Korean Galbi Grilled Ribs (Printable version)

Tender grilled beef ribs in a sweet-savory Korean marinade with caramelized edges.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef short ribs, flanken cut (1/2 inch thick)

→ Marinade

02 - 1/2 cup soy sauce (use gluten-free if needed)
03 - 1/4 cup mirin or rice wine
04 - 1/4 cup water
05 - 2 tbsp brown sugar
06 - 2 tbsp honey
07 - 1 tbsp sesame oil
08 - 1 Asian pear (or 1/2 ripe Bosc pear), peeled and grated
09 - 1/2 onion, grated
10 - 4 garlic cloves, minced
11 - 2 tsp fresh ginger, grated
12 - 1/4 tsp black pepper
13 - 2 scallions, chopped
14 - 1 tbsp toasted sesame seeds

→ Garnish

15 - 2 scallions, thinly sliced
16 - 1 tbsp toasted sesame seeds

# Directions:

01 - Rinse the beef short ribs in cold water to remove any bone fragments. Pat dry with paper towels.
02 - In a large bowl, whisk together all marinade ingredients until the sugar dissolves.
03 - Add the ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
04 - Preheat a grill or grill pan to medium-high heat.
05 - Remove ribs from marinade, allowing excess to drip off. Grill for 3-4 minutes per side, until caramelized and cooked through, with slightly charred edges.
06 - Rest for 5 minutes. Slice into pieces if desired. Garnish with sliced scallions and sesame seeds. Serve hot with steamed rice and kimchi.

# Expert advice:

01 -
  • The marinade creates incredible depth while the grill gives you that irresistible smoky char
  • These ribs disappear faster than any other BBQ dish I serve
  • Perfect for gatherings since you can marinate everything the night before
02 -
  • Don't skip the pear in the marinade—it's what makes these ribs incredibly tender
  • If using kiwi or pineapple instead of pear, reduce marinating time to 2 hours or the meat will turn mushy
  • Pat the ribs dry before grilling to ensure proper caramelization instead of steaming
03 -
  • Double the marinade and freeze half with the ribs for a future effortless dinner
  • Serve with lettuce leaves and ssamjang for wrapping Korean-style
  • If it's raining, broil these on high heat for 3 to 4 minutes per side

Go back