Korean BBQ - traditionally known as Galbi


Hi, Elizabeth here :-)

Since my start at TFF, it's been exciting for me to try some of our various cuts of meats. Having access to local, pasture raised meats inspires me to actually cook, a new experience for someone who has been strictly a "veggie girl" in the past! High quality meat makes the difference.


Part of the fun in exploring new flavors and foods for me includes researching different recipes and trying the cuts I've never heard of. To start- Korean ribs! What are they, what pairs well, how can I cook them deliciously? Unlike English short ribs, the Korean version of this tender cut (also known as Galbi) cook quite fast. It is best to grill them-however, I used my convenient stove-top and acquired excellent flavoring. I find that little sweetness of pear adds another layer to the already flavorful piece of meat. The marinade can be used on mushrooms steaks or a nice tofu dish as well. I love sauces and marinades so and enjoy the experimentation. The possibilities are endless! I am looking forward to you trying this meal yourself and experiencing the rich and tasty flavors of our Korean ribs.

You can enjoy this traditional dish with a bowl of rice and a side of your choice. Kimchi is my personal choice because, besides the flavor, I enjoy the fermented goodness :-)




main ingredients-

1 lb    Tara Firma Farms Korean Short Ribs


pre-seasoning (optional)-

½     Asian Pear

1 tbsp    Rice wine (such as sake)


for the marinade-

¼ c    Soy Sauce (I use Braggs amino acid)

3 tbsp    Sugar (I use coconut sugar, any will do)

2 tbs    Sesame Oil

½    Onion (grated finely)

1 tbs    Garlic

1    Green Onion (chopped)

¼ tsp    Black Pepper

1 tsp  Sesame Seeds


optional garnish-

1 oz    Pine nuts





1. Soak Ribs

Soak ribs in cold water for 30 minutes to an hour- this is to remove some blood and help reduce the gamey smell or taste. (this is optional)



2. Cut Ribs

Score both sides of the meat (make very shallow cuts at ½” intervals diagonally across surface and repeat to make a diamond pattern)



3. Prep Pre-Seasoning


Wash and peel ½ asian pear. Remove the core and grate it.


You can use whatever marinade is leftover for other meals

Mix the shredded pear and rice wine, then rub the mix on both sides of the meat. Leave in the fridge for 15-30 minutes.



4. Make marinade

Mix the soy sauce, sugar, sesame oil, ground onion chopped green onions, garlic, sesame seeds, and pepper.


Marinate them in plastic bags for optimum flavor

5. Marinate

Rub the marinade on both sides of the meat and massage it by hand for a minute or so. Keep the marinated meat in the fridge overnight


6. Cook Meat

There are a few ways to cook this:


  • BBQ:

    • Cook both sides of meat on the BBQ until the outside is nicely browned. If the heat is strong enough, it should only take 5-10 minutes. For extra flavor, brush the marinade remaining in the container on the meat while cooking.

  • Oven:

    • Cook on high heat (475-500) until it is almost cooked then put it on broil on high heat in the last 5 minutes or so to brown the outside

  • Stove Top:

    • Cook both sides of the meat on high heat until the outside is browned (3-7 minutes). Make sure to let the marinade drip off the meat before placing in the pan (otherwise, the meat will boil, we want it to pan fry)


I enjoyed mine with a side of jasmine rice and kimchi!


7. Serve

Serve with sides and sprinkle meat with sesame seeds or pine nuts for a garnish.



    Thanks for reading! Have fun!