Galbi - Korean BBQ Marinated Beef Short Ribs

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 kg/ 2lb beef short ribs, butterflied Korean style (pictured) ( or thinly sliced through the bone (Note 1 for subs)

1 tbsp vegetable oil (, for cooking)

1/3 cup soy sauce (all purpose or light soy, not dark or sweet)

1/4 cup brown sugar

2 tbsp mirin (Note 2)

1/4 cup onion (, finely grated (including juice)

1/4 cup nashi pear (, finely grated including juice (sub normal pear or any red apple, Note 3)

2 tsp garlic (, finely grated)

2 tsp ginger (, finely grated)

2 tbsp water

1 tbsp toasted sesame oil (Note 4)

1 tsp black pepper

Green onion, sesame seeds, coriander/cilantro leaves (, for garnish)

Kimchi Fried Rice

Smashed Cucumbers

Directions

Make Marinade: Whisk Marinade ingredients in a bowl.

Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.

Cooking:

Remove beef from Marinade, discard Marinade.

BBQ - Heat on high until smoking hot, then brush grills with vegetable oil. Lay beef on BBQ and cook for 2 minutes on one side until caramelised. Turn and cook the other side until caramelised. Remove, loosely cover with foil, cook remaining beef.

Stove - Cut beef strips into pieces that will fit your skillet. Heat skillet with oil over high heat. Add beef and cook for 2 minutes until caramelised, then turn and cook the other side for 2 minutes.

Serving:

Garnish beef with sesame seeds and green onions if desired. You don't need a sauce for this one - it is literally dripping with flavour! Pictured in post with Kimchi Fried Rice and Ginger Smashed Cucumbers.

Nutrition

• Calories: 431 kcal
• Total Fat: 22 g
• Saturated Fat: 8 g
• Cholesterol: 108 mg
• Sodium: 1269 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 1 g
• Total Sugars: 16 g
• Protein: 37 g