Korean Short Ribs Recipe

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Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareKorean short ribs, or galbi, appeal to everyone. To serve, place a bit of the meat in a lettuce leaf, top it with extra sauce and scallions, then pop it in your mouth and repeat. After a few tries, you, too, will be crushing it, galbistyle. This recipe translates perfectly to outdoor cooking.

  • Yield: 4 to 6 Servings


  • 6 pounds flanken-cut beef short ribs
  • Salt and freshly ground black pepper
  • 1 cup soy sauce
  • ¼ cup vegetable oil
  • 0.33 cup rice wine
  • 2 tablespoons sesame oil
  • ¼ cup brown sugar
  • 1 tablespoon sesame seeds
  • 1 teaspoon red pepper flakes
  • 1 bunch scallions, sliced, plus more for garnish
  • 2 Asian pears, peeled and cored
  • 1 onion, finely chopped
  • 1 cup garlic cloves, peeled and trimmed
  • 2 tablespoons chopped fresh ginger
  • Cooked rice and lettuce, for serving
How to Make It
  1. Pat the meat dry and season with salt and pepper. Place in a shallow dish or large ziplock bag. Add the soy sauce, vegetable oil, rice wine, sesame oil, sugar, sesame seeds, red pepper flakes, and scallions to the dish (or bag).
  2. Combine the pears, onion, garlic, and ginger in a food processor and process until smooth. Add the garlic mixture to the meat and stir to coat. Marinate, covered and refrigerated, for 12 to 24 hours.
  3. Remove the meat from the marinade. Pour the remaining marinade into a small saucepan and bring to a simmer over very low heat.
  4. Heat one or two 12-inch cast-iron skillets over medium-high heat. Once you start cooking the meat, it will smoke, so turn on your overhead fan if you have one.
  5. Cook the meat in batches, turning often. When the meat is slightly charred, add a tablespoon of marinade to the pan and cook for another few minutes while it thickens into a glaze.
  6. Garnish the meat with scallions. Serve with rice, torn lettuce, and additional marinade.

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