Korean BBQ Short Ribs (Grilled Galbi)

Name: Korean BBQ Short Ribs (Grilled Galbi)
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Yield: 4 servings
Ingredients: 2.5 lb Flanken-cut beef short ribs (about 1/2" thick); 1 cup Low-sodium soy sauce; 0.25 cup Light brown sugar, packed; 1 medium Asian pear (or Bosc pear), peeled and grated; 6 cloves Garlic, minced; 2 tbsp Sesame oil; 4 stalks Green onions, thinly sliced (reserve some for garnish); 1 tsp Freshly ground black pepper; 1 tbsp Neutral oil (vegetable or canola) for grates; 1 tbsp Toasted sesame seeds (for finishing)

Grilled Galbi (Korean BBQ short ribs) are thinly sliced, marinated beef ribs caramelized over high heat for a smoky, sweet-savory finish. This recipe uses a classic pear-soy marinade and a quick high-heat grilling technique for tender, charred pieces perfect for sharing.

0.0(0 reviews)

Prep: 20m · Cook: 15m · Total275 mins

DifficultyMedium

Serves4

AuthorJake

Korean BBQ Short Ribs (Grilled Galbi)

Galbi—Korean BBQ short ribs—lives at the intersection of sweet, savory, and smoky, and this version leans on a classic pear-soy marinade to deliver that irresistible sheen and tender bite. Using flanken-cut ribs (cut across the bones about 1/2" thick) lets the marinade penetrate quickly and creates more surface area for caramelization, so you get those lacquered edges and pockets of chewy, meaty goodness after a short, hot sear. The grated Asian or Bosc pear brings natural enzymes that gently tenderize without turning the meat mushy the way tropical fruits can if left too long.

This recipe is for cooks who want big BBQ flavor without a long braise: it asks for planning time more than hands-on time, then rewards you with fast grilling and a table-ready platter that’s ideal for sharing. The sesame oil, garlic, and green onions anchor the marinade while brown sugar and soy provide the gloss and depth; a quick rest and slicing between the bones gives neat, shareable pieces. If you love a little char and glossy, sticky edges, this method highlights the best textures of short ribs while keeping the technique approachable for backyard grills or cast-iron pans.

Plan your timing

Enter your target meal time:

2:19 pm–3:28 pm→Make the marinade and combine with ribs

3:28 pm–4:37 pm→Marinate and chill

4:37 pm–5:46 pm→Preheat grill and sear the ribs

5:46 pm–6:55 pm→Rest, slice, and serve

Ingredients

Yield

Instructions

Make the marinade and combine with ribs

In a bowl whisk together soy sauce, brown sugar, grated pear, minced garlic, sesame oil, sliced green onions, and black pepper until the sugar dissolves and the pear is evenly distributed. Place the flanken-cut short ribs in a shallow dish or resealable bag and pour the marinade over, massaging so every piece is coated; reserve 2 tablespoons of marinade before adding the meat if you want to use for basting or quick glazing later.

For this step

2.5 lbFlanken-cut beef short ribs (about 1/2" thick)
1 cupLow-sodium soy sauce
0.25 cupLight brown sugar, packed
1 mediumAsian pear (or Bosc pear), peeled and grated
6 clovesGarlic, minced
2 tbspSesame oil
4 stalksGreen onions, thinly sliced (reserve some for garnish)
1 tspFreshly ground black pepper

Marinate and chill

Cover and refrigerate the ribs for at least 4 hours, ideally overnight (8–12 hours) to let the pear enzymes tenderize the meat and the flavors penetrate. For food safety, keep meat chilled while marinating and flip the container once during the marination period so the ribs sit in the marinade evenly.

Preheat grill and sear the ribs

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). Oil the grates with the neutral oil using a paper towel held by tongs, then shake off excess marinade and pat the ribs lightly dry with paper towels; grill the ribs in a single layer over direct heat 3–4 minutes per side until deeply caramelized with good charring at the edges, watching for flare-ups and flipping once to develop color without overcooking.

For this step

1 tbspNeutral oil (vegetable or canola) for grates

Rest, slice, and serve

Transfer the grilled ribs to a cutting board and let them rest 3–5 minutes to allow juices to redistribute, then slice between the bones into individual pieces and arrange on a platter. Sprinkle with toasted sesame seeds and the reserved sliced green onions, and serve immediately with rice and ssam (lettuce) or kimchi for authentic presentation.

For this step

1 tbspToasted sesame seeds (for finishing)

Tips from the kitchen

Choose Flanken Cut

Buy flanken-cut short ribs sliced across the bone about 1/2" thick—this lets the marinade work quickly and creates more caramelized surface area on the grill.

