Galbi (Korean-Style Short Ribs)

These types of ribs, called kalbi, are very popular here in Hawaii. The exact portions on the marinade are not too important. I use green onions instead of the regular onion, and any type of white wine. You can skip the sugar, and the ribs turn out just fine. You don't even need to purée the marinade if you don't want to. For me, the real trick is equal parts of soy sauce and white wine.

I have made this a number of times with the flanken style ribs and it is just super. That cut can be hard to find around here so I recently used the marinade with a couple of New York strip steaks, marinating overnight in fridge. They were wonderful and very tender - which must have been the marinade because they were just supermarket steaks. I only needed half the marinade for the steaks, froze the rest in an airtight container for next time. And there WILL be a next time.

This is a wonderfully delicious recipe! I opted to throw these into an Instant Pot pressure cooker since no grill and I didn't want to smoke up the house with the broiler. 20 mins at high pressure and natural release and they literally were falling off the bone and melt in your mouth tender. It's a different way to cook them if you can't broil or grill but have an instant pot --- the rest of the recipe stays essentially the same. Next time, I'll grill them!

I find that the pear puree is really unique and provides a sweet flavor that sugar cannot replicate. I'd say keep the pear and skip the sugar!

Okay, I've now done this a few times, and have to agree with skipping the apple, using scallions (lots) in place of regular onion and whirring it all in food processor together. Throw in ziploc with boneless beef shortribs from Costco, and you've got a super easy crowd-pleaser. Add coconut or Filipino-style garlic rice and grilled corn (maybe brushed with soy + mirin)...

To tenderize, try using a bit of kiwi instead. That's what my mom usually does.

I’ve made this with boneless ribs with the full portion of marinade in a Dutch oven in my oven at 325. 1 hour with lid on 1 hour lid off to thicken the sauce. The meat falls apart and the marinade becomes a thick, fatty, sweet, gorgeous sauce. Eaten lettuce wrap style with white rice inside, which cuts the richness of the meat - wow. Its life changing. I increase the gochujang and add Korean chili flakes for some more heat.

These were the best short ribs I've ever had. They were absolutely delicious.

Skip the pear puree - it's mushy, overkill, and unnecessary. Otherwise a great and easy recipe.

This recipe is in the book, THE KREMLIN'S CANDIDATE by Jason Matthews. Each of his books in his 'Sparrow Trilogy' have recipes at the end of each chapter. I just pulled up the recipe on my Kindle and it is exactly the same (minus proportions). What a hoot! I have prepared this recipe and it is delicious. I did use half a Granny Smith in lieu of the pear. Just bough a package of flanken ribs and will soon be making it again. I will serve it with rice, cucumber salad, etc.

Excellent. Made exactly as described.

A delicious meal! I was sorry to have it come to end, but grateful to have enough for leftovers. Easy and flavorful, a really good recipe. I thought about skipping the pear but I'm so glad I didn't. It added a sweet and textural element to the marinade (overnight is best). The ribs grilled up perfectly, with a little smoke and bits of char. Served with rice and sugar snap peas for some color and crunch. Leftovers were great. Good for casual company, not too scary for timid eaters.

These were fantastic!! Accidentally forgot the ginger and had to do them under the broiler (guessing they would have been best on the grill) and they were still amazing. Will definitely make again.