Sesame Latch · Main dishes

Charcoal-Style Galbi Short Ribs

Name: Charcoal-Style Galbi Short Ribs
Total time: 50 min
Yield: 4 servings
Ingredients: 900 g Flanken-cut beef short ribs; 1 whole Asian pear; 4 tbsp Soy sauce; 4 clove Garlic; 15 g Fresh ginger; 1.5 tbsp Brown sugar; 1 tbsp Toasted sesame oil; 3 whole Green onions; 1 tsp Sesame seeds; 0.5 tsp Black pepper; 300 g Short-grain rice; 360 ml Water, for the rice

Flanken-cut beef short ribs soaked in a pear, soy and garlic marinade, then broiled until the edges char and the meat is sweet and tender. A home version of the neighbourhood grill, with rice and green onion.

50 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Flanken-cut beef short ribs900 g
Asian pear1 whole
Soy sauce4 tbsp
Garlic4 clove
Fresh ginger15 g
Brown sugar1.5 tbsp
Toasted sesame oil1 tbsp
Green onions3 whole
Sesame seeds1 tsp
Black pepper0.5 tsp
Short-grain rice300 g
Water, for the rice360 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy (soy sauce), wheat (many soy sauces) and sesame (sesame oil and seeds).

Method

Marinate the ribs

If the ribs are in long strips, cut between the bones into individual pieces. Peel and grate the Asian pear and stir it with the soy sauce, grated garlic, grated ginger, brown sugar, sesame oil and pepper. Add the ribs, turn to coat, cover and refrigerate for at least 30 minutes. Wash your hands and board after handling raw beef.

Cook the rice

Rinse the rice and cook it with the 360 ml water: bring to a boil, cover, 15 minutes on low, then 10 minutes off the heat.

Broil until charred and safe

Heat the oven broiler with a rack about 15 cm from the element. Lift the ribs from the marinade and lay them on a foil-lined tray. Broil for 4–6 minutes per side, until deeply browned at the edges. Health Canada’s minimum for beef steaks and roasts is 63°C (145°F): check the thickest piece away from the bone. These thin ribs usually finish well above that once both sides are charred. Rest for 3 minutes.

Serve

Slice the green onions. Serve the ribs over the rice, spoon over a little of the tray juices, and scatter with green onions and sesame seeds.

Ask for flanken-cut (thin, across the bones), not thick English-cut ribs. Thick ribs will not char and tenderise in this short broil. Keep the tray on the middle rack if the sugar starts to blacken.

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