Galbi (갈비), meaning "ribs" in Korean, is a classic Korean BBQ dish made with flanken-cut beef short ribs , marinated in a sweet-savory sauce and grilled to juicy, caramelized perfection. Traditionally served with rice, lettuce wraps, and an array of banchan (side dishes), it’s a celebration of bold flavors and communal dining.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the Galbi
2 ½ lbs flanken-cut beef short ribs (across the bone, ¼-inch thick)
1 small Korean or Asian pear (or ½ Bosc pear), grated
½ small onion, grated or finely minced
5 cloves garlic, minced
1 inch ginger, grated
½ cup soy sauce
¼ cup brown sugar
2 tbsp mirin (or rice wine)
2 tbsp honey (or more brown sugar)
2 tbsp sesame oil
¼ tsp black pepper
2 green onions, finely chopped
1 tbsp toasted sesame seeds (for garnish)
Prepare the Marinade
1
In a bowl, combine grated pear , onion , garlic , ginger , soy sauce , brown sugar , mirin , honey , sesame oil , and black pepper .
Stir well until sugar is dissolved and mixture is uniform.
Marinate the Short Ribs
2
Rinse ribs under cold water and pat dry.
Place ribs in a large zip-top bag or shallow container.
Pour marinade over the ribs, ensuring all are coated evenly.
Seal and refrigerate for 8–24 hours , turning occasionally to evenly marinate.
Grill the Galbi
3
Preheat grill or grill pan over medium-high heat. Lightly oil the grates.
Remove ribs from marinade, letting excess drip off. (Optional: boil remaining marinade for 10 mins to use as sauce.)
Grill ribs for 3–5 minutes per side , or until nicely charred and cooked through.
Watch closely — sugar content in marinade caramelizes quickly!
To Serve
Variations
5
Add Coca-Cola or pineapple juice to marinade for extra tenderness
Swap beef for pork ribs or boneless short rib slices
Include chopped kiwi (enzymatic tenderizer) for tougher cuts
Pairing Suggestions
6
Drink: Cold Korean beer, soju, or makgeolli
Non-alcoholic: Iced barley tea (boricha) or sparkling pear juice
Ingredients For the Galbi
2 ½ lbs flanken-cut beef short ribs (across the bone, ¼-inch thick)
1 small Korean or Asian pear (or ½ Bosc pear), grated
½ small onion, grated or finely minced
5 cloves garlic, minced
1 inch ginger, grated
½ cup soy sauce
¼ cup brown sugar
2 tbsp mirin (or rice wine)
2 tbsp honey (or more brown sugar)
2 tbsp sesame oil
¼ tsp black pepper
2 green onions, finely chopped
1 tbsp toasted sesame seeds (for garnish)
Directions Prepare the Marinade
1
In a bowl, combine grated pear , onion , garlic , ginger , soy sauce , brown sugar , mirin , honey , sesame oil , and black pepper .
Stir well until sugar is dissolved and mixture is uniform.
Marinate the Short Ribs
2
Rinse ribs under cold water and pat dry.
Place ribs in a large zip-top bag or shallow container.
Pour marinade over the ribs, ensuring all are coated evenly.
Seal and refrigerate for 8–24 hours , turning occasionally to evenly marinate.
Grill the Galbi
3
Preheat grill or grill pan over medium-high heat. Lightly oil the grates.
Remove ribs from marinade, letting excess drip off. (Optional: boil remaining marinade for 10 mins to use as sauce.)
Grill ribs for 3–5 minutes per side , or until nicely charred and cooked through.
Watch closely — sugar content in marinade caramelizes quickly!
To Serve
Variations
5
Add Coca-Cola or pineapple juice to marinade for extra tenderness
Swap beef for pork ribs or boneless short rib slices
Include chopped kiwi (enzymatic tenderizer) for tougher cuts
Pairing Suggestions
6
Drink: Cold Korean beer, soju, or makgeolli
Non-alcoholic: Iced barley tea (boricha) or sparkling pear juice
Korean Galbi (Beef Short Ribs)
