# Charcoal-Kissed Galbi: Korean-Style Flanken Short Ribs
*Sweet, umami-rich beef ribbons with a smoky, caramelized crust.*

## Headnote
There is a specific, primal joy in eating meat off the bone with your hands, and nothing captures that better than Galbi. In the heat of a summer afternoon, the smell of sugar and soy hitting white-hot coals is better than any dinner bell. This isn't the thick, braised short rib you eat with a fork in the winter; this is the "flanken" cut, sliced thin across the bone so it cooks in minutes and develops a sticky, lacquer-like char.

The secret to truly tender ribs lies in the pear. Traditional Korean recipes use Asian pear, which contains an enzyme called calpain that breaks down tough muscle fibers. If you can’t find one, a Bosc pear or even a grated Fuji apple works in a pinch. Don't skip the marinating time; you want that flavor to penetrate deep into the marrow.

When you lay these on the grill, stay close. The high sugar content in the marinade means the transition from "perfectly caramelized" to "burnt" happens in a heartbeat. You’re looking for those charred, blackened edges that crunch before giving way to the rich, buttery fat of the beef.

**Prep time:** 20 min (plus 4–12 hours marinating)
**Cook time:** 10 min
**Total time:** 30 min (active)
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
*For the Ribs:*
- 3 lb flanken-style beef short ribs (sliced 1/2-inch thick across the bones)
- 1/4 cup toasted sesame seeds (for garnish)
- 4 green onions, thinly sliced on a bias (for garnish)

*For the Marinade:*
- 1 small Asian pear, peeled and grated (keep the juices)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 1/4 cup mirin (sweet rice wine)
- 2 tbsp toasted sesame oil
- 4 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp black pepper, freshly cracked

## Method
1. Rinse the short ribs under cold water to remove any small bone fragments left over from the butcher’s saw.
2. Pat the ribs completely dry with paper towels and place them in a large glass baking dish or a heavy-duty gallon-sized zip-top bag.
3. Whisk the grated pear, soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, and pepper in a medium bowl until the sugar dissolves.
4. Pour the marinade over the ribs, ensuring every surface of the meat is coated.
5. Seal the bag or cover the dish and refrigerate for at least 4 hours, though overnight (up to 12 hours) provides the best texture.
6. Prepare your grill for high-heat direct cooking (about 450°F); if using charcoal, the coals should be covered in a light grey ash.
7. Remove the ribs from the marinade and let the excess liquid drip off so they sear rather than steam.
8. Lay the ribs across the grates and grill for 3 to 4 minutes without moving them, until the undersides are deeply browned and beginning to char at the edges.
9. Flip the ribs using tongs and grill for another 3 minutes, or until the fat has rendered and the meat is charred and sizzling.
10. Transfer the ribs to a cutting board and let them rest for 5 minutes to allow the juices to redistribute.
11. Sprinkle generously with toasted sesame seeds and sliced green onions before serving.

## Variations
**Spicy Gochujang Ribs**: Add 2 tablespoons of Korean chili paste (gochujang) and 1 teaspoon of red pepper flakes (gochugaru) to the marinade for a slow-building heat.
**Slow-Cooked Fusion**: If you lack a grill, sear the marinated ribs in a screaming-hot cast iron skillet for 2 minutes per side until the edges turn mahogany.
**Wild Game Swap**: This marinade works beautifully on venison or elk backstrap sliced into 1/2-inch medallions; reduce marinating time to 2 hours to avoid over-tenderizing the leaner meat.

## Storage & Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, flash them in a dry skillet over medium-high heat for 1 minute per side; avoid the microwave, as it will turn the high-quality fat rubbery and toughen the meat.

## Pairing Suggestion
Serve these alongside chilled, crisp lettuce cups and a side of spicy fermented kimchi to cut through the richness of the beef.