Name: Galbi (Korean BBQ Short Ribs) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 4 h 30 min
Cuisine: Korean
Ingredients: 3 lbs beef short ribs; 1 Korean pear, peeled and cored (about 400 g); 1 medium yellow onion, peeled (about 350 g); 9 cloves garlic; 1 inch ginger, about 2 teaspoons minced; ½ cup water or pineapple juice; ½ cup soy sauce; ¼ cup mirin; ¼ cup brown sugar; 1 teaspoon black pepper; 2 tablespoons sesame oil; Green onion, sliced; Toasted sesame seeds; Kimchi; Lettuce leaves; White rice

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If you’re craving something truly special that bursts with layers of flavor, let me introduce you to the magic of this Galbi (Korean BBQ Short Ribs) Recipe. Picture tender, thinly sliced beef ribs soaking up a perfectly balanced marinade rich with the sweetness of Korean pear and the savory depth of soy sauce and garlic. Once grilled or seared, these ribs develop a caramelized crust that is remarkably addictive. This dish isn’t just a meal; it’s a celebration of Korean tradition and a guaranteed crowd-pleaser that’s as fun to make as it is to devour.

Ingredients You’ll Need

Three brown grilled strips of meat with dark grill marks lie flat in a black frying pan with a honeycomb textured surface. The meat pieces are shiny with cooking oil and slightly curled at the edges. The pan is centered on a small pink stove set on a white marbled countertop. Part of a white bowl with green contents is visible in the upper right background. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this Galbi (Korean BBQ Short Ribs) Recipe is delightfully straightforward. Each component plays a vital role—from the Korean pear which tenderizes and sweetens the meat naturally, to the robust garlic and ginger that bring boldness and warmth to the marinade. Together, they harmonize beautifully to create an unforgettable taste experience.

3 lbs beef short ribs: Choose well-marbled ribs to ensure tenderness and rich flavor.
1 Korean pear (peeled and cored, about 400 g): Acts as a natural tenderizer and adds subtle sweetness.
1 medium yellow onion (peeled, about 350 g): Adds moisture and depth to the marinade base.
9 cloves garlic: Infuses the ribs with signature Korean BBQ aroma and a pleasant kick.
1 inch ginger (about 2 teaspoons): Offers a gentle zing that balances the sweetness.
½ cup water or pineapple juice: Helps blend the marinade ingredients and adds extra tenderizing enzymes if using pineapple juice.
½ cup soy sauce: The salty backbone that provides umami complexity.
¼ cup mirin: Adds a light sweetness and glossy finish to the sauce.
¼ cup brown sugar: Brings rich sweetness that caramelizes beautifully during cooking.
1 teaspoon black pepper: Enhances the marinade with subtle heat and earthiness.
2 tablespoons sesame oil: Introduces a toasty, fragrant note characteristic of Korean cuisine.
Green onion (sliced): Perfect for garnish and an added fresh crunch at serving time.
Toasted sesame seeds: A simple finish that adds texture and nuttiness.
Kimchi, lettuce, white rice: Traditional sides that complement and balance the richness of the galbi.

How to Make Galbi (Korean BBQ Short Ribs) Recipe

Step 1: Clean the Ribs

First things first, you want your beef short ribs squeaky clean. Rinse them under cold water, then soak the ribs for about 20 minutes. This crucial step removes any stray blood and ensures your ribs have a fresh, clean taste that will take on the marinade perfectly. Pat them dry before moving on to the next step to help the marinade stick beautifully.

Step 2: Make the Marinade

This marinade is where the magic really happens. In a blender, combine the Korean pear, yellow onion, garlic cloves, ginger, and water to create a smooth, fragrant base. Pour this into a mixing bowl and whisk in the soy sauce, mirin, brown sugar, sesame oil, and black pepper until the sugar dissolves completely. This blend of sweet, savory, and aromatic flavors is the soul of this Galbi (Korean BBQ Short Ribs) Recipe.

Step 3: Marinate the Ribs

Place your short ribs in a shallow container, making sure they’re arranged in a single layer for even coverage. Pour the marinade over, sealing the container with a lid or plastic wrap. Pop it in the fridge for at least 4 hours, but for best results, let it sit overnight. This slow soaking unlocks incredible depth in flavor and ensures each bite melts in your mouth.

