I’ve got a great new grilling recipe for you that’s perfect for summer! Galbi, or Korean BBQ Short Ribs!! Summer and grilling time go hand in hand, and there’s nothing I love more than firing up the grill for some deliciously marinated ribs.
This dish is an absolute crowd-pleaser, perfect for those warm evenings when I want something flavorful and satisfying. The beef short ribs, cut flanken style, soak up a sweet and savory marinade packed with soy sauce, brown sugar, and a touch of fruity pear. After marinating overnight, these ribs hit the grill, sizzling and caramelizing to perfection in just a few minutes.
Whether I’m serving them up with lettuce, sesame seeds, or some refreshing cucumbers, this dish always brings a new flavor to my table and keeps everyone coming back for more. There’s just something about those perfectly caramelized, tender ribs that make it impossible to have just one. Trust me, this iconic Korean BBQ dish is a total winner!
Now Korean cuisine has surprised me with its amazing bold flavors that I never knew existed. I’m constantly impressed by their incredible dishes like Japchae, Bibimbap, Bulgogi, and Tteokbokki.
I remember the first time I discovered Galbi last year. It was at a BBQ party at my Korean friend’s house. I had no idea what I was in for, but the moment I stepped into their backyard, I was hit with the most amazing aroma. My friend was grilling these unique looking beef short ribs, and I couldn’t help but ask what they were. That’s when I learned about Galbi, and boy, was I in for a treat!
As soon as I took my first bite, I was blown away by the flavor. The ribs were sweet, savory, and perfectly caramelized, with that little hint of smokiness from the grill. I’d never tasted anything like it before. We sat around, laughing and chatting, while everyone kept going back for more ribs. I knew right then that I had to learn how to make them myself. My friend noticed how much I loved them, and being the awesome person he is, he was kind enough to share his family’s authentic Korean Galbi recipe with me.
What is Galbi
Galbi (or Kalbi, 갈비) is a beloved Korean dish, especially popular for BBQ gatherings and special occasions. This dish is made by grilling beef short ribs marinated in a perfectly balanced sweet and savory sauce, resulting in tender, juicy meat that’s beautifully caramelized on the outside.
There are two main cuts used for Galbi:
- English Cut: The ribs are separated and cut along with the meat, resulting in a thicker section of meat. Traditionally, this thicker portion is butterflied into a long, thin piece for grilling.
- Flanken Cut: This is the cut commonly used for a style of Galbi known as LA Galbi. In this method, the ribs are cut into thin strips across the bones, typically including three or four bones per piece. This cut cooks quickly and is often found at Asian supermarkets. LA Galbi originated in Los Angeles, where it became a favorite among the Korean community before making its way back to Korea.
Galbi is often served raw in restaurants, allowing diners to grill the meat at their tables, but grilling it at home is a favorite way to enjoy this dish. The name “Galbi” literally translates to “ribs,” and while the dish has variations, it’s consistently cherished across Korea, from high-end restaurants to everyday home kitchens.
Ingredients Needed
The marinade is the key to making the best-tasting Galbi. It’s where all the flavor comes from, and letting the ribs soak in the marinade is what makes them tender, juicy, and packed with that signature Korean BBQ taste. Here’s what I use for the marinade:
Beef Short Ribs: When I’m making Galbi, I always go for flanken-style cut short ribs. These are thinly sliced across the bone, usually about ¼ inch thick, which makes them perfect for quick cooking and allows them to soak up the marinade beautifully.
I usually pick up flanken-style ribs at my local Asian supermarket (I have even spotted them, surprisingly, in a Mexican meat market also) where they’re often labeled specifically for Korean BBQ. If you don’t have an Asian market nearby, you can also check with your butcher. They can usually slice short ribs this way if you ask. Some larger grocery stores might carry them in the meat section as well, especially in areas with a larger Korean community. It’s definitely worth seeking out this specific cut because it’s what makes Galbi authentic, tender, and flavorful.
Soy Sauce: This is the base of the marinade, adding that essential savory flavor.
Brown Sugar: I like to use brown sugar for its deeper, molasses-like sweetness, which balances out the saltiness of the soy sauce. This also helps caramelizing the ribs, giving them nice char marks.
Mirin: This sweet rice wine adds a subtle sweetness and helps tenderize the meat.
Sesame Oil: A must-have for that rich, nutty aroma and flavor that’s signature in Korean cuisine.
Asian Pear: I prefer using an Asian pear for its juicy, slightly sweet flavor, but a regular pear or even a red apple works if that’s what you have on hand.
Garlic: I use plenty of fresh garlic to give the marinade a nice kick.
Onion: A little grated onion adds sweetness and depth to the marinade.
Ginger: Freshly grated ginger brings a warm, slightly spicy note that pairs well with the garlic.
Black Pepper: Just a touch for some mild heat.
Authentic LA Galbi Recipe
1. Prep the Ribs: First things first, I like to start by rinsing the short ribs under cold water. This helps to wash off any bone dust or fragments, which can be a bit gritty if left on. After rinsing, I pat them dry with a paper towels and put them in a large bowl, ready for the marinade.
2. Make the Marinade: Next, I mix up the marinade. In a bowl, I whisk together soy sauce, brown sugar, mirin, sesame oil, grated Asian pear, garlic, onion, ginger, and a bit of black pepper. The pear adds a nice sweetness and also helps tenderize the meat, making it tender and juicy.
3. Marinate the Ribs: Once the marinade is ready, I pour it over the short ribs in the bowl. I like to give the ribs a good massage, making sure the marinade gets into every nook and cranny. Then, I cover the bowl and pop it in the fridge. I let the ribs marinate overnight, or even up to 24 hours if I have the time. This really lets all those flavors soak into the meat.
