For those who love a good braised short rib dish and love short ribs, I challenge you to make your own BBQ Korean Shortribs (Galbi) at home. This is one of those special dishes you usually leave to the professionals at all those awesome Korean BBQ restaurants out there, but like a beautiful braised short rib, it can be successfully made at home as well. Growing up in a small town we didn’t have the luxury of a Korean BBQ restaurant to go to BUT I did have the luxury of my uncle owning a very popular Korean BBQ restaurant in the Bay Area. People went nuts for their galbi. As a little girl I would see multiple 5 gallon buckets of short ribs getting marinaded at once and safely watch as the employees would replace the burnt out coals on the tabletop grill with fresh ones they kept going in the back outside to fetch throughout the meal. What a production. The care that goes into the marinade for a cut of meat of that quality was something you learned to appreciate, even at a young age.
My uncle’s marinade included pears which seemed odd at first but you come to understand the importance of a fruit in these types of marinades. When I started making my own galbi while living in LA, I almost always used Korean pears but I’ve come to realize they aren’t always accessible year-round depending on where you live. For this recipe I use a Bosc pear which works beautifully. My mom uses a kiwi which is great, especially when you want to do a quicker marinade. Using a fruit like kiwi for a 24 hour+ marinade can sometimes over-tenderize the meat though.
Grilling is what makes this dish a lot of fun, but when your husband graciously offers to do the grilling for you in the 100 degree (plus) heat, you take him up on his offer.