Grilled Korean short ribs, or Galbi, are sweet, smoky, and full of flavor! marinated in a tasty mix of soy sauce, sesame oil, and garlic, these ribs are sure to impress.
Each bite is juicy and tender, making it easy to devour a plateful. I love serving them with rice and some pickled veggies for a complete meal—who can resist that combo?
Key Ingredients & Substitutions
Beef Short Ribs: Flanken style short ribs are great for grilling since they have the bone and meat that yield a rich flavor. If they’re hard to find, you can substitute with English-style short ribs, just know they might need a bit more cooking time.
Soy Sauce: This is crucial for the marinade’s umami flavor. For a low-sodium option, use low-sodium soy sauce. You can also replace it with tamari for a gluten-free version, or coconut aminos for a slightly sweeter taste.
Brown Sugar: Brown sugar adds a lovely sweetness. If you’re looking for alternatives, coconut sugar works well. For a sugar-free option, consider using a sugar substitute like monk fruit sweetener, but adjust quantities to taste.
Grated Pear: Asian pears contribute natural sweetness and moisture. If unavailable, you can use apple or even mango, but the taste might differ slightly. Customize according to your preference!
Sesame Oil: It gives a distinct nutty flavor. If you’re out, try peanut oil or another oil you have on hand, but remember, it won’t taste quite the same. Toasted sesame oil has a richer flavor if you can find it.
What’s the Best Way to Marinate Short Ribs for Maximum Flavor?
Marinating the ribs is key to infusing flavor and tenderness. Here’s how to get the best results:
- Combine all marinade ingredients in a bowl and whisk until the sugar is dissolved. The grated pear will blend in, which helps tenderize the meat.
- Ensure the ribs are fully coated with the marinade. If possible, use a resealable bag to prevent any part from being left without flavor.
- Marinate for at least 3 hours or ideally overnight in the fridge. This length of time lets the flavors penetrate deeply.
- When ready to grill, let the excess marinade drip off the ribs to prevent flare-ups, but don’t rinse them.
These steps will help your grilled ribs turn out flavorful and juicy every time!
How to Make Grilled Korean Short Ribs (Galbi)
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 cup sesame oil
- 1/4 cup grated pear (Asian pear or similar)
- 1 tablespoon minced garlic (about 4 cloves)
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- 1/4 cup green onions, chopped (plus additional for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
For the Ribs:
- 2 pounds beef short ribs (flanken style)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time to mix the marinade and coat the ribs. After that, the short ribs should marinate for at least 3 hours or overnight for the best flavor. Grilling will take about 10-15 minutes. So, plan on about 3 hours and 30 minutes total, or longer if you choose to marinate overnight.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the soy sauce, brown sugar, water, sesame oil, grated pear, minced garlic, minced ginger, rice vinegar, and black pepper. Use a whisk to mix everything until the sugar is fully dissolved and the marinade is well combined. This is what will make your ribs delicious!
2. Marinate the Ribs:
Add the beef short ribs to the marinade, making sure they get fully coated. The marinade flavor will soak into the meat. Cover the bowl with plastic wrap and place it in the refrigerator for at least 3 hours, or overnight if you have the time. The longer it marinates, the better!
3. Preheat the Grill:
When you’re ready to grill, preheat your grill to medium-high heat. This will create a nice sear on the ribs when you cook them.
4. Grill the Ribs:
Take the ribs out of the marinade and let any excess marinade drip off—don’t worry, you’ll discard the leftover marinade. Place the short ribs on the hot grill and cook them for about 4-5 minutes on each side. You want them to be nicely charred and cooked to your preferred doneness. Remember to keep an eye on them!
5. Rest and Garnish:
Once they are cooked to your liking, remove the ribs from the grill and let them rest for a few minutes. This helps the juices settle into the meat. After resting, garnish the ribs with chopped green onions and toasted sesame seeds for a nice finishing touch!
6. Serve and Enjoy:
Serve your grilled Korean short ribs with some fresh lettuce leaves for wrapping, along with any condiments you like. Enjoy your delicious homemade Korean BBQ experience!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While flanken-style short ribs are traditional, you can use other rib cuts such as baby back ribs or even beef chuck. Just ensure you adjust the cooking time accordingly, as thicker cuts may require longer grilling for tenderness.
What If I Don’t Have Asian Pear?
No worries! If you can’t find Asian pear, a ripe regular pear or even an apple can work as a substitute. You can also skip the fruit entirely, but adding sweetness helps balance the savory flavors in the marinade.
How Can I Store Leftover Short Ribs?
Store any leftover grilled short ribs in an airtight container in the fridge for up to 3 days. If you want to keep them longer, consider freezing them! Wrap them tightly in plastic wrap and aluminum foil, and they’ll last about 2-3 months in the freezer.
Can I Make the Marinade in Advance?
Yes, you can! The marinade can be prepared up to a week in advance and stored in the fridge. Just give it a good stir before adding your short ribs, as the ingredients may settle or separate over time.
