Côtes courtes de bœuf grillées (Galbi)

Butterfly the ribs

If your short ribs aren't already cut thin, lay each rib flat and run a sharp knife along the bone to open the meat into one long flat piece, keeping it attached to the bone at one end like the cover of a book. This lets the thick meat cook evenly and soak up the marinade all the way through. If you bought pre-cut flanken-style ribs (about 1 cm thick, cut across several small bones), skip this step.

• 1.2 kg beef short ribs

✅ C'est prêt quand : the meat opens out flat to about 1 cm thick, still attached to the bone

Make the marinade

In a blender, puree the pear, onion, garlic and ginger until smooth. Pour into a large bowl and whisk in the soy sauce, brown sugar, rice wine and sesame oil until the sugar dissolves completely.

• 1 Asian pear
• 1/2 onion
• 6 cloves garlic
• 1 tbsp ginger
• 120 ml soy sauce
• 3 tbsp brown sugar
• 2 tbsp rice wine
• 2 tbsp sesame oil

✅ C'est prêt quand : the marinade is smooth, deep brown and the sugar has dissolved

Marinate the ribs

Add the ribs, sesame seeds, black pepper and half the scallions to the marinade, turning to coat every surface, including between the bones. Cover and refrigerate at least 4 hours, or overnight for the deepest flavour. The pear's natural enzymes gently tenderize the meat, so don't go past 24 hours or the texture turns mushy.

• 1 tbsp sesame seeds
• 1/2 tsp black pepper
• 2 scallions (half, chopped)

✅ C'est prêt quand : the ribs have marinated at least 4 hours (ideally overnight) and look glossy and deep brown

Light the charcoal

Light charcoal in a chimney starter and let it burn until the coals are covered in grey-white ash and glowing orange at the centre, about 15–20 minutes. Spread the coals in an even layer and set the grate about 10 cm above them; this gives strong, steady heat without open flame, which would char the sugar in the marinade before the meat cooks through.

✅ C'est prêt quand : the coals are mostly ash-grey with a steady orange glow and no flames

Grill the ribs

Shake off excess marinade (it burns easily) and lay the ribs on the hot grate. Grill 2–3 minutes per side, turning once, until the edges are charred in spots and the thickest part reaches at least 63°C (145°F) inside with no pink juices running. Thin-cut ribs cook fast, so watch them closely and don't walk away.

• 1.2 kg marinated short ribs

✅ C'est prêt quand : the ribs are charred at the edges and cooked through, with juices running clear

Rest, cut and serve

Move the ribs to a board and let them rest 3–4 minutes so the juices settle. Using kitchen scissors or a sharp knife, snip the meat into bite-sized pieces between the bones. Scatter with the remaining scallions and serve with lettuce leaves, warm rice and ssamjang for wrapping.

• 2 scallions (remaining, chopped)
• to serve lettuce, rice and ssamjang

✅ C'est prêt quand : the ribs have rested and are cut into bite-sized pieces, ready to wrap and eat