Sweet soy-marinated grilled beef short ribs
Korean Galbi
Korean Galbi
4h 25mEasy
Prep Time
15 min
Cook Time
10 min
Total Time
4 hr 25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Premium
$$$
Korean Galbi
Sweet soy-marinated grilled beef short ribs
Tender, juicy beef short ribs marinated in a sweet soy-pear sauce and grilled until caramelized and smoky. Galbi is the centerpiece of Korean BBQ and the ultimate crowd-pleasing grilled meat.
15m
Prep Time
10m
Cook Time
265m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Galbi is Korean BBQ at its finest. The thin-cut ribs absorb the sweet, fruity marinade deeply, then caramelize beautifully over high heat for an irresistible combination of charred exterior and juicy, flavorful meat.
Ingredients
- 2 lbs LA-style beef short ribs (flanken cut)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1/2 Asian pear, grated
- 3 cloves garlic, minced
- 1 tbsp sesame oil
PrecisionUtility
Test Kitchen Pick
Thermometer
Helpful Tool
Why a thermometer helps here
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
- Makes doneness more repeatable
- Helps avoid dry or overcooked protein
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeInstructions
- 1
Mix soy sauce, brown sugar, grated pear, garlic, sesame oil, and black pepper into a marinade.
- 2
Score the meat between the bones and pour marinade over the ribs. Refrigerate for at least 4 hours, ideally overnight.
- 3
Remove ribs from marinade and pat lightly dry.
- 4
Grill over high heat for 3 to 4 minutes per side until charred and caramelized.
- 5
Serve with lettuce leaves, ssamjang, sliced garlic, and steamed rice for wrapping.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Asian pearKiwi (use sparingly) or apple
Both contain tenderizing enzymes; kiwi is very potent so use less
Beef short ribsPork spare ribs
Dwaeji galbi (pork version) is equally popular in Korea
DepthPantry
Test Kitchen Pick
Sesame Oil
Helpful Pantry Staple
Why the sesame oil matters
A small amount of toasted sesame oil changes the aroma fast. It is one of the easiest ways to make a sauce or dressing taste more complete.
This ingredient adds most of its value in aroma and finish.
- Adds nutty depth with very little effort
- Useful in noodles, dressings, and marinades
Toasted sesame oil is a small bottle that tends to have outsized payoff.
Shop sesame oil for this recipeTips & Storage
Pro Tips
Ask your butcher for flanken-cut (LA-style) ribs, cut thin across the bone.
Marinate overnight for the deepest flavor penetration.
Storage
Refrigerate marinated raw ribs for up to 2 days. Cooked ribs keep 3 days.
Reheating
Grill or broil briefly to warm through and refresh the char.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates28g
Fat12g
Fiber680mg
Sugar0g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is flanken cut?
- Ribs cut across the bones into thin strips, exposing cross-sections of 3 to 4 bones.
- Can I use regular short ribs?
- Yes, but increase grilling time significantly as they are much thicker.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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