I'm Korean and this is pretty close to how we do it.. so I don't know what all these other people who claim to be Galbi experts are talking about when they say it's not the real thing. Everyone does their marinade a little differently. There is no wrong way. It's up to individual preference. This marinade is somewhat basic but it has all the main ingredients that are usually found in Korean style bbq marinades (except for sambal). I also love that you cut it w/ scissors! That's authentic! :D
Korean pears come in Styrofoam because they're expensive in Korea. They are sweet, very watery, and unlike any American pear you will ever find. They are actually commonly given as gifts when people go to other people's homes. And Koreans don't have wine in the conventional sense. We do have rice wine and some mountain berry stuff that would be interesting to marinade with.
+Jong Park this isn't entirely true. Its true that there are expensive pears (top quality) that are sold around chuseok season in nice package as gifts but there are regularly priced ones as well and they also come in styrofoam. The price depends on the harvest the season but pears aren't that expensive compared to apples or oranges.
first time I see a non-asian chef who can make very authentic looking short beef ribs. Usually something about the way people make them look off, but your dish was successful. Bravo my man! It looks delicious. :D
I live in a Korean neighborhood and have taken to using kitchen shears for lots of things. Pizza, sausages, herbs, peppers, long thin pasta, just off the top of my head.
I am korean, and i found this recipe pretty intersting bc we dont really put hot sauce in the meat, but i think it should taste good... spicy,sweet, and salty taste will be perfect
@bmoon11 I have to agree...there are some differences than traditional korean recipe that I've known of, but the way he did it was fine as well..I really do wonder the taste differences.
in korea, there are a variety of marinades used but the most common ingredients are garlic (almost everything in korean food has garlic), soy sauce and sugar. My mother would always use the blood, honey, soy sauce, asian pear, garlic, ginger and sugar for the marinade. I loved the combination she used because it was always sweet with a little bit of bitterness.
@Level84 A, Korean recipe is not spicy at all. It is basically mix of soy sacue, Korean pear, green onions, onions, garlic and corn syrup. B, The completely grounded onion and marination in sweet sauce makes it so tender!
@xxMinseok im sort of curious too. I've always had it authentically made by my grandma =D. I am a big fan of hoison and siracha so I imagine that its still good.
I made this with a different kind of beef ribs the butcher had no idea what I was talking about. But the marinade was great! (also couldn't get an Asian pear so just used a normal green pair nor did i have rice wine so i used mirrin kind of the same thing right? lol ) It was amazing
the foam pocket is an Asian method of protecting the fruit.. is very common there, so your pear likely can from an asian country. In Vietnam all the apples are snuggled in a similar wrap.. they often turn the top back over the bottom side and it looks like all the soft fruits are wearing a happy scarf.. quite neat.
Thanks for the great video. I picked up some of these ribs at the grocery store with no idea what to do with them, so this helps a lot! Can't wait to try this out!
Ever other drive in in Hawaii has this. This is great food for sure. It's called Kal Bi here. Served over rice and various vegitable sides that can be picked when ordering. I like mine with Tofu, Choi sum, Kim Chee, and Potato (made with a sort of mayo sauce)
Chef John, I'm in the Pacific NW, where it's likely going to rain from now until (at least) July. and I don't have a stove w/a built-in grill. Would it be sacrilege (and more importantly would it work) to make this recipe using an indoor grill (such as George Foreman grill)? Obviously the flavor would be enhanced grilling it on a "real" grill outdoors, but would using an indoor grill ruin this recipe? Thanks, as always, for posting something so terrific.!
Yes, you have to wash them and actually let it soak in cold water to let the blood out a bit, too. Shards can be so hard to chip your teeth. Also, I use pear and apple together so that you don't have to use additional sugar because of sweetness from apple. Some people have a problem digesting meat protein in general, you can use pineapple which helps you digest better. The last note - if you let it marinate overnight, do not put vinegar.
Honestly it wouldn't matter if it's not 100% 'authentic' or not. He wasn't ignorant and he enjoyed it (and WE ALL ENJOY TOO) =D Plus, I was genuinely excited to see my cultural cuisine on foodwishes and I thank John for his take on this amazingly popular dish!!!! GamSaHamNiDa! (THANK YOU!)
@dave1233345 well the marinate is a little burnt which is what's supposed to happen if you want to cook the meat. The meat itself is not burnt so it's really not that bad.
