Cook and Scale
Spicy Galbi Beef Short Ribs
4 servings · 30 min total
Flanken-cut short ribs marinated in a spicy-sweet gochujang and pear glaze, then grilled fast over high heat until smoky and charred.
Ingredients
- 1 kg beef short ribs, flanken-cut
- 4 tbsp soy sauce
- 2 tbsp gochujang
- 1 pear, grated
- 5 garlic, minced
- 15 g fresh ginger, grated
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ tsp black pepper
- 3 spring onion, sliced
- 1 tbsp sesame seeds
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the galbi marinade — Whisk the soy sauce, gochujang, grated pear, garlic, ginger, sesame oil, rice vinegar, and black pepper into a marinade.
- 2.
Marinate the short ribs — Coat the short ribs in the marinade and refrigerate for at least 1 hour, or overnight for deeper flavour.
- 3.
Grill the short ribs — Heat the grill to high and cook the ribs for 3-4 minutes per side until charred at the edges and cooked through.
- 4.
Rest and garnish before serving — Rest for a few minutes, then scatter with scallions and sesame seeds before serving.