Samgyeopsal (삼겹살)

Prep time: 20 minutes (plus 4 hours marinating)

Cook time: 10 minutes

Total time: 4 hours 30 minutes

Servings: 4 servings

Country of Origin

Korea / Korean-American Diaspora

Flanken-cut beef short ribs marinated in a sweet, aromatic soy sauce glaze with Asian pear, garlic, and ginger, charcoal-grilled or broiled to smoky perfection.

Presentation & How It's Eaten

Served hot on a platter or sizzling iron plate. Eaten off the bone with fingers or wrapped in lettuce with ssamjang and rice.

Ingredients

• 1 kg (2.2 lbs) flanken-cut beef short ribs (cut across the bone)

• 1 tbsp toasted sesame seeds

• 2 scallions, finely chopped

Galbi Marinade:

• 1/2 cup soy sauce

• 1/2 cup water

• 1/3 cup brown sugar

• 1/4 cup grated Asian pear

• 2 tbsp mirin

• 2 tbsp sesame oil

• 2 tbsp minced garlic

• 1 tsp minced ginger

  1/4 tsp black pepper

Step-by-Step Directions

1. Soak Ribs: Rinse short ribs under cold water and soak in cold water for 20 minutes to drain residual blood; pat dry thoroughly with paper towels.

2. Marinate: Blend or whisk all marinade ingredients together. Pour over short ribs in a dish, coating every piece. Cover and refrigerate for at least 4 hours (overnight preferred).

3. Grill High Heat: Heat outdoor grill or oven broiler to high heat.

4. Sear Ribs: Cook short ribs for 3–4 minutes per side until deeply browned, charred around edges, and cooked through.

5. Serve: Garnish with chopped scallions and sesame seeds. Cut between bone sections before serving.

Cooking Tips

• Flanken Cut: Look for "LA-style" short ribs cut thinly across three bone sections; thin cuts absorb marinade deeply and cook rapidly over intense heat.

Nutrition Facts

(Estimated per serving)

• Calories: ~580 kcal

• Total Fat: 38g

• Saturated Fat: 15g

• Cholesterol: 115mg

• Sodium: ~940mg

• Total Carbohydrates: 22g

• Dietary Fiber: 1g

• Sugars: 18g

• Protein: 36g