Umm~Galbi~~I'd say, it's not exactly how we do it, but I guess it would taste pretty much the same (at least similar). I love that you used asian pear to soften the meat, love that you used scissors, love that you served them with rice and kinchi!! cause that's how we do it :) Yum!
hmm. about that foam nest that pack your pear, it is nested like that to avoid the fruit being "injured" in the shipping process. much like the function of the shock breaker. lol
Asian pear breaks down many types of animal and plant proteins for easier digestion. It has tenderizing effects on animal proteins specially. It not only adds sweet flavor but it also helps to provide food source for bacterias that make Koreans fermentation foods like Kimchees which is 1 of the worlds healthiest food. I don't know much about other usages of Asian pair but its one of the more popular ingredient used in traditional Korean food still used today. It also helps to resist cold virus.
Good job, Chef John! Btw, fyi this dish is called 소갈비 (Soh-Gahl-Bee) in Korean, and in addition to pear, you can also use apple (I believe) or kiwi for tenderizing! But one should always make sure not to use too much since that can make the meat too tenderized. =)
Oh! Oh! I'm Korean!! My mom makes a similar marinade, though I don't think she includes the hot sauce or wine. I'll suggest it to her next time (: Speaking of, I'm going out for Korean BBQ now. Great video~
For anyone outside the US, Flanken-style is a Jewish American cut, with cuts across the rib to yield thin slices of meat - which has a similar cut in Korean butchery.
I like searing steaks on high heat and turning often to not burn. Why do you say it's difficult to barbeque wet meat? wouldn't the extra wetness drip off within moments?
ooooh yeah baby im Korean and that is some good stuff right there my man. Me mommy does it a little differently but everyone has their own different variations.
OK. Now I'm starting to get spooked. I had searched and tried so many of your recipes, and it seemed there wasn't much you hadn't done. I had recently eaten Korean short ribs at a restaurant, and decided to see if you had a recipe for this. I was betting not! Boy, was I wrong! Once I found the "flanken" or LA cut of short ribs, the rest was easy - and delicious. Thanks again for a great recipe.
i'm korean and this is one of my ABSOLUTE favorite dishes!! can kiwi be used in lieu of the asian pear? i've only seen it made with kiwi actually (and a slightly modified ingredients list) but i'm wondering if it serves the same purpose as the asian pear. thanks!
@Aisyah75 do u know of other fruits that have the same enzyme? i would have thought citrus cuz of the acid, but i'm not one to often put fruit in marinades anyway :D
@bmoon11 altho not the super traditionally authentic Korean bbq marinade, his choices of ingredients are fresh and rather correct! These are actually called "LA Galbi," cuz many believe that these originated in LA, California (apparently) by Korean restaurants here! And I've heard many different recipes used by different korean bbq restaurants as "secret ingredients' that make uses of interesting ingredients. Vietnamese hot sauce, actually, is crazily loved by Koreans too!
i used to have 10 big sliced of those every week.....with a glass of cheap 5 bucks red wine...while sitting on the grass ..on the top of hills...it was excellent
Korean traditional sauces are: Garlic, brown sugar/honey/sweetener, soy sauce, sesame oil, black pepper. That's it. He's saying "koeran style" short ribs because of the specific cut. It's really popular in Korea and not so much anywhere else and it is a unique cut like he said which is why it's "korean". You can try the traditional marinades, or you can use your own. each korean family has their own version, so stop the hate. I'm going to ask my mom to use the pear next time, that was clever :)
@foodwishes The sauce isn't supposed to be that thick. You're not supposed to rub off the excess off of the paper towel. You're supposed to keep it in the fridge over night.
@tammyhanniebai I see where you get that association since this is a korean dish. However, this pear's scientific name is Pyrus pyrifolia, and it is native to the three east asian countries China, Japan, and Korea. To call it an asian pear I think is fairly accurate.
Check out the recipe: www.allrecipes.com/Recipe/221226/Grilled-Korean-Style-Beef-Short-Ribs/
btw, for those of you asking, "franken-style" was a Frankenstein joke not an asian accent joke!
@bmoon11 Relax, this is not supposed to be a Korean dish. The "Korean-style" refers to the preparation and cut of beef, not the marinade necessarily.
