Galbi: Korean Barbecue at Its Finest

Galbi is a flanken cut of beef short ribs that has been marinated overnight then grilled. It is by far one of the best grilled Korean barbecues.

Only the Asian grocery stores will carry this particular cut of meat. (I found these at Hong Kong Supermarket on Jimmy Carter Boulevard.) Since the cut is very thin, it is important to grill these over high heat for a short period of time. The marinate quickly caramelizes in the heat and gives the rib a nice glaze. This recipe is foolproof and a winner!

Galbi  (Korean Barbecue Short Ribs)

5 lbs. of flanken cut beef short ribs (2 packages)

1 cup soy sauce

¾ c sugar

¼ cup honey

¼ cup sesame oil

1/3 cup Sprite

1/8 cup mirin

6 garlic cloves, minced

3 green onions, minced

 2 Tbsp grated ginger

1 Asian pear, peeled, cored and chopped

1 Tbsp black pepper

1/8 cup sesame seeds

 In a food processor, blend all of the ingredients except the short ribs, to form a nice thick marinade.

Split the ribs into two-gallon Ziploc bags; divide the marinate between the bags and remove as much air as possible. Marinate overnight in the refrigerator.

Grill over high heat on a charcoal grill for about 2-3 minutes per side. Remove from grill and let it rest for 5 minutes, then serve.

I like to serve this with a Japanese cucumber salad. This salad is so refreshing and light that is makes it a perfect accompaniment to the ribs.

 Japanese Cucumber Salad

 2 large cucumber, peeled, seeded and sliced

3 Tbsp sugar

¼ cup mirin

1/8 cup toasted sesame seeds

 Toss the first 3 ingredients together. Right before serving, top with sesame seeds.