Cooking in
New Zealand
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.
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Cook
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
60 ml
soy sauce
45 ml
pear juice or honey
Origin · New Zealand
30 ml
sesame oil
Your own market
15 ml
rice vinegar
Your own market
6
garlic cloves
minced
Your own market
15 g
ginger
minced
Origin · New Zealand
3 g
white pepper
Your own market
2 g
kosher salt
Your own market
30 g
white onion
thinly sliced
Your own market
2
green onions
cut into 2 cm lengths
2 g
toasted sesame seeds
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.
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V
What to Pour
The pairing
Shochu
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Without alcohol
Americano — Kurukahveci Mehmet Efendi Turkish Coffee
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Coffee
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The whole pairingPillar VI
Origin and lineage are part of membership.
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The working kitchen