Authentic Korean Grilled Beef Short Ribs (Galbi)
Experience the smoky, caramelized bliss of Galbi — tender beef short ribs grilled over charcoal until golden brown and perfectly bite-sized.
Korean grilled beef short ribs, or Galbi, are a cornerstone of the Gogi-gu-i tradition. This dish relies on high-quality marbled beef and the intense, dry heat of charcoal to create a signature char that balances savory juices with a hint of sweetness.
Ingredients
- 1 kg marbled beef short ribs (flanken-cut)
- optional cloves of garlic
- optional green chili peppers
- to taste dipping sauce (Ssamjang)
Instructions
- 1Grill the beef short ribs
Begin by placing the long strips of marbled beef short ribs onto the preheated circular charcoal grill. Use tongs to arrange them evenly across the grate to ensure they start cooking over the direct heat of the coals.
Tip: Keep the grill surface hot before adding the meat to get a good initial sear and prevent sticking. - 2Sear until golden brown
Allow the beef to cook until the bottom is well-seared, then flip the strips over. The meat should display a beautiful golden brown color and visible grill marks, which indicates the development of rich, savory flavors.
Tip: Dont flip the meat too early; wait for that golden crust to form for the best taste and texture. - 3Section the meat
Once the beef has a partial sear, use kitchen scissors and tongs to cut the long strips into large, manageable rectangular sections. This makes the meat easier to handle and ensures the interior begins to cook more evenly.
Tip: Using scissors directly on the grill is a traditional and efficient way to portion Korean-style BBQ meat. - 4Cut into bite-sized pieces
Continue using the scissors to further divide the large sections into small, uniform bite-sized squares. Smaller pieces cook faster and provide more surface area for the charcoal smoke to penetrate.
Tip: Aim for uniform sizes so that all the pieces reach the desired level of doneness at the same time. - 5Final toss and serve
Finish the process by tossing and spreading the small beef squares across the hot grate with your tongs. Grill them until they are fully cooked through and sizzling. Once done, they are ready to be enjoyed immediately with your favorite side dishes.
Tip: Move the pieces constantly toward the end to prevent the edges from burning while the centers finish cooking.
