Galbi
Contains sesame, soy · usually contains gluten · sometimes contains dairy, egg, peanut, tree nut, shellfish, fish — check the label
Restrictions
Containssesame · soyIt is in an ingredient you cannot leave out.
Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.
Sometimes contains — check the labeldairy (asian pear) · egg (asian pear) · peanut (asian pear) · tree nut (asian pear) · shellfish (asian pear) · fish (asian pear)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
| 1 kg | flanken-cut beef short ribs |
| ½ cup | soy sauce |
| 1 unit | Asian pear (grated) |
| 3 tbsp | brown sugar |
| 5 clove | garlic |
| 2 tbsp | sesame oil |
| 4 unit | scallions |
Steps
- mix5 minsugar dissolvedMix soy sauce, grated pear, brown sugar, garlic, sesame oil and sliced scallions until the sugar dissolves. The pear contributes both sweetness and tenderizing activity, so distribute it evenly across the ribs.
- marinate60 minrefrigeratedCoat the short ribs thoroughly and refrigerate. Thin flanken ribs do not need an extremely long marinade; excessive time with fruit tenderizer can make the surface texture soft rather than pleasantly tender.
- prep3 minexcess marinade drainedLift the ribs from the marinade and let excess liquid drip away before grilling. Wet sugary marinade pooling on the grill burns before the beef surface can sear.
- grill8 minhigh heat, charred edges and cooked throughGrill in a single layer over high heat, turning once or twice, until the thin ribs caramelize and pick up charred edges. Work quickly: their small thickness means the window between browned and overcooked is short.
- rest3 minoff heatRest briefly, then serve hot. The ribs should remain juicy around the bones with a glossy sweet-savory exterior rather than a thick burned sugar crust.