Print

Korean BBQ Short Ribs (Galbi)

Korean BBQ Short Ribs (Galbi)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Korean BBQ Short Ribs, or Galbi, are a signature dish of Korean cuisine—famous for their tender, flavorful beef short ribs marinated in a blend of sweet, savory, and umami-rich ingredients. Traditionally grilled over open flames, Galbi combines the aroma of charred meat with the deep, balanced flavors of soy, garlic, sesame, and fruit tenderizers like pear or apple. This dish is perfect for gatherings, celebrations, or any time you want to bring authentic Korean BBQ to your table.

Ingredients

For the Ribs:

  • 2 lbs (900 g) beef short ribs, LA-style or flanken-cut (¼ inch thick)

  • 2 green onions, finely chopped

  • 1 tbsp sesame seeds, toasted

  • 1 tsp sesame oil (for finishing)

For the Marinade:

  • ½ cup soy sauce

  • ¼ cup brown sugar

  • 2 tbsp honey

  • 2 tbsp mirin or rice wine (optional)

  • 1 Korean or Asian pear, grated (or ½ cup pear juice/puree)

  • 1 small onion, grated

  • 4 cloves garlic, minced

  • 1 tbsp ginger, grated

  • 2 tbsp sesame oil

  • 2 tbsp vegetable oil

  • ½ tsp black pepper

Optional Additions:

  • 1 tbsp gochujang (Korean red chili paste) for a spicy version

  • 1 tbsp rice vinegar for added brightness

  • ½ apple (grated) or kiwi (for extra tenderizing power)

Instructions

  • Prepare the Meat:
    Rinse the short ribs in cold water to remove bone fragments. Pat dry with paper towels. Trim any excess fat. Using a sharp knife, score the surface of each rib lightly in a diamond pattern to help the marinade penetrate.

  • Make the Marinade:
    In a large mixing bowl, whisk together soy sauce, brown sugar, honey, mirin, grated pear, onion, garlic, ginger, sesame oil, vegetable oil, and black pepper until smooth and combined.

  • Marinate the Ribs:
    Add the short ribs to the marinade, ensuring each piece is coated evenly. Cover and refrigerate for at least 2 hours, preferably overnight (8–12 hours) for maximum flavor.

  • Preheat the Grill:
    Heat your grill (or grill pan) to medium-high (400°F / 200°C). Brush the grates lightly with oil to prevent sticking.

  • Grill the Galbi:
    Remove the ribs from the marinade, letting excess liquid drip off. Grill each side for 3–5 minutes, depending on thickness, until beautifully charred and caramelized on the edges.

  • Serve and Garnish:

  • Brush with a bit of leftover marinade during the final minute of grilling for extra gloss and flavor. Sprinkle with chopped green onions, toasted sesame seeds, and a drizzle of sesame oil before serving.

Notes

  • Cut Type Matters: Use LA-style (flanken-cut) short ribs for the best texture and authentic presentation. They cook evenly and absorb marinade well.

  • Marinating Tip: Always marinate in the fridge, not at room temperature.

  • Fruit Tenderizers: Pears and apples naturally tenderize beef; don’t skip them!

  • Charcoal vs. Gas: Charcoal grills give a smoky flavor closest to traditional Korean BBQ, but gas or stovetop grill pans work great, too.

  • Serving Suggestion: Serve with warm steamed rice, lettuce or perilla leaves, and an assortment of banchan (Korean side dishes) like kimchi, japchae, and pickled cucumber.

Find it online: https://bon-recipe.com/korean-bbq-short-ribs-galbi/