Cooking in

Qualicum Beach · Vancouver Island

Nearest city · Nanaimo Change

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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Serves4

Total35 min

Within reach0of 6 in Qualicum Beach

Six not yet within reach.

How the 6 are reached

Not yet within reach: 6 · beef short ribs (galbi cut, soy sauce, pear juice or honey, ginger, green onions, toasted sesame seeds

Cook

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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 Qualicum Beach · each reach is counted

60 ml

soy sauce

Not yet within reach of Qualicum Beach · each reach is counted

45 ml

pear juice or honey

Origin · New ZealandNot yet within reach of Qualicum Beach · each reach is counted

30 ml

sesame oil

Your own market

15 ml

rice vinegar

Your own market

garlic cloves

minced

Your own market

15 g

ginger

minced

Origin · New ZealandNot yet within reach of Qualicum Beach · each reach is counted

3 g

white pepper

Your own market

2 g

kosher salt

Your own market

30 g

white onion

thinly sliced

Your own market

green onions

cut into 2 cm lengths

Not yet within reach of Qualicum Beach · each reach is counted

2 g

toasted sesame seeds

Not yet within reach of Qualicum Beach · 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 Qualicum Beach →

The Method

Whisk together soy sauce, pear juice, sesame oil, rice vinegar, garlic, ginger, white pepper, and salt; fold in white onion and green onion.

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.

Remove ribs from refrigerator 30 minutes before cooking; let reach room temperature.

Heat grill or grill pan to high heat until smoking; place ribs perpendicular to grates to create crosshatch marks.

Grill 3–4 minutes per side for medium-rare, turning only once; do not move ribs during cooking—allow char to develop.

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

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