Add Preferred SourceKorean galbi ribs, also known as Korean BBQ short ribs, are a beloved dish in Korean cuisine, celebrated for their incredible flavor and tenderness. I love this recipe because it transforms a simple cut of meat into a delectable feast that’s perfect for sharing with family and friends. Whether you’re hosting a summer BBQ or simply craving something savory, these Korean galbi ribs are a must-try.
These are seriously good eats, but the meat needs some time to marinate, so plan ahead.
Korean Galbi Ribs are such an easy recipe to make, and they cook so fast it’s almost a sin not to make them more often.
The Backyard Table
Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining.
You'll get ad-free recipes like:
- Grilled Corn Guacamole
- Grilled French Onion Burgers
- Deviled Egg Pasta Salad
- Blueberry Grunt
- and so many more!
Every recipe is created, tested and loved by Chef Jenn and her family - there's no AI here!
Get it now, at a special introductory price of $7.99. That's over 50 pages of foodie love at your fingertips!
Buy Now!I usually get the meat marinating the night before, then fire up the grill, and a few minutes later, dinner is ready! So easy to make and grill; the only way to screw this recipe up is if you really overcook the ribs!
What I Love About Korean Galbi Ribs
- The marinade brings a perfect blend of sweetness, saltiness, and umami to the ribs. It also serves to tenderize what can otherwise be a tough cut of meat.
- I prefer to grill these ribs over a hot flame, but you can broil them, too, or even pop them onto your Ninja Grill.
- Unlike a few years ago, now this cut of meat is more commonly available. You can find it in most large supermarkets, or visit your local Asian market where they’re certain to have this cut of meat.
Ingredients
- Brown sugar
- Soy sauce
- Water
- Mirin
- Small onion – Chopped.
- Asian pear – Cored and chopped.
- Garlic – Minced.
- Sesame oil
- Korean short ribs
What Are Korean Short Ribs?
Korean short ribs, also known as “galbi,” are typically cut across the bone in thin, flanken-style slices. This cut is different from the traditional English-style cut where the ribs are cut parallel to the bone. The thin slices of meat with the bone still attached make it perfect for quick grilling, allowing the marinade to infuse deeply and the meat to cook quickly. This cut is known for its rich marbling, which helps to keep the meat juicy and flavorful during cooking.
How to Make Korean Galbi Ribs
- Blend the brown sugar, soy sauce, water, mirin, onion, Asian pear, garlic, and sesame oil in a food processor until smooth.
- Place the Korean short ribs in a large resealable bag or shallow dish, then pour the marinade over the ribs. Ensure the ribs are well-coated, then seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight for best results.
- Preheat your grill to medium-high heat or set your broiler to high.
- Grill the ribs for about 3-4 minutes per side until they are nicely charred and cooked through, or put them under the broiler for the same amount of time.
- Remove the ribs from the heat, let them rest for a few minutes, and serve hot.
Step-By-Step Process
Chef Jenn’s Tips
- For the best flavor, marinate the ribs overnight.
- Use an Asian pear for authenticity; it helps tenderize the meat.
- If you don’t have a grill, use a broiler to achieve a similar effect.
- Keep an eye on the ribs while cooking to avoid overcooking and drying them out.
Recommended
Make It A Meal
Korean galbi ribs are perfect when served with steamed rice, a simple green salad, and an assortment of Korean banchan like kimchi, pickled radish, and seasoned spinach. For a complete meal, consider adding a light soup like miso or a bowl of steamed vegetables.
Storage
If you have any leftovers, store the ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs on a baking sheet and warm them in the oven at 350°F until heated through. For longer storage, you can freeze the cooked ribs. Place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Korean Galbi Ribs
Ingredients
- 4 – 5 pounds Korean short ribs
- ½ cup brown sugar
- ½ cup soy sauce
- ½ cup water
- 2 tablespoons mirin
- 1 small onion chopped
- 1 Asian pear cored and chopped
- 2 cloves garlic minced
- 1 tablespoon sesame oil
Instructions
- Blend the brown sugar, soy sauce, water, mirin, onion, cored Asian pear, garlic, and sesame oil in a food processor until smooth.
- Place the Korean short ribs in a large resealable bag or shallow dish, then pour the marinade over the ribs. Ensure the ribs are well-coated, then seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight for best results.
- Preheat your grill to medium-high heat or set your broiler to high.
- Grill the ribs for about 3-4 minutes per side until they are nicely charred and cooked through, or put them under the broiler for the same amount of time.
- Remove the ribs from the heat, let them rest for a few minutes, and serve hot.
Notes
Chef Jenn’s Tips
- For the best flavor, marinate the ribs overnight.
- Use an Asian pear for authenticity; it helps tenderize the meat.
- If you don’t have a grill, use a broiler to achieve a similar effect.
- Keep an eye on the ribs while cooking to avoid overcooking and drying them out.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.