Galbi

Galbi names a cut before it names a recipe: short ribs, bone-in or boneless, butterflied open so the marinade reaches the middle. That marinade is soy, grated pear or sugar, garlic and sesame oil, and it leaves a glaze that caramelises quickly. This is the celebration meat of the Korean grill, ordered when the table has a reason to be there.

Marinated meat burns faster than plain meat, so watch it closely and turn as soon as the edges darken. Eat the pieces on their own with rice, or wrapped in lettuce with less ssamjang than usual, since the beef is already seasoned. On bone-in cuts, the meat comes away from the bone with scissors once it has taken colour.