Sizzling Galbi: Homemade Korean-Style Short Ribs Recipe

Sizzling beef short ribs marinated in a mouthwatering galbi sauce promise an explosion of Korean culinary magic.

These tender, caramelized ribs carry deep flavors that dance between sweet and savory.

Generations of Korean home cooks have perfected this beloved dish, passing down techniques that make each bite unforgettable.

Charcoal grills or stovetop pans work perfectly for achieving that signature golden-brown crust.

The secret lies in the marinade, blending soy sauce, garlic, and a touch of sweetness that penetrates every fiber of the meat.

Bold and robust, these ribs transform an ordinary meal into a celebration of Korean cuisine.

Let’s find out this recipe and bring the vibrant tastes of Seoul right to your dinner table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 570 kcal

Servings: 5

What You’ll Need for Galbi (Korean-Style Short Ribs)

• Flanken-Style Bone-In Beef Short Ribs: Tender, thin-cut meat that absorbs marinade beautifully and delivers rich, intense Korean barbecue flavor with perfect meat texture.

• Yellow Onion, Scallions, Garlic: Create a robust aromatic foundation that adds depth and sharpness to the marinade, enhancing the overall complexity of the dish.
• Ground Ginger: Introduces a warm, slightly spicy note that complements the meat's richness and adds traditional Korean seasoning profile.
• Freshly Ground Black Pepper: Provides a subtle heat and helps balance the sweet and savory marinade components.

• Soy Sauce: Delivers classic umami saltiness and acts as the primary seasoning liquid with authentic Korean cooking depth.
• Mirin: Adds subtle sweetness and helps tenderize the meat while creating a glossy finish.
• Granulated Sugar: Balances flavors and creates caramelization during cooking, contributing to the signature galbi char.
• Crushed Pineapple: Natural enzyme tenderizer that adds subtle sweetness and helps break down meat fibers for enhanced texture.
• Toasted Sesame Oil: Introduces nutty, rich undertone that's quintessential in Korean cuisine.
• White Sesame Seeds: Provides delicate crunch and nutty flavor as a traditional garnish.
• Water: Helps adjust marinade consistency and ensures even flavor distribution.

Tools for Perfect Galbi Grilling

• Food Processor or Blender: Essential for creating a smooth, even marinade by mixing all liquid ingredients.
• Large Mixing Bowl: Needed to combine ribs with marinade and ensure even coating.
• Tongs: Perfect for handling and flipping ribs on the grill without piercing the meat.
• Grill or Grill Pan: Crucial for achieving those beautiful charred marks and caramelized exterior.
• Sharp Knife: Required for cutting ribs between bones after grilling.
• Cutting Board: Provides a stable surface for preparing ingredients and cutting meat.
• Measuring Cups and Spoons: Helps accurately measure marinade ingredients for consistent flavor.

How to Prepare Galbi the Right Way

• Korean Flavor Foundation

Prepare a smooth, robust marinade by blending fresh aromatics like onion, scallions, garlic, and ginger with sweet pineapple. The combination creates a rich, complex base that will transform ordinary meat into a spectacular dish.

• Meat Preparation

Clean short ribs thoroughly, allowing them to soak in cold water to remove excess blood. Pat the meat dry and generously coat with the prepared marinade, ensuring each piece is completely covered. Let the ribs rest in the refrigerator, allowing the flavors to deeply penetrate the meat.

• Grilling Technique

Heat your grill to a medium-high temperature. Cook the marinated ribs carefully, turning occasionally to achieve a beautiful caramelized exterior with gorgeous char marks. The goal is a perfectly cooked piece of meat that’s crispy outside and tender inside.

• Serving Style

After grilling, let the ribs rest briefly to retain their juices. Slice between the bones to create individual portions. Sprinkle with fresh chopped scallions and toasted sesame seeds. Serve alongside steamed rice and crisp seasonal vegetables for a complete Korean-inspired meal that celebrates bold, vibrant flavors.

Galbi Cooking Tips for Tender Results

• Let the ribs soak in the flavorful mixture longer for deeper, more intense taste that penetrates every fiber of the meat.
• For perfect caramelization, pat ribs completely dry before grilling and ensure grill grates are hot and clean to prevent sticking.
• If time is tight, butterfly the short ribs to help them absorb marinade faster and cook more evenly, reducing overall marinating time.
• No grill? No problem! These ribs taste incredible when oven-roasted at 375°F or broiled, giving similar charred edges and tender results.
• Swap pineapple with Asian pear for traditional Korean preparation, or add gochugaru (Korean red pepper flakes) for a subtle spicy kick that elevates the entire dish.