Pat Meat Dry

Shake off excess marinade and pat the ribs lightly dry before grilling so you get immediate sear and caramelization instead of steaming.

Reserve And Boil

If you want to baste or serve the marinade as a sauce, reserve 2 tablespoons before adding raw meat and boil any used marinade for at least 1–2 minutes to be food-safe.

High Heat, Short Time

Preheat the grill to very high and cook 3–4 minutes per side; these thin ribs cook fast and benefit from quick, intense heat to build char while staying juicy.

Manage Flare-ups

Watch for dripping fat and move pieces to a cooler zone briefly if flames flare up, then return to finish browning—this prevents burnt sugar and bitter edges.

Variations & substitutions

Spicy Gochujang Glaze

Stir 1–2 tablespoons gochujang into the reserved marinade or whisk it with a little water and honey for a spicy-sweet glaze to brush on during the last minute of grilling.

Gluten-Free Option

Swap low-sodium soy sauce for tamari or coconut aminos and use a touch more brown sugar to balance the saltiness; marinate the same way for comparable flavor.

Pork Collar Alternate

For a different but equally rich result, use 1.5–2 lb thinly sliced pork collar; it takes the marinade well and benefits from the same quick, high-heat grilling.

Mushroom 'Galbi' (Vegetarian)

Replace beef with thick-sliced king oyster mushrooms or portobellos and cut marinating time to 30–60 minutes so the mushrooms soak up flavor without turning soggy.

Storage & make-ahead

Store leftover grilled ribs in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer on a tray then transfer to a freezer bag for up to 2 months. Reheat gently on a hot skillet or back on the grill over medium heat to restore surface caramelization—avoid long microwave reheats which make the meat tough.

What to serve with it

Serve sliced ribs family-style with steamed short-grain rice, crisp lettuce leaves for ssam (wraps), and an assortment of banchan such as kimchi, pickled daikon, and cucumber salad. For drinks, a cold lager or chilled soju complements the sweet-salty profile, while a slightly off-dry Riesling pairs nicely if you prefer wine; garnish the platter with toasted sesame seeds and plenty of thinly sliced green onions.

Frequently asked questions

Can I use a regular pear instead of an Asian pear?

Yes—Bosc or Bartlett pears work fine; Asian pears are preferred because they're juicier and less granular, which helps create a smooth marinade and gentle tenderizing action.

How long should I marinate the ribs?

At minimum 4 hours, but overnight (8–12 hours) is ideal so the flavors penetrate and the pear enzymes tenderize; avoid much longer than 24 hours to prevent a mushy texture.

Is it safe to use the marinade for basting or sauce?

Only use the reserved marinade that you set aside before adding raw meat. Any leftover marinade that has contacted raw ribs must be boiled for several minutes before using to kill bacteria.

What if I have thicker-cut short ribs?

If ribs are thicker than 1/2", drop them to medium-high heat and grill indirectly after searing, or extend cooking to 6–8 minutes per side while monitoring internal temperature and thickness to avoid overcooking the exterior.

How can I tell when the ribs are done?

For flanken-cut ribs, look for deep caramelization and a slight spring when pressed; they should be browned through but still juicy—there isn’t a strict internal temp target for these thin cuts, so rely on visual cues and timing.

Can I make these on an indoor grill or broiler?

Yes—use a very hot cast-iron grill pan or the oven broiler on high with the meat on a wire rack so air circulates; expect similar short cook times but watch closely for burning due to the high sugar content.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the marinade and combine with ribs

Flanken-cut beef short ribs (about 1/2" thick)2.5 lb
Low-sodium soy sauce1 cup
Light brown sugar, packed0.25 cup
Asian pear (or Bosc pear), peeled and grated1 medium
Garlic, minced6 cloves
Sesame oil2 tbsp
Green onions, thinly sliced (reserve some for garnish)4 stalks
Freshly ground black pepper1 tsp

Step 3: Preheat grill and sear the ribs

Neutral oil (vegetable or canola) for grates1 tbsp

Step 4: Rest, slice, and serve

Toasted sesame seeds (for finishing)1 tbsp

Nutrition Facts

Per serving: about 2 cups (450g)

Calories924

Total Fat66.4g

Saturated Fat24.8g

Trans Fat3.2g

Polyunsaturated Fat7.5g

Monounsaturated Fat31.9g

Total Carbohydrates28.4g

Dietary Fiber3.6g

Total Sugars19.7g

Protein55.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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