I'm Korean and this is pretty close to how we do it.. so I don't know what all these other people who claim to be Galbi experts are talking about when they say it's not the real thing. Everyone does their marinade a little differently. There is no wrong way. It's up to individual preference. This marinade is somewhat basic but it has all the main ingredients that are usually found in Korean style bbq marinades (except for sambal). I also love that you cut it w/ scissors! That's authentic! :D
You have really brought back the channel with a new life. Good job
@SueJungle no, you did.
this cut of beef is sold at sam's club, i have made it for years prior to knowing about this recipe and it is devine! thnx for sharing
I’ve made this recipe several times now, it’s delicious. My family has started asking me to make this at least once a month. Thanks Chef John!
@foodwishes She's right. also, if you cook it on a skillet you don't have to rub off the sauce, which is, in my opinion, the best part of the dish.
this guy is the best. i gotta try this. i love going to korean restaurants.
Korean pears come in Styrofoam because they're expensive in Korea. They are sweet, very watery, and unlike any American pear you will ever find. They are actually commonly given as gifts when people go to other people's homes.
And Koreans don't have wine in the conventional sense. We do have rice wine and some mountain berry stuff that would be interesting to marinade with.
+Jong Park this isn't entirely true. Its true that there are expensive pears (top quality) that are sold around chuseok season in nice package as gifts but there are regularly priced ones as well and they also come in styrofoam. The price depends on the harvest the season but pears aren't that expensive compared to apples or oranges.
first time I see a non-asian chef who can make very authentic looking short beef ribs. Usually something about the way people make them look off, but your dish was successful. Bravo my man! It looks delicious. :D
I live in a Korean neighborhood and have taken to using kitchen shears for lots of things. Pizza, sausages, herbs, peppers, long thin pasta, just off the top of my head.
I love this mans voice and the great natural lighting in the videos!!!
Looks awesome! Is there a replacement for the Cherry wine?
I am korean, and i found this recipe pretty intersting bc we dont really put hot sauce in the meat, but i think it should taste good... spicy,sweet, and salty taste will be perfect
@bmoon11 I have to agree...there are some differences than traditional korean recipe that I've known of, but the way he did it was fine as well..I really do wonder the taste differences.
This looks great -- you can also use honey in your marinade versus Hoisen sauce -- this is a great Korean dish. My kids love.. Yum!
this flanken-style ribs is so good life finally makes sense...lol. everyone has to try this meat.
@CarlosIsDown It's good to soak the meat in water for a bit before you marinade to clean off those bone bits.
I wish I could like this more than once! Thank you John from a decade ago!
It's official, Chef John is the approved non-asian chef that can cook authentic asian cuisine... WHOOOOOOOOOOO HOOOOOOOO!!!
@JohnWoo Asian pear, like papaya and pineapple contain an enzyme called papaya proteinase I which does indeed tenderize meat.
in korea, there are a variety of marinades used but the most common ingredients are garlic (almost everything in korean food has garlic), soy sauce and sugar. My mother would always use the blood, honey, soy sauce, asian pear, garlic, ginger and sugar for the marinade. I loved the combination she used because it was always sweet with a little bit of bitterness.
@Level84 A, Korean recipe is not spicy at all. It is basically mix of soy sacue, Korean pear, green onions, onions, garlic and corn syrup. B, The completely grounded onion and marination in sweet sauce makes it so tender!
@xxMinseok
im sort of curious too. I've always had it authentically made by my grandma =D.
I am a big fan of hoison and siracha so I imagine that its still good.
I made this with a different kind of beef ribs the butcher had no idea what I was talking about. But the marinade was great! (also couldn't get an Asian pear so just used a normal green pair nor did i have rice wine so i used mirrin kind of the same thing right? lol ) It was amazing
If you marinate it with mashed kiwis it also tenderizes the meat very well! What my mom does, and we koreaaan.
You can definitely grill wet, especially if you do it with indirect heat. The carmelization is even greater on indirect heat.
the foam pocket is an Asian method of protecting the fruit.. is very common there, so your pear likely can from an asian country. In Vietnam all the apples are snuggled in a similar wrap.. they often turn the top back over the bottom side and it looks like all the soft fruits are wearing a happy scarf.. quite neat.
Dang that looks good. All your recipes look so tasty and seem simple enough to make.
even though it's not a traditional marinade, i would like to try this
chef john haves cooking swag!! the best!
