Korean Galbi Grilled Ribs (Printable)

Tender beef ribs marinated in sweet-savory Korean sauce, grilled for smoky, caramelized perfection.

# 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 (or 1/2 ripe Bosc pear), peeled and grated
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 all marinade ingredients until the sugar and honey are completely dissolved.
03 - Add the ribs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
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 Tips:

01 -
  • The marinade does all the heavy lifting, transforming tough ribs into impossibly tender meat that falls off the bone
  • That perfect balance of sweet, salty, and savory flavors with a smoky char is something you just cannot get from takeout
02 -
  • Over-marinating with kiwi or pineapple will turn your meat into mush, so stick to the 2 hour limit if you use those fruits instead of pear
  • Patting the ribs dry before marinating might seem counterintuitive, but it actually helps the marinade penetrate better
03 -
  • Use a box grater for the pear and onion rather than a food processor so you get a finer texture that coats the meat evenly
  • If you are using a gas grill, turn one burner off and move the ribs there if they start cooking too fast

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