Galbi and Tteok Skewers

Recipe from David Shim

Adapted by Alexa Weibel

Updated Oct. 11, 2023

Galbi and Tteok Skewers
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Total Time
50 minutes, plus at least 6 hours’ marinating
Prep Time
15 minutes
Cook Time
35 minutes, plus at least 6 hours’ marinating
Rating
4(226)
Notes
Read community notes

Salty, tangy and supremely textural, this dish from David Shim, the executive chef at Cote in New York City, harnesses the flavors of galbi, partnering marinated short ribs with crisp-tender tteok, spearing them on skewers and grilling them until smoky. It was served at the New York Times Food Festival in 2022, but Mr. Shim’s recipe delivers great results on any grill. “The strongest galbi flavors come from the sweetness of the marinade, which is especially a result of the Asian pears,” Mr. Shim said. The pear-and-soy marinade tenderizes the meat as it flavors it. Cut into small batons that readily soak up the seasoning, the boneless short ribs are well suited to grilling due to their high fat content. They even send a signal when they’re done: Once they’re grill-marked, they’ll be perfectly tender, juicy and medium-rare, as if by magic. —Alexa Weibel

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Ingredients

Yield:4 to 8 servings
  • ½small Asian pear, peeled and chopped (a scant ½ cup)
  • ⅓cup soy sauce
  • ⅓cup finely chopped yellow onion
  • ⅓cup packed dark brown sugar
  • ¼cup mirin
  • ¼cup freshly squeezed orange juice
  • 1teaspoon finely chopped garlic
  • 1teaspoon finely chopped ginger
  • 1½pounds boneless beef short ribs
  • 1pound fresh (refrigerated) or thawed (frozen) tteok (cylindrical rice cakes)
  • Neutral oil, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

679 calories; 27 grams fat; 10 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 79 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 27 grams protein; 993 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the pear, soy sauce, onion, brown sugar, mirin, orange juice, garlic, ginger and 1¼ cups water to a blender and blend well. Strain through a fine-mesh sieve into a large bowl. (The foam will subside.)

  2. Step 2

    While the marinade strains, cut the short ribs to a size similar to the rice cakes: Slice the short ribs crosswise into ¾-inch-thick slabs, then set those on a flat side and cut them into batons that are about 2½ inches long and ¾ inch thick. (The meat will shrink as it cooks on the grill, so it’s fine for the pieces to be slightly larger than the rice cakes at this stage.)

  3. Step 3

    Discard the solids and any foam remaining in the sieve. (The marinade makes about 2¼ cups.) Reserve and refrigerate ½ cup marinade for Step 7.

  4. Step 4

    Add the short ribs to the remaining marinade; cover and refrigerate for at least 6 hours or overnight. (If using bamboo skewers, soak them while you marinate the meat to prevent them from burning while cooking.)

  5. Step 5

    Once your short ribs have finished marinating, prepare the rice cakes: In a large pot of boiling water, blanch the rice cakes until they are slightly softened, about 2 minutes. (This makes them soft enough to skewer.) Transfer to a colander, rinse under cold water to cool, then let drain. Drizzle lightly with about 1 tablespoon oil to prevent sticking; toss to coat.

  6. Step 6

    Light your grill to medium-high heat. While the grill heats up, thread your skewers, alternating between the marinated short ribs and the rice cakes. (Discard the marinade.)

  7. Step 7

    Brush the skewers with the reserved sauce and cook your skewers over medium to high heat until meat is cooked through, brushing occasionally, 2 to 3 minutes per side. (If the rice cakes are sticking to the grill, use a thin flat metal spatula to scrape them off.) Serve immediately.

Ratings

4 out of 5
226 user ratings
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Private Notes

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Cooking Notes

andrea

You can find the rice cakes frozen at Trader Joe’s.

Chuck

I live in a small apartment and do not have access to a outdoor grill. I adapt grill recipes to the broiler all of the time. Not identical, but such as life. I rest the skewers on either a 8x8 or 9x13 baking dish so the food broils rather than poaches in its own liquid. Rotate the skewers when halfway done and you may need to adjust the cooking time. Good luck!

Sondra

Where does one buy the rice cakes?

Ryan Barton

One could certainly substitute pineapple for the Asian pears as a tenderizing catalyst. Or, considering using kiwis for a more neutral flavor profile.

Stephen

Any thoughts on how this would work in the oven or under the broiler?

vvbean

For those asking where to find tteok, they are readily available at most Asian grocery stores (definitely at Korean markets like H-Mart or Zion, sometimes at the Chinese or Japanese ones) but I’ve also seen them online! They have shelf-stable ones that they can deliver.

