Galbi Short Rib Burrito with Napa Slaw and Cheese
Equipment
- Grill or grill pan For searing and cooking the galbi ribs. A grill provides authentic char, but a grill pan or even cast iron skillet will work if you're cooking indoors.
- Mixing bowls You’ll need several for marinating the meat and tossing the slaw.
- Tongs Essential for flipping the ribs and handling hot tortillas.
- Knife and Cutting Board For prepping veggies and slicing the meat.
- Grater or food processor To grate the Asian pear and ginger.
- Foil or parchment paper Optional, but helpful for wrapping burritos neatly if you're serving them to-go or saving for later.
Ingredients
For the Galbi Short Ribs
- 2 lbs beef short ribs preferably flanken-cut, bone-in or boneless
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 Asian pear peeled and grated
- 4 cloves garlic minced
- 1- inch piece of fresh ginger grated
- 2 green onions sliced
- 1 teaspoon ground black pepper
- 1 tablespoon gochujang Korean chili paste
For the Napa Slaw
- 3 cups napa cabbage thinly sliced
- 1 medium carrot julienned
- 1/2 red bell pepper thinly sliced
- 2 green onions sliced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
For the Burritos
- 4 large flour tortillas burrito-sized
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar
- 1/2 cup cooked white rice optional, but adds body
- Gochujang mayo or spicy mayo optional, for drizzling
- Fresh cilantro optional, for garnish
Instructions
Step 1: Marinate the Galbi Short Ribs
- In a large mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, grated pear, garlic, ginger, green onions, black pepper, and gochujang. Stir until the sugar dissolves and the mixture is well blended.
- Place the short ribs in a zip-top bag or shallow container and pour the marinade over them. Seal and refrigerate for at least 4 hours, preferably overnight. This long marinate is key to the deeply savory-sweet flavor galbi is known for.
Step 2: Make the Napa Slaw
- While the meat marinates (or right before you grill), make the slaw. Toss napa cabbage, carrots, bell pepper, and green onions in a bowl. In a separate cup, whisk rice vinegar, sesame oil, sugar, and a pinch of salt and pepper. Pour the dressing over the veggies and mix well. Let it sit in the fridge while everything else comes together—it gets better as it rests.
Step 3: Grill the Galbi
- Preheat your grill or grill pan over medium-high heat. Remove the ribs from the marinade, letting the excess drip off. Grill the ribs for about 3–4 minutes per side, or until caramelized and slightly charred. If you're using boneless short ribs or thin-cut ribeye, they’ll cook faster—keep an eye on them.
- Let the meat rest for 5 minutes, then slice against the grain into bite-sized strips. You want the pieces small enough to nestle comfortably in a burrito but thick enough to maintain some chew.
Step 4: Warm the Tortillas
- Warm each tortilla on a dry skillet or directly on the grill for about 20 seconds per side. This makes them pliable and less likely to tear when rolling.
Step 5: Assemble the Burritos
- Lay a warm tortilla flat. Add a thin layer of rice (if using), then pile on a generous handful of galbi slices. Sprinkle a mix of mozzarella and cheddar cheese over the hot meat so it begins to melt. Top with a scoop of napa slaw and a drizzle of gochujang mayo for extra heat.
- Roll the burrito by folding in the sides first, then rolling from the bottom up, tucking as you go to keep everything tight.
Step 6: Toast the Burrito (Optional but Recommended)
- For the ultimate texture, place the wrapped burrito back onto the skillet or grill seam-side down and toast for 1–2 minutes per side until lightly golden and crispy. This locks everything in and melts the cheese completely.