Barbecued Beef Ribs (Galbi) Recipe

Classic Korean-style beef short ribs (Galbi) marinated overnight in a sweet and savoury blend of nashi pear, ginger, and soy. These thin-cut ribs are charred quickly over high heat and are best enjoyed wrapped in fresh perilla leaves with a touch of spicy gochujang.

Posted by Aussie Meat and for this fabulous recipe, we thank SBS Food for the recipe link is https://www.sbs.com.au/food/recipes/barbecued-beef-ribs-galbi

Ingredients

• 1 kg Korean-style beef short ribs, cut across the bone (see Note)

• Toasted white sesame seeds, chopped spring onion, perilla leaves, kimchi and gochujang, to serve

Marinade

• 1 nashi pear, grated

• 60 ml (¼ cup) soy sauce

• 1 garlic clove, crushed

• 2 spring onions, finely chopped, plus extra, to serve

• 1 onion, grated

• 3 cm piece of ginger, grated

• 60 ml (¼ cup) rice vinegar

• 1 tsp. sesame oil

• 2 tsp. dried chilli flakes

Instructions

1. To make the marinade, combine all ingredients in a large non-reactive bowl. Add ribs and turn to coat. Cover with plastic wrap and refrigerate overnight.
2. Remove ribs from marinade, discarding excess marinade. Heat a barbecue or chargrill pan to high heat. Season ribs with salt and cook, turning halfway, for 4 minutes or until just cooked.
3. Scatter with sesame seeds and spring onions and serve with perilla leaves, kimchi and gochujang, to eat as wraps.