Galbi is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It’s a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.

Ingredients

  • 3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
  • cup soy sauce
  • cup brown sugar
  • cup rice wine
  • 1 tablespoon sesame oil
  • 2 teaspoons black pepper
  • ¼ teaspoon cayenne or gochujang
  • 1 medium onion, peeled and quartered
  • 8 garlic cloves, peeled
  • 1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
  • 1 1-inch chunk of ginger, peeled
  • 2 teaspoons sesame seeds
  • Lettuce leaves
  • Sliced red or green hot pepper, optional
  • Ssamjang (spicy Korean soybean paste), for dipping, optional
  • Steamed rice, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1516 calories; 127 grams fat; 54 grams saturated fat; 57 grams monounsaturated fat; 6 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 52 grams protein; 258 milligrams cholesterol; 1343 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 20 slices, 4 to 6 servings

Preparation

  1. Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
  2. Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
  3. Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

Dining and Cooking