In Korea, this dish is known as Galbi, which literally translates to “rib”. In Korean BBQ restaurants, it’s typically served raw and cooked on a tabletop grill. The meat is often marinaded in a soy based sauce with garlic, ginger, and sugar prior to grilling. For more practically for home cooks, I braised flanken style beef short ribs in a similarly inspired sauce until the meat was fall off the bone tender.
First, I dusted the beef short ribs and browned them in sesame oil in a dutch oven. I then deglazed the pan with beef stock while dousing the browned short ribs in my Korean BBQ sauce. To make the sauce, I whisked together soy sauce, sesame oil, rice wine vinegar, sriracha, sesame seeds, ginger, garlic, shallot, brown sugar, and crushed red pepper flakes. I added the now glazed short ribs back to the dutch oven and just barely covered them with more beef stock and green onion. I covered the dutch oven and cooked the short ribs in a 350° oven for 2 1/2 hours.
What is Korean BBQ?
The history of Korean BBQ can be traced back several centuries and is deeply rooted in Korean culinary traditions.
The Mongolian invasion of Korea during the 13th century left a significant impact on Korean cuisine, including BBQ practices. Mongolian-style grilling, known as “Genghis Khan-style BBQ,” involved marinating meat in seasonings and grilling it over an open flame. Additionally, Korean BBQ was influenced by Chinese culinary techniques, particularly during the Joseon Dynasty (1392–1897), where grilling meat gained popularity among the nobility and upper classes.
Over time, Korean BBQ evolved to incorporate various meats, marinades, and cooking methods. Different regions of Korea developed their own unique styles and flavors of BBQ, reflecting local ingredients and culinary preferences. Beef, pork, and chicken became popular choices for BBQ, with each having its own dedicated dishes and marinades.
Korean BBQ’s global popularity has soared in recent years, driven by the growing interest in Korean cuisine and the spread of Korean culture worldwide. Korean BBQ restaurants have expanded beyond Korea, with many countries embracing and adapting the concept to suit local tastes. This has led to creative fusion dishes and new variations of Korean BBQ that incorporate local ingredients and cooking techniques.
Today, Korean BBQ is celebrated for its flavorful marinades, tender grilled meats, and the lively dining experience it offers. It continues to be an integral part of Korean culinary heritage, representing the rich traditions and communal spirit of Korean cuisine. Whether enjoyed in traditional BBQ restaurants or adapted to modern settings, Korean BBQ remains a beloved and iconic culinary experience for locals and international food enthusiasts alike.
Braised Korean BBQ Beef Short Ribs
4
servings20
minutes2
hours30
minutes2
hours50
minutesBeef short ribs braised in a homemade Korean BBQ Sauce until the meat is fall off the bone tender
Keeps the screen of your device on while you cook
Ingredients
4 pounds beef short ribs
4 cups beef stock
1 cup soy sauce
3 tablespoons rice wine vinegar
6 tablespoons sesame oil
1 tablespoon sriracha
1/2 cup brown sugar
1 tablespoon sesame seeds
4 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon crushed red pepper flakes
1 small shallot, minced
1/2 cup green onion, chopped
1 cup flour
1 tablespoon salt
1 tablespoon pepper
Directions
- Preheat the oven to 350°.
- Combine the flour, salt, and pepper in a large mixing bowl. Coat the beef short ribs in the flour mixture. Heat 3 tablespoons of sesame oil in dutch oven. Shake off any excess flour and brown the beef short ribs in the dutch oven for 8-10 minutes, flipping once.
- In a small mixing bowl, whisk together the remaining sesame oil, soy sauce, rice wine vinegar, sriracha, brown sugar, shallot, garlic, ginger, sesame seeds, and crushed red pepper flakes.
- Remove the browned beef short ribs from the dutch oven and place in a large mixing bowl. Toss with the Korean bbq sauce from the previous step.
- Deglaze the dutch oven with 1 cup of beef stock. Scrape up any bits stuck to the bottom of the dutch oven.
- Place the ribs and any excess sauce back into the dutch oven. Pour in the remaining 3 cups of beef stock and chopped green onion. Cover and transfer to the preheated oven. Cook for 2 1/2 hours.
Did you make this recipe?
Tag @hecooksco on Instagram
Like this recipe?
Follow @hecooksco on Pinterest
