Korean BBQ Galbi Recipe

Flanken-style beef short ribs: A specific cut of beef short ribs that are sliced thinly across the bone, perfect for grilling.

Soy sauce: A salty and savory liquid made from fermented soybeans, essential for the marinade.

Brown sugar: Adds sweetness and helps to caramelize the ribs during grilling.

Rice wine: A sweet and slightly acidic wine made from fermented rice, used to enhance the flavor of the marinade.

Sesame oil: A fragrant oil made from sesame seeds, adding a nutty flavor to the marinade.

Garlic: Minced cloves that provide a pungent and aromatic flavor.

Ginger: Grated fresh ginger adds a spicy and slightly sweet flavor.

Asian pear: Grated to add sweetness and help tenderize the meat.

Green onions: Chopped to add a fresh and mild onion flavor.

Toasted sesame seeds: Adds a nutty crunch and garnish to the finished dish.

When preparing flanken-style beef short ribs, ensure that the meat is sliced thinly and evenly. This allows the marinade to penetrate the meat more effectively, resulting in a more flavorful and tender BBQ. Additionally, using a grater for the Asian pear helps to break down the fruit's fibers, releasing its natural enzymes which act as a tenderizer for the beef.

• flanken-style beef short ribs - Substitute with boneless beef short ribs: Boneless beef short ribs can provide a similar texture and flavor profile, though they may require a slightly longer cooking time.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar umami flavor.

• brown sugar - Substitute with honey: Honey can add a similar sweetness and a bit of extra depth to the marinade.

• rice wine - Substitute with dry sherry: Dry sherry can mimic the slightly sweet and complex flavor of rice wine.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Adding a small amount of toasted sesame seeds can help compensate.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may lack some of the pungency and freshness.

• grated ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, but it is more concentrated, so use about one-third of the amount.

• grated asian pear - Substitute with grated apple: Grated apple can provide a similar sweetness and tenderizing effect as Asian pear.

• chopped green onions - Substitute with chopped chives: Chopped chives can offer a similar mild onion flavor and a touch of color.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds can provide a similar crunch and nutty flavor.

• Allow the grilled short ribs to cool to room temperature before storing. This prevents condensation from forming inside the storage container, which can make the meat soggy.

• Place the cooled short ribs in an airtight container or wrap them tightly in aluminum foil. This helps to maintain their flavor and prevent them from drying out.

• Store the marinated ribs in the refrigerator if you plan to consume them within 3-4 days. This ensures they remain fresh and safe to eat.

• For longer storage, consider freezing the ribs. Place them in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the ribs have been stored and ensures you use them within a reasonable time frame.

• When ready to enjoy the frozen ribs, thaw them in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the thawed ribs on a grill or in an oven preheated to 350°F (175°C) until they are heated through. This typically takes about 10-15 minutes, depending on the thickness of the ribs.

• For an extra burst of flavor, brush the ribs with additional marinade or soy sauce before reheating. This helps to refresh the taste and keep the meat moist.

• Garnish the reheated ribs with freshly chopped green onions and a sprinkle of toasted sesame seeds before serving. This adds a fresh and vibrant touch to the dish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover galbi on a baking sheet lined with aluminum foil.
  3. Cover the ribs with another piece of foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until the meat is warmed through.
  5. Optionally, remove the top foil for the last 2-3 minutes to regain some of the char and crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or olive oil to the skillet.
  3. Place the leftover ribs in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, flipping halfway through, until the galbi is heated evenly.

• Microwave Method:

  1. Place the leftover galbi on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, continue to heat in 30-second increments until the meat is warmed through.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the leftover ribs on the grill.
  3. Grill for about 2-3 minutes on each side, just enough to reheat and regain some of the charred flavor.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover galbi in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine all the marinade ingredients thoroughly.

• Whisk: This helps in mixing the marinade ingredients evenly.

• Grater: Essential for grating the ginger and Asian pear.

• Garlic press: Convenient for mincing the garlic cloves.

• Chopping board: Provides a stable surface for chopping green onions.

• Knife: Necessary for chopping the green onions finely.

• Measuring cups: Ensures accurate measurement of soy sauce, brown sugar, and rice wine.

• Measuring spoons: Useful for measuring out the sesame oil and sesame seeds.

• Tongs: Handy for turning the ribs on the grill.

• Grill: Used to cook the marinated ribs to perfection.

• Serving platter: Ideal for presenting the grilled ribs with garnishes.

Prepare the marinade in advance: Mix the soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger, pear, and green onions the day before to save time.

Use a resealable bag: Marinate the beef short ribs in a resealable bag for even coating and easy cleanup.

Preheat the grill: Start preheating the grill while you prepare the ribs to save time.

Batch grilling: Grill multiple ribs at once to reduce cooking time.

Garnish ahead: Chop the green onions and toast the sesame seeds in advance for quick garnishing.