Korean-Style Grilled Beef Short Ribs (Galbi-Jjim Inspired)

These tender, flavor-packed beef short ribs are butterflied and scored to soak up a sweet and savory fruit-based marinade, then seared for a caramelized finish.

Ingredients

• 1 kg bone-in beef short ribs
• 200 g fruit and vegetable puree (pear or onion base)
• 100 ml soy sauce-based marinade base
• 3 stalks green scallions
• 1 tsp white sesame seeds

Instructions

1. 1Prepare the marinade

   

   Add your fruit and vegetable puree to a small blender, then pour in the dark liquid marinade base. Blend until the mixture is smooth and well-combined to create a tenderizing sauce for the ribs.

   Tip: The fruit acids in the puree are key to breaking down the fibers in the beef, ensuring it remains succulent during grilling.
2. 2Chop the scallions

   

   On a clean cutting board, use a sharp knife to finely slice the green scallions. These will be used to enhance the flavor and aroma of the marinade.

   Tip: Slice the scallions thinly to ensure they distribute evenly throughout the marinade for better flavor infusion.
3. 3Butterfly the short ribs

   

   Take the thick block of beef short rib and use a sharp knife to carefully butterfly the meat. This technique increases the surface area, allowing the marinade to penetrate more deeply.

   Tip: Use a steady hand and ensure the knife stays parallel to the board for an even cut.
4. 4Score the meat

   

   Using a knife, score the surface of the butterflied beef short ribs in a crosshatch pattern. This step further aids in tenderizing the meat and allows the sauce to seep into every crevice.

   Tip: Score the meat carefully, taking care not to cut all the way through to the bone.
5. 5Marinate the beef

   

   Place the scored beef short ribs into a tray containing the prepared marinade and chopped green onions. Ensure the meat is fully coated on all sides.

   Tip: Allow the beef to marinate for a sufficient amount of time to let the flavors fully develop and the enzymes to tenderize the meat.
6. 6Grill the short ribs

   

   Place the marinated beef short ribs onto a preheated, slatted black grill pan. Grill over medium heat, taking care not to use high heat to prevent the sugars in the marinade from burning too quickly.

   Tip: Use medium heat to achieve a beautiful sear while ensuring the meat cooks through without charring the surface too early.
7. 7Cut the beef into pieces

   

   Using sharp kitchen scissors, cut the partially cooked beef short ribs into smaller, bite-sized pieces directly on the grill pan. This allows the meat to finish cooking evenly and ensures the savory marinade penetrates the newly exposed surfaces.

   Tip: If the pieces are browning too fast due to the sugar in the marinade, move them to the cooler edges of the pan while you finish cutting.
8. 8Caramelize and finish grilling

   

   Increase the heat slightly to encourage the Maillard reaction, moving the beef pieces with tongs to ensure all sides are seared, crispy, and aromatic. The sugar in the marinade will caramelize, creating a rich, golden-brown crust on the meat.

   Tip: Watch the heat closely at this stage to prevent burning, as the caramelized sugars will char quickly.

Storage & Reheating

Burn It Off

Frequently Asked Questions