Korean Galbi Grilled Ribs (Printable)

Tender beef ribs marinated in Korean sauce, grilled until smoky and caramelized. A delicious main dish perfect with steamed rice.

# What's Needed:

→ 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, 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

# How to Make It:

01 - Rinse the beef short ribs in cold water to remove any bone fragments. Pat dry thoroughly with paper towels.
02 - In a large bowl, whisk together all marinade ingredients until the sugar and honey are completely dissolved.
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 - Let the ribs rest for 5 minutes. Slice into pieces if desired. Garnish with sliced scallions and sesame seeds. Serve hot with steamed rice and kimchi.

# Tips for Success:

01 -
  • The marinade creates this incredible depth of flavor that develops even more complexity the longer it sits
  • Short ribs become impossibly tender while still maintaining that perfect chewy, caramelized crust
  • The grill adds a smoky char that takes these ribs from dinner to something youd get at a proper Korean restaurant
02 -
  • Flanken cut ribs are cut across the bone into thin strips rather than between the bones, so look specifically for this cut at your butcher counter
  • Grating the onion and pear instead of chopping them helps them dissolve into the marinade and coat the meat more evenly
  • Letting the ribs rest after grilling is absolutely critical or all those juices will run out onto your cutting board instead of staying in the meat
03 -
  • If you cannot find Asian pears, a ripe Bosc pear works just as well in the marinade
  • Patting the ribs dry before grilling helps them sear better instead of steaming in the excess marinade
  • Leftover marinade can be boiled for 5 minutes and used as a sauce if you want extra flavor on the table

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