Author Notes: This recipe was passed on to me by my late grandmother, whom I always watched cook delicious Korean food in the kitchen when I was younger. 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, I've used grated Fuji apple, grated Asian pear, AND its juices, which all tenderize the meat. Korean bbq is always fun for family gatherings, or any time you want to have a barbecue! You can grill the meat outside or in the oven, using a roasting pan with 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 for 6 hours, and the flavor was good (a little subdued, but good). The meat, however, was a little tough. I then tried it marinated overnight, and it was tender and tasted amazing. Big difference between the two times, and well worth the wait. Note: I cut the recipe to 3 pounds of meat and that equaled about 9 ribs. - figgypudding
Serves 6 - 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, start off by grating the Fuji apple and Asian pear in a large bowl so you can keep the juice.
- Thoroughly mix the soy sauce, sugar, onion, garlic, green onions, ginger, sesame seeds, and sesame oil in the same bowl as the grated apple and pear juice mixture.
- Add the short ribs and mix everything well by hand, ensuring that all the ribs are thoroughly coated with the marinade. Author's Note: I advise to marinate the meat for at least 12 hours before cooking. The longer you marinate the meat, the better it tastes! You could even have the meat for longer if you'd like. I marinate the meat for about 24 hours.
- Grill for about 5 to 7 minutes, or until no longer pink on each side.
- If you wish to cook the meat in the oven, line a roasting pan with aluminum foil (for easy cleanup) and place seven or eight strips of meat on a nonstick rack. Cook at 450 degrees for about 15-20 minutes, depending on your oven. Flip the meat and continue cooking for roughly another 5 minutes. Cook the next batch the same way. Five pounds of the bone-in short ribs are about 20 to 24 strips of meat.
- If you wish to save the meat for later, place in plastic freezer bags after marinating for 24 hours, and freeze. 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 (thin sliced marinated beef ribeye). Pat dry the thin slices of ribeye using paper towels and follow the recipe for the marinade. Marinate overnight or for at least 12 hours before cooking on the stove. Bulgogi can also be frozen for later use following the same instructions for the ribs.