Korean Galbi Grilled Ribs (Printable)

Tender beef short ribs marinated in Korean sauce, grilled to smoky perfection with caramelized edges.

# What You’ll Need:

→ Beef

01 - 2 lbs flanken-cut beef short ribs

→ Marinade

02 - 1/2 cup soy sauce
03 - 1/4 cup brown sugar
04 - 2 tbsp honey
05 - 2 tbsp mirin or rice wine
06 - 2 tbsp sesame oil
07 - 4 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, grated
09 - 1 small Asian pear or 1/2 Bosc pear, grated
10 - 1/2 small onion, grated
11 - 1/4 tsp freshly ground black pepper
12 - 2 green onions, finely sliced
13 - 1 tbsp toasted sesame seeds

→ Garnish

14 - 1 green onion, thinly sliced
15 - 1 tsp toasted sesame seeds

# How-To Steps:

01 - Rinse the beef short ribs under cold water to remove any bone fragments. Pat thoroughly dry with paper towels.
02 - In a large bowl, combine soy sauce, brown sugar, honey, mirin, sesame oil, minced garlic, grated ginger, grated pear, grated onion, black pepper, sliced green onions, and sesame seeds. Whisk vigorously until the sugar completely dissolves.
03 - Add the short ribs to the marinade, turning each piece to ensure thorough coating. Cover the bowl and refrigerate for at least 4 hours, preferably overnight for optimal flavor penetration.
04 - Preheat a grill or grill pan over medium-high heat. Remove ribs from the refrigerator and let excess marinade drip off before cooking.
05 - Place ribs on the hot grill and cook for 3 to 4 minutes per side until caramelized and cooked through, developing a slight char around the edges for authentic flavor.
06 - Transfer grilled ribs to a serving platter. Sprinkle generously with sliced green onion and toasted sesame seeds. Serve immediately while hot, accompanied by steamed rice and kimchi if desired.

# Expert Tips:

01 -
  • The pear in the marinade works like magic to break down fibers, making even budget ribs taste restaurant quality
  • That caramelized char on the edges creates depth you just cant get from any other cooking method
02 -
  • Dont skip the pear, even if you have to use an apple or kiwi instead, that fruit enzyme is what makes the meat tender enough to cut with a fork
  • Let the excess marinade drip off before grilling, otherwise the sugars will burn before the meat cooks through
03 -
  • Pat the ribs completely dry before they hit the grill, any surface moisture will steam the meat instead of creating that caramelized crust
  • Let your grill preheat for at least 15 minutes, you need that intense initial sear to lock in all those marinade flavors

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