Korean Galbi Grilled Ribs (Printable)
Tender beef short ribs in Korean marinade, grilled until smoky and caramelized. Perfect with steamed rice.
# What You Need:
→ Beef
01 - 3.3 lbs beef short ribs, flanken cut (1/2 inch thick)
→ Marinade
02 - 1/2 cup soy sauce (use gluten-free if needed)
03 - 1/4 cup mirin or rice wine
04 - 1/4 cup water
05 - 2 tbsp brown sugar
06 - 2 tbsp honey
07 - 1 tbsp sesame oil
08 - 1 Asian pear (or 1/2 ripe Bosc pear), peeled and grated
09 - 1/2 onion, grated
10 - 4 garlic cloves, minced
11 - 2 tsp fresh ginger, grated
12 - 1/4 tsp black pepper
13 - 2 scallions, chopped
14 - 1 tbsp toasted sesame seeds
→ Garnish
15 - 2 scallions, thinly sliced
16 - 1 tbsp toasted sesame seeds
# How To Make It:
01 - Rinse the beef short ribs in cold water to remove any bone fragments. Pat dry with paper towels.
02 - In a large bowl, whisk together all marinade ingredients until the sugar dissolves completely.
03 - Add the ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
04 - Preheat a grill or grill pan to medium-high heat.
05 - Remove ribs from marinade, allowing excess to drip off. Grill for 3-4 minutes per side, until caramelized and cooked through, with slightly charred edges.
06 - Let the ribs rest for 5 minutes. Slice into pieces if desired. Garnish with sliced scallions and sesame seeds. Serve hot with steamed rice and kimchi.
# Expert Tips:
01 -
- The fruit in the marinade literally tenderizes the meat while you sleep
- That caramelized crust on the grill makes everything else at dinner feel like an afterthought
02 -
- Don't marinate with kiwi or pineapple for more than 2 hours or the meat will turn to mush
- Patting the ribs dry before grilling prevents steaming and ensures proper caramelization
03 -
- Line your container with the marinade before adding ribs so everything gets coated evenly
- Don't crowd the grill or the ribs will steam instead of caramelize