Ingredients
Method
- Slice the beef: Cut 3.3 lb of boneless short ribs across the grain into slices about 1/4 inch thick.
- Prepare the onion: Finely grate the onion. For a cleaner marinade that burns less easily, strain the onion juice and use the liquid.
- Make the marinade: Combine soy sauce, water, onion, cooking wine, sugar, honey, garlic, green onions, sesame oil, black pepper, sesame seeds, and optional ginger. Stir until well mixed.
- Marinate the beef: Coat the sliced beef evenly with the marinade. Cover and refrigerate for 4–6 hours.
- Grill the beef: Preheat a grill or heavy skillet over medium-high heat. Cook the beef in batches, approximately 2–4 minutes per side depending on thickness, until browned and lightly caramelized. Cook to a safe internal temperature of 145°F (63°C) with a 3-minute rest for intact beef cuts; use 160°F (71°C) for mechanically tenderized or non-intact beef if indicated by the package.
- Serve: Garnish with additional sesame seeds and green onions. Serve warm with rice, kimchi, and fresh lettuce leaves.
Notes
One of my favorite ways to make Korean barbecue at home is to start with a pack of Costco boneless short ribs. I slice the beef across the grain, marinate it in soy sauce, garlic, and onion juice, then grill it until the edges are lightly charred. I like to serve it with warm rice, kimchi, and lettuce leaves for wrapping.
What to Buy at Costco
Look for Kirkland Signature USDA Choice Beef Chuck Short Ribs Boneless in the meat section. You can also search for item #48360 on Costco Same-Day. For this recipe, you’ll need 3.3 lb of boneless beef short ribs. See the Costco package photo
How to Slice Galbisal for Tender Bites
Before marinating, look for the lines running through the beef. Slice across those lines, about ¼ inch thick. Cutting against the grain shortens the muscle fibers, making the beef easier to chew. If the grain changes direction, divide the meat into smaller sections and turn each one before slicing.
For an especially thick piece, make two or three shallow cuts across the grain on one side. If a piece is thicker at one end, you can cover it with plastic wrap and lightly tap the thick end with the flat side of a meat mallet. This helps it cook more evenly.
Soy-Garlic Galbi Marinade
For 3.3 lb of beef
Marinating time 4–6 hours in the refrigerator
- ½ cup plus 2 teaspoons Korean soy sauce (jin-ganjang)
- ½ cup water
- 1 medium onion (about 7 oz), finely blended
- ¼ cup Korean cooking wine (matsul) or any rice wine
- 1½ tablespoons sugar
- 1 tablespoon honey, or ½ tablespoon for a less sweet marinade
- 2½ tablespoons minced garlic
- ½ cup finely chopped green onions
- 2 tablespoons toasted sesame oil
- ¾ teaspoon ground black pepper
- 1 tablespoon sesame seeds
- ½ teaspoon ginger juice or freshly grated ginger, optional
How to Make Korean Grilled Galbisal
- Make the onion juice. Blend the onion until smooth. Press it through a fine-mesh strainer and save the juice. Straining leaves fewer bits of onion on the beef that can burn on the grill.
- Mix the marinade. Stir the onion juice, soy sauce, water, cooking wine, sugar, and honey together until the sugar dissolves. Add the garlic, green onions, sesame oil, black pepper, sesame seeds, and ginger, if using.
- Marinate the beef. Add the sliced short ribs and toss to coat. Cover and refrigerate for 4–6 hours. That’s the window I use for thinly sliced galbisal.
- Grill and serve. Let the excess marinade drip off the slices. Grill them in a single layer, turning once, until browned with lightly charred edges. Serve with rice, kimchi, and lettuce leaves.
If you have an apple
Use ½ to ⅔ of the onion and blend it with ½ apple, then strain the mixture. Apple is an easy substitute for Korean pear and adds a little fruit sweetness to the marinade.