Korean Galbi Grilled Ribs (Printable Version)

Tender beef ribs in Korean sweet-savory marinade, grilled until caramelized with smoky charred edges.

# What You'll 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, peeled and grated (or 1/2 ripe Bosc pear)
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 thoroughly with paper towels.
02 - In a large bowl, whisk together soy sauce, mirin, water, brown sugar, honey, sesame oil, grated pear, grated onion, minced garlic, grated ginger, black pepper, chopped scallions, and sesame seeds 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 to distribute flavors evenly.
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 Insights:

01 -
  • The marinade does double duty, tenderizing the meat while building layers of flavor that go way beyond typical BBQ sauce
  • Grilling creates those gorgeous charred edges that make every bite feel like a special occasion
02 -
  • Flanken cut means the ribs are cut across the bones into thin strips, which is completely different from the thick English-style ribs you might see at American BBQ joints
  • The Asian pear is not optional for authentic tenderness, though a Bosc pear will work in a pinch
  • Do not skip the resting period, or you will lose all those precious juices the moment you cut into the meat
03 -
  • If you can only find thick-cut ribs, butterfly them carefully or ask your butcher to cut them thinly across the bone
  • Leftovers (if you somehow have them) make incredible fried rice the next day, though I rarely have that problem

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