Korean BBQ Short Ribs
Print Recipe
Print Recipe
This week I cook. up Korean BBQ Ribs, also called Galbi or Kalbi, on the Weber Kettle. I'm joined by @Joe Yim (be sure to check out his channel), to get some advice, and the results were amazing! If you haven't made Korean BBQ on your grill, give it a try!
beef ribs (LA style ribs or flanking cut), cut against the bone
Marinade:
- 1 cup soy sauce
- 2 tablespoons sesame oil
- 1.5 cups sake (or sprite or water)
- 1.5 cups mirin
- 1/4 cup brown sugar
- 5 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon chili flakes
- 3 green onions, whites only, finely chopped
- 1 Asian pear, peeled and grated
- 2 knobs ginger, peeled and grated
Assembly:
- White rice, for serving
- Kimchi, for serving
- Seaweed salad, for serving
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
- In a blender, combine soy sauce, sesame oil, sake (or sprite or water), mirin, brown sugar, minced garlic, salt, pepper, and chili flakes. Blend until well combined.
- Add the chopped green onion whites, grated Asian pear, and grated ginger to the blender. Blend again until all the ingredients are incorporated and the marinade is smooth.
- Pour some of the marinade into a bowl. Place the beef ribs in the bowl and coat them well with the marinade.
- Cover the bowl and let the ribs marinate for at least 4 hours, or up to 24 hours in the refrigerator.
- Fire up your Weber
- Remove the ribs from the marinade and shake off any excess.
- Place the ribs on the grill over the hot coals. Cook the ribs for about 4-6 minutes per side, depending on their thickness
- When done, remove them from the grill and let them rest for a few minutes.
- Serve the Korean BBQ short ribs with white rice, kimchi, seaweed salad, and garnish with sliced green onions and sesame seeds.
- Dive in!