As soon as the video started, I spotted the asian pear.... I buy those from sams club and they are AWESOME!
this is one of my favorite, I got some ready for tomorrow
Thanks for the great video. I picked up some of these ribs at the grocery store with no idea what to do with them, so this helps a lot! Can't wait to try this out!
Ever other drive in in Hawaii has this. This is great food for sure. It's called Kal Bi here. Served over rice and various vegitable sides that can be picked when ordering. I like mine with Tofu, Choi sum, Kim Chee, and Potato (made with a sort of mayo sauce)
Chef John, I'm in the Pacific NW, where it's likely going to rain from now until (at least) July. and I don't have a stove w/a built-in grill. Would it be sacrilege (and more importantly would it work) to make this recipe using an indoor grill (such as George Foreman grill)? Obviously the flavor would be enhanced grilling it on a "real" grill outdoors, but would using an indoor grill ruin this recipe? Thanks, as always, for posting something so terrific.!
I'm Chinese, this guy is an expert.
I always watch Chef John's videos before going to bed to increase my chances of having delicious dreams! :D
Epicure wonderland, here I coooome! :]
For those who have trouble finding the asian pear, kiwis work just as well! Looks great Chef John!
Yes, you have to wash them and actually let it soak in cold water to let the blood out a bit, too. Shards can be so hard to chip your teeth. Also, I use pear and apple together so that you don't have to use additional sugar because of sweetness from apple. Some people have a problem digesting meat protein in general, you can use pineapple which helps you digest better. The last note - if you let it marinate overnight, do not put vinegar.
The sauce is Korean, but applying it on short ribs was actually first done in LA by early Korean immigrants. That's why we call them LA galbi (ribs).
Bless the rooftop Koreans!
Honestly it wouldn't matter if it's not 100% 'authentic' or not. He wasn't ignorant and he enjoyed it (and WE ALL ENJOY TOO) =D Plus, I was genuinely excited to see my cultural cuisine on foodwishes and I thank John for his take on this amazingly popular dish!!!! GamSaHamNiDa! (THANK YOU!)
So much mouth water right now.. Hello butcher!
I'm korean and my mother uses sprite! It's amazing!!!
Safe fruit! Love it! The "safe fruit" wrapping is what makes the price so much more expensive.....i live in Japan. We call that 'nashi' なし
@dave1233345 well the marinate is a little burnt which is what's supposed to happen if you want to cook the meat. The meat itself is not burnt so it's really not that bad.
Umm~Galbi~~I'd say, it's not exactly how we do it, but I guess it would taste pretty much the same (at least similar). I love that you used asian pear to soften the meat, love that you used scissors, love that you served them with rice and kinchi!! cause that's how we do it :) Yum!
I love beef short ribs!! Thanks for sharing your recipe...Yummy!!!
YUM!! can't wait till the grill appears from underneath all the snow :S yay Canada - great recipe!
hmm. about that foam nest that pack your pear, it is nested like that to avoid the fruit being "injured" in the shipping process. much like the function of the shock breaker. lol
These look delicious -- can't wait to make this! As always, Chef John, thank you for posting this.
Asian pear breaks down many types of animal and plant proteins for easier digestion. It has tenderizing effects on animal proteins specially. It not only adds sweet flavor but it also helps to provide food source for bacterias that make Koreans fermentation foods like Kimchees which is 1 of the worlds healthiest food. I don't know much about other usages of Asian pair but its one of the more popular ingredient used in traditional Korean food still used today. It also helps to resist cold virus.
@juffurey fruits with protease enzyme.... i'm not really sure since i looked it up on the net... there's papaya, pineapple, kiwi....
@juffurey you can use kiwi or pineapple thats what my mum uses, not alot though..
you must like that charcoal grill. it seems to be the same charcoal grill you use for all of your charcoal grilling. could you tell the name of it?
If we can't find that kind of rib cut, what other beef cut can be use as closest substitute? Thanks
gotta love the korean food
Also the type of cut is called LA Galbi since it an American interpretation of KOREAN BBQ which is mind blowing delicious !!!
Did you make the kimchi yourself?
Would the sauce be good simmered and then served on the side?
