Galbi — Korean BBQ short ribs — is one of those dishes that tastes like it required significant effort and technique. It doesn't. The marinade does most of the work overnight, and the grill takes care of everything else in under ten minutes. What you get is deeply caramelized, slightly charred, intensely flavored beef that's genuinely hard to stop eating.

The key is the cut. Flanken-cut short ribs are sliced thin across the bone — you'll see three to four small bone cross-sections in each strip. This maximizes surface area for the marinade and ensures fast, even cooking over high heat. Don't substitute with English-cut short ribs for this recipe; they're a different technique entirely.

Prep 10 min + marinate Cook 15 min Serves 4 Difficulty Easy

Chapter: Fun Nights  ·  Cuisine: Korean  ·  Volume: Vol. I

Ingredients

Method

  1. Make the marinade. Whisk together soy sauce, sesame oil, grated pear, garlic, ginger, rice vinegar, and brown sugar. The pear tenderizes the meat and adds a natural sweetness — don't skip it.
  2. Marinate. Score the ribs lightly between the bones. Coat thoroughly in marinade. At minimum, 30 minutes at room temperature. Overnight in the refrigerator is significantly better — the flavor penetrates completely and the texture improves.
  3. Cook hot and fast. Grill over high heat 3–4 minutes per side until deeply caramelized with slight char at the edges. Alternatively, broil on high 4–5 minutes per side. The sugar in the marinade caramelizes quickly — don't walk away.
  4. Serve immediately. Garnish with toasted sesame seeds and thinly sliced scallions. Steamed short-grain rice and kimchi are the natural companions.
Chef's Note: The grated Asian pear is both a sweetener and a tenderizer — enzymes in the pear break down the muscle fibers over the marinade time. This is why an overnight marinade produces a noticeably more tender result than a 30-minute one. If you can't find Asian pear, a regular pear works. Sugar alone will not give you the same tenderness.

Cook with intention. Feel and taste your way through it. Keep one clog in the kitchen. Always.
— Brian W. Bonanno