This Korean-style short rib is one of the easiest Korean recipes to make, even if you are a beginner in cooking. These Korean short ribs have the perfect balance of sweet, salty, and tangy. The meat is so tender and juicy. No meat tenderizer is required! Tasty!
Galbi marinade is the perfect complement to Korean-style short ribs. But once you make this Korean sauce, you’ll realize it’s versatile – try it with chicken, other cuts of steak, and even seafood like salmon.
3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup rice wine
One tablespoon sesame oil
Two teaspoons black pepper
¼ teaspoon cayenne or gochujang
One medium onion, peeled and quartered
Eight garlic cloves, peeled
One small Asian pear, peeled, cored, and quartered
One 1-inch chunk of ginger, peeled
Two teaspoons sesame seeds
1. You want to Rinse short ribs in cold water, pat dry, and place in a wide shallow bowl. Now Mix soy sauce, brown sugar, rice wine, sesame oil, black pepper, and cayenne in another bowl.
2. Add your garlic, onion, ginger, pear to the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water.
Pour marinade over short ribs and mix well. Cover and refrigerate for at least 5 hours, but it is best to marinate for 24 hours. Bring to room temperature, drain and dispose of marinade.
3.Cook short ribs on an outdoor grill or under the broiler for 2 to 3 minutes on each side, until nicely browned but juicy. Stack grilled meat on a platter and serve immediately with any side dish of choice. I like to pair it with Garlicky Pan-Roasted Broccoli With Onions or Best Corn on the Cob Seasoning For your Grilled Corn on the Cob