Mains - non veg

Galbi and Tteok Skewers

8 servings


6 hours 50 minutes

total time


1/2 small Asian pear, peeled and chopped (a scant ½ cup)

1/3 cup soy sauce

1/3 cup finely chopped yellow onion

1/3 cup packed dark brown sugar

1/4 cup mirin

1/4 cup freshly squeezed orange juice

1 teaspoon finely chopped garlic

1 teaspoon finely chopped ginger

1 1/2 pounds boneless beef short ribs

1 pound fresh (refrigerated) or thawed (frozen) tteok (cylindrical rice cakes)

Neutral oil, as needed


Add the pear, soy sauce, onion, brown sugar, mirin, orange juice, garlic, ginger and 1¼ cups water to a blender and blend well. Strain through a fine-mesh sieve into a large bowl. (The foam will subside.)

While the marinade strains, cut the short ribs to a size similar to the rice cakes: Slice the short ribs crosswise into ¾-inch-thick slabs, then set those on a flat side and cut them into batons that are about 2½ inches long and ¾ inch thick. (The meat will shrink as it cooks on the grill, so it’s fine for the pieces to be slightly larger than the rice cakes at this stage.)

Discard the solids and any foam remaining in the sieve. (The marinade makes about 2¼ cups.) Reserve and refrigerate ½ cup marinade for Step 7.

Add the short ribs to the remaining marinade; cover and refrigerate for at least 6 hours or overnight. (If using bamboo skewers, soak them while you marinate the meat to prevent them from burning while cooking.)

Once your short ribs have finished marinating, prepare the rice cakes: In a large pot of boiling water, blanch the rice cakes until they are slightly softened, about 2 minutes. (This makes them soft enough to skewer.) Transfer to a colander, rinse under cold water to cool, then let drain. Drizzle lightly with about 1 tablespoon oil to prevent sticking; toss to coat.

Light your grill to medium-high heat. While the grill heats up, thread your skewers, alternating between the marinated short ribs and the rice cakes. (Discard the marinade.)

Brush the skewers with the reserved sauce and cook your skewers over medium to high heat until meat is cooked through, brushing occasionally, 2 to 3 minutes per side. (If the rice cakes are sticking to the grill, use a thin flat metal spatula to scrape them off.) Serve immediately.


Serving Size




Total Fat

27 g

Saturated Fat

10 g

Unsaturated Fat

16 g

Trans Fat

1 g




993 mg

Total Carbohydrate

79 g

Dietary Fiber

4 g

Total Sugars

15 g


27 g

8 servings


6 hours 50 minutes

total time
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