Korean BBQ Marinated Beef Short Ribs (Galbi) Recipe

Introduction

Galbi, or Korean BBQ marinated beef short ribs, is a deliciously savory and sweet dish known for its rich, caramelized flavor. Perfectly tender and packed with aromatic ingredients, it makes a fantastic centerpiece for any meal. Enjoy it grilled or pan-cooked with your favorite sides.

Ingredients

• 1 kg (2 lb) beef short ribs, butterflied Korean style (or thinly sliced through the bone)
• 1 tbsp vegetable oil (for cooking)
• 1/3 cup soy sauce (all-purpose or light soy, not dark or sweet)
• 1/4 cup brown sugar
• 2 tbsp mirin
• 1/4 cup onion, finely grated (including juice)
• 1/4 cup nashi pear, finely grated including juice (substitute normal pear or any red apple)
• 2 tsp garlic, finely grated
• 2 tsp ginger, finely grated
• 2 tbsp water
• 1 tbsp toasted sesame oil
• 1 tsp black pepper
• Green onion, sesame seeds, coriander/cilantro leaves for garnish

Instructions

1. Step 1: In a bowl, whisk together soy sauce, brown sugar, mirin, grated onion, grated nashi pear, garlic, ginger, water, toasted sesame oil, and black pepper to make the marinade.
2. Step 2: Place the beef short ribs in a ziplock bag, glass, or ceramic container. Pour the marinade over the beef, making sure all pieces are well coated. Cover and refrigerate for 24 hours to allow the flavors to develop.
3. Step 3: Remove the beef from the marinade and discard the marinade.
4. Step 4 (BBQ method): Preheat your grill on high until it is smoking hot. Brush the grill grates with vegetable oil to prevent sticking. Lay the beef ribs on the grill and cook for about 2 minutes on one side until caramelized. Flip and cook the other side until equally caramelized. Remove cooked ribs and loosely cover with foil. Continue grilling remaining beef until done.
5. Step 5 (Stove method): Cut the beef into pieces that fit your skillet. Heat vegetable oil in the skillet over high heat. Add the beef and cook for 2 minutes until caramelized, then turn the pieces and cook the other side for another 2 minutes.
6. Step 6: Garnish the cooked beef with sesame seeds, green onions, and optional cilantro leaves before serving. Enjoy with sides like kimchi fried rice and smashed cucumbers.

Tips & Variations

• For a substitute to nashi pear, use a ripe red apple or a sweet pear to maintain the marinade’s sweetness and tenderizing effect.
• If you don’t have mirin, a mixture of rice vinegar and a little sugar can work as a replacement.
• Marinate the beef for at least 8 hours if short on time, but 24 hours is best for maximum flavor.
• Use a cast iron skillet if cooking on the stove to get a nice caramelized crust on the beef.
• Serve with typical Korean side dishes like kimchi or pickled vegetables for an authentic experience.

Storage

Store any leftover cooked galbi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve tenderness and prevent drying out. You can also freeze marinated beef before cooking for up to 1 month; thaw in the fridge before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular beef ribs instead of Korean-style butterflied ribs?

Yes, regular beef ribs can be used, but butterflied (flanken cut) ribs are traditional as they allow the marinade to penetrate better and cook quickly.

Do I need to add any sauce when serving galbi?

No sauce is necessary because the marinade creates a flavorful, caramelized coating on the beef. Garnishing with sesame seeds and green onions adds a nice finishing touch.

Korean BBQ Marinated Beef Short Ribs (Galbi) Recipe

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★★★★★

4.4 from 93 reviews

• Author: Ethan
• Total Time: 24 hours 20 minutes
• Yield: 4 servings 1x

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Description

Galbi, or Korean BBQ marinated beef short ribs, is a flavorful and tender grilled meat dish made by marinating butterflied beef short ribs in a savory-sweet mixture of soy sauce, brown sugar, mirin, garlic, ginger, and grated onion and pear. The richly caramelized exterior combined with the juicy, well-seasoned meat makes it an irresistible Korean classic, perfect for grilling or stovetop cooking.

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Ingredients

Scale 1x2x3x

Beef and Marinade

• 1 kg (2 lb) beef short ribs, butterflied Korean style or thinly sliced through the bone
• 1 tbsp vegetable oil (for cooking)
• 1/3 cup soy sauce (all purpose or light soy)
• 1/4 cup brown sugar
• 2 tbsp mirin
• 1/4 cup onion, finely grated (including juice)
• 1/4 cup nashi pear, finely grated including juice (or substitute normal pear or any red apple)
• 2 tsp garlic, finely grated
• 2 tsp ginger, finely grated
• 2 tbsp water
• 1 tbsp toasted sesame oil
• 1 tsp black pepper

Garnishes

• Green onion, sliced
• Sesame seeds
• Coriander/cilantro leaves (optional)

Suggested Side Dishes

• Kimchi fried rice
• Ginger smashed cucumbers

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Instructions

1. Make Marinade: In a bowl, whisk together soy sauce, brown sugar, mirin, finely grated onion, grated nashi pear, garlic, ginger, water, toasted sesame oil, and black pepper until well combined.
2. Marinate Beef: Place the butterflied beef short ribs in a ziplock bag, glass or ceramic container. Pour the marinade over the beef, making sure all pieces are thoroughly coated. Seal and refrigerate to marinate for 24 hours to allow flavors to penetrate deeply.
3. Prep for Cooking: Remove beef from the marinade and discard the marinade to avoid flare-ups or bitterness during cooking.
4. Cooking on BBQ Grill: Preheat grill on high heat until smoking hot. Use a brush to oil the grill grates lightly with vegetable oil to prevent sticking. Lay beef ribs on the grill and cook for 2 minutes undisturbed to develop caramelization. Flip and cook for another 2 minutes on the other side. Remove cooked ribs and cover loosely with foil while cooking the remaining beef to retain juices.
5. Cooking on Stove: Cut the marinated beef into pieces that fit easily into your skillet. Heat a skillet over high heat and add vegetable oil. Place beef pieces in the skillet and cook for 2 minutes on one side until caramelized, then turn and cook the other side for another 2 minutes until cooked through and nicely seared.
6. Garnish and Serve: Transfer the cooked galbi to a serving platter. Garnish generously with toasted sesame seeds and sliced green onions. Optionally add coriander or cilantro leaves. Serve hot with sides like kimchi fried rice and ginger smashed cucumbers. No additional sauces are needed as the galbi is bursting with savory and sweet flavors.

Notes

• Butterflied short ribs allow for even and quick cooking, but if unavailable, thinly sliced ribs cut through the bone can be used as a substitute.
• Mirin provides a sweet depth to the marinade; if unavailable, a mix of rice vinegar and sugar can be used as a substitute.
• Nashi pear adds natural sweetness and helps tenderize the meat, but a regular pear or a sweet red apple can be substituted if needed.
• Toasted sesame oil is key for authentic flavor—do not substitute with regular sesame oil.
• Marinating for 24 hours is essential to develop the rich, deep flavors characteristic of galbi.
• The dish can be cooked either on a charcoal or gas BBQ grill for authentic smokiness or on a stovetop skillet for convenience.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Korean

Keywords: Galbi, Korean BBQ, Beef Short Ribs, Grilled Beef, Korean Marinade, Korean BBQ Recipe, Korean Cuisine, Korean Beef