Beef Galbi

Tender beef short ribs glazed in a syrupy, caramelized sauce. The aroma of toasted sesame and seared garlic promises a juicy bite with deep umami flavors.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 848
• Protein: 51 g
• Carbs: 29 g
• Fat: 59 g

Ingredients

• 1000 g Beef rib ( flanken-cut )
• 150 ml Korean soy sauce
• 60 g Brown sugar
• 3 tbsp mirin
• 5 piece Garlic ( minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp Sesame oil
• 1 tsp Black pepper ground
• 1 tbsp Sesame seed optional ( for garnish )
• 1 piece Nashi Pear ( grated or pureed )

Instructions

1. Meat preparation

   Lightly trim the fat from the beef ribs. Score the meat in a crosshatch pattern without touching the bone. This allows the marinade to penetrate deep into the fibers.

2. Making the marinade

   Grate the nashi pear. Mince the garlic and finely slice the green onions. In a dish, mix the grated pear, soy sauce, brown sugar, mirin, sesame oil, and pepper. Stir until the sugar is completely dissolved.

3. Resting and marinating

   Submerge the meat in the marinade, ensuring it is well coated. Cover and let rest in the refrigerator for at least 4 hours. The meat should darken and tenderize thanks to the pear enzymes.

4. High-heat cooking and glazing

   Heat a grill or pan over very high heat. Sear the ribs for 3 to 4 minutes per side. The sauce should reduce to coat the meat in a glossy layer, slightly charred on the edges.

Chef's tips

• Do not rinse the meat after marinating; the sugar needs to caramelize upon contact with heat.
• If using a pan, cook in small batches to avoid boiling the meat in its own juices.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Flavors intensify the next day.