The Best Korean BBQ You've Ever Tasted!

By • May 1, 2013 16 Comments

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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 of their juices into the meat's marinade, which helps to tenderize it. Korean barbecue 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.

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 it overnight or for at least 12 hours. Cook on the stove in a fry-pan. Bulgogi can also be frozen for later use.
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

  • 1 large Fuji apple
  • 1 large Asian pear
  • 1 1/4 cups soy sauce
  • 3/4 cup sugar
  • 1 onion, roughly chopped
  • 4 green onions, chopped
  • 5 cloves of garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons sesame seeds
  • 1/4 cup sesame oil
  • 5 pounds LA-style beef short ribs (short ribs cut thinly and across the bone, 1/4-inch thick)
  1. For the marinade: Grate the apple and pear into a large bowl, making sure to catch all of their juices.
  2. Add the soy sauce, sugar, onions, garlic, ginger, sesame seeds, and sesame oil, mixing thoroughly.
  3. Add the short ribs to the bowl and mix everything well by hand, ensuring that all the ribs are thoroughly coated with the marinade. Place the bowl in the refrigerator 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.)
  4. If using a grill: Grill ribs for about 5 to 7 minutes, or until the meat is browned on all sides. Serve hot!
  5. If using an oven: Line a roasting pan with aluminum foil. Place 7 or 8 strips of meat on a nonstick rack, then put the rack on top of the lined roasting pan. Cook at 450° F for 15 minutes, depending on your oven. Flip the meat and continue cooking for another 5 to 10 minutes. Cook the meat in batches until it is all roasted. Serve hot!
  6. If you wish to save the meat for later, marinate it for 24 hours, then place it in plastic freezer bags and freeze until needed. When you wish to cook the meat, remove it from freezer and have it defrost overnight in the refrigerator.
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Comments (16) Questions (0)

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4 days ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a great looking dish! And how lucky you were to have such a wonderful grandmother, and to have been able to watch her cook over the years.
Thank you so much for posting this recipe. It's on our must-try list! ;o)

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4 months ago Sarah D

Hi! You can cook it in batches! I usually cook about 7 strips at a time and then cook some more while we're eating. Hope this helps!

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6 months ago Brian in Collingswood

I stir fried a 2 lb. batch of this last week. I'd have like to grill it, but it was about 10 degrees out - the flavor was fantastic nonetheless. Question - if you're doing this in your oven, with the batch cooking time of 20 - 25 minutes, it seems like you're going to end up with some cold meat by the time your last batch finishes. Do you wrap them and pop 'em back into the oven, or maybe do you cook your batches ahead of the guests arriving, and warm them all together as dinner gets near?

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9 months ago thi

I was wondering what kind of soy sauce do you use?

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9 months ago Sarah D

I use regular Kikkoman soysauce. The one with the red cap. Hope this helps!

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9 months ago thi

Yes, this helps. I will give this a try. Thank you for sharing.

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12 months ago Jennifer

This was delicious. I also used only the Fuji apples. Thanks for sharing!

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about 1 year ago stephanieRD

Marinating as we speak! I didn't have an Asian pear handy so just used a Fuji apple- hope it turns out ok... Cooking it tonight!

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about 1 year ago Sarah D

How did you like it, Stephanie?

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about 1 year ago stephanieRD

Turned out great even without the Asian pear. My only problem was that I don't have an outdoor grill, so my place was quite smoky.

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about 2 years ago Sarah D

To make it slightly sweeter, you can use 1 1/4 cup of soy sauce and keep the rest of the recipe the same, including the amount of meat to 5 lbs.

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about 2 years ago QueenSashy

QueenSashy is a trusted home cook.

Love the dish, congrats on the CP!

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about 2 years ago carrie

This sounds like a great all-around marinade. Will be trying it out on the grill this week! The apples and pear are an awesome touch!

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about 2 years ago Jake

Kalbi is my favorite cut of korean bbq! I agree, good for family gatherings or just for myself :P Thanks for sharing this Korean family tradition!

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about 2 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

I Love LA! And for those not familiar with LA cut short ribs they are best known as "flanken." Good luck!

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about 2 years ago Sarah D

Thanks, Pierino! ^_^