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Beef Ribs:

  • Beef short rib, cut into 120g portions 1.2 kg


  • Soy sauce 100.0 ml
  • Water 20.0 ml
  • Sugar 50.0 g
  • Honey 1.0 tbsp
  • Rice vinegar 50.0 ml
  • Asian pear, washed, peeled and flesh removed from the core 1.0 Each
  • Onion, peeled 1.0 Each
  • Garlic head, peeled 1.0 Each
  • Ginger, peeled 5.0 g
  • Sesame oil 15.0 ml
  • Large pinch black pepper

Finish the Dish:

  • Scallions, sliced 1.0 bunch

Designed for professional chefs, check out this Korean Beef Ribs (Galbi Gui) recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.



  1. Beef Ribs:

    • Rinse the ribs to two changes of water. Trim the excess fat. Cut through bone into portions. Butterfly the ribs so the meat is approximately 1cm thick.
    • Ensure you have 10 portions of 120 g.
  2. Marinade:

    • Place all ingredients in a blender and puree.
    • Marinate the meat for at least 6 hours or overnight and refrigerate.
  3. Finish the Dish:

    • Can be cooked on a preheated grill, or gas grill, but even better on a charcoal grill or a wood burning BBQ.