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Easy Marinated and Grilled Korean Beef (Galbi)

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Course Main Course
Cuisine Asian
Servings 12
Calories 467 kcal

Ingredients
  

  • 6 Lbs Flank Steak

Marinade - Mix up in your Blender or Finely Chop / Grate and Mix

  • 2 Asian Pears Cored and rough chopped
  • 4 Tbl Garlic Cloves
  • 2 Tsp Fresh Ginger
  • 1.5 C Soy Sauce
  • 1.5 C Water
  • 3 Tbl Brown Sugar
  • .5 Cup Mirin
  • 6 Tbl Sesame Oil
  • 4 Tbl Honey
  • 1 tsp Ground Pepper

Garnish

  • 4 tsp Sesame Seeds
  • .5 C Green Onions

Instructions
 

  • Get your ingredients out / ready / rough chopped.
  • Combine marinade ingredients in your blender and blend until smooth. (Yes, I know - "vintage" blender. This blender has been with me since my first apartment! It still works!) #KeepingItReal
  • If you make 6 lbs of meat worth of marinade the marinade is about 7.5 cups, which would not all fit into my blender... So I got out my X-Large measuring cup and blended a portion - poured it into the XLG container and then blended the rest - in 2 batches.
  • Score the meat in about 1 inch squares so that the marinade gets deep into the beef. (checkerboard) Note: you don't have to score deeply - just slit the surface so that the marinade can get further into the meat.
  • Use a zip lock bag or other marinade appropriate container to hold the meat + marinade for 24 hours. Flip the meat / marinade several times throughout the day. (If you pass the refrigerator consider giving the meat a toss.)
    I have two tupperware marinade containers - which get a lot of use in our house. Two flank steaks in one container and one in the other (for 6 lbs)
  • Take the meat out of the fridge at least 45 min before grilling - to let it come to room temperature.
  • Grill the meat on direct at appx 400 degrees for 3 minutes per side. Then move the meat to indirect until the internal temperature reaches 125 - 130 degrees F. On a piece of meat this large there will be varying thicknesses so use your best judgement to balance the thinner section of the meat vs. the fatter sections. You also can consider whether you have people that like rarer meat vs. more well done meat. This cut of meat and preparation stands up to being more well done without getting dry and losing flavor.
  • Let the meat rest for 5 minutes once taken off the grill. Dave recommends tenting the meat while you wait (with tin foil).
  • Slice the meat against the grain and sprinkle on the garnish to serve.

Notes

Suggested minimum marinade time is about 6 hours - and maximum is about 24 hours.  The longer you marinade - the better.  But don't go much over 24 hours or the texture of the meat will be negatively impacted. 
Use your measuring spoon to measure out the oil - before you measure out the honey and the honey should slip right out of the measuring cup / spoon.  
 

Nutrition

Calories: 467kcalCarbohydrates: 20gProtein: 52gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 136mgSodium: 1820mgPotassium: 915mgFiber: 2gSugar: 13gVitamin A: 50IUVitamin C: 4mgCalcium: 80mgIron: 5mg
Keyword Flanken Ribs, Korean Flanken Ribs, Grilled Korean Ribs, Korean Beef, Korean Galbi
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