Sweet soy-marinated grilled beef short ribs
Korean Galbi
Prep Time
15 min
Cook Time
10 min
Total Time
4 hr 25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Premium
$$$
Korean Galbi
Sweet soy-marinated grilled beef short ribs
★4.3(6)
Tender, juicy beef short ribs marinated in a sweet soy-pear sauce and grilled until caramelized and smoky. Galbi is the centerpiece of Korean BBQ and the ultimate crowd-pleasing grilled meat.
15m
Prep Time
10m
Cook Time
265m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Galbi is Korean BBQ at its finest. The thin-cut ribs absorb the sweet, fruity marinade deeply, then caramelize beautifully over high heat for an irresistible combination of charred exterior and juicy, flavorful meat.
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 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
- 2 lbs LA-style beef short ribs (flanken cut)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1/2 Asian pear, grated
- 3 cloves garlic, minced
- 1 tbsp sesame oil
Instructions
- 1
Mix soy sauce, brown sugar, grated pear, garlic, sesame oil, and black pepper into a marinade.
- 2
Score the meat between the bones and pour marinade over the ribs. Refrigerate for at least 4 hours, ideally overnight.
- 3
Remove ribs from marinade and pat lightly dry.
- 4
Grill over high heat for 3 to 4 minutes per side until charred and caramelized.
- 5
Serve with lettuce leaves, ssamjang, sliced garlic, and steamed rice for wrapping.
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 (use sparingly) or apple
Both contain tenderizing enzymes; kiwi is very potent so use less
Beef short ribsPork spare ribs
Dwaeji galbi (pork version) is equally popular in Korea
Tips & Storage
Pro Tips
Ask your butcher for flanken-cut (LA-style) ribs, cut thin across the bone.
Marinate overnight for the deepest flavor penetration.
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 marinated raw ribs for up to 2 days. Cooked ribs keep 3 days.
Reheating
Grill or broil briefly to warm through and refresh the char.
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 (85mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates28g
Fat12g
Fiber680mg
Sugar0g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is flanken cut?
- Ribs cut across the bones into thin strips, exposing cross-sections of 3 to 4 bones.
- Can I use regular short ribs?
- Yes, but increase grilling time significantly as they are much thicker.
- 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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