example, I used this recipe to marinate some Wagyu beef to make a Korean taco with kim chi slaw and a side of elote for my Hong Kong pop-up.Serve these bold, delicious galbi this holiday weekend, and your guests will never know how easy they were to make as they lick their fingers clean.

Recipe: Grilled Korean Beef Short Ribs | Galbi

Notes: If you want to stick to Korean tradition, use flanken-cut beef short ribs sliced across the bone. Ask your butcher to do this, or buy them ready-cut as so from a Korean supermarket.

Ingredients

• 3/4 c light soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 1 tbsp neutral oil, such as canola
• 4 cloves garlic, crushed
• 3 stalks scallion (white parts only), chopped
• 2 lbs beef short ribs, thinly sliced flanken-style

Garnish:

• toasted sesame seeds

Instructions

1. Marinate ribs: In a small bowl, stir together soy sauce, sugar, sesame oil, neutral oil, garlic, and scallion; toss with beef to coat. Cover and chill for at least 4h, flipping once halfway through.
2. Grill ribs: Preheat grill to medium-high heat, approx 425°F. Drain ribs and grill to medium doneness, approx 3 to 4m per side.
3. Garnish with sesame seeds and serve with rice and kim chi.

Active time: 30m
Total time: 4h 30m
Yields: 4 servings