If you’ve never made Korean BBQ short ribs at home, get ready to fall head over heels! These Galbi are sticky-sweet, umami-packed, and ridiculously tender—with that irresistible char you only get from a sizzling grill. I promise, once you taste these, you’ll be planning a K-BBQ night weekly (and your friends might just show up uninvited!).
Why You’ll Love This Recipe
The first time I made Galbi at home, it was for a backyard dinner with friends. I wasn’t sure how it’d go—BBQ ribs can sound intimidating—but by the end of the night, everyone was asking for the recipe. Now it’s a go-to for any gathering where I want to impress with minimal stress.
- Sweet, savory, and packed with flavor
- Perfect for grilling season—or year-round on a grill pan
- Great make-ahead option (hello, overnight marinade!)
- Freezer-friendly = easy weeknight wins
- A crowd-pleasing dish that feels special and fun
Ingredients Breakdown
Essentials
- 3 lbs flanken-cut beef short ribs (cut across the bone)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin (or rice wine)
- 2 tablespoons sesame oil
- 1 Asian pear (or Bosc pear), grated
- 1 small yellow onion, grated
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon black pepper
- 2 green onions, chopped (optional garnish)
- 1 tablespoon sesame seeds (optional garnish)
Pro Tips
- Use flanken-style ribs—they cook quickly and absorb marinade beautifully
- Can’t find Asian pear? A sweet apple like Fuji or a Bosc pear works well
- Marinate overnight for the deepest flavor, but even 4 hours does wonders
- Don’t skip the sesame oil—it adds that signature nuttiness
Step-by-Step Instructions
- In a large mixing bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, grated pear, onion, garlic, ginger, and black pepper until well combined.
- Place the short ribs in a large zip-top bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 4 hours or overnight.
- Preheat your grill to medium-high heat. Remove the ribs from the marinade and let excess drip off. Discard leftover marinade.
- Grill the ribs for 3–4 minutes per side, or until nicely caramelized and cooked through with a slight char.
- Transfer to a platter and garnish with chopped green onions and sesame seeds, if desired. Serve hot!
Chef’s Tips and Tricks
- Pat ribs dry slightly before grilling to get better sear and reduce flare-ups
- Too cold outside? Use a stovetop grill pan or broiler instead
- Cut against the grain for extra tender bites when serving
- Let the cooked ribs rest a few minutes before serving to lock in juices
Recipe Variations and Serving Suggestions
- Swap beef for pork short ribs for a slightly sweeter profile
- Add red pepper flakes or gochujang to the marinade for a spicy kick
- Serve with steamed rice, lettuce wraps, and kimchi for a full Korean BBQ vibe
- Slide leftovers into a sandwich with pickled veggies for an epic lunch
- Pair with a simple cucumber salad for something crisp and cooling
FAQs
Can I cook Galbi in the oven?
Yes! Place the ribs on a foil-lined baking sheet and broil them for about 5–6 minutes per side, watching closely so they don’t burn.
Do I have to use Asian pear in the marinade?
It’s traditional and helps tenderize the ribs, but you can swap in Bosc pear or even a sweet apple like Gala if needed.
How long can I marinate the meat?
Up to 24 hours is ideal, but even 3–4 hours will still give you fabulous flavor.
Recipe Card
Prep Time: 15 minutes (plus marinating time)
Cook Time: 10 minutes
Total Time: 25 minutes (plus marinating)
Ingredients:
- 3 lbs flanken-cut beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 2 tablespoons sesame oil
- 1 Asian pear, grated
- 1 small onion, grated
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 teaspoon black pepper
- Green onions & sesame seeds for garnish (optional)
Instructions:
- Whisk marinade ingredients together in a large bowl.
- Add ribs and coat well. Marinate in fridge for 4–24 hours.
- Preheat grill to medium-high. Grill ribs 3–4 minutes per side.
- Garnish and serve hot with rice and sides.
Nutrition: ~420 calories per serving
Love this Galbi recipe? Let me know how it turned out in the comments below, and don’t forget to snap a photo and tag me on Instagram @thekitchensaid—your delicious creations seriously make my day!