Good job, Chef John! Btw, fyi this dish is called 소갈비 (Soh-Gahl-Bee) in Korean, and in addition to pear, you can also use apple (I believe) or kiwi for tenderizing! But one should always make sure not to use too much since that can make the meat too tenderized. =)
Oh! Oh! I'm Korean!! My mom makes a similar marinade, though I don't think she includes the hot sauce or wine. I'll suggest it to her next time (: Speaking of, I'm going out for Korean BBQ now. Great video~
For anyone outside the US, Flanken-style is a Jewish American cut, with cuts across the rib to yield thin slices of meat - which has a similar cut in Korean butchery.
i love your videos, they have nice camera angles
I like searing steaks on high heat and turning often to not burn.
Why do you say it's difficult to barbeque wet meat? wouldn't the extra wetness drip off within moments?
It should, I never have any problem
You are a mind reader Chef John! I have been craving Korean BBQ ribs all day. =D
ooooh yeah baby im Korean and that is some good stuff right there my man. Me mommy does it a little differently but everyone has their own different variations.
i love you chef john. i am korean loll. you are my hero.
I'm hungry now its all because of you.. I'm so gonna try this :D
my mom used kiwi fruit instead of pear as a tenderizer :] you only need a little bit in the marinade and it works!
OK. Now I'm starting to get spooked. I had searched and tried so many of your recipes, and it seemed there wasn't much you hadn't done. I had recently eaten Korean short ribs at a restaurant, and decided to see if you had a recipe for this. I was betting not! Boy, was I wrong! Once I found the "flanken" or LA cut of short ribs, the rest was easy - and delicious. Thanks again for a great recipe.
looks amazing
@demlikposet i know but you im islam so i cant use wine that why.. but i appreciate with everything he cooks
i'm korean and this is one of my ABSOLUTE favorite dishes!! can kiwi be used in lieu of the asian pear? i've only seen it made with kiwi actually (and a slightly modified ingredients list) but i'm wondering if it serves the same purpose as the asian pear. thanks!
@Aisyah75 do u know of other fruits that have the same enzyme? i would have thought citrus cuz of the acid, but i'm not one to often put fruit in marinades anyway :D
I love your channel!
@bmoon11 altho not the super traditionally authentic Korean bbq marinade, his choices of ingredients are fresh and rather correct! These are actually called "LA Galbi," cuz many believe that these originated in LA, California (apparently) by Korean restaurants here! And I've heard many different recipes used by different korean bbq restaurants as "secret ingredients' that make uses of interesting ingredients. Vietnamese hot sauce, actually, is crazily loved by Koreans too!
Daaamn it looks so good. Gotta test this some day. Greetings from Finland also, love your Blog!
awesome. you should do more korean recipes!
i used to have 10 big sliced of those every week.....with a glass of cheap 5 bucks red wine...while sitting on the grass ..on the top of hills...it was excellent
...and Korean pancakes are AMAZING. :-)
I'm in the market for a new charcoal grill, can you recommend a good one. Thanks
Korean traditional sauces are: Garlic, brown sugar/honey/sweetener, soy sauce, sesame oil, black pepper. That's it. He's saying "koeran style" short ribs because of the specific cut. It's really popular in Korea and not so much anywhere else and it is a unique cut like he said which is why it's "korean". You can try the traditional marinades, or you can use your own. each korean family has their own version, so stop the hate. I'm going to ask my mom to use the pear next time, that was clever :)
@foodwishes The sauce isn't supposed to be that thick. You're not supposed to rub off the excess off of the paper towel. You're supposed to keep it in the fridge over night.
@KnightMD Sherry, not cherry. Apple cider vinegar or apple juice. Am I right, Chef?
I have to try it! thanks
@tammyhanniebai I see where you get that association since this is a korean dish. However, this pear's scientific name is Pyrus pyrifolia, and it is native to the three east asian countries China, Japan, and Korea. To call it an asian pear I think is fairly accurate.
@jimmychauv Exactly, welcome to America! I say enjoy the food!!
That looks awesome
yaaaay korean kalbi! I see you kept it reasonably authentic with the use of korean pear sauce and the scissors :D kudos chef john
Looks delicious!
and this is why i nominated foodwishes in the previous video
I modified the recipe, as I am known to do... it was absolutely delish!
love it how u make it like everyone can be a good cook =)
Thats looks very good!
I went to a Mongolian BBQ yesterday and dreamt about these riblets they had ..... And to my surprise I found this awesome recipe ( yes!)
Twisted maangchi recipe ... First time ever c.paste by foodwishes ;) ...
Can u use this marinade on pork ribs?