정영모

I would not substitute Pineapple or Kiwi if you want the original flavor intended by this recipe. While those fruits could be tasty also, Korean pears are not sour at all. They are much less dense, with a subtle floral note, plus the water content is much higher, so the marinade would not come close.

Candy

You can substitute normal pear for Asian pear. I would be careful with pineapple. It breakdown meat much faster if you marinate too long.

Mike in Maine

Tteok also goes by the name "rice cake" and "nian gao." It's available in many-to-most Asian grocery stores, certainly Chinese grocery stores, and is available (dried) online from Yami.

Eileen

Thanks to those who gave recommendations for acquiring or substituting ingredients or alternate cooking methods. I appreciate your help so much!

Drew

I’m going to test out this recipe with dried tteok and next month I’ll make it with the frozen variety for my sons birthday party. My question is, with the dried ones, would you boil them first, according to the package preparation, before grilling? Or what would you do with the dried ones to make them ready for the recipe??

Susan J

This was delicious. I didn't have orange juice so I used apple juice instead, and omitted ginger - just a personal preference. Also my local store didn't have boneless short rib so I used tri-tip and it worked well! My kids asked this to be added to the rotation. I'm not sure why rating is only 3 stars. This was relatively easy to make and had lots of flavor. We had this with a side of grilled broccoli. I will definitely make it again. I may just keep using apple juice.

would make it again

I used the frozen Korean rice cakes from Trader Joe’s, used whatever pear I found at Trader Joe’s, and cooked this in the air fryer at 375° for 12 minutes.

Victor Owen Schwartz

Delicious recipe offering caramelized and crunchy bits, lots of chew and meaty umami. No need to spend money on asian pear, regular ones like bosc or anjou work fine. There is no way to use one tteok between the meet and use up one pound so I stacked up two and three and it worked well. The recipe is tasty but it needs edge so I would serve it with gochuchang or, even better, kimchi.

Boon

Any substitution idea for orange juice? Would lemon juice work?

Shelly

The flavors were spot on excellent! I would like to try with a different cut of beef--not quite as fatty...

MD

I can find all of the ingredients relatively easily except boneless short ribs! I can only find bone-in short rib. Short rib substitute suggestions are appreciated. I considered Chuck Roast but I think it will be too tough, even after overnight marinade. Thank you!

PollyG

I’m planning on cooking these at the end of a 7 hour road-trip. Can I prep the rice cakes before the road-trip ( goal is least amount of fuss at destination)? Ideas anyone? Thanks in advance!

Bernard

My wife is vegetarian, so I substituted the pork meat with soybean curd knots previously pan-fried in butter and soy sauce. They held very well on the skewers, together with the rice cakes. I must confess I followed the rest of the recipe a bit loosely. The result was so good, though, that I will try again, this time being more faithful to the recipe.

Susan J

This was delicious. I didn't have orange juice so I used apple juice instead, and omitted ginger - just a personal preference. Also my local store didn't have boneless short rib so I used tri-tip and it worked well! My kids asked this to be added to the rotation. I'm not sure why rating is only 3 stars. This was relatively easy to make and had lots of flavor. We had this with a side of grilled broccoli. I will definitely make it again. I may just keep using apple juice.

Larry

We liked the combination of flavors and textures. Dipping the rice cakes in a little sesame oil was delicious, and we also tried these as lettuce wraps. This Korean American family recommends!

Ray

It’s interesting that this recipe has a pretty low 3 star rating without anything really negative in the comments. I find galbi delicious in most forms. I like tteok as well, it have really only had them in soups or stews.

Ray

Update - way more ratings and it’s up to 4 stars.

정영모

I would not substitute Pineapple or Kiwi if you want the original flavor intended by this recipe. While those fruits could be tasty also, Korean pears are not sour at all. They are much less dense, with a subtle floral note, plus the water content is much higher, so the marinade would not come close.

Candy

You can substitute normal pear for Asian pear. I would be careful with pineapple. It breakdown meat much faster if you marinate too long.

TJoy

The marinade sounds delicious. Has anyone tried it with tofu or chicken?

Drew

I’m going to test out this recipe with dried tteok and next month I’ll make it with the frozen variety for my sons birthday party. My question is, with the dried ones, would you boil them first, according to the package preparation, before grilling? Or what would you do with the dried ones to make them ready for the recipe??

Mike

You can buy tteok at any Korean market. Might be able to find it in a more general Asian market as well.

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