Beef Galbi with Braised Radish & Perilla Leaves
By Sarah Entwistle, @supperbysarah_
Beef Galbi with Braised Radish & Perilla Leaves
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
6-8
Turn your next cookout up a notch with this Korean BBQ classic: galbi, made with LA-style (flanken-cut) short ribs. These thin, cross-cut ribs are perfect for marinating and quick grilling, thanks to their generous surface area and tenderness. The marinade is a savory-sweet blend—pear and soy are the backbone here—bringing deep flavor without the heat you might expect from other Korean dishes. It all comes together fast in a food processor, making prep a breeze. Charcoal grilling delivers the best flavor if you’ve got the setup, but a cast-iron grill pan works just as well indoors (apartment dwellers, I see you). Serve the ribs straight-up, or go full K-BBQ with rice, banchan, and lettuce for DIY wraps. Either way, it’s a crowd-pleaser.
Special Equipment:
- Cast-iron grill (or outdoor grill)
- Food processor (or blender)
- Gallon zipper-lock bag
Ingredients:
- 3 lb flanken-style beef short ribs*
- 1 white onion
- 1 Asian pear*
- 1 Korean radish*
- 4 garlic cloves
- 1-inch piece ginger
- 1 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons mirin
- 4 scallions
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 1 pack perilla leaves*
- 1 tablespoon gochugaru (optional)*
Note If you have access to a local H Mart, I highly recommend shopping here to source quality Asian ingredients
Prepare the marinade
Wash and dry the fresh produce. Roughly chop the onion, pear, garlic and ginger. Add to a food processor and blitz to a coarse purée, scraping down the sides as needed, for 30 seconds to one minute. Stop the processor and add the soy sauce, brown sugar, mirin, and 1/2 cup of water. Continue processing until the mixture is combined, another 30 seconds or so. Transfer the marinade to a large bowl, and stir in the sesame oil and sesame seeds.
Pat the beef dry and season with salt on both sides. Place the seasoned beef in a gallon zipper-lock bag and cover with the 3/4 of marinade (reserving the rest). Toss to evenly distribute the marinade, then seal the bag, removing as much air as possible. Transfer to the refrigerator and marinate for at least 1 hour and up to 24 hours.
Remove the short ribs from the marinade and wipe off excess liquid. Heat a cast iron grill pan over medium-high heat until hot. Working in batches, drizzle with a thin layer of neutral oil and place the ribs in an even layer. Cook, turning occasionally, until the beef is cooked through and lightly charred on both sides, about 5 minutes total (2 to 3 minutes per side). Transfer to a wire rack and let rest for at least 5 minutes.
Meanwhile, peel and small dice the radish. In a medium non-stick pan, heat a drizzle of oil on medium-high heat. Add the diced radish and season with salt. Cook, without stirring, for 2 to 3 minutes or until lightly browned. Add the reserved marinade and continue cooking, 3 to 4 minutes or until the mixture has thickened and the radish is softened. Taste then season with salt if desired. Serve the grilled short ribs topped with the perilla leaves and braised radishes. Garnish with a sprinkle of gochugaru, if desired.