Korean Grilled Beef Short Ribs with Scallions
Galbisal-pachae-gui is a Korean grilled beef rib finger dish where the meat is marinated in soy sauce, sugar, sesame oil, and garlic for at least an hour, seared over high heat, then topped with a generous mound of finely shredded green onion. Rib fingers sit between the rib bones and contain enough marbling to produce a concentrated, savory depth when the soy marinade chars at the edges-that charred glaze is a defining element of the dish. The shredded scallions are soaked in cold water first to mellow their sharpness and maximize crunch, then lightly dressed with sesame oil and ground sesame before being piled on the hot meat. Eating a piece of seared beef together with a tangle of cool, crisp scallions creates a contrast of temperature and texture in the same bite.
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Instructions
- 1
Pat the beef dry and cut into bite-size pieces.
- 2
Mix soy sauce, 1 tbsp sesame oil, garlic, sugar, and pepper, then marinate the beef for 15 minutes.
- 3
Julienne green onion and thinly slice onion, soak in cold water for 5 minutes, then drain.
- 4
Toss the scallion mix with remaining sesame oil and sesame seeds.
- 5
Grill the beef over high heat, flipping every 2-3 minutes until seared.
- 6
Serve the grilled beef immediately with the scallion salad.
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