1/4 green or golden kiwi (approximately 1 tbsp) or pineapple*
15 to 20 cloves garlic
1/2 medium size onion, diced
1 medium size onion, sliced
2 green onions, chopped
1/2 tsp sesame seed
Score beef short ribs about 1/8 to 1/4 inch deep in a criss corss pattern on both sides.
Place all ingredients for marinate in a 4 cups measuring cup and blend all together with a hand bender. You could use a blender too.
Pour marinate over short ribs, make sure each pieces are covered with marinate evenly. Cover, marinate for 6 to 8 hours in a refrigerator.
Preheat a cast iron grill pan over medium heat.* Brush grill pan with 1 tbsp cooking oil. Place short ribs on hot oiled grill pan and cook until it’s done your desired doneness and edges are nicely charred, about 8 to 10 minutes. Flip occasionally. Do batches as needed.
Wash cast iron grill pan right after cooking ribs (while it’s still hot) carefully with running hot water. I use bamboo brush to clean my cast iron pans. Dry throughly and spread a thin layer of vegetable, avocado or flaxseed oil over grill pan. (you can use this method for any cast iron pan) Place back to stove and reheat over medium heat.
Brush extra 1 tbsp cooking oil and place sliced onion. Arrange short ribs top of oinon and garnish with green onions and sesame seeds. Enjoy with warm cooked rice, kimchi and your favorite side dishes!
A tip: Don’t throwaway leftover marinade! Pour marinade into a sauce pan and bring it to boil. When it starts boiling, reduce heat to medium and cook sauce about 10 minutes. Skim as you needed. This will be a delicious dipping sauce for galbi!
You can use 1/3 cup soy sauce + 1 tbsp sugar mixture to substitute matganjang.
If your beef short rib is thiner than 1-inch, use only half amount of kiwi.
If you are using outdoor grill, go ahead and grill ribs 8 to 10 minutes.