# Korean Galbi Short Ribs > Classic Korean galbi (flanken-style short ribs) marinated in a sweet-savory blend of soy, grated Asian pear, garlic and sesame for deep umami and caramelization on the grill. Perfect for backyard BBQs or weeknight feasts, this recipe delivers authentic flavor and straightforward grilling technique. Canonical URL: https://www.topshelf.recipes/recipes/korean-galbi-short-ribs ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 26, 2026 Last Updated: September 28, 2026 ## About This Recipe Galbi — or Korean-style flanken short ribs — lives at the crossroads of high-heat grilling and patient marinade magic. Each thin, crosscut slab brings a ribbon of bone, a quick caramelizing surface and enough fat to keep the meat rich and glossy; the soy, brown sugar and toasted sesame oil deliver the familiar sweet-savory backbone while grated Asian pear contributes both subtle fruitiness and natural tenderizing enzymes so the meat develops a lacquered crust without requiring hours of slow cooking. This version leans on technique more than novelty: trim and score the meat so the marinade really kisses the fibers, respect the sugar in the mixture when you hit the flames, and don't shortchange the chill time — 6–12 hours is where flavor and texture meet. It’s ideal for anyone who wants authentic Korean BBQ at home: fast enough for a weekend grill session yet refined enough to serve with ssam, banchan, and cold drinks for company. Small touches — bringing the meat to room temperature, reserving and boiling any leftover marinade for basting, and letting the ribs rest — make the difference between caramelized brilliance and charred disappointment. ## Recipe Information - Prep Time: 500 minutes - Cook Time: 15 minutes - Total Time: 515 minutes - Servings: 12 - Difficulty: Medium - Category: Grilling ## Ingredients ### Prepare the short ribs - 3 lb Flanken-style beef short ribs (cut across the bone) ### Make the galbi marinade - 1 cup Low-sodium soy sauce - 1/4 cup Packed dark brown sugar - 1 medium (grated ~1 cup) Asian pear, peeled and grated (or Bosc pear/firm apple) - 6 cloves Garlic, minced - 4 stalks Green onions, white and light-green parts chopped - 2 tbsp Toasted sesame oil - 2 tbsp Mirin (sweet rice wine) or dry sherry - 1 tsp Freshly ground black pepper ### Rest and serve - 1 tbsp Toasted sesame seeds (for finishing) ## Ingredient Guide ### Flanken-style beef short ribs (cut across the bone) A flanken cut is short ribs sliced thinly across the bones into strips (often about 1/2" thick) rather than the thicker English-style ribs; it’s commonly used in Korean galbi and other East Asian barbecue. Because it has lots of bone surface and a high meat-to-fat ratio, it soaks up marinades quickly and grills fast. You can find it at Korean or Asian markets, well-stocked butchers, or ask your butcher for “flanken cut” or “cross-cut” short ribs. As a substitute, use English-cut beef short ribs (adjust cooking time) or thinly sliced skirt/plate steak for quick grilling. ### Asian pear, peeled and grated (or Bosc pear/firm apple) Asian pear (often called Korean or nashi pear) is a round, crisp, very juicy pear with a mild, floral sweetness and a firm texture; in marinades it adds sweetness and mild enzymatic tenderizing. It’s common in East Asian cooking but may be found at Asian groceries, larger supermarkets, or farmers’ markets. Good substitutes are a Bosc pear or any firm apple grated, though pineapple/kiwi will tenderize more aggressively and can change texture. ### Mirin (sweet rice wine) or dry sherry Mirin is a Japanese sweet rice wine used in cooking that lends a subtle sweetness, umami depth, and glossy finish to sauces and marinades. It’s widely used in Japanese and other Asian cuisines and has a lower alcohol content and higher sugar than table wine. Find it in Asian markets or the international aisle; if unavailable, use a dry sherry with a little sugar (or a sweet Marsala) as a practical substitute. ## Instructions ### 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. ### 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. ### 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. 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. 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. