Traditional Beef Galbi (Wang Galbi)
Succulent, premium beef short ribs butterflied to create a long strip of meat attached to the bone, marinated in a sweet and savory soy-pear sauce. This is the crown jewel of Korean BBQ, known for its tender texture and deep umami flavor charred over charcoal.
Ingredients
Meat
Marinade Base
Aromatics
Instructions
Soak the ribs in cold water for 30 minutes to draw out excess blood, then pat dry.
Butterfly the meat: Cut along the bone to unroll the meat into a flat sheet, lightly scoring the surface in a diamond pattern.
Combine all marinade ingredients (soy sauce, water, sugar, honey, mirin, pear, onion, garlic, ginger, sesame oil) in a bowl and mix well.
Coat the ribs thoroughly with the marinade and refrigerate for at least 4 hours, preferably overnight.
Grill over medium-high heat (preferably charcoal) for 3-4 minutes per side until caramelized and cooked through.
Chef's Tips
Serve with lettuce wraps and ssamjang.
If Asian pear is unavailable, kiwi or pineapple can be used in smaller quantities.
Charcoal grilling provides the most authentic smoky flavor.
Nutrition (per serving)
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