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It is officially BBQ season

And yes, that includes Korean BBQ! My favorite dish to get at Korean BBQ is Galbi Naengmyeon. Galbi is grilled, marinated short ribs and one of the most popular (and expensive) meats you can get at KBBQ restaurants. Naengmyeon is cold buckwheat noodles in an icy, tangy broth. The hot and cold combo is simply *chef’s kiss* and my favorite combo of all time.

Galbi is relatively easy to make at home! Usually an order of it goes for $25-$30 per portion at restaurants but I made a huge batch for about the same price. LA Galbi stands for “lateral cut” because the beef is cut across the bones making thin strips. Save some $$$ and try making your own Korean BBQ with this galbi recipe at home!

Some tips from the kitchen

LA Galbi stands for “lateral cut” because the beef is cut across the bone making thin strips. You could also use full bone-in short ribs but need to butterfly them.

Soaking the short ribs in cold water allows some of the blood to drain and gets rid of any bone scraps that are left behind. This step is optional but highly recommended for a “cleaner” tasting galbi.

Asian pear is crucial for the marinade. It brings a slight sweetness and helps in tenderizing. If you can’t find Asian pear, anjou pear or an apple works as well!

Although it’s not traditional, I like to add canned pineapple to my marinade to tenderize the meat! Short ribs grilled this way tend to be a bit tough so it helps to create a more tender beef. Kiwi is a great substitute for the pineapple.

Marinate overnight for best results but if you’re in a pinch, marinate for at least 1-2 hours.

Cook the short ribs either on a grill or a cast iron. I like mine a bit more crispy on the outside but cook to your preference! Galbi cooks pretty quickly since it’s cut so thin.

I like to eat my galbi with mul naengmyeon or cold buckwheat noodles, but galbi is commonly served with rice, lettuce wraps, and ssamjang!

Ingredients

3-4 lbs. Short Ribs (Lateral Cut)
1 Onion, chopped
1/2 Asian Pear, chopped
1 Ginger Knob, 1 inch
5-6 Garlic Cloves
1/2 cup Canned Pineapple, plus juice
1 cup Soy Sauce
1/3 cup Brown Sugar
1/4 cup Mirin

1/4 cup Water
2 tbsp. Sesame Oil
1/2 tbsp. Black Pepper

Toasted Sesame Seeds, for garnish
Chopped Scallions, for garnish

Instructions

1. Soak short ribs in cold water to draw out blood for about 30 minutes. Drain and pat dry.

2. To a blender, combine onions, asian pear, ginger, garlic, canned pineapple, soy sauce, brown sugar, mirin, water, sesame oil, and black pepper. Blend until smooth.

3. Pour marinade over short ribs and marinate for 6-12 hours for best results. If you’re in a pinch, marinate for at least 1-2 hours.

4. Cook short ribs either on the grill or on a cast iron until desired doneness.

5. Garnish with toasted sesame seeds and chopped scallions. Serve with mul naengmyeon or with lettuce wraps, rice, and ssamjang!

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