If you’re looking to branch out from your typical American barbecue, give these Korean Barbecue Short Ribs (or Galbi) a try. It’s a simple way to achieve big flavor, especially with the salty, umami addition of the Ssamjang dipping sauce!
Korean Barbecue Short Ribs
Experience bold new flavors with our recipe for Korean Barbecue Short Ribs! Savory and salty, with a hint of umami from the Ssamjang dipping sauce, they're sure to bring exquisite new tastes to your barbecue.
- 3 lb thin (Laterally) cut beef short ribs
- 1/2 cup soy sauce
- 1/2 cup water
- 6 tbsp brown sugar
- 1/4 cup mirin
- 1 tsp ground black pepper
- 2 cups Asian pear (or Bosc pear), diced
- 1 medium yellow onion, chopped
- 6 cloves garlic, chopped
- 2 tbsp sesame oil
- 1 tsp fresh ginger, minced
- 1/2 cup gochujang
- 2 tbsp doenjang
- 1/4 cup green onions, green parts only, minced
- 1 serrano pepper, stemmed, minced
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp mirin
1 tbsp Reida Honey Farm Wildflower Honey
- 1 tbsp sesame seeds
- water, as needed
For the Ssamjang:
- To make the Ssamjang, mix all ingredients. Thin with water to desired consistency.
- To make the marinade, whisk together the soy sauce, water, brown sugar, mirin, and black pepper in a large bowl. Set aside.
Combine the Asian pear, onion, garlic, sesame oil and ginger in Vitamix Blender. Blend until smooth.
- Add the pear mixture to the soy sauce base and whisk to combine.
- Submerge the short ribs in the pear marinade. Marinate under refrigeration for at least 4 hours, up to overnight.
Build a hot coal bed in your Kamado Joe Classic II, and set the grill up for direct grilling with the grates positioned in the lower setting (closest to the coals).
- Remove the ribs from the marinade and wipe excess marinade from the surface. Grill on both sides until charred and tender.
- Serve your Korean Barbecue Short Ribs with the ssamjang dipping sauce.
- Serving Size
- 4 oz
- per serving
- 32 grams
- 47 grams
- 73 grams
- 2886 milligrams