For Koreans, galbi is the ultimate grilled beef dish. Serve it with salad leaves, rice, kimchi and pickled onions, using the leaves to make small parcels containing a little of everything.
In Korea, two different cuts of short ribs are used for this dish, but the easiest cut to find outside Korea is the LA galbi cut, where a rack is cut in very thin slices across the bone. You can buy it ready-cut in the freezer section of Korean stores.
- 800g/1lb 12oz beef short ribs, LA or flanken cut, rinsed
- 5 tbsp soy sauce
- 2 tbsp roasted sesame oil
- 3 tbsp runny honey
- 2 tbsp mirin
- ½ Asian or 1 regular pear, peeled, cored and roughly chopped
- ½ onion, roughly chopped
- 6 garlic cloves, crushed
- 4cm/1½in piece fresh root ginger, peeled and finely grated
- ½ tsp freshly ground black pepper
Put the ribs in a deep baking tray. Fill with enough water to submerge them, cover, then soak for 30–45 minutes, changing the water once or twice. Drain.
Meanwhile, put all the remaining ingredients in a food processor and blend until smooth. Put the soaked ribs and marinade in a baking tray or wide, flat bowl. Using your hands, massage the sauce into the meat. Cover and refrigerate overnight.
If cooking on the hob, put a heavy griddle pan over a medium-high heat. When hot, add the ribs to the pan in batches and cook for 6 minutes on each side.
If barbecuing, place the grill 12–15cm/5–6in above the flame. Cook the ribs for 6 minutes on each side, turning every now and again to cook them evenly, until they are caramel-brown and slightly charred in places.
Once cooked, use a pair of scissors to cut off the strip of bones and discard, then snip the meat into bite-size pieces. Serve immediately.
Korean grilled beef short ribs (galbi gui)