Galbi-gui (갈비구이, Charcoal Beef Short Ribs)

Ingredients

Equipment Needed

• •Charcoal grill or broiler
• •Sharp knife
• •Kitchen scissors
• •Large nonreactive bowl or zip-top bag
• •Tongs

Instructions

1. 1

   Rinse the ribs

   Rinse the cut ribs briefly under cold running water to remove bone dust from the saw cut. Soak them in cold water for 10 minutes, then drain and pat very dry. This is not to wash away flavor. It is to keep gritty bone from ending up at the table.

2. 2

   Score the meat

   Lay each rib flat and score the meat in shallow diagonal cuts, about 1/8 inch deep and 1/2 inch apart, on both sides. Do not cut through the meat. These cuts let the marinade enter and help the rib relax over the fire instead of tightening into a tough strip.

   If your butcher gives you very thin LA galbi, score lightly or skip the second side. If you have thick English-cut ribs, butterfly them carefully along the bone before scoring, or the marinade will never reach the center.
3. 3

   Mix the marinade

   In a large bowl, stir together the grated pear, grated onion, soy sauce, sugar, mirin, honey, sesame oil, garlic, ginger, scallions, black pepper, and sesame seeds. Taste it before the raw meat goes in. It should be salty, gently sweet, garlicky, and nutty, not syrupy. 손맛 is real; I measure it anyway.

4. 4

   Marinate the ribs

   Add the ribs and turn them by hand so marinade touches every cut surface. Cover and refrigerate at least 4 hours and up to 12 hours. Turn the ribs once halfway through. Longer than overnight is not kindness to the meat; the soy takes over and the texture softens too far.

5. 5

   Prepare the fire

   Set up a charcoal grill for medium-high direct heat. Oil the grate lightly. The coals are ready when they glow evenly and you can hold your hand 4 inches above the grate for only 3 to 4 seconds. Too weak and the ribs stew. Too fierce and the sugar burns before the meat releases from the bone.

6. 6

   Grill in batches

   Lift the ribs from the marinade and let excess drip back into the bowl. Grill in a single layer, 2 to 3 minutes per side, turning once or twice as needed, until the edges darken, the surface turns glossy, and the meat begins to pull back from the bone. Do not walk away. Sweet soy marinades burn quickly, and galbi asks for attention.

7. 7

   Rest and cut

   Move the ribs to a platter and rest them 3 minutes. Cut between the bones with kitchen scissors if you want easier sharing, or serve the strips whole for people to pick up at the table. Scatter a little toasted sesame over the top.

8. 8

   Serve with ssam

   Serve with rice, lettuce or perilla leaves, ssamjang, sliced garlic, green chili, and several banchan. Wrap one piece of rib with rice and sauce, then eat while the edges are still glossy. This is celebration food because it makes the table reach toward the same plate.

Chef Tips

• •Ask for flanken-cut short ribs, also called LA galbi, 1/4 to 1/3 inch thick. If the slices are uneven, the thin ends burn before the thick centers cook.
• •Korean pear is best here because it tenderizes gently and sweetens cleanly. If you cannot find it, use Asian pear, then apple. Do not use much kiwi for this marinade; it works too fast and can make the meat woolly.
• •Charcoal gives the right edge, but a broiler can serve. Put the ribs on a rack set over a foil-lined pan and broil 4 to 5 inches from the heat, turning once, watching closely.
• •Do not pour used marinade over cooked ribs unless you boil it hard for at least 2 minutes first. Raw beef has been in it, and good cooking includes clean handling.
• •Galbi wants companions with freshness and bite: pa-muchim (scallion salad), kimchi, cucumber muchim, lettuce, perilla, and plain rice. The meat is rich, so the table should answer it.

Advance Preparation

• •The marinade can be mixed 1 day ahead and refrigerated. Add the ribs 4 to 12 hours before cooking, not earlier.
• •Ribs can be scored and rinsed the morning of cooking, then kept covered and cold until marinating.
• •Cooked galbi is best the day it is grilled. Leftovers keep 3 days refrigerated and reheat best in a covered skillet over medium-low heat with a spoonful of water.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)