Korean Galbi Short Ribs

How to Make Korean Galbi Short Ribs

1. 1

   Step 1: Make the galbi marinade

   In a large bowl combine soy sauce, brown sugar, grated Asian pear, minced garlic, chopped green onions, toasted sesame oil, mirin and freshly ground black pepper. Whisk until sugar dissolves and the mixture is homogeneous; the grated pear both sweetens and contains enzymes that tenderize the meat.

   For this step

   • 1 cupLow-sodium soy sauce
   • 1/4 cupPacked dark brown sugar
   • 1 medium (grated ~1 cup)Asian pear, peeled and grated (or Bosc pear/firm apple)
   • 6 clovesGarlic, minced
   • 4 stalksGreen onions, white and light-green parts chopped
   • 2 tbspToasted sesame oil
   • 2 tbspMirin (sweet rice wine) or dry sherry
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Prepare the short ribs

   If not already flanken-style, ask your butcher to cut across the bone into 1/4–1/2-inch slices; otherwise trim any excess fat and pat the ribs dry. Lightly score the meat surface between bones (shallow diagonal cuts) so the marinade penetrates and the meat caramelizes evenly.

   For this step

   • 3 lbFlanken-style beef short ribs (cut across the bone)
   
3. 3

   Step 3: Marinate the ribs

   Place the ribs in a large zip-top bag or nonreactive container and pour the marinade over, pressing out air and ensuring each piece is coated. Refrigerate at least 4 hours, ideally 6–12 hours or overnight for best flavor and tenderness; turn once if possible.
   
4. 4

   Step 4: Bring to temperature and preheat the grill

   Remove ribs from the refrigerator 30–45 minutes before grilling to come toward room temperature and let excess marinade drip off (reserve marinade if you plan to baste and boil it first). Preheat a grill or grill pan to high (450–550°F / 230–290°C) and oil the grates to prevent sticking.
5. 5

   Step 5: Grill the ribs

   Place ribs across the hottest part of the grill and cook 3–5 minutes per side, watching for a deep caramelized crust; shorter times for thinner cuts. Move to indirect heat for another 1–2 minutes if larger pieces need more cooking—avoid overcooking so ribs stay juicy.
   
6. 6

   Step 6: Rest and serve

   Transfer grilled ribs to a platter and let rest 5 minutes to redistribute juices. Sprinkle toasted sesame seeds (and extra sliced green onions if desired), slice between bones if needed, and serve hot with rice and ssam (lettuce wraps) or banchan.

   For this step

   • 1 tbspToasted sesame seeds (for finishing)

1. In a large bowl combine soy sauce, brown sugar, grated Asian pear, minced garlic, chopped green onions, toasted sesame oil, mirin and freshly ground black pepper. Whisk until sugar dissolves and the mixture is homogeneous; the grated pear both sweetens and contains enzymes that tenderize the meat.
2. If not already flanken-style, ask your butcher to cut across the bone into 1/4–1/2-inch slices; otherwise trim any excess fat and pat the ribs dry. Lightly score the meat surface between bones (shallow diagonal cuts) so the marinade penetrates and the meat caramelizes evenly.
3. Place the ribs in a large zip-top bag or nonreactive container and pour the marinade over, pressing out air and ensuring each piece is coated. Refrigerate at least 4 hours, ideally 6–12 hours or overnight for best flavor and tenderness; turn once if possible.
4. Remove ribs from the refrigerator 30–45 minutes before grilling to come toward room temperature and let excess marinade drip off (reserve marinade if you plan to baste and boil it first). Preheat a grill or grill pan to high (450–550°F / 230–290°C) and oil the grates to prevent sticking.
5. Place ribs across the hottest part of the grill and cook 3–5 minutes per side, watching for a deep caramelized crust; shorter times for thinner cuts. Move to indirect heat for another 1–2 minutes if larger pieces need more cooking—avoid overcooking so ribs stay juicy.
6. Transfer grilled ribs to a platter and let rest 5 minutes to redistribute juices. Sprinkle toasted sesame seeds (and extra sliced green onions if desired), slice between bones if needed, and serve hot with rice and ssam (lettuce wraps) or banchan.