Step 4: Cook the Ribs

When it’s time to cook, heat a little oil in a large skillet over medium-high heat until it’s hot and shimmering. Remove excess marinade from the ribs to avoid steaming and place them carefully in the skillet. Sear each side for 3-4 minutes until beautifully browned and caramelized, cooked through while still juicy. This caramelization is what brings that iconic Korean BBQ yumminess to your plate.

Step 5: Garnish and Serve

Transfer your perfectly cooked galbi to a serving plate and sprinkle generously with sliced green onions and toasted sesame seeds. This finishing touch adds a fresh, nutty character that lifts the dish and makes it look just as amazing as it tastes.

How to Serve Galbi (Korean BBQ Short Ribs) Recipe

A white scalloped plate holds about eight pieces of thin, browned grilled meat with a slightly charred look and a textured surface, each piece sprinkled with light sesame seeds and topped with thinly sliced green onions. One piece is held above the plate by a pair of metal chopsticks, grasped by a woman's hand, showing the dark grilled surface up close. In the background, there is a white scalloped plate with more grilled meat and a small white bowl with cucumber slices on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like sliced green onions and toasted sesame seeds do more than decorate—they infuse extra flavor and provide a beautiful contrast in texture to the tender ribs. The bright green of the onions adds freshness that feels light and lively against the richness of the meat.

Side Dishes

Traditionally, Galbi (Korean BBQ Short Ribs) Recipe shines when paired with crisp lettuce leaves for wrapping, tangy kimchi to cut through the richness, and fluffy white rice that soaks up every delicious drop of juices. These sides create a perfect balance and make your meal feel complete and satisfying.

Creative Ways to Present

Elevate your presentation by arranging the ribs over a bed of steamed rice, surrounded by small bowls of banchan (Korean side dishes) or sliced fresh vegetables like cucumber and radish. For a fun family-style experience, provide lettuce wraps so everyone can build their own savory bites. A sprinkle of toasted sesame seeds and a drizzle of extra sesame oil at the end will impress your guests and delight your taste buds.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, and the ribs will remain tender. Just be sure to cool them completely before refrigerating to maintain the best texture.

Freezing

You can freeze cooked galbi for up to 2 months. Wrap portions tightly in plastic wrap and then place in a freezer-safe bag or container. When ready to enjoy, thaw overnight in the fridge to keep the ribs juicy and flavorful.

Reheating

To reheat, gently warm the ribs in a skillet over low heat to preserve their tenderness. Adding a splash of water or broth can help maintain moisture, or pop them briefly in the microwave covered with a damp paper towel to avoid drying out. Either way, the ribs will taste almost as good as freshly cooked.

FAQs

What cut of meat is best for galbi?

Flanken-style beef short ribs cut across the bone are ideal for galbi because they’re thin, cook quickly, and absorb marinade wonderfully. Look for well-marbled ribs to get juicy, flavorful results.

Can I make the marinade without Korean pear?

Yes, while the Korean pear adds unique sweetness and tenderizing enzymes, you can substitute with other firm fruits like apples or pears. Pineapple juice also works but use it sparingly as it can over-tenderize the meat if left too long.

Do I have to grill the ribs or can I cook them on the stovetop?

Both methods work beautifully! Grilling gives a smoky char that’s classic for galbi, but pan-searing in a hot skillet achieves excellent caramelization and keeps things simple, especially in colder months.

How long should I marinate the ribs?

For best flavor and tenderness, marinate at least 4 hours and ideally overnight. Avoid marinating longer than 24 hours, as the acidity and enzymes can break down the meat too much and affect texture.

What are the best sides to serve with galbi?

Traditional Korean sides like kimchi, steamed white rice, and fresh lettuce leaves for wrapping are perfect. You can also add banchan varieties or simple pickled vegetables to complement the bold flavors.

Final Thoughts

This Galbi (Korean BBQ Short Ribs) Recipe is one of those dishes that makes every meal feel like a celebration. With its incredible balance of sweet, savory, and umami flavors, it’s sure to become a beloved favorite in your kitchen. Give this recipe a try, gather your loved ones, and enjoy the delights of Korean BBQ at home—you won’t regret it!