Korean BBQ Short Ribs (Galbi)
This is an easy way to make Korean short ribs. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
- ¾cup soy sauce
- ¾cup water
- 3tablespoons white vinegar
- 2tablespoons sesame oil
- ½large onion, minced
- ¼cup minced garlic
- ¼cup dark brown sugar
- 2tablespoons white sugar
- 1tablespoon black pepper
- 3pounds Korean-style short ribs (beef chuck flanken, cut 1/3- to 1/2-inch-thick across bones)
Step 1Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper, whisking until sugars dissolve. Submerge ribs in the marinade. Cover the bowl and refrigerate 7 to 12 hours; the longer, the better.
Step 2Preheat an outdoor grill for medium-high heat.
Step 3Remove ribs from marinade and shake off excess; discard marinade.
Step 4Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.