Korean Beef Bbq Kalbi Galbi
Savor the authentic flavors of Korea with this irresistible Korean Beef BBQ Kalbi Galbi recipe, featuring tender, flanken-cut beef short ribs marinated in a rich blend of soy sauce, brown sugar, honey, sesame oil, garlic, and freshly grated Asian pear. The secret to its deeply savory and slightly sweet profile lies in the overnight marinade, which infuses every bite with bold umami notes and a subtle fruity undertone. Perfectly grilled for a caramelized char, these juicy ribs are finished with a sprinkle of sesame seeds and green onions for a vibrant touch. Whether served with fluffy steamed rice, crisp lettuce wraps, or tangy kimchi, this quick-to-cook dish (just 10 minutes on the grill!) is a show-stopping centerpiece for your next barbecue or family dinner. Discover the essence of traditional Korean BBQ in every melt-in-your-mouth bite!
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Recipe Information
Ingredients
- 2 lbs Beef short ribs (flanken cut)
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 0.25 cup Honey
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 6 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Asian pear, grated
- 3 stalks Green onions, finely chopped
- 0.5 teaspoon Black pepper
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a large mixing bowl, combine the soy sauce, brown sugar, honey, sesame oil, rice vinegar, minced garlic, grated ginger, grated Asian pear, and black pepper. Mix well to create the marinade.
Add the beef short ribs to the marinade, ensuring each piece is fully submerged. Cover the bowl with plastic wrap or transfer to a resealable plastic bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully penetrate.
Preheat your grill or broiler to medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
Remove the short ribs from the marinade, letting any excess drip off, and set the marinade aside. If desired, boil the reserved marinade in a saucepan for a few minutes to use as a sauce for serving.
Place the short ribs on the grill or under the broiler. Cook for about 3-4 minutes per side, or until the ribs are nicely charred and cooked through. Keep an eye on them, as the sugar in the marinade can cause them to burn quickly.
Remove the ribs from the heat and allow them to rest for a couple of minutes before serving.
Garnish with chopped green onions and sesame seeds if desired, and serve hot with steamed rice, lettuce leaves, or other Korean side dishes like kimchi.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 33.8 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
