Name: Galbi Marinade (Short Rib Marinade)
Prep time: 20 min
Total time: 20 min
Yield: About 2 1/4 cups marinade, enough for 1.5 kg beef short ribs
Cuisine: Korean
Ingredients: 1/2 large Korean pear or Asian pear, about 180g peeled and cored, grated with juices; 1/2 medium yellow onion, about 120g, grated with juices; 1/2 cup Korean soy sauce (ganjang); 3 tablespoons brown sugar or maesil-cheong (green plum syrup); 2 tablespoons mirin or rice wine; 2 tablespoons toasted sesame oil; 6 cloves garlic, finely minced; 1 tablespoon finely grated ginger; 3 scallions, finely chopped; 1 tablespoon toasted sesame seeds, lightly crushed; 1/2 teaspoon freshly ground black pepper; 2 tablespoons water, only if the marinade tastes too salty; 1.5 kg beef short ribs, Korean-cut butterflied galbi or LA galbi, for marinating

Question 1

How long should I marinate galbi short ribs?

Accepted Answer

Marinate thin LA galbi for 4 to 8 hours in the refrigerator. Marinate thicker Korean-cut butterflied short ribs for 6 to 12 hours. Turn the beef short ribs once in a shallow dish so the soy, pear, garlic, and sesame marinade seasons evenly.

Question 2

What can I substitute for Korean pear in galbi marinade?

Accepted Answer

Use Asian pear as the best substitute for Korean pear in galbi marinade. A firm sweet apple is the next choice. If using kiwi, use only 1 teaspoon grated kiwi for 1.5 kilograms beef short ribs and cut the marinating time in half.

Question 3

Can I make galbi marinade ahead of time?

Accepted Answer

Yes. Mix the galbi marinade up to 2 days ahead and refrigerate it in a covered jar. Stir before using because grated Korean pear and onion settle at the bottom. Add the beef short ribs only during the planned 4 to 12 hour marinating window.

Question 4

Why do you grate pear and onion for galbi marinade?

Accepted Answer

Grating Korean pear and yellow onion releases their juices directly into the galbi marinade. The pear juice adds mild sweetness and helps tenderize beef short ribs evenly, while onion juice seasons the meat more consistently than chopped fruit or onion sitting in patches.

Question 5

Should I rinse LA galbi before marinating?

Accepted Answer

Yes. Rinse LA galbi under cold water to remove gritty bone dust from the cross-cut short ribs, then pat the meat very dry before marinating. Dry beef short ribs hold the Korean pear, soy sauce, garlic, and sesame marinade more evenly.

Question 6

Can I reuse galbi marinade after raw beef has been in it?

Accepted Answer

Do not reuse galbi marinade that touched raw beef short ribs unless you boil it hard for at least 1 full minute. For a table sauce, reserve a clean portion of the soy, pear, garlic, and sesame marinade before adding the meat.

Ingredient	Quantity
Korean pear or Asian peargrated with juices	1/2 large, about 180g peeled and cored
yellow oniongrated with juices	1/2 medium, about 120g
Korean soy sauce (ganjang)	1/2 cup

Culinary Explorer

Galbi Marinade (Short Rib Marinade)

Ingredients

Korean pear or Asian pear

yellow onion

Korean soy sauce (ganjang)

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