Korean BBQ Beef Short Rib Galbi
Ingredients
- 900 g beef short ribs, flanken-cut
- 6 tbsp soy sauce
- 1 Asian pear or kiwi, grated
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 5 garlic cloves
- 320 g jasmine rice
- 2 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 1009 kcal
- Protein
- 42.8 g
- Carbohydrate
- 77.9 g
- of which sugars
- 12.6 g
- Fat
- 57.4 g
- of which saturates
- 21.8 g
- Fibre
- 3 g
- Salt
- 4.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the short ribs between the bones and place in a large dish.
- 2
Whisk together soy sauce, grated pear, brown sugar, sesame oil and crushed garlic. Pour over the ribs and marinate for at least 30 minutes.
- 3
Cook the jasmine rice according to packet instructions.
- 4
Heat a griddle or barbecue to a high heat. Grill the ribs for 4–5 minutes each side, basting with leftover marinade, until deeply caramelised.
- 5
Rest the ribs for 5 minutes, then cut between the bones. Sprinkle with sesame seeds and serve alongside steamed rice.
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