Author Notes: This recipe was passed on to me by my late grandmother, who I grew up watching cook delicious Korean food in the kitchen. This was one of my favorite Korean dishes to eat as a child, and I still love it to this day! Unlike other Korean galbi recipes, this one incorporates grated Fuji apple, grated Asian pear, and both their juices into the meat's marinade, which helps to tenderize it. Korean BBQ is always a fun meal for family gatherings -- you can grill the meat outside, or in the oven, using a roasting pan with a nonstick rack. - Sarah D
Food52 Review: Wow! Great recipe. Since SarahD gives varying marinating times, I decided to try the minimum and maximum to see if the flavors changed. This is definitely a dish that gets better over time. I originally marinated the meat for 6 hours, and the flavor was good (a little subdued, but good). The meat, however, was slightly tough. I then tried a batch I'd marinated overnight, which was tender and tasted amazing. There was a big difference between the two versions, and I concluded that it is well worth it to marinate your meat for longer. - figgypudding
Serves 6 to 8
- 5 pounds LA-style beef short ribs (short ribs cut thinly and across the bone, 1/4-inch thick)
- 1 1/4 cup soy sauce
- 3/4 cups sugar
- 1 large Fuji apple
- 1 large Asian pear
- 1 onion, roughly chopped
- 4 green onions, chopped
- 5 cloves of garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup sesame oil
- 3 tablespoons sesame seeds
- For the marinade: Grate the Fuji apple and Asian pear into a large bowl, making sure to catch all their juice.
- Add the soy sauce, sugar, onion, garlic, green onions, ginger, sesame seeds, and sesame oil, mixing thoroughly.
- Add the short ribs to the bowl and mix everything well by hand, ensuring that all the ribs are thoroughly coated with the marinade. Author's Note: I advise you to marinate the meat for at least 12 hours before cooking. The longer you marinate the meat, the better it tastes! I did mine for about 24 hours.
- Grill ribs for about 5 to 7 minutes, or until the meat is browned on all sides.
- If you wish to cook the meat in the oven, line a roasting pan with aluminum foil. Place seven or eight strips of meat on a nonstick rack, then put the rack on top of the lined roasting pan.
- Cook at 450° F for 15 to 20 minutes, depending on your oven. Flip the meat and continue cooking for another 5 minutes. Cook the next batch the same way.
- If you wish to save the meat for later, marinate for 24 hours, then place in plastic freezer bags and freeze until needed. When you wish to cook the meat, remove from freezer and have it defrost overnight in the refrigerator.
- This marinade can also be used for Korean bulgogi (thinly sliced marinated beef ribeye). Thinly slice the ribeye then pat it dry using paper towels before marinating overnight or for at least 12 hours. Cook on the stove. Bulgogi can also be frozen for later use following the instructions above.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Scallions
- This recipe was entered in the contest for Your Best Family Recipe
- This recipe was entered in the contest for Your Best Barbecue