BBQ Marinated Beef Short Ribs (Galbi) is a standout of the world famous Korean barbecue!
And its world famous for good reason!
Interactive food, I call it.
Korean Barbecue Marinade for Beef Short Ribs
And Im 100% on board!
Like I said, Koreans have their barbecue game all figured out!
Distinctive sweet-savoury flavour They have a familiar yet unique Asian flavours.
They are often strong on garlic much Korean food is!
leaning towards the sweet but still savoury.
Nashi is the Japanese word for pear.
Korean Barbecue Marinade for Beef Short Ribs
(So really, nashi pear means pear pear! )
Except dare I say it juicier and tastier than most pears!
Nashi pear is typically available throughout autumn and winter, though often I see them well into spring.
Beef short ribs marinating
Best substitutes: Normal pears or red apples.
Ginger The garlic plays a dominant role here, but ginger adds a lovely fragrant back note.
In contrast, for Korean BBQ, beef short ribs are cut for cooking in various ways.
They may be boneless, served as small, ready-to-grill, bite-sized pieces.
Otherwise they may be cut with bone still attached.
This can be one of two ways.
The other is English cut ribs, where there is a single, longer rib bone section per slice.
In Korean butchery these are cut smaller than youll typically find in the shops here in Australia.
The latter, butterflied beef short ribs, is what Ive used today.
Korean butterflied beef short rib, rolled up, as sold at Korean and Asian butchers. Ready to be marinated and barbecued!
The photos below show what butterflied beef short ribs looks like.
The second photo shows what it looks like unrolled.
These are beef ribs, simply cut a different way (across the bone).
Butterflied Korean beef short ribs being unrolled.
The last option (expert level!)
is: butterfly your own Korean beef ribs!
Sometimes you’re free to find suitable sized short ribs on the bone, but not butterflied.
Beef oyster blade / flatiron – best substitute
If you are confident, you’re able to butterfly your own.
It is not difficult if you are competent with a knife and take your time.
You need pieces with ribs about the size you see in my photos, ie.
Finely slicing Beef Oyster Blade for Korean BBQ Marinade
~8cm / 3 long.
I like to use my BBQ so I can cook the beef strips whole because it looks so good!
Butdo not worry, this is intentional!Why?
Because the marinade keeps it tender.
In fact, Ive cooked it for well over 10 minutes and it was still unbelievably tender.
This Korean marinade is foolproof magic!
Removefrom the BBQ or stove, then serve!
Kimchi (either store-bought orhome-made) is a must, andpotato saladnearly always makes an appearance.
Plainly stir-fried vegetables also make great accompaniments to richly flavoured Korean mains.
So any of the individual vegetable preparations in mybibimbapare also essentially mini-banchan recipes!
And here are a few more options for you:
Happy Korean cooking!
This is in Derby, Tasmania just got back last night!
And here is Dozer and I, reunited.
He knows Ill always be faithful to him…..!
Prevent screen from sleeping
