This recipe is short and sweet. See what we did there? Short recipe! Short ribs! Ha! Undeniable cleverness aside, these ribs are easy to make and pack a punch, flavour-wise. If you’re looking for a little more heat, try increasing the red pepper flakes to a full teaspoon. It won’t be a dramatic change, but it’ll be a damn tasty one.
GALBI (KOREAN SHORT RIBS)
1 ½ - 2 pounds of beef short ribs (sliced across the bone)
¼ cup brown sugar
½ cup soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon rice vinegar
2 tablespoons grated onion
1 tablespoon grated garlic
1 tablespoon grated fresh ginger
¼ cup grated apple (Fuji or Gala, or an Asian pear)
1 tablespoon sesame seeds (plus more, to serve)
½ teaspoon red pepper flakes
½ teaspoon black pepper
Sliced green onion, to serve
Cooked rice, to serve
Step 1: Assemble your ingredients.
Step 2: Place short ribs in a large, resealable plastic bag; set aside.
Step 3: Mix brown sugar, soy sauce, oils, and vinegar in a medium bowl.
Step 4: Using a small grater, prepare the onion, garlic, ginger, and apple. Whisk them into the mixture in the bowl. Stir in the sesame seeds, red pepper flakes, and black pepper.
Step 5: Pour the mixture over the meat in the plastic bag. Seal it up, place in a deep dish, and refrigerate for 3 hours or overnight.
Step 6: Remove the ribs from the fridge and preheat the grill to medium-high. Clean and grease the grates.
Step 7: Place the ribs on the hot grill and cook for about 5 minutes.
Step 8: Flip them over and cook for another couple of minutes. Since the ribs are so thin, they don’t require much cooking time, and you don’t want to toughen them up by over cooking them.
Step 9: Remove the ribs from the grill as soon as they’re cooked through.
Step 10: Serve on a bed of rice, top with sliced green onions and sesame seeds. Do not share with your best friend, no matter the degree of puppy-eyeing.