Galbi stands as one of the most celebrated dishes in Korean cuisine, where beautifully marbled short ribs are transformed through a special cutting technique and sweet-savory marinade into tender, flavorful meat perfect for grilling. Korean BBQ Short Ribs have long been associated with special occasions and gatherings, where the ritual of grilling and sharing creates lasting memories around the table.
What makes galbi particularly special is the unique preparation method where the meat is cut thinly across the bones in a butterfly pattern, allowing for quick cooking while maintaining the rich flavor that comes from cooking meat on the bone. The marinade, a perfect balance of soy sauce, Asian pear, and garlic, both tenderizes the meat and creates the characteristic flavor that makes Korean BBQ world-famous.
In modern Korean dining, galbi continues to hold its place as a premium dish that brings people together. Whether enjoyed at specialized Korean BBQ restaurants or prepared for special occasions at home, these marinated short ribs represent the height of Korean grilling tradition, offering a perfect combination of tender meat and complex flavors that keep people coming back for more.
Why You’ll Love This Recipe
- Restaurant quality at home
- Perfect balance of flavors
- Tender, juicy meat
- Great for gatherings
- Make-ahead friendly
- Authentic taste
What is Galbi?
Galbi (갈비) is Korean marinated short ribs, traditionally cut across the bones and marinated in a sweet-savory sauce featuring soy sauce, garlic, and Asian pear. The name literally means “ribs,” and the dish is a cornerstone of Korean BBQ culture.
Korean BBQ Short Ribs
Ingredients
For the Meat:
- 3 lbs beef short ribs LA-style cut, also know as flanken cut
- 1 onion(s) coarsely grated
- 1 Asian pear grated
- 4 cloves garlic minced
For the Marinade:
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp mirin
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- ¼ tsp black pepper
- 2 green onion(s) chopped
- 1 tbsp sesame seeds
For Serving:
- Lettuce leaves
- Perilla leaves
- Sliced garlic
- Ssamjang
- Steamed rice
Instructions
Prepare Marinade:
- Combine grated onion, pear, garlic
- Mix with all marinade ingredients
- Stir until sugar dissolves
Prepare Meat:
- Place meat in large container
- Pour marinade over meat
- Mix well to coat
Marinate:
- Cover and refrigerate
- Minimum 4 hours, best overnight
- Turn meat occasionally
Grill:
- Bring meat to room temperature
- Preheat grill to medium-high
- Grill 3-4 minutes per side
- Serve hot
Notes
Recipe Tips
- Choose well-marbled meat
- Don’t skip scoring
- Use Asian pear for tenderizing
- Watch carefully while grilling
- Let rest before cutting
- Don’t overcook
Serving Suggestions
Serve with:- Lettuce wraps
- Ssamjang
- Fresh garlic
- Steamed rice
- Various banchan
- Korean dipping sauces
Variations
- Pan-fried version
- Broiled version
- Different cut of ribs
- Spicy variation
- Extra garlic version
- Alternative fruits in marinade
Storage
- Marinated meat: 2 days refrigerated
- Cooked galbi: 3-4 days refrigerated
- Freeze uncooked in marinade
- Thaw completely before cooking
- Don’t refreeze
- Store sauce separately
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Shirakiku Roasted Sesame Seeds
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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