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Char-grilled galbi, served with sesame seeds and coriander
Marinated grilled Korean beef

Char-grilled galbi (Korean BBQ)

Author: Flavelo
Recipes Main Courses
The crown jewel of Korean BBQ. 'Galbi' means rib, and here the cutting technique is key: the meat is sliced thinly across the bone (LA cut) so the marinade can permeate every fibre. In the soy sauce and fruit marinade, the caramelisation of the sugar and the smoke of the charcoal create that inimitable flavour adored worldwide.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 35 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Grill rack or griddle pan
  • Food bag or sealable box for marinating
  • Meat tongs

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Wash the meat in cold water and pat dry with kitchen paper.

Tip: This removes bone fragments from cutting and excess blood.
2 ✓

Mix the marinade ingredients: soy sauce, sugar, garlic, ginger, sesame oil, pepper and rose water (or pear).

Tip: Enzymes in the pear or rose water help break down meat fibres, making it butter-soft (enzymatic tenderisation).
3 ✓

Toss the meat in the marinade and refrigerate for at least 2 hours, but preferably overnight.

Tip: The time factor is critical: through osmosis, the marinade flavours penetrate deep into the meat structure.
4 ✓

Fire up the grill, or heat a pan until smoking. Cook the meat for 3-4 minutes per side until it gets a dark brown, caramelised crust.

Tip: Due to the sugar content, the marinade burns easily, so watch the heat! The goal is caramelisation, not burning to a crisp.
5 ✓

Rest the meat for 5 minutes, then sprinkle with sesame seeds and coriander. Cut into bite-sized pieces along the bones with scissors.

Tip: During resting, the juices driven to the centre of the meat by heat redistribute amongst the fibres.

Recipe FAQ

What if I don't have a grill?
Use a ridged cast iron pan heated until smoking hot. The goal is a quick sear.
It turned out too sweet.
Korean marinades are sweeter than usual. Balance it with pickles (kimchi) or salty sauce (ssamjang) when serving.

Ingredients

  • 600 g Beef short ribs (LA cut / thin slices across bone)
  • 4 tbsp Soy sauce
  • 2 tbsp Brown sugar
  • 3 cloves Garlic (crushed)
  • 1 tbsp Sesame oil
  • 1 cm Fresh ginger (grated)
  • 1 tsp Rose water (or 1/4 grated pear for tenderising)
  • 0.5 tsp Ground black pepper
  • 1 bunch Fresh coriander (to serve)
  • 1 tbsp Toasted sesame seeds