Korean · main

Grilled Beef Short Rib Galbi

Name: Grilled Beef Short Rib Galbi
Prep time: 13 min
Total time: 4 h 48 min
Cuisine: Korean
Ingredients: boneless beef short ribs — 1814 g; soybean soy sauce — 237 g; brown sugar — 101 g; red pear — 100 g; yellow onion — 118 g; garlic — 18 g; ginger — 30 g; dark sesame oil — 41 g; mirin — 59 g; lemonade — 118 g; scallions — 400 g; black pepper — 5 g; ground toasted sesame seeds — 15 g

Grilled Beef Short Rib Galbi reads umami 8.5, citrus 5.1 and sweetness 5.1 on Palate's 0–10 flavor X-ray — a Korean main, about 4 hr 48 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.2 / 10
Sweet & Fruity — 6.1 / 10
Sour & Bright — 6.5 / 10
Bitter & Earthy — 1.5 / 10
Rich & Fat — 6.0 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 8.5 · Citrus 5.1 · Sweetness 5.1 · Richness 4.7 · Salinity 4.6 · Sourness 4.5 · Nutty 4.4 · Allium 4.3 · Fruity 3.5 · Funk & Ferment 2.6 · Warm Spice 2.3 · Herbaceous 2.2 · Floral 1.6 · Bitterness 1.2 · Earthy 1.1 · Smoke 1.0 · Heat 0.8

What's in it (13)

boneless beef short ribs — 1814 g
soybean soy sauce — 237 g
brown sugar — 101 g
red pear — 100 g
yellow onion — 118 g
garlic — 18 g
ginger — 30 g
dark sesame oil — 41 g
mirin — 59 g
lemonade — 118 g
scallions — 400 g
black pepper — 5 g
ground toasted sesame seeds — 15 g

Time & effort: about 4 hr 48 min (13 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 243.2 kcal, 16.4 g protein, 16 g fat, 9.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

In a large bowl, whisk together the soy sauce, brown sugar, grated pear, onion, garlic, ginger, sesame oil, mirin, lemon-lime soda, and black pepper until the sugar dissolves.
Add the short ribs and half the scallions to the marinade, turning the ribs to coat every surface; cover and refrigerate at least 4 hours, up to 24 hours for the deepest flavor. Reserve the remaining scallions, covered, in the fridge for garnish.
About 30 minutes before grilling, pull the ribs from the fridge so they lose their chill and cook evenly; heat a grill to high (450-500 F) and scrape and oil the grates.
Lift the ribs from the marinade and let the excess drip off (don't rinse); lay them directly over the high heat and grill undisturbed until deeply charred and caramelized on the first side, 3-4 minutes.
Flip and grill the second side until similarly charred and the beef reaches 130-135 F for medium, 3-4 minutes more.
Transfer the ribs to a platter, tent loosely with foil, and rest 5 minutes so the juices settle back in.
Scatter the reserved scallions and sesame seeds over the ribs and serve hot, with rice.

Dishes with a similar flavor shape

Vegetable Massaman Curry with Tofu — Thai
Skillet Orange Chicken — Chinese-American
Spiced Lamb Flatbread Pizzas with Yogurt and Pine Nuts — Middle Eastern
Beef And Broccoli Bowl — Chinese
Crispy Orange Tofu — Chinese-American

Keep reading: what umami, citrus, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.