From the pan to the grill—bulgogi and galbi bring the best of Korean flavors! 🥩🍚

Recipes👇

1. Galbi Korean BBQ Short Ribs

Ingredients:

4 pounds cross-cut beef short ribs (galbi cut)

1/2 Korean/Asian pear (or 1 kiwi)

2 tablespoons minced garlic

1/2 medium white onion

1 teaspoon minced ginger

1/2 cup soy sauce

1/2 cup water

3 tablespoons sugar

2 tablespoons honey

1/4 cup mirin

2 tablespoons sesame oil

1 teaspoon black pepper

Sesame seeds for garnish

Green onion for garnish

Instructions

For the ribs:

Rinse the ribs to wash off bone dust and remove some blood on the surface. Drain well. Pound the meat lightly with a meat tenderizer. This second part helps tenderize the meat, but you can skip it if you want.

For the marinade:

Blend the pear (or kiwi) together with the onion, garlic, and ginger in a mini/regular blender. Mix all the marinade ingredients well in a large bowl or container.

Add the meat to the marinade and coat each rib with the marinade. Marinate the meat for 6-8 hours (overnight for best results). Flip them over half way through. The thicker the meat, the longer you’ll want to marinate.

Cooking the ribs:

Grilling: Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. You can use charcoal or wood charcoal (soot bul) grill, gas grill or a grill pan over the stove top.

Broiling in the oven: Set the oven to broil and preheat. Lay the meat in a single layer on a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 – 4 minutes. Watch closely not to burn them.

Pan-frying: Preheat a large non-stick pan. Reduce the heat to medium. Lay the short ribs in a single layer, 4 or 5 ribs depending on the size of the pan. Cook for 4 to 5 minutes. When the pan is getting dry. Add the marinade through a strainer. Flip them over and cook for another 4 to 5 minutes until all the sauce is gone and the ribs are nicely browned.

Enjoy!

2. Korean Beef Bulgogi

Ingredients:

2 lb top sirloin steak, thinly sliced

1/2 cup soy sauce

1/2 cup brown sugar

2 tablespoons minced garlic

1 tablespoon grated ginger

1 tablespoon sesame oil

2 tablespoons mirin

1 tablespoon rice vinegar

1 pear (Korean pear preferred), grated

1 teaspoon ground black pepper

2 green onions, finely chopped

1 teaspoon sesame seeds

Instructions:

Prepare the Beef:

If your beef is not pre-sliced, freeze it for 30 minutes before slicing it thinly against the grain.

Make the Marinade:

In a bowl, mix soy sauce, brown sugar, grated pear, grated onion, garlic, ginger, mirin, sesame oil, and black pepper until combined.

Marinate the Beef:

Add the sliced beef to the marinade and mix well. Cover and refrigerate for at least 1 hour (overnight for best flavor).

Cook the Bulgogi:

Grill method: Cook over medium-high heat for 1-2 minutes per side until browned.

Stir-fry method: Heat a pan over medium-high heat, add a little oil, and stir-fry the beef until cooked through (about 4-5 minutes).

Serve:

Garnish with sesame seeds and green onions. Serve with steamed rice, lettuce wraps, and side dishes.