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Meat, East Asian

Grilled galbi with rice

Grilled galbi with rice is a Korean dish made with thin beef short ribs marinated in pear, garlic, and soy sauce, then seared in a hot pan or on a grill. It serves 4, takes 45 minutes, rates as easy, and costs about €4.20 per person. The key to success is the marinade, which tenderizes the meat and gives it that caramelized flavor once seared.

I suggest a galbi, beef marinated in pear and soy sauce then grilled until it caramelizes, served with rice and a bit of kimchi.

Grilled galbi with rice
Total time
45 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Galbi is beef that caramelizes in its own sweet and savory marinade, with a hint of toasted sesame that fills the kitchen as it cooks. The pear tenderizes the meat while it rests, and once seared over high heat, the edges turn golden and crisp while the inside stays tender. Kimchi adds the tangy contrast that balances the whole plate.

It's a dinner that works for kids and adults alike, simple enough for a weeknight once the meat is marinated ahead of time, and festive enough for guests if you serve everything in the center of the table with kitchen scissors. Mon Chou keeps this version close to tradition with plain rice and kimchi, without complicating the prep.

The ingredients

4 people

Butcher

  • Thinly sliced beef short ribs (flanken cut) 800 g

Fruits and vegetables

  • Pear 1
  • Onion 0.5
  • Garlic 5 cloves

Pantry

  • Soy sauceoften in the pantry 6 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Sesame oil 2 tbsp
  • Sesame seedsoften in the pantry 1 tbsp
  • Kimchi 200 g
  • Riceoften in the pantry 300 g

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Blend the pear, onion, and garlic with the soy sauce, sugar, and sesame oil.

    Pear contains an enzyme that tenderizes the meat, don't replace it with sugar alone.

  2. Coat the short ribs with the marinade and let them rest in the fridge. 30 min

    A full night is even better if you can plan ahead.

  3. Cook the rice in salted water, then drain it. 11 min

    Keep it covered while you cook the meat.

  4. Heat a pan or grill until very hot and sear the short ribs on both sides. 8 min

    Don't overcrowd the pan, the meat should grill rather than steam.

  5. Cut the meat with kitchen scissors, sprinkle with sesame seeds, and serve with rice and kimchi.

    Kitchen scissors are a staple of Korean cooking, they cut the meat right at the table.

Our tips to get it right

  • Look for short ribs sliced really thin, about 5mm, that's what makes for quick cooking and tender meat.
  • Take the meat out of the fridge 15 minutes before cooking, it sears more evenly when it isn't too cold.
  • Pat off the excess marinade before searing, otherwise the meat tends to steam instead of char.

The variations

  • Swap the beef for thinly sliced pork, the marinade works just as well and cooking stays quick.
  • For a vegetarian version, use thick portobello mushroom slices marinated the same way, then grilled.
  • For kids, serve the meat wrapped in a lettuce leaf with just a bit of rice, skipping the kimchi if they're not into the tang yet.

What to serve it with

  • Plain or vinegared rice
  • Extra kimchi on the side
  • Lettuce leaves for wrapping
  • Green tea or sparkling water

Storage

Raw marinated meat keeps for 2 days in the fridge in a sealed container, and up to 2 months in the freezer. Once cooked, it keeps for 2 days in the fridge and reheats well in a hot pan to bring back some of the char.

Questions about this dish

Can you make the marinade the day before?

Yes, it's even recommended. A full night in the fridge lets the pear tenderize the meat more and the flavors soak in deeper.

Can you use a different cut instead of short ribs?

Yes, thinly sliced flank or ribeye cut against the grain works too, as long as the slices stay thin for quick cooking.

Does galbi freeze well?

Yes, the raw meat in its marinade freezes very well for up to 2 months. Thaw it in the fridge before cooking.

Do you need a special grill for this dish?

No, a hot cast iron or nonstick pan works just fine. What matters is that the surface is very hot so the meat caramelizes properly.

How long does it take to make a grilled galbi with rice and kimchi?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a grilled galbi with rice and kimchi?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grilled galbi with rice and kimchi cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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