Galbi (Korean Grilled Short Ribs)

Galbi, which simply means ribs, is the crown jewel of Korean barbecue: beef short ribs cut across the bone, marinated in a sweet soy blend, and grilled over live fire. The flanken cut, thin strips of meat with small round bones, was popularized in Los Angeles and is now the standard for home grilling. The marinade, built on soy, garlic, and grated pear, does double duty as tenderizer and glaze. It is the dish that turns a simple grill into a party.

Caramelized lacquer over fall-apart-tender beef

Properly grilled galbi is lacquered and glossy, with caramelized edges and a smoky char that gives way to sweet, garlicky, meltingly tender meat. The pear softens the beef so thoroughly that it pulls apart at the tug of chopsticks. Let it rest a few minutes before serving, then offer lettuce leaves and ssamjang so everyone can build their own wraps. It is the dish people fight over the last piece of, and leftovers, if any, are even better tucked into rice the next day.

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