Korean BBQ short ribs, known as galbi, are thin, flanken cut beef ribs soaked in a sweet and savory marinade of soy sauce, Asian pear, garlic and sesame oil, then seared until caramelized at the edges.
The grated pear and onion tenderize the beef while adding natural sweetness, so the ribs turn out juicy even though they cook in minutes. After a 24 hour soak, a quick sear on a hot grill pan or skillet is all you need. Plan on rice, lettuce leaves and a cool side for the full experience.
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Why This Korean BBQ Short Ribs Recipe Works
Grated Asian pear contains enzymes that gently break down the beef fibers, which is why traditional marinades use fruit. Grating releases the juice, so the flavor reaches deep into the meat.
A balance of soy sauce, brown sugar and mirin creates a glaze that caramelizes quickly in a hot pan. The sugar gives you charred, sticky edges while the soy keeps the flavor savory.
Flanken cut ribs are sliced thin across the bone, so they cook through in a few minutes. That quick, high heat cooking keeps the fatty beef tender and gives you crisp browned edges.
Ingredients for Korean BBQ Short Ribs
- 2 lb beef short ribs, flanken cut (butterflied Korean style or sliced thin across the bone)
- 1 tbsp vegetable oil, for cooking
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp mirin
- 1/4 cup finely grated yellow onion, with the juice
- 1/4 cup finely grated Asian pear, with the juice (regular pear or red apple also works)
- 2 tsp finely grated garlic
- 2 tsp finely grated fresh ginger
- 2 tbsp water
- 1 tbsp toasted sesame oil
- 1 tsp black pepper
- sliced green onion, toasted sesame seeds and cilantro leaves, for garnish
Short ribs. Ask the butcher for flanken cut, sometimes labeled Korean style, with a thin strip of bone in each piece. The thin slices are what make the quick cooking possible.
Soy sauce. Use an all purpose or light soy sauce, not dark or sweet soy, and choose low sodium so the marinade is not overly salty.
Pear and onion. Grate both on the fine side of a box grater so the juices run into the bowl. They sweeten and tenderize in one step.
Brown sugar and mirin. These two bring sweetness and a glossy finish. Adjust the sugar to your own taste for a more or less sweet glaze.
Garlic, ginger and sesame oil. Freshly grated garlic and ginger give a fragrant punch, and a spoonful of toasted sesame oil adds the nutty aroma that defines galbi.
How to Make Korean BBQ Short Ribs
1. Make the marinade. Whisk the soy sauce, brown sugar, mirin, grated onion, grated pear, garlic, ginger, water, sesame oil and black pepper together in a bowl until the sugar dissolves.
2. Marinate the beef. Place the ribs in a zip top bag or a glass dish and pour the marinade over them. Turn to coat, seal or cover, and refrigerate for 24 hours.
3. Heat the pan. Heat the vegetable oil in a grill pan or heavy skillet over medium high heat until it shimmers. Lift the ribs from the marinade, let the excess drip off and discard the used marinade.
4. Sear the ribs. Cook the ribs in batches for 3 to 5 minutes on each side until deeply browned and cooked to at least 145 degrees F. Do not crowd the pan.
5. Rest briefly. Move the ribs to a platter and rest them for a few minutes while the juices settle.
6. Garnish and serve. Top with sliced green onion, sesame seeds and cilantro, and serve hot with rice and lettuce leaves for wrapping.
How to Serve Korean BBQ Short Ribs
Spoon steamed rice beside the ribs, or serve them with cilantro lime rice for a fresh twist. Crunchy sides such as creamy Asian cucumber salad and garlic sesame cucumber salad cool the palate between bites. For a noodle night, add a bowl of Korean beef noodles alongside, and offer lettuce leaves so everyone can wrap their own bites.
How to Store and Reheat Korean BBQ Short Ribs
Refrigerate cooked ribs in an airtight container for up to 3 days. Reheat in a hot skillet for 1 to 2 minutes per side or in a hot oven at 350 degrees F for about 10 minutes until hot throughout, reaching 165 degrees F. Cooked ribs can be frozen for up to 3 months; thaw them overnight in the refrigerator before reheating.
Tips and Variations for Korean BBQ Short Ribs
Get the right cut. Flanken cut ribs are sliced across the bone. Standard thick short ribs are too chunky for this marinade and cooking time.
Do not skip the grating. Finely grated pear and onion blend into the marinade, while chunks leave uneven pops of flavor.
Let the excess drip off. Letting extra marinade run off the ribs helps them brown instead of steam, but do not wipe them completely dry.
Cook in batches. Crowding drops the pan temperature and the sugars will not caramelize. Give each piece space.
Watch for burning. The sugar in the marinade can scorch. Lower the heat slightly if the edges darken too fast.
Discard the marinade. Never use marinade that touched raw beef as a sauce unless you boil it first. It is simplest to throw it away.
Adjust the sweetness. Reduce the brown sugar slightly for a more savory flavor, or add an extra spoonful for a sticky glaze.
Cook beef safely. Cook until the beef reaches at least 145 degrees F, and review the general food safety guidance from the FDA for safe handling of raw meat.
Frequently Asked Questions About Korean BBQ Short Ribs
What cut of beef is used for Korean BBQ short ribs?
Flanken cut short ribs, also called Korean style or LA style, are sliced thin across the bone. Ask your butcher if you cannot find them packaged.
How long should I marinate Korean BBQ short ribs?
This recipe uses 24 hours for the deepest flavor. Because the marinade contains fresh pear, do not go beyond that or the meat can turn mushy.
Can I cook Korean BBQ short ribs in the oven?
A hot grill pan or grill gives the ideal char. Under a hot broiler, cook the ribs on a rack for a few minutes per side, watching closely so the sugars do not burn.
What can I use instead of Asian pear?
A regular pear or a red apple works as a swap. Grate it finely and include the juice.
What do I serve with galbi?
Steamed rice, lettuce leaves for wrapping, kimchi and a cool cucumber salad are the traditional choices.
Galbi Korean BBQ Short Ribs
Equipment
- Zip top bag or glass dish
- Grill pan or heavy skillet
- Box grater
- Tongs
Ingredients
Main Ingredients
- 2 lb beef short ribs flanken cut, butterflied Korean style or thinly sliced across the bone
- 1 tbsp vegetable oil for cooking
- ⅓ cup low sodium soy sauce for the marinade
- ¼ cup brown sugar for the marinade
- 2 tbsp mirin for the marinade
- ¼ cup yellow onion finely grated, with the juice, for the marinade
- ¼ cup Asian pear finely grated, with the juice, for the marinade
- 2 tsp garlic finely grated, for the marinade
- 2 tsp fresh ginger finely grated, for the marinade
- 2 tbsp water for the marinade
- 1 tbsp toasted sesame oil for the marinade
- 1 tsp black pepper for the marinade
- 2 green onions sliced, for garnish
- 1 tbsp toasted sesame seeds for garnish
- 2 tbsp cilantro leaves for garnish
Instructions
Cooking
- Marinade. Whisk the soy sauce, sugar, mirin, onion, pear, garlic, ginger, water, sesame oil and pepper until smooth.
- Soak. Coat the ribs in the marinade in a bag or dish and chill for 24 hours.
- Heat. Warm the oil in a grill pan over medium high heat and lift the ribs out, letting extra marinade drip away.
- Sear. Cook in batches for 3 to 5 minutes per side until well browned and at least 145 degrees F. Discard the used marinade.
- Finish. Rest briefly, then top with green onion, sesame seeds and cilantro.
