Galbi GUI

Galbi GUI (갈비구이) is the quintessential Korean celebration dish — cross-cut beef short ribs marinated in a sweet-savoury blend of Asian pear, soy sauce, garlic, and sesame then grilled over charcoal until lacquered and smoky. The pear enzymes act as a natural tenderiser, breaking down the tough rib meat over hours of marinating. This dish defines Korean barbecue culture and is served at every important occasion from birthdays to ancestral rites (jesa).

Serves: 4

Ingredients

Ribs:

• 1.5 kg (3.3 lb) beef short ribs, Korean-style cross-cut (flanken cut), about 1cm (½ inch) thick

Marinade:

• 1 Asian pear (or Bosc pear), grated — about 120ml (½ cup) pulp
• 80ml (⅓ cup) soy sauce
• 3 tbsp (45ml) sugar or honey
• 2 tbsp (30ml) sesame oil
• 6 garlic cloves, minced
• 1 tbsp (15ml) freshly grated ginger
• 3 spring onions, finely sliced
• 2 tbsp (30ml) rice wine
• ½ tsp (2.5ml) black pepper

To serve: kimchi, ssam vegetables (perilla leaves, lettuce), doenjang dipping sauce, steamed rice

Instructions

1. Score the meat between the bones shallowly to help the marinade penetrate. Rinse the ribs under cold water and pat dry.
2. Combine all marinade ingredients in a large bowl. Add the ribs and massage the marinade in thoroughly. Cover and refrigerate for a minimum of 4 hours, ideally overnight — up to 24 hours.
3. Remove the ribs from the refrigerator 30 minutes before cooking to take the chill off.
4. Grill over a hot charcoal or gas grill, or use a ridged cast-iron grill pan over high heat. Cook the ribs 3–4 minutes per side, brushing with any remaining marinade, until deeply caramelised and slightly charred at the bone.
5. Serve immediately at the table with kimchi, wrapping greens, and steamed rice.

Cook's Notes: The sugar in the marinade can burn quickly — keep a close eye after the first flip. Kitchen scissors are traditionally used to cut the ribs into bite-sized pieces at the table. Leftover marinated uncooked ribs can be frozen for up to 3 months.