Korean BBQ Galbi

Ingredients

• 800 g beef short ribs (galbi cut, 1.5 cm thick), scored on both sides
• 60 ml soy sauce
• 45 ml pear juice or honey
• 30 ml sesame oil
• 15 ml rice vinegar
• 6 garlic cloves, minced
• 15 g ginger, minced
• 3 g white pepper
• 2 g kosher salt
• 30 g white onion, thinly sliced
• 2 green onions, cut into 2 cm lengths
• 2 g toasted sesame seeds

Method

1. 1
   Whisk together soy sauce, pear juice, sesame oil, rice vinegar, garlic, ginger, white pepper, and salt; fold in white onion and green onion.
2. 2
   Place beef ribs in non-reactive container; pour marinade over, ensuring all surfaces contact liquid; cover and refrigerate minimum 4 hours, up to 24 hours.
3. 3
   Remove ribs from refrigerator 30 minutes before cooking; let reach room temperature.
4. 4
   Heat grill or grill pan to high heat until smoking; place ribs perpendicular to grates to create crosshatch marks.
5. 5
   Grill 3–4 minutes per side for medium-rare, turning only once; do not move ribs during cooking—allow char to develop.
6. 6
   Transfer to cutting board; rest 3 minutes; garnish with sesame seeds and serve immediately.