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Pakistani Chicken Karahi
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Korean Galbi
Marinated short ribs grilled until charred and caramelised — Korean barbecue at its most beloved.
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20 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 1kg beef short ribs, butterflied or thin-sliced
- For marinade: 1 grated pear, 1 onion grated, 5 tbsp soy sauce, 3 tbsp sugar, 2 tbsp sesame oil, 4 garlic, 1 thumb ginger, 2 tbsp rice wine
- Spring onion and sesame seeds
Instructions
- Blend or mix the marinade ingredients.
- Coat the ribs and marinate at least 4 hours, ideally overnight.
- Grill or pan-fry over high heat for 3-4 minutes a side until charred and glossy.
- Finish with spring onion and sesame.
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Tara’s tips
- Grated pear tenderises and adds natural sweetness.
- High heat is essential for char.
Serving suggestions
- Serve with rice, lettuce leaves and kimchi.
Storage & reheating
Cooked galbi keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No pear?
Apple or a little pineapple juice works as a tenderiser.
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