* 1 kg/ 2lb beef short ribs, butterflied Korean style or thinly sliced through the bone * 1 tbsp vegetable oil , for cooking
**Korean Barbecue Marinade:**
* 1/3 cup soy sauce (all purpose or light soy, not dark or sweet) * 1/4 cup brown sugar * 2 tbsp mirin * 1/4 cup onion , finely grated (including juice) * 1/4 cup nashi pear , finely grated including juice * 2 tsp garlic , finely grated * 2 tsp ginger , finely grated * 2 tbsp water * 1 tbsp toasted sesame oil (Note 4) * 1 tsp black pepper
**Serving (optional):**
* Green onion, sesame seeds, coriander/cilantro leaves , for garnish * Kimchi Fried Rice * Smashed Cucumbers
**Instructions**
1. Make Marinade: Whisk Marinade ingredients in a bowl. 2. Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. 3. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.
**Cooking:**
1. Remove beef from Marinade, discard Marinade. 2. BBQ – Heat on high until smoking hot, then brush grills with vegetable oil. 3. Lay beef on BBQ and cook for 2 minutes on one side until caramelized. 4. Turn and cook the other side until caramelized. Remove, loosely cover with foil, cook remaining beef. 5. Stove – Cut beef strips into pieces that will fit your skillet. Heat skillet with oil over high heat. 6. Add beef and cook for 2 minutes until caramelized, then turn and cook the other side for 2 minutes.
**Serving:**
1. Garnish beef with sesame seeds and green onions if desired. 2. You don’t need a sauce for this one – it is literally dripping with flavour! 3. Pictured in post with Kimchi Fried Rice and Ginger Smashed Cucumbers.
mrsgordon
How was it? Is that slicing technique worth all the trouble?
x__mephisto
Thanks for sharing. This looks absolutely scrummy.
3 Comments
**Credit For This Recipe Goes To** [**Nagi**](https://www.recipetineats.com/korean-bbq-marinated-beef-short-ribs-galbi/)
Serves 4
**Ingredients**
* 1 kg/ 2lb beef short ribs, butterflied Korean style or thinly sliced through the bone
* 1 tbsp vegetable oil , for cooking
**Korean Barbecue Marinade:**
* 1/3 cup soy sauce (all purpose or light soy, not dark or sweet)
* 1/4 cup brown sugar
* 2 tbsp mirin
* 1/4 cup onion , finely grated (including juice)
* 1/4 cup nashi pear , finely grated including juice
* 2 tsp garlic , finely grated
* 2 tsp ginger , finely grated
* 2 tbsp water
* 1 tbsp toasted sesame oil (Note 4)
* 1 tsp black pepper
**Serving (optional):**
* Green onion, sesame seeds, coriander/cilantro leaves , for garnish
* Kimchi Fried Rice
* Smashed Cucumbers
**Instructions**
1. Make Marinade: Whisk Marinade ingredients in a bowl.
2. Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container.
3. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.
**Cooking:**
1. Remove beef from Marinade, discard Marinade.
2. BBQ – Heat on high until smoking hot, then brush grills with vegetable oil.
3. Lay beef on BBQ and cook for 2 minutes on one side until caramelized.
4. Turn and cook the other side until caramelized. Remove, loosely cover with foil, cook remaining beef.
5. Stove – Cut beef strips into pieces that will fit your skillet. Heat skillet with oil over high heat.
6. Add beef and cook for 2 minutes until caramelized, then turn and cook the other side for 2 minutes.
**Serving:**
1. Garnish beef with sesame seeds and green onions if desired.
2. You don’t need a sauce for this one – it is literally dripping with flavour!
3. Pictured in post with Kimchi Fried Rice and Ginger Smashed Cucumbers.
How was it? Is that slicing technique worth all the trouble?
Thanks for sharing. This looks absolutely scrummy.