These delicious Korean short ribs, also known as Galbi, are a Korean BBQ classic. They're marinated in a sweet and savory sauce and then grilled to perfection. They're loaded with flavor and make a great choice for your next cookout.
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.
- 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.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
- 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.
- 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.
- Clean the grill grates thoroughly, then coat lightly with vegetable oil and preheat for 5 to 10 minutes.
- 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.
- After grilling, transfer the short ribs to a platter and garnish with chopped scallion, then serve immediately.
These Korean BBQ short ribs are loaded with flavor and go well with simple side dishes like steamed rice and stir-fried vegetables.
Frequently Asked Questions
You can also broil the marinated short ribs in the oven. Set your broiler to high and allow it to preheat, then cook for 3-5 minutes per side.
Galbi (or Kalbi) and Bugolgi use basically the same marinade, but Galbi is made with short ribs, and Bugolgi is generally made with thin-sliced ribeye or sirloin.
You can add gochujang paste, sriracha, or chili garlic sauce to add spice to the Galbi marinade.
Other Asian Favorites
Asian Grilled Short Ribs
- 2 pounds flanken-cut short ribs
- 1 cup soy sauce
- 1 cup sugar
- 2 tbsp sesame oil
- 1 tbsp ground black pepper
- 1 medium onion
- 1 large Asian pear, peeled and cored
- 10 cloves garlic
- ½ inch piece ginger, peeled
- Add Asian pear, onion, garlic and ginger to food processor or blender and pulse 4-5 times until roughly chopped. Add remaining marinade ingredients and blend for around 20-30 seconds until combined.
- Add short ribs to a resealable plastic bag and pour marinade over top, then seal the bag and shake until the meat is well coated. Refrigerate for at least 1 hour up to overnight.
- Clean grill grates and wipe with vegetable oil then heat grill to high heat. Grill the short ribs for 2-5 minutes per side depending on preference. Remove and to a platter and serve immediately.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.