Korean Galbi Grilled Ribs (Printable Version)

Tender beef ribs in Korean marinade, grilled until caramelized with smoky char edges and umami-rich flavor.

# What You’ll Need:

→ Beef

01 - 2 lbs flanken-cut beef short ribs

→ Marinade

02 - 1/2 cup soy sauce
03 - 1/4 cup brown sugar
04 - 2 tbsp honey
05 - 2 tbsp mirin or rice wine
06 - 2 tbsp sesame oil
07 - 4 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, grated
09 - 1 small Asian pear, grated
10 - 1/2 small onion, grated
11 - 1/4 tsp freshly ground black pepper
12 - 2 green onions, finely sliced
13 - 1 tbsp toasted sesame seeds

→ Garnish

14 - 1 green onion, thinly sliced
15 - 1 tsp toasted sesame seeds

# Directions:

01 - Rinse the beef short ribs under cold water to remove any bone fragments. Pat dry thoroughly with paper towels.
02 - In a large bowl, whisk together soy sauce, brown sugar, honey, mirin, sesame oil, minced garlic, grated ginger, grated pear, grated onion, black pepper, sliced green onions, and sesame seeds. Stir until the brown sugar completely dissolves.
03 - Add the short ribs to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for maximum tenderness and flavor penetration.
04 - Preheat a grill or grill pan over medium-high heat. Remove ribs from the refrigerator and let excess marinade drip off.
05 - Grill ribs for 3 to 4 minutes per side until caramelized and cooked through, developing a slight char around the edges for authentic flavor.
06 - Transfer grilled ribs to a serving platter. Sprinkle with additional sliced green onion and sesame seeds. Serve immediately alongside steamed rice and kimchi.

# Top Tips:

01 -
  • The marinade does double duty, tenderizing the meat while building layers of flavor that get better with time
  • Grilling these ribs creates caramelized edges that you simply cannot achieve in the oven
  • Everything can be prepped ahead, so you're just minutes away from an impressive dinner
02 -
  • Don't skip the Asian pear in the marinade—its enzymes truly make the difference between tough and melt-in-your-tender meat
  • Letting the ribs come to room temperature before grilling helps them cook more evenly and prevents that raw center problem
  • Resist the urge to flip the ribs too often; they need uninterrupted contact to develop that caramelized crust
03 -
  • Flanken-cut ribs are essential here; ask your butcher to cut them crosswise across the bone if you don't see them pre-cut
  • A cast iron grill pan creates surprisingly good results if outdoor grilling isn't an option

Return