The Best Korean Barbecue You've Ever Tasted!

May  1, 2013
Photo by Bobbi Lin
Author Notes

This recipe is the recipe I'm most proud of because it relates to my Korean heritage and is a great tribute to my late grandmother, who taught me how to cook the most delicious Korean recipes!! 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). You can find the recipe on here - D

Test Kitchen Notes

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

  • Prep time 24 hours
  • Cook time 25 minutes
  • 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)
In This Recipe
  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 400° 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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