Korean short ribs, or galbi, appeal to everyone. To serve, place a bit of the meat in a lettuce leaf, top it with extra sauce and scallions, then pop it in your mouth and repeat. After a few tries, you, too, will be crushing it, galbistyle. This recipe translates perfectly to outdoor cooking.
Ingredients
- 6 pounds flanken-cut beef short ribs
- Salt and freshly ground black pepper
- 1 cup soy sauce
- ¼ cup vegetable oil
- 0.33 cup rice wine
- 2 tablespoons sesame oil
- ¼ cup brown sugar
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes
- 1 bunch scallions, sliced, plus more for garnish
- 2 Asian pears, peeled and cored
- 1 onion, finely chopped
- 1 cup garlic cloves, peeled and trimmed
- 2 tablespoons chopped fresh ginger
- Cooked rice and lettuce, for serving
How to Make It
- Pat the meat dry and season with salt and pepper. Place in a shallow dish or large ziplock bag. Add the soy sauce, vegetable oil, rice wine, sesame oil, sugar, sesame seeds, red pepper flakes, and scallions to the dish (or bag).
- Combine the pears, onion, garlic, and ginger in a food processor and process until smooth. Add the garlic mixture to the meat and stir to coat. Marinate, covered and refrigerated, for 12 to 24 hours.
- Remove the meat from the marinade. Pour the remaining marinade into a small saucepan and bring to a simmer over very low heat.
- Heat one or two 12-inch cast-iron skillets over medium-high heat. Once you start cooking the meat, it will smoke, so turn on your overhead fan if you have one.
- Cook the meat in batches, turning often. When the meat is slightly charred, add a tablespoon of marinade to the pan and cook for another few minutes while it thickens into a glaze.
- Garnish the meat with scallions. Serve with rice, torn lettuce, and additional marinade.
