Tender, caramelized beef short ribs glazed in a sweet and savory Korean marinade that's grilled to charred perfection. These succulent galbi ribs are a showstopper at any barbecue, featuring a beautiful mahogany exterior and juicy, fall-off-the-bone meat that's bursting with umami flavors from soy, pear, and sesame.
⏱️255 min
📊Medium
👥4 servings
🍽️Main
meatfestivefamily
Ingredients
2000 gbeef short ribs (flanken cut, thinly sliced)
150 mlsoy sauce
1 largeasian pear, grated
45 mlsesame oil
60 gbrown sugar
8 piecesgarlic cloves, minced
30 gginger, grated
60 mlwhite wine or mirin
30 gwhite sesame seeds
4 piecesgreen onions, chopped
Instructions
1PREPARE THE MARINADE: In a large mixing bowl, combine 150ml of soy sauce, 60g of brown sugar, 45ml of sesame oil, 60ml of white wine or mirin, and whisk until the sugar completely dissolves, about 1-2 minutes. The mixture should be well combined and glossy. This creates the sweet and savory base that will infuse the ribs with authentic Korean flavor.
2INCORPORATE AROMATICS: Add 8 minced garlic cloves and 30g of grated fresh ginger to the marinade, stirring thoroughly to distribute evenly throughout the liquid. Grate 1 large asian pear directly into the bowl using a box grater; the enzymes in the pear will tenderize the meat while adding natural sweetness. Mix everything together until fully combined, ensuring no lumps of garlic or ginger remain.
3MARINATE THE RIBS: Pat dry the 2000g of thinly sliced beef short ribs (flanken cut, approximately 1/4-inch thick) with paper towels to ensure better marinade absorption. Place the ribs in a large resealable plastic bag or shallow dish and pour the marinade over them, ensuring each rib is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight (up to 24 hours), turning the bag occasionally to ensure even marination.
4PREPARE YOUR GRILL: About 30 minutes before cooking, preheat your grill to high heat (around 200-230°C or 400-450°F). If using charcoal, arrange coals so you have a very hot zone for searing. Lightly oil the grill grates with a high-heat oil to prevent sticking. You want the grates to be extremely hot so they create a beautiful charred crust on the ribs while keeping the interior juicy and tender.
5GRILL THE RIBS: Remove the ribs from the marinade, allowing excess marinade to drip back into the bowl (reserve any remaining marinade). Place the ribs directly on the hot grill grates in a single layer without crowding; work in batches if necessary. Grill for 3-4 minutes on the first side without moving them, until you achieve a beautiful caramelized crust with light charring. Flip the ribs and grill the other side for another 3-4 minutes until the internal temperature reaches 65-70°C (150-160°F) for medium doneness, which is ideal for short ribs.
6GLAZE AND FINISH: During the last minute of grilling, brush the reserved marinade onto both sides of the ribs using a grill brush or spoon, allowing it to caramelize on the hot grates. This creates a sticky, glossy coating that enhances the sweet and savory flavor profile. Remove the ribs from the grill and transfer to a serving platter.
7GARNISH AND SERVE: Sprinkle the hot galbi ribs generously with 30g of white sesame seeds and chopped fresh green onions while they are still warm, allowing the residual heat to toast the sesame seeds slightly. Serve immediately with steamed rice, kimchi, and Korean dipping sauces like gochujang or ssamjang. The ribs are best enjoyed fresh off the grill when they're still warm and the exterior is maximally crispy.