When Chef Peter Cho visited the STEELPORT factory for a recent cooking demo, he walked guests through one of his favorite Korean barbecue staples: Beef Galbi. From preparing the marinade to grilling the short ribs, Chef Peter shared the techniques and flavors that make this dish such a crowd favorite at home and around the table.
Below, you’ll find the full recipe so you can make it yourself, along with a video of the demo to watch Chef Peter prepare the dish step-by-step.
Ingredients
-
6 lbs cross-cut beef short ribs (flanken-style)
or thinly sliced boneless short ribs, lightly scored - 1 cup soy sauce
- 1/2 cup sugar
- 1/2 cup rice syrup (or corn syrup)
- 1/3 cup mirin
- 1 small yellow onion, roughly chopped
- 1 large Asian pear, cored and chopped
or 1 sweet apple, like Fuji or Honeycrisp - 3 garlic cloves
- 2 tsp fresh ginger, minced
- 1/2 cup scallions, thinly sliced rings
Instructions
- In a blender, combine the soy sauce, sugar, rice syrup, mirin, onion, pear, garlic, and ginger. Blend until smooth.
- Stir in the sliced scallions.
- Place the beef in a large bowl, baking dish, or zip-top bag and pour the marinade over the meat, making sure everything is evenly coated.
- Cover and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
- Grill over medium-high heat for 2–3 minutes per side, until nicely caramelized and cooked through. You can also cook them in a cast iron skillet (as in the video) or under the broiler.
Serving Suggestions
Serve with steamed rice, ssam wraps, kimchi, or grilled or raw vegetables topped with Scallion Salad Dressing.
Scallion Salad Dressing
Ingredients
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp water
- 1/2 tbsp sugar
- 1 tbsp toasted sesame oil
- 1/2 tbsp Chinese hot mustard powder
- 1/2 tsp coarse gochugaru (Korean red pepper powder) or red pepper flakes
Instructions
- In a small bowl, whisk together the soy sauce, rice vinegar, water, sugar, sesame oil, mustard powder, and gochugaru until well combined.
- Let the dressing sit for 5–10 minutes so the flavors can meld and the mustard powder fully dissolves.
- Toss with thinly sliced scallions just before serving. Also great with shredded cabbage, mixed greens, or cucumbers.
