Korean BBQ Short Ribs (Galbi) Recipe – Asian Special
Korean BBQ Short Ribs Galbi is a succulent grilled dish where flanken-cut beef short ribs are soaked in a sweet and savory marinade that includes soy sauce, brown sugar, grated pear, garlic, and fresh ginger. After several hours of marinating, the ribs are flame-grilled (or broiled) to achieve a caramelized crust while staying juicy inside. Topped with sesame seeds and chopped green onions, these ribs deliver smoky Korean flavor, tender meat, and rich umami. Perfect for BBQ gatherings or special dinners when you want bold, crave-worthy flavor.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
For the Ribs:
- 2 lbs beef short ribs (Korean-style, flanken-cut)
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar (or honey)
- 1/4 cup Asian pear (or apple), grated
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons green onions, chopped
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon black pepper
For Garnish:
- Sesame seeds (optional)
- Chopped green onions (optional)
Prepare the Marinade:
In a large bowl, combine soy sauce, brown sugar, grated pear, rice vinegar, sesame oil, garlic, ginger, green onions, sesame seeds, and black pepper.
Stir well until the sugar dissolves and the ingredients are evenly mixed.
Marinate the Ribs
Place the short ribs in a large resealable bag or a shallow dish.
Pour the marinade over the ribs, ensuring each piece is well coated.
Cover and refrigerate for at least 4 hours (preferably overnight) to enhance the flavor.
Cook the Ribs:
Heat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the ribs from the marinade, letting excess marinade drip off.
Grill the ribs for about 3-4 minutes per side, until caramelized and cooked through.
Transfer to a plate and let them rest for a few minutes.
Serve:
Garnish with sesame seeds and chopped green onions if desired.
Serve hot with steamed rice, kimchi, and side dishes for a traditional Korean meal.
Recipe Notes:
Rib cut: Use flanken-cut short ribs for thin slices across the bone to ensure quick grilling and enhanced flavor absorption.
Marinating time: Marinate for at least 4 hours, preferably overnight, to allow the flavors (pear, garlic, soy) to fully penetrate the meat.
Sweetness balance: Adjust brown sugar or honey according to how sweet or bold you like the glaze; more pear adds fruitiness without extra sugar.
Cooking alternatives: If you don’t have a grill, broil or pan-fry the ribs—watch closely to get that caramelization without burning.
Serving suggestions: Rest ribs for a few minutes after grilling, then garnish with toasted sesame seeds and green onions. Serve alongside steamed rice, kimchi, or pickled vegetables for a full Korean BBQ experience.
