Dinner · 50 min · korean

Galbi

Beef short ribs does the heavy lifting here, with soy sauce rounding it out. A Korean dinner that takes 50 minutes, start to finish. It is weeknight cooking that still hits your targets — 74 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Beef short ribs
• 1/2 cup Soy sauce
• 1/3 cup Brown sugar
• 1/2 Asian pear
• 5 cloves Garlic
• 2 tbsp Sesame oil
• 1 tsp Black pepper
• 4 Scallions

Steps

1. Score the short ribs in a shallow crosshatch if they are thick-cut — more surface area means more marinade penetration and more charred edges.
2. Whisk the soy sauce, brown sugar, grated pear, garlic, sesame oil, and black pepper into a marinade, then coat the ribs thoroughly.
3. Refrigerate at least 4 hours, ideally overnight; galbi rewards patience more than almost any cut.
4. Grill over high heat — charcoal if you can manage it — 3-4 minutes per side, letting the sugary marinade char in spots; flip once and resist fiddling.
5. Rest 5 minutes, then snip into bite-size pieces with kitchen shears, Korean-style, right at the table.
6. Serve with rice, lettuce and perilla leaves, ssamjang, and plenty of sliced raw garlic for wrapping.

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