Sweet soy-marinated flanken-cut short ribs
Korean BBQ Short Ribs (Galbi)
Prep Time
20 min
Cook Time
8 min
Total Time
28 min
Servings
4
3 lbs ribs
Difficulty
Easy
Cost
Premium
$$$
Korean BBQ Short Ribs (Galbi)
Sweet soy-marinated flanken-cut short ribs
★4.9(23)
Flanken-cut beef short ribs marinated in a sweet soy-pear sauce and grilled until caramelized. The iconic Korean BBQ dish that melts in your mouth.
20m
Prep Time
8m
Cook Time
28m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Galbi is the crown jewel of Korean BBQ, where thin-cut short ribs soak in a sweet-savory marinade of soy, pear, and sesame. The pear acts as a natural meat tenderizer for impossibly tender results.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Korean BBQ Short Ribs (Galbi) special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 3 lbs flanken-cut beef short ribs (1/4 inch thick)
- 1/2 cup soy sauce
- 3 tbsp brown sugar
- 1/2 Asian pear, grated
- 2 tbsp sesame oil
- 4 cloves garlic, minced
Instructions
- 1
Blend soy sauce, brown sugar, grated pear, sesame oil, and garlic until smooth. Pour over ribs in a zip-lock bag.
- 2
Marinate in the refrigerator for at least 4 hours, or overnight for best results.
- 3
Remove ribs from marinade and let excess drip off. Preheat grill to high heat.
- 4
Grill ribs 3-4 minutes per side until caramelized and slightly charred.
- 5
Garnish with sesame seeds and sliced scallions. Serve with steamed rice, lettuce wraps, and kimchi.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Asian pearKiwi or pineapple juice (2 tbsp)
Both contain meat-tenderizing enzymes, but use less—they are stronger
Flanken short ribsThinly sliced rib-eye (bulgogi style)
Different cut but same marinade works beautifully
Tips & Storage
Pro Tips
Ask your butcher to cut short ribs flanken-style (across the bone) about 1/4 inch thick.
Do not overcook—the thin cut goes from perfect to tough quickly. Pull when just caramelized.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 3 days. Can marinate and freeze raw for 2 months.
Reheating
Reheat on the grill or in a hot skillet for 2 minutes per side.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates28g
Fat12g
Fiber780mg
Sugar0g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is flanken cut?
- Short ribs cut across the bone into thin strips, exposing cross-sections of 3-4 small bones.
- Can I use English-cut short ribs?
- They are much thicker and better suited for braising, not grilling.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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