Galbi

Ingredients

• 700 g Beef Short Ribs
• 80 ml Korean Soy Sauce
• 1 pcs Asian Pear
• 2 tbsp Brown Sugar
• 6 pcs Garlic
• 2 tsp Ginger
• 3 pcs Scallions
• 1 tbsp Gochujang
• 1 tsp Black Pepper
• 2 tsp Toasted Sesame Oil
• 1 tbsp Sesame Seeds
• 100 g Kimchi

Method

1. In a bowl, whisk {korean_soy_sauce}, grated {asian_pear}, {brown_sugar}, {garlic}, {ginger}, most of the {scallions}, {gochujang}, {black_pepper}, and half of the {toasted_sesame_oil} until glossy and fragrant.
2. Pat {beef_short_ribs} dry so they caramelize instead of steam, then coat thoroughly with the marinade. Cover and refrigerate until the meat smells deeply seasoned and the surface looks glossy.
3. Toast {sesame_seeds} in a dry skillet over medium heat, shaking often, until golden and nutty. Tip out immediately so they do not scorch.
4. Heat a grill pan or heavy skillet over high heat until very hot. Lift {beef_short_ribs} from the marinade, letting excess drip off, and grill in a single layer without crowding. Cook until deeply browned, lightly charred at the edges, and the thickest parts are cooked through, turning as needed so the sugars do not burn.
5. Rest the grilled {beef_short_ribs} briefly so the juices settle and the surface stays lacquered.
6. Slice the rested {beef_short_ribs} between the bones if needed, then finish with the remaining {scallions}, the remaining {toasted_sesame_oil}, and the toasted {sesame_seeds}. Serve with {kimchi} for bright crunch alongside.