4. Grill the Ribs: When I’m ready to cook, I take the ribs out of the fridge and let them sit at room temperature for about 30 minutes. This helps them cook more evenly. I heat up my grill to high and lightly oil the grates to prevent sticking. Then, I place the ribs on the hot grill and cook them for about 2-3 minutes on each side, just until they’re nicely browned and caramelized. The smell at this point is incredible!
5. Stovetop Option: If I’m not in the mood to grill, or if the weather isn’t cooperating, I sometimes cook the ribs on the stovetop. I heat up a griddle or cast iron skillet with a bit of oil over high heat, then sear the ribs the same way, 2-3 minutes on each side, until they’re beautifully caramelized.
6. Serve: Once the ribs are done, I like to serve them up right away while they’re still sizzling. I often garnish them with some sesame seeds, chopped scallions, and maybe a side of sliced or smashed cucumbers. If I’m feeling fancy, I’ll serve them with lettuce leaves for wrapping, which adds a nice crunch.
Alpana’s Tips
- Rinsing the Ribs: I make sure to rinse the ribs under cold water before marinating them. This helps get rid of any bone fragments or dust, which makes a big difference in the final texture.
- Marinating Time: I always marinate the ribs overnight, or even up to 24 hours if I can. The longer they soak, the more flavorful and tender they get.
- Asian Pear Substitute: When I can’t find an Asian pear, I use a regular pear or even a red apple. Both work well to add sweetness and help tenderize the meat.
- Grill Temperature: I like to preheat the grill to high before cooking the ribs. It helps get that perfect caramelization on the outside while keeping the inside juicy.
- Stovetop Option: If I’m cooking indoors, I use a cast iron skillet or a griddle. I heat it up until it’s really hot before adding the ribs to ensure they sear nicely.
- Serving Fresh: I always serve the ribs right off the grill or pan. They’re best when they’re hot and juicy, so I make sure everything else is ready to go before the ribs are done.
- Leftovers: If I have any leftovers (which doesn’t happen often!), I like to reheat them in a hot pan or grill for just a minute or two to bring back that fresh-grilled flavor. You can also microwave them until heated though.
Serving Suggestions
Steamed Rice: A bowl of steamed rice always goes great with Galbi.
Kimchi: I love adding some kimchi to my plate. The spicy kick and tanginess really complement the ribs.
Korean Potato Salad: I often make this creamy, slightly sweet potato salad. It pairs so well with the rich flavors of the Galbi.
Japchae: Stir-fried glass noodles with veggies are another favorite of mine. Try my easy Japchae Recipe, it goes great on the side.
Lettuce Wraps (Ssam): Besides lettuce, you can add some rice, a piece of Galbi, and maybe a dollop of ssamjang (a Korean dipping sauce) for a delicious, all-in-one bite.
Grilled Vegetables: I often throw some zucchini, mushrooms, or bell peppers on the grill. They’re light and compliments galbi well.
I’m thrilled to have shared this iconic dish from Korea with you! Galbi is a staple in Korean BBQ, known for its incredible flavor and tender, juicy meat. It’s a must-try for anyone who loves grilling and wants to experience something new and delicious.
Give this recipe a shot, and you’ll see why it’s such a beloved dish in Korean cuisine. Happy grilling!
More Great Grilling Recipes:
Grilled Flank Steak
Sausage and Peppers
Peruvian Chicken
Shish Tawook
Crying Tiger
Pork Souvlaki
Churrasco
LA Galbi (Korean BBQ Short Ribs)
My easy recipe for LA Galbi, or Korean BBQ Short Ribs, is the perfect flavorful dish for grilling season.
Ingredients
- 3 pounds beef short ribs, cut flanken-style
Galbi Marinate
- ½ cup soy sauce
- ¼ cup brown sugar
- 3 Tbsp mirin
- 2 Tbsp sesame oil
- 1 Asian/nashi pear, peeled, cored and finely grated (sub normal pear or any red apple )
- 5 garlic cloves, finely grated
- ¼ onion, finely grated
- 1 Tbsp ginger, finely grated
- 1 tsp black pepper
Serving (optional)
- lettuce
- sesame seeds
- chopped scallions
- sliced cucumbers or smashed cucumbers
Instructions
- Rinse the short ribs with cold water to rinse off bone dust or fragments. We recommend this step to remove the gritty bone dust that could be on the meat. Pat dry with paper towels and put them into a large bowl.
- Whisk all galbi marinade ingredients in a bowl. Pour the marinade over the short ribs and gently rub it into the meat. Cover and marinate it overnight, or up to 24 hours, in the fridge. Remove the meat from the fridge at least 30 minutes before grilling.
- Grill: Heat the grill to high heat and lightly oil the grates. Place short ribs on hot grill and cook for 2-3 minutes on one side until they get nice char marks and become caramelized. Turn and cook the other side for another 2 minutes, or until caramelized. Remove, loosely cover with foil, and cook remaining short ribs. Cooking time can vary depending on the thickness of the ribs.
- Stovetop: Heat griddle or cast iron skillet with oil over high heat. Add short ribs and cook for 2-3 minutes until caramelized, then turn and cook the other side for 2-3 minutes.
- Serve immediately with optional garnishes.
Notes
- Leftovers: Leftover Galbi can be stored in the refrigerator for up to 4 days in a sealed container. To reheat, simply toss them onto a hot grill or skillet for a minute or two. You can also microwave them until heated though.
- They can also be frozen for 2-3 months in freezer-safe containers and will still taste great when thawed and reheated.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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