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.
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.
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.
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!
Garnish with toasted sesame seeds and green onions.
Serve hot with:
Steamed short-grain rice
Lettuce leaves (for wrapping)
Kimchi and other banchan
Gochujang or ssamjang dipping sauce
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
Drink: Cold Korean beer, soju, or makgeolli
Non-alcoholic: Iced barley tea (boricha) or sparkling pear juice
4 servings