Korean Galbi Grilled Ribs (Printable)

Tender beef ribs in Korean sweet-savory marinade, grilled until smoky and caramelized. Perfect with rice and kimchi.

# 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

# Steps:

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 Asian pear, grated onion, minced garlic, grated ginger, black pepper, chopped scallions, and toasted sesame seeds until the sugar completely dissolves.
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 Advice:

01 -
  • The marinade creates this impossible balance between sweet caramel and salty umami that makes you reach for just one more rib
  • These ribs reheat beautifully for lunch the next day, if they even last that long
02 -
  • The Asian pear is not optional, it is the enzyme that makes the meat fork tender
  • Do not marinate longer than 12 hours or the texture will become mushy instead of tender
03 -
  • Grate the onion and pear rather than chopping them so they dissolve into the marinade
  • Let the grilled ribs rest before cutting or all the juices will run onto your cutting board

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