Korean Galbi Grilled Ribs (Printable)

Tender beef short ribs marinated in sweet and savory Korean sauce, grilled to smoky, caramelized perfection.

# What You Need:

→ Beef

01 - 3.3 lbs beef short ribs, flanken cut 1/2 inch thick

→ Marinade

02 - 1/2 cup soy sauce, 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, or 1/2 ripe Bosc pear
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:

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 soy sauce, mirin, water, brown sugar, honey, sesame oil, grated pear, grated onion, minced garlic, grated ginger, black pepper, chopped scallions, and sesame seeds until the sugar completely dissolves.
03 - Add the ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally to distribute flavors evenly.
04 - Preheat a grill or grill pan to medium-high heat, approximately 375-400°F.
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 to allow juices to redistribute. Slice into pieces if desired and garnish with sliced scallions and sesame seeds.

# Expert Advice:

01 -
  • The marinade creates impossibly tender meat that falls off the bone while still retaining a perfect chewy texture from the grill
  • This recipe balances sweet and savory so beautifully that even people who swear they dislike Korean food end up asking for seconds
02 -
  • The pear in the marinade is not optional, it is the secret ingredient that makes Korean short ribs fork-tender
  • Do not skip the resting period after grilling, or all those delicious juices will end up on your cutting board instead of in the meat
03 -
  • If you only have 2 hours to marinate, add a teaspoon of grated kiwi to speed up the tenderizing process
  • Reserve a small amount of unused marinade before adding the raw meat if you want to brush extra sauce on while grilling

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