Korean Galbi Grilled Ribs (Printable)
Tender beef short ribs marinated in savory-sweet Korean sauce, grilled to smoky perfection with caramelized edges.
# What You Need:
→ Beef
01 - 2 lbs flanken-cut beef short ribs
→ Marinade
02 - 1/2 cup soy sauce
03 - 1/4 cup brown sugar
04 - 2 tbsp honey
05 - 2 tbsp mirin or rice wine
06 - 2 tbsp sesame oil
07 - 4 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, grated
09 - 1 small Asian pear or 1/2 Bosc pear, grated
10 - 1/2 small onion, grated
11 - 1/4 tsp freshly ground black pepper
12 - 2 green onions, finely sliced
13 - 1 tbsp toasted sesame seeds
→ Garnish
14 - 1 green onion, thinly sliced
15 - 1 tsp toasted sesame seeds
# How To Make It:
01 - Rinse the beef short ribs under cold water to remove any bone fragments. Pat dry thoroughly with paper towels.
02 - In a large bowl, whisk together soy sauce, brown sugar, honey, mirin, sesame oil, minced garlic, grated ginger, grated pear, grated onion, black pepper, green onions, and sesame seeds. Stir until the sugar completely dissolves.
03 - Add the short ribs to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, for optimal flavor and tenderness.
04 - Preheat a grill or grill pan over medium-high heat. Remove ribs from marinade, allowing excess liquid to drip off.
05 - Grill ribs for 3 to 4 minutes per side until caramelized and cooked through, developing a slight char around the edges.
06 - Transfer grilled ribs to a serving platter. Sprinkle with sliced green onion and toasted sesame seeds. Serve immediately with steamed rice and kimchi if desired.
# Expert Suggestions:
01 -
- The balance of sweet and savory creates an addictive flavor profile that keeps everyone coming back for seconds
- Flanken cut ribs mean each bone-in piece gets maximum marinade exposure and cooks quickly on the grill
02 -
- The Asian pear is not optional for authentic tenderness it contains enzymes that naturally break down tough muscle fibers
- Letting the ribs come to room temperature before grilling ensures even cooking and prevents the meat from seizing up
03 -
- Line your cutting board with parchment paper before grating the onion and pear for easy cleanup
- Double bag the ribs when marinating overnight to prevent any leaks in your refrigerator