Korean Style Short Ribs (Galbi)
These Korean Style Short Ribs, known as Galbi or Kalbi, are a beloved staple of Korean BBQ featuring thin-cut flanken-style beef ribs marinated in a rich blend of soy sauce, Asian pear, garlic, sesame oil, and brown sugar. The marinade deeply penetrates the meat, tenderizing it while infusing every bite with an irresistible balance of sweet, savory, and umami flavors. When the ribs hit a hot grill, the sugars caramelize into gorgeous, slightly charred edges that contrast beautifully with the juicy, tender interior — restaurant-quality results with surprisingly simple preparation.
Equipment
- Large mixing bowl Or gallon-size resealable bag for marinating
- Whisk or fork For mixing the marinade
- Box grater or food processor For grating pear, onion, and ginger
- Microplane or fine grater For grating fresh ginger
- Outdoor grill or cast iron grill pan Heat to medium-high, around 400–450°F
- Tongs For flipping ribs during cooking
- Basting brush (optional) For brushing reserved marinade glaze
- Small saucepan (optional) For boiling reserved marinade before basting
- Fine-mesh sieve (optional) For straining marinade before basting
- Meat thermometer (optional) Target internal temperature of 145°F
- Gallon-size freezer bags (optional) Heavy-duty bags ideal for marinating and storage
Ingredients
For the Ribs
- 3 lbs beef short ribs 1.36kg; flanken-cut or LA-style, sliced thin (¼–½ inch) across the bone
For the Marinade
- 1 cup soy sauce 240ml; use low-sodium if preferred
- ½ cup brown sugar 100g, packed
- ¼ cup honey 85g
- ¼ cup water 60ml
- 1 Asian pear Peeled and grated; substitute with regular pear or kiwi if unavailable
- 1 small onion Grated; about ½ cup
- 8 cloves garlic Minced; about 2½ tablespoons
- 2 tbsp sesame oil 30ml; use toasted sesame oil for best flavor
- 2 tbsp rice wine 30ml; mirin or sake
- 1 tbsp fresh ginger Grated; about a 1-inch knob
- 2 green onions Chopped; plus more for garnish
- 2 tbsp sesame seeds Plus more for garnish
- ½ tsp black pepper
- 1 tsp gochugaru Korean red pepper flakes; optional, for a hint of heat
Instructions
- Rinse the short ribs under cold water, pat completely dry with paper towels, and trim any excess fat or silver skin. Place the prepared ribs in a large bowl or lay them flat, ready for the marinade.
- Grate the Asian pear, onion, and fresh ginger using the large holes of a box grater, and mince the garlic finely. In a large bowl, whisk together the soy sauce, brown sugar, honey, and water until the sugar dissolves, then stir in all remaining marinade ingredients until fully combined.
- Pour the marinade over the ribs (or place ribs and marinade in a resealable bag), massaging it thoroughly into the meat. Cover tightly and refrigerate for at least 4 hours, or overnight for best results, turning once or twice during marinating.
- Remove ribs from the refrigerator 30 minutes before cooking. Preheat your grill or grill pan to medium-high heat (400–450°F / 205–230°C) and lightly oil the grates or surface to prevent sticking.
- Remove ribs from the marinade, letting excess drip off, and place on the hot grill without overcrowding. Cook 3–4 minutes per side until nicely caramelized and slightly charred at the edges; reduce heat if the sugars are browning too fast.
- Strain the reserved marinade through a fine-mesh sieve and bring to a boil in a small saucepan for 3–5 minutes to kill any bacteria. Brush the boiled marinade over the ribs during the last minute of cooking for an extra glossy finish.
- Transfer cooked ribs to a clean platter and rest for 3–5 minutes to allow the juices to redistribute. Garnish with extra sesame seeds and sliced green onions, and serve immediately while the caramelized edges are still crispy.
Notes
- Don't skip the Asian pear: Its natural enzymes tenderize the meat while adding subtle sweetness. Substitute with regular pear, kiwi fruit, or a tablespoon of pear juice plus a teaspoon of meat tenderizer if unavailable.
- Marinate overnight when possible: While 4 hours is the minimum, an 8–12 hour overnight marinade creates significantly deeper, more complex flavor.
- Use flanken-cut (LA-style) ribs: These thin cross-cut ribs are essential for quick cooking and proper marinade penetration. Ask your butcher to slice them ¼–½ inch thick if they aren't pre-cut.
- Watch the heat carefully: The sugar in the marinade caramelizes quickly and can burn. Start at medium-high and move ribs to a cooler zone if they're browning too fast.
- Pat ribs dry before grilling: Removing excess marinade prevents flare-ups and ensures even caramelization rather than steaming.
- No grill? No problem: A cast iron grill pan on your stovetop, or the oven broiler set to high with the rack 6 inches from the element, both work excellently — watch closely under the broiler.
- Use fresh garlic and ginger: Fresh aromatics make a noticeable difference over powdered versions and are key to authentic flavor.
- Storage: Cooked ribs keep in an airtight container in the refrigerator for up to 3 days. Reheat wrapped in foil at 350°F (175°C) for 10–12 minutes, or in a covered skillet with a splash of water over medium heat.
- Freeze for later: Raw ribs can be frozen in the marinade for up to 3 months — thaw overnight in the refrigerator before cooking. Cooked ribs can also be frozen for up to 3 months.
- Spicy variation: Double the gochugaru and add 1–2 tablespoons of gochujang paste to the marinade for serious heat lovers.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 28gProtein: 32gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 95mgSodium: 1240mgPotassium: 520mgFiber: 1gSugar: 22gVitamin A: 4IUVitamin C: 6mgCalcium: 8mgIron: 20mg
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