Grilled Beef Galbi

🧂 Ingredients

• 3-3 1/2 pounds beef flanken ribs

  cross-cut galbi ribs
• 2 green onions finely sliced

  garnish
• 1 tablespoon sesame seeds

  toasted (garnish)
• For marinade:
• 1 1/2 cups soy sauce
• 3/4 cup white vinegar
• 2/3 cup brown sugar

  packed
• 1 small Asian or Bosc pear

  peeled and chopped
• 2 tablespoons sesame oil
• 4 green onion roughly chopped
• 6 cloves garlic

  peeled
• 1-inch piece of fresh ginger

  peeled and smashed
• 1 1/2 teaspoons black pepper

Instructions

• 1 Toast sesame seeds in a small pan over medium-high heat for 1-2 minutes. Move
  them around during the toasting process so they do not burn. Remove from heat,
  place seeds in a small bowl, and set aside. Once cooled, cover and store until
  ready to use.
• 2 Blend marinade ingredients in a food processor or blender until smooth.
• 3 Place the short ribs into resealable plastic bags. If you don’t have bags
  available, then place ribs into a large baking dish.
• 4 Pour equal portions of the marinade mixture over the ribs. Make sure they are
  well coated. Seal bags (or cover glass dish with plastic wrap), and store in
  refrigerator for 6-12 hours.
• 5 Preheat your grill or griddle to high heat.
• 6 Once up to temp, place the marinated ribs on the grill and cook for 3-4 minutes
  per side, depending on thickness. Watch for burning.
• 7 Once cooked, transfer the ribs to a large serving platter and garnish with green
  onions and toasted sesame seeds. Serve immediately with rice, lettuce, kimchi,
  and clean kitchen shears to cut the galbi into manageable pieces.
• 8 Store leftover galbi in an airtight container in the refrigerator for 3 days
  after initial cooking.

Nutrition Info