Korean beef short ribs grilled galbi

Grilled Galbi Korean Beef Short Ribs

Grilled galbi is traditionally cooked on a charcoal or wood grill, but SABER grills this Korean short rib with all the right flavor, if not more.

Grilling is a main source of cooking in many Asian cultures. Traditionally, it is done on a wood or charcoal grill or an outdoor griddle. But that doesn’t mean that your SABER® gas grill can’t cook the perfect Asian cuisine for dinner… Because it can…

Korean barbecue is often overshadowed by Chinese fast food joints. But Bulgogi (thinly sliced beef sirloin), Galbi/Kalbi (beef short ribs) and Samgyupsal Gui (grilled pork belly) are popular Korean dishes that you can easily grill at home.

Grilled Galbi is a marinated grilled beef short rib that is either butterflied or cut across the bone thinly.

Serve Grilled Galbi

Traditionally, Galbi is served as the main entree with rice, doengang jjigae (soybean paste stew) and kimchi.

But another favorite is to make ssam, which is a wrap. Layer a large red lettuce leaf with a spoonful of rice, slice of Galbi and dab of ssamjang (dipping sauce). If you want a spicier wrap, try adding a spoon of gochujang, a Korean red chili paste.

You really can’t go wrong serving Galbi as the main entree or an appetizer.

Ingredients

  • 5 lbs flanken-style beef short ribs, (Rib bone is cut crosswise)
  • 1 Medium yellow onion
  • 1.5 Asian pear or 1 cup applesauce (optional)
  • 4-5 cloves garlic
  • ¾-1 cup soy sauce
  • ¾-1 cup brown sugar (White sugar will also work)
  • 2 tablespoons sesame oil
  • ½ tablespoons black pepper
  • 2-3 green onions chopped (Optional)
  • 2 teaspoons sesame seeds (Optional)

Directions

  • Peel and cut ends off yellow onion. Cut in 4 quarters. Add to blender with garlic and pear (optional). Blend until pureed.
  • Pour puree in medium mixing bowl with soy sauce, sugar, sesame oil and black pepper. Mix until dissolved.
  • Add chopped green onions and sesame seeds to the marinade and stir well (optional step).
  • Wash ribs to remove cutting debris off ribs, pat dry after washing.
  • Place ribs in a large Zip Lock bag (You may need two bags). Pour marinade over ribs in the bag. Lay in refrigerator for 6 hours, or overnight for best results. Flip bags every few hours.
  • Preheat grill to medium-high heat.
  • Remove ribs from the bag. Pat dry with paper towels. Lay on the hot grates. Discard remaining marinade.
  • Grill the ribs until desired doneness, about 5 to 7 minutes per side.
  • Garnish with thinly sliced green onions and toasted sesame seeds.

galbi korean short ribs

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