Galbi (Korean Grilled Short Ribs) -- Madness Kingdom

Method

Step 1

Rinse the short ribs under cold water and pat them completely dry with paper towels. Removing surface blood keeps the marinade clean-tasting.

Step 2

In a large bowl, whisk together the soy sauce, grated pear, brown sugar, sesame oil, mirin, garlic, ginger, grated onion, half the green onions, and a generous pinch of black pepper until the sugar dissolves.

Step 3

Add the ribs and turn them so every piece is submerged. Cover and refrigerate for at least 4 hours, ideally overnight, turning once if you can.

Step 4

About 30 minutes before cooking, take the ribs out so they lose their fridge chill. Cold meat sears unevenly.

Step 5

Heat an outdoor grill or a cast iron grill pan to high, around 450 to 500 degrees Fahrenheit. The surface is ready when a drop of water skitters and vanishes instantly.

Step 6

Lift the ribs from the marinade and let excess drip off for a few seconds so they do not flare up or steam.

Step 7

Lay the ribs flat on the hot grill in a single layer, working in batches. Do not crowd them or they will not char.

Step 8

Grill for 2 to 3 minutes on the first side until you see deep brown grill marks and the edges crisp, then flip.

Step 9

Grill the second side for another 2 to 3 minutes. The sugar in the marinade browns fast, so watch for burning and move pieces to a cooler spot if they blacken.

Step 10

The ribs are done when the meat is caramelized outside and just cooked through with no raw red center; total time is short because the meat is thin.

Step 11

Rest the ribs on a plate for 3 minutes, then sprinkle with the remaining green onions and sesame seeds.

Step 12

Serve with lettuce leaves for wrapping, steamed rice, and kimchi on the side.

Tips from the test kitchen

Flanken cut, sliced across the bones, is the traditional and easiest style to grill.
Keep a spray bottle of water nearby to calm sugar flare-ups on a grill.

Galbi (Korean Grilled Short Ribs)