Galbi - Korean Short Ribs

     This recipe is more about the marinade than it is about the meat.  I think this marinade would be phenomenal with just about any cut of beef that you would normally cook on either a charcoal grill or gas grill.  The flavors are bold and stand up well against the bold taste of beef.  I used beef flanken style ribs, or Korean Short Ribs, for this recipe.   If you are going to use the flanken style ribs be sure to wash them well first.  They can sometimes have small slivers of bone stuck to the meaty areas.  A quick rinse will remove that and you won't have to worry about it.  

 I think I may try it with flank steak or skirt steak.  I think it would also work well with Ribeye or even those cheap chuck steaks that are usually tough as shoe leather.  
     The secret ingredient here is the Asian Pear.  This baby has the power to tenderize meat.  It's a large piece of fruit and closely resembles a large yellow apple.  I have seen them in Wal-Mart in the produce section. So, you shouldn't have a problem finding one.  Unless you are planning to double the recipe, you will only need 1/2 the pear.  That leaves the other half for snacking.  Snacking is good!  Get you a nice piece of sharp cheddar to go with it.  :-)

     Here is the list of ingredients: 
1/2 Asian Pear, peeled and cored.
1/2 medium white onion
1 bulb garlic (not the cloves, the whole thing)
3/4 cup soy sauce
3/4 cup water
3 Tablespoons rice vinegar (you can use regular vinegar)
2 Tablespoons sesame oil
2 Tablespoons white sugar
1/4 cup brown sugar
1 Tablespoon black pepper
1 bunch green onion sliced 1/4 inch or smaller.
3 lbs beef flanken ribs or flank steak (or other cut of beef of your choice)


Remove the papery skins on the garlic cloves and discard.  Place all ingredients, except the sliced green onion and meat, into a blender and pulse on high until it is finely pureed. 


Place meat into glass dish, or plastic bag for marinating.  Just don't marinate it in a metal bowl/dish.  Pour the pureed mixture over the beef and then sprinkle green onions over it.  Make sure all surfaces of the beef are covered with the marinade.

Let it marinate for 4 - 24 hours.  I wouldn't let it sit for more than a day.


When you are ready, fire up the grill and cook to your preferred level of doneness.  I like mine cooked medium which takes about 3 minutes per side depending on how thick your meat is cut.