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 358 kcal - Protein: 22.2 g - Carbohydrates: 10.5 g - Fat: 25.5 g - Saturated Fat: 9.5 g - Fiber: 1 g - Sugar: 6.9 g - Added Sugars: 5.5 g - Cholesterol: 79.3 mg - Sodium: 898.9 mg - Potassium: 402.4 mg - Calcium: 32.6 mg - Iron: 3.2 mg - Vitamin D: 0.1 mcg ## Tips ### Score for Flavor Penetration Make shallow diagonal cuts between the bones so the marinade seeps into the meat and the surface caramelizes evenly without tearing the fibers. ### Don’t Overdo Enzymes Because Asian pear contains tenderizing enzymes, avoid marinating more than 12–18 hours; beyond that the texture can become mushy instead of tender. ### Control Sugar Flare-ups Pat excess marinade off before grilling and sear over the hottest zone for short bursts; move ribs to indirect heat if flames begin to flare from dripping sugars. ### Boil Reserved Marinade If you want to baste, bring the reserved marinade to a rolling boil for at least 3–5 minutes to eliminate raw-beef bacteria before using it on the grill. ### Room Temperature Finish Take ribs out 30–45 minutes before grilling so they cook evenly and rest 5 minutes after grilling to let juices redistribute and keep slices juicy. ## Variations and Substitutions ### Spicy Gochujang Twist Stir 1–2 tablespoons gochujang into the marinade for a smoky, spicy depth; reduce brown sugar slightly to keep the balance. ### Gluten-Free Tamari Swap Use an equal amount of tamari in place of soy sauce and swap mirin for a splash of rice vinegar plus 1 teaspoon honey for a gluten-free alternative. ### Pineapple Caution Substitute If using pineapple instead of pear, grate it finely and limit the marinade time to 2–4 hours because pineapple’s bromelain is much stronger and can over-tenderize. ### Broiler or Cast-Iron Option Grill marks aren’t mandatory — broil 3–5 minutes per side or sear in a blistering hot cast-iron pan for a comparable caramelized crust. ## Notes This galbi marinade balances sweet fruit enzymes and soy for tender, deeply flavored ribs—ideal for a weekend grill or a special dinner. Home cooks will love how a short hands-on prep yields restaurant-quality caramelization and bright finishes. ### Storage and Make-Ahead Cool leftovers to room temperature (but no more than two hours), then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on a low grill or in a 300°F oven to preserve the caramelized exterior; microwaving will tighten the meat and can make it dry. For longer storage, freeze cooked ribs in a vacuum bag or wrapped tightly for up to 3 months and thaw overnight in the fridge before reheating. ### Serving Suggestions Serve galbi with short-grain steamed rice, crisp lettuce leaves for ssam, and bright banchan like kimchi and pickled radish to cut the richness. Finish with a scattering of sliced scallions and toasted sesame seeds, and pair with a cold lager, crisp soju cocktail, or a light, fruity red (Grenache or Beaujolais) that won’t overpower the soy-sweet glaze. ## Frequently Asked Questions ### How do I know when the ribs are done? Because flanken ribs are thin, rely on color and feel more than internal temperature: aim for a deep caramelized crust and slightly pink center for juicy results, typically 3–5 minutes per side; thicker pieces may need an extra minute over indirect heat. ### Can I skip the Asian pear and use apple? Yes — a firm apple like Bosc or Fujis is a fine substitute and provides sweetness and some tenderizing enzymes, though pear is milder and less likely to over-soften the meat. ### Why should I boil leftover marinade before basting? Any marinade that’s contacted raw meat contains bacteria; boiling it for several minutes kills pathogens and reduces liquid so it becomes a safe, sticky glaze for basting. ### What if my ribs are very fatty? Trim excessive fat to reduce flare-ups and score the fat cap lightly so rendered fat runs off evenly; manage flare-ups by moving meat to indirect heat until flames subside. ### Can I grill these on a gas grill if I don’t have charcoal? Absolutely — preheat to very high, oil grates well, and use the hottest zone for quick searing followed by indirect heat to finish any thicker pieces, just as you would on charcoal. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Labor Day Cocktail Pairing Playbook](https://www.topshelf.recipes/articles/labor-day-cocktail-pairing-playbook) - [Ultra-Tender Pork Spare Ribs: Tips & Techniques for Fall-Off-the-Bone Success](https://www.topshelf.recipes/articles/ultra-tender-pork-spare-ribs-tips-techniques) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)