Korean · Dinner
Caramelized Beef Short Rib Bowl
Galbi Bowl with Rice
LA-style flanken-cut beef short ribs marinated in soy-pear-garlic and grilled until caramelised, sliced and piled over short-grain rice with sesame seeds, scallion, and pickled radish on the side.
$$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
725Calories
48gProtein
28gFat
62gCarbs
8gSugar
2gFiber
1240mgSodium
105mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Whisk soy sauce, grated pear, brown sugar, sesame oil, mirin, garlic, ginger, and white pepper into a marinade. Pat ribs dry, coat in marinade, rest 10 minutes at room temperature, turning once. Slice spring onions, cube pickled radish.
2
Boil
Bring rinsed rice and 240ml water to a boil over high in a medium saucepan. Cover, reduce to lowest heat, cook 12 minutes until water absorbs. Remove from heat, rest 5 minutes covered.
3
Grill
Heat neutral oil in a large heavy grill pan or cast-iron skillet over high until just smoking. Lay marinated ribs flat in a single layer (work in batches if needed to avoid crowding), sear 3 minutes undisturbed until deeply caramelised on the underside. Flip, sear 2 minutes until cooked through.
4
Rest and plate
Rest ribs on a board 2 minutes, slice between bones into bite-size pieces. Divide rice between two bowls, arrange galbi on top of each, scatter sesame seeds and spring onion over. Serve pickled radish in a small dish as banchan alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (16.9 oz) beef short ribs
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 60ml (1/4 cup) soy sauce
- 60g (2.1 oz) Asian pear
- 30g (1.1 oz) light brown sugar
- 20ml (4 tsp) toasted sesame oil
- 20ml (4 tsp) mirin
- 6 garlic cloves
- 20g (0.7 oz) fresh ginger
- 20ml (4 tsp) neutral oil
- 10g toasted sesame seeds
- 120g (4.2 oz) yellow pickled radish
- 2 scallions
- 0.5 tsp ground white pepper
- 1 tsp fine sea salt