Korean Galbi Grilled Ribs (Printable)
Tender beef short ribs in savory-sweet Korean marinade, grilled to smoky perfection with umami flavor.
# What You 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
# Steps:
01 - Rinse the beef short ribs under cold water to remove bone fragments. Pat dry thoroughly with paper towels.
02 - In a large bowl, whisk together soy sauce, brown sugar, honey, mirin, sesame oil, minced garlic, grated ginger, grated pear, grated onion, black pepper, green onions, and sesame seeds. Stir until the brown 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 maximum flavor penetration.
04 - Preheat a grill or grill pan over medium-high heat. Remove ribs from the refrigerator and let excess marinade drip off.
05 - Grill the ribs for 3 to 4 minutes per side until caramelized and cooked through, developing a slight char around the edges for authentic flavor.
06 - Transfer the grilled ribs to a serving platter. Sprinkle with thinly sliced green onion and toasted sesame seeds. Serve immediately while hot, accompanied by steamed rice and kimchi.
# Expert Hints:
01 -
- The marinade creates an incredible caramelized crust that locks in all the juices
- It\'s impressive enough for company but simple enough for a Tuesday night dinner
02 -
- Patting the ribs dry before marinating makes a huge difference in how well the sauce adheres
- The Asian pear isn\'t optional, it\'s what makes the meat tender enough to bite through effortlessly
03 -
- Grate the onion and pear rather than chopping them so they dissolve into the marinade
- Let the ribs rest for a minute after grilling before serving so the juices redistribute