PProvenance
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Korean · Korea

Korean BBQ Galbi

Galbi (short ribs) are the centrepiece of Korean barbecue — cross-cut beef short ribs (flanken cut, exposing the bone on each side) marinated in soy sauce, Asian pear, garlic, sesame oil, and sugar, then grilled directly over charcoal. The fat from the ribs drips onto the coals, creating smoke that is an essential flavour component. Eaten wrapped in lettuce with ssamjang and pickled garlic.

‹Swipe for the next dish›
Serves4
Total35 min
Within reach4of 8 in Kootenays

Four in town · four not yet within reach.

How the 8 are reached
In town
4 · garlic cloves, ginger, white onion, green onions
Not yet within reach
4 · beef short ribs (galbi cut, soy sauce, pear juice or honey, toasted sesame seeds
Cook
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I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

800 g
beef short ribs (galbi cut
1.5 cm thick), scored on both sides
Not yet within reach of Kootenays · each reach is counted
60 ml
soy sauce
Not yet within reach of Kootenays · each reach is counted
45 ml
pear juice or honey
Origin · New ZealandNot yet within reach of Kootenays · each reach is counted
30 ml
sesame oil
Your own market
15 ml
rice vinegar
Your own market
6
15 g
3 g
white pepper
Your own market
2 g
kosher salt
Your own market
30 g
2
2 g
toasted sesame seeds
Not yet within reach of Kootenays · each reach is counted

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of the Kootenays →

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

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
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
Remove ribs from refrigerator 30 minutes before cooking; let reach room temperature.
4
Heat grill or grill pan to high heat until smoking; place ribs perpendicular to grates to create crosshatch marks.
5
Grill 3–4 minutes per side for medium-rare, turning only once; do not move ribs during cooking—allow char to develop.
6
Transfer to cutting board; rest 3 minutes; garnish with sesame seeds and serve immediately.
III

Sensory Tests

◇Where it lives or dies. The moment where galbi lives or dies is the caramelisation — the sugar in the marinade must caramelise against the grill bars to produce the characteristic sweet, slightly charred, sticky exterior. This requires very high heat and patience: place the ribs on the hot grill, do not move them for 2 minutes, then flip. The stuck-and-released caramel will form the crust. If the ribs stick gently and release cleanly, the caramelisation is happening correctly.
Pillar IV
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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V

What to Pour

Pouring for British Columbia · ·

The pairing
Kumesen Kusu 25-Year Aged Awamori
Kumesen Shuzo · Okinawa
Not yet stocked in British Columbia
Shochu
From British Columbia
1897 Amber Ale
Stanley Park Brewing · Metro Vancouver
Stanley Park Brewing · Vancouver →
Beer
Without alcohol
Americano — Kurukahveci Mehmet Efendi Turkish Coffee
Kurukahveci Mehmet Efendi · Turkey
Not yet stocked in British Columbia
Coffee

Each tap is counted, so the stockist sees the demand Provenance sends them.

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VI
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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The working kitchen
Cost this recipe
Part of The Profession · ingredient costs and your margin
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HACCP brief
Part of The Profession · the food-safety plan
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Sourced through Provenance

The hands behind the plate.

Kootenay Farm to Folks · Cranbrook
Cranbrook · garlic cloves, ginger, white onion
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