Grilled Korean Short Ribs (aka Korean Beef Galbi)

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These grilled Korean short ribs are marinated overnight in a traditional Asian pear, onion, and soy sauce-based marinade, and then grilled to perfection over an open flame. Tender, sweet, savory – this Korean short ribs recipe (aka Korean beef galbi) hits all the right notes!

A New Asian “Meat Candy” on the Grill

If you’re ready to fire up the grill and try a new beef ribs recipe that completely rocks in the flavor department, then this Korean short ribs recipe is for you! In fact, after tasting these flavorful beef bites for the first time, my wife dubbed them a new “meat candy”.

I’ve had Korean short ribs at Asian restaurants many times, but I had never tried to make the popular beef dish at home. So when I saw the cut of beef ribs that’s used for this Korean specialty on sale at Costco, I grabbed them to try my hand at these Asian short ribs.

The recipe itself is a celebration of savory, sweet, and umami goodness: thinly sliced beef short ribs are soaked in a marinade of soy sauce, brown sugar, ginger, garlic, sesame oil, mirin, and the all-important Asian pear (plus a few more layers of flavor). After marinating overnight, these ribs get flame-kissed on a hot charcoal grill until they’re caramelized, juicy, and loaded with mouthwatering texture – crunchy on the outside, tender on the inside.

Salty-sweet, satisfying, and so easy to prep ahead – you’ll love stepping out of your comfort zone for a meal that’s both familiar and excitingly new.

What are Korean Beef Short Ribs (Galbi)?

Korean short ribs, also called “Galbi” meaning “rib” in Korean, refers to a dish made with beef short ribs and a soy sauce, sugar, and Asian pear marinade. The Asian pear in the recipe serves to add flavor, but more importantly, to tenderize the flanken-style cut short ribs which are pretty tough.

The thinly-sliced ribs are often grilled or barbecued, and in some Korean BBQ restaurants, you can even grill them yourself over a small tabletop grill.

Ingredients

Let’s break down what you’ll need for authentic flavor and maximum wow factor. Korean short ribs are all about the marinade, and the magic comes from the sweet, fruity, and umami flavors.

Here’s a look at the ingredients and some substitution options:

• Beef Short Ribs: Look for “flanken-style” cross-cut beef short ribs, which are thin slices cut across the bone. Most big box stores like Costco or Sam’s Club carry them.
• Asian Pear: Adds a natural sweetness and helps tenderize the meat – a key to authentic Korean BBQ.
• Brown Sugar: Deepens the sweetness and aids in getting that perfect caramelized char.
• Ginger & Garlic: These fresh aromatics add great flavor to the marinade.
• Black Pepper & Red Pepper Flakes: For subtle heat and kick.
• Sesame Oil: Adds a rich nuttiness.
• Mirin: A sweet rice wine that balances the flavors.
• Soy Sauce: The base of the marinade – we always use low sodium, but regular soy sauce will work as well.
• Onion: More sweetness and depth.
• Water: To adjust the marinade texture and strength.

How to Make Grilled Korean Short Ribs (Galbi)

Step 1: Make the marinade. Cut the larger ingredients like the onion, Asian pear, and ginger into chunks. Then add all of the marinade ingredients to a large blender cup or food processor, and blend until smooth.

*TIP – If you don’t have a blender, you can also use a box grater to grate the onion, Asian pear, and ginger before whisking with the other marinade ingredients. However, I prefer to let my blender do the heavy lifting.

Step 2: Marinate the beef short ribs overnight. The best way to marinate the short ribs so that each rib is covered is to use a 9″ x 13″ casserole dish (like Pyrex). Then, spoon just enough marinade on the bottom of the dish to cover it. Lay in your short ribs in a single layer, and then spoon more marinade on top. Then repeat until all of your ribs are snug and bathed in the sauce – the process is very similar to layering a lasagna.

Lid or plastic wrap the casserole dish, and place it in the refrigerator. Overnight is ideal, but give it at least 8 hours if you’re in a rush.

Step 3: Prepare the grill for direct heat cooking. Fill a charcoal chimney about 75% full with charcoal for high-heat grilling. Place a starter cube or balled-up newspaper under the chimney and light it. Let the charcoal burn in the chimney for about 10-15 minutes, or until the top coals are ashy and gray. Then dump the coals out into the bottom grate, and spread them out in an even layer. Close the lid and allow the grill to heat up to 475-500°F.

Step 4: Remove the short ribs from the marinade. While the grill is heating up, remove the ribs from the marinade, allowing the excess to drip off, and transfer them to a baking sheet.

Step 5: Lay the Korean short ribs on the grill over direct heat. Lay the ribs directly on the grill grates, leaving a bit of space in between each so that they can get nice and caramelized. Grill untouched on the first side for about 2-3 minutes, or until you see some nice caramelization and a little char. Remember, these ribs are thin and will cook quickly, so don’t walk away.

Step 6: Flip the short ribs and continue to grill until done. Use tongs to flip the ribs to the second side, and grill another 2-4 minutes or until the internal temperature reaches about 130°F for a good medium-rare. Watch for flare ups, and if needed, you can move the ribs so they’re not directly over the flame.

When the ribs are done cooking, transfer to a serving plate and garnish with sliced green onions. Serve with your favorite Asian side dishes or a sriracha fried rice.

Grilling Korean Short Ribs on a Gas or Pellet Grill

We used a charcoal grill for our grilled Korean galbi, because my Weber kettle is my preferred grill for high heat, open flame grilling. However, you can also make this recipe on a gas grill or a pellet grill with high-heat cooking or searing capabilities.

If you’re going to use one of these other types of grills, then be sure to clean the grill well before starting. The short ribs are very fatty, and if your grill has a lot of residual grease built-on from previous cooks, then the dripping fat combined with the high cooking temperatures can cause grease fires or flare-ups.

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