If you don’t have access to a grill, use the oven BROIL function. It’s the best way to get that smoky, charred flavor and crispy, caramelized edges. I’ve listed instructions in the recipe card below.
The BROIL method comes from many years of cooking Galbi in small NYC apartments with no grill access.  Turn on the exhaust fan, if you have it, and open the windows if there’s too much smoke!