Grilled Korean Short Ribs (Galbi)

Why This Recipe Works

Are you searching for a delicious and authentic Korean BBQ recipe to wow your guests? Look no further than these mouthwatering grilled Korean short ribs, also known as Galbi (or Kalbi).

This recipe features flanken-cut short ribs marinated in a sweet and savory sauce made with the secret ingredient of Asian pear, which has an enzyme that tenderizes the beef in addition to adding a mild sweet flavor.

With this recipe, you can recreate the flavors of your favorite Korean barbecue restaurant Galbi right in your own backyard!

What are Flanken Short Ribs?

There are two common short rib cuts, English-cut and Flanken-cut.

English-cut are the most common and are cut parallel between the bones resulting in one bone per piece. These are typically cut into 2 to 3-inch sections and are often braised. The meat is also sometimes sold boneless. Occasionally you may see larger English-cut rib "plates", which are great for smoking.

The other common cut is the "flanken" cut which is cut across multiple bones and is around ½ to 1 inch thick. These are common in Asian cooking, probably the most well-known use being kalbi in Korean barbecue. The thin cut is perfect for grilled short ribs.

Ingredient Notes

• Short ribs - This recipe calls for flanken-cut short ribs. They're commonly available in supermarkets, but if you can't find them, try an Asian market.
• Asian pear - I used Korean Singo pear. It has a crisp texture that holds up well in the food processor and a mild sweet flavor similar to an apple. Like the short ribs, these are common in Asian markets.
• Garlic - Fresh minced garlic is highly recommended. Jarred minced garlic or garlic powder will not produce the same flavor.
• Ginger - Peeled fresh ginger will add a clean, fresh flavor to the marinade. I do not recommend powdered ginger for this dish.
• Soy Sauce - I recommend reduced-sodium soy sauce in this dish.

Step-by-Step Instructions

1. Add the peeled and cored pear to a food processor or blender along with the onion, garlic, and ginger. Then pulse 4-5 times until all of the ingredients are roughly chopped. Next, add the soy sauce, sesame oil, sugar, and pepper and blend for around 20-30 seconds until well combined.
2. Add your short ribs to a large resealable plastic bag, then pour the marinade over the top. Seal the bag and shake to coat the meat, then refrigerate for at least one hour, up to overnight.
3. Clean the grill grates thoroughly, then coat lightly with vegetable oil and preheat for 5 to 10 minutes.
4. Remove the short ribs from the marinade and place them on the grill. Discard the remaining marinade. Cook for 2 to 4 minutes on each side, depending on the thickness of your short ribs and how well done you prefer your beef.
5. After grilling, transfer the short ribs to a platter and garnish with chopped scallion, then serve immediately.

Serving Suggestions

These Korean BBQ short ribs are loaded with flavor and go well with simple side dishes like steamed rice and stir-fried vegetables.

They can also be served as part of a larger spread of Asian favorites like my easy sesame chicken, Instant Pot honey bourbon chicken, and vegetable lo mein.

Frequently Asked Questions

Other Asian Favorites

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