Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Rinse the short ribs under cold water to remove any bone fragments, then pat them dry with paper towels.
In a blender, combine the Korean pear, red apple, onion, and kiwi. Blend until completely smooth, adding a little water if necessary to help it blend.
Transfer the blended fruit mixture to a large mixing bowl. Add soy sauce, sugar, mirin, corn syrup, sesame oil, minced garlic, minced ginger, chopped green onions, and water. Mix well to create the marinade.
In a large container, create layers of short ribs and marinade, ensuring all ribs are well-coated. Cover and refrigerate for at least 2 hours or overnight.
Place 3-4 strips of marinated galbi in a large cold pan. Pour about 1/4 cup (60ml) of the marinade over them. Cook over medium-high heat for 6-7 minutes, flipping frequently until nicely charred.
While the ribs cook, lightly coat another large pan with oil. Add sliced onions and cook over low heat until they sizzle and soften.
Slice the cooked galbi into bite-sized pieces and place them on top of the cooked onions. Garnish with more chopped green onions and sesame seeds before serving.