How to Plate and Serve Galbi Korean Style

• Flavor Fiesta Platter: Create a vibrant Korean BBQ experience by arranging grilled galbi on a large platter with colorful banchan (side dishes) like kimchi, pickled radishes, and steamed vegetables.
• Wrap and Roll Delight: Serve the short ribs with lettuce leaves, allowing guests to create their own delicious wraps with fresh herbs, garlic, and a dollop of ssamjang (Korean dipping sauce).
• Rice Bowl Sensation: Transform the galbi into a hearty rice bowl by slicing the meat and layering it over steamed jasmine or short-grain rice, topped with fresh green onions and a sprinkle of toasted sesame seeds.
• Fusion Taco Night: Chop the tender galbi and use it as a filling for Korean-inspired tacos, combining the rich meat with quick-pickled vegetables and a spicy gochujang sauce in soft corn tortillas.

Best Way to Store Leftover Galbi

• Smart Storage Solutions
• Refrigerator Freshness: Store marinated ribs in an airtight container for up to 2 days before cooking. Place plastic wrap directly on meat surface to prevent air exposure and maintain flavor intensity.
• Leftover Magic: Wrap cooked galbi tightly in aluminum foil or sealed containers. Refrigerated ribs stay delicious for 3-4 days. Reheat gently in skillet or microwave to maintain tenderness.
• Freezer Friendly: Portion uncooked marinated ribs into meal-sized packages. Freeze flat for maximum space efficiency. Frozen galbi remains tasty for 2-3 months. Thaw overnight in refrigerator before cooking.
• Meal Prep Hack: Prepare double batch of marinade and ribs. Cook half immediately, store remaining for quick future meals. Sliced cold ribs taste incredible in salads, sandwiches, and grain bowls.

Succulent Galbi Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 40 reviews

• Total Time: 25 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Korean culinary magic shines through this galbi recipe, showcasing marinated beef short ribs grilled to perfection. Succulent meat with complex flavors delivers an authentic taste of Seoul’s beloved street cuisine you’ll crave repeatedly.

---

Ingredients

Scale 1x2x3x

• 2 lbs (907 g) flanken-style bone-in beef short ribs, thinly sliced (about ½ inch thick)
• ½ medium yellow onion
• 2 medium scallions
• 4 cloves garlic
• 1 cup (237 ml) soy sauce
• ½ cup (100 g) granulated sugar
• ⅓ cup (79 ml) mirin
• ½ cup (118 ml) crushed pineapple in 100% juice (from half an 8-oz can)
• 1 cup plus 2 tbsps (237 + 30 ml) water, with more if needed
• 1 tbsp (15 ml) toasted sesame oil
• ½ tsp ground ginger
• ½ tsp freshly ground black pepper
• Toasted white sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Meat Preparation: Cleanse short ribs under running water, then soak in cold water for 1-3 hours to remove blood and tenderize meat.
2. Marinade Creation: Blend onion, scallion whites, garlic, pineapple, ginger, water, and soy sauce into a smooth mixture, ensuring complete ingredient integration.
3. Flavor Enhancement: Whisk sugar, mirin, sesame oil, and black pepper into the marinade, creating a harmonious flavor profile that will penetrate the meat.
4. Marinating Process: Rinse ribs again, pat dry thoroughly, then immerse completely in prepared marinade. Refrigerate for 12-24 hours to allow deep flavor absorption.
5. Grilling Technique: Preheat grill to medium-high heat (400-450°F), clean and lightly oil grates. Grill marinated ribs for approximately 2 minutes per side, achieving a caramelized exterior and desired internal temperature.
6. Serving Preparation: Rest grilled ribs for 2-3 minutes to redistribute juices, then slice between bone sections. Garnish with fresh scallion greens and toasted sesame seeds.
7. Plating: Serve immediately alongside steamed white rice and crisp leafy vegetables, presenting a complete Korean-inspired culinary experience.

Notes

• Soaking Strategy: Immerse ribs in cold water for 1-3 hours to remove blood and enhance meat tenderness, creating a cleaner flavor profile.
• Marinade Magic: Blend ingredients until smooth to ensure even flavor distribution and maximum meat penetration, avoiding chunky inconsistencies.
• Grilling Precision: Maintain medium-high heat around 400-450°F, watching carefully to achieve caramelized crust without burning the delicate meat surface.
• Resting Technique: Allow grilled ribs to rest briefly, letting internal juices redistribute for maximum moisture and superior taste experience.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: Korean

Nutrition

• Serving Size: 5
• Calories: 570
• Sugar: 16 g
• Sodium: 950 mg
• Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 34 g
• Cholesterol: 90 mg