Enjoy the irresistible flavors of Korean Short Ribs Barbecue, known as Galbi! Tender beef flanken-style ribs marinated to perfection in a savory-sweet blend of soy sauce, brown sugar, and aromatic spices. Grilled to charred perfection, this is a great dinner dish for picnics, potlucks, summer holidays, or any gathering! A must-try recipe that brings the authentic taste of Korea to your plate.
In the fall of 2019, my lawyer friends from the tri-state area came over to our house for a get-together. In case, you’re wondering, I’m a lawyer by profession, though I no longer practice because I wanted to be a stay-at-home mom and have decided to pursue my love of cooking instead! But, that topic is for another post, ok?
Anyway, one of them is such an excellent cook and brought these delicious Korean ribs to our party. We cooked them in the grill and once I took a bite, I was immediately hooked and decided I should make this!!!
I have made these Korean barbecue ribs or “galbi” a few times already and have been trying to perfect my marinade ever since. Now, I can say, I am perfectly happy with this marinade, and results in delicious and tender ribs! Hope you try this recipe soon!
WHAT IS KOREAN GALBI?
Galbi, also spelled as “Kalbi,” is a popular and beloved dish in Korean cuisine. It refers to grilled or barbecued beef short ribs that have been marinated in a flavorful sauce. The dish is known for its delicious balance of sweet, savory, and slightly smoky flavors, making it a staple in Korean barbecue.
The term “Galbi” (갈비) in Korean simply means “ribs,” while “Kalbi” is the Romanized version of the same term. The ribs used for Galbi are often the “flanken cut,” which means they are sliced thin across the bone. This thin cut allows for quicker cooking and better absorption of the marinade, resulting in tender and flavorful meat.
The key to the distinct taste of Galbi is the marinade, which typically includes ingredients such as soy sauce, brown sugar, garlic, onion, ginger, sesame oil, and sometimes additional seasonings like mirin (sweet rice wine) or Asian pear puree. The ribs are marinated in this mixture, allowing the flavors to penetrate the meat and create a mouthwatering dish.
Galbi is commonly enjoyed in Korean barbecue restaurants, where patrons can grill the marinated ribs themselves at the table, creating an interactive and flavorful dining experience. It’s often served with a variety of side dishes, such as steamed rice, lettuce leaves for wrapping, kimchi, and other pickled vegetables.
Let’s get on and make these delicious and melt-in-your-mouth Korean barbecue short ribs!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD AT THE END OF POST.
WHAT ARE THE INGREDIENTS TO MAKE KOREAN SHORT RIBS BARBECUE (GALBI)?
- 5 pounds Korean-style Short Ribs (or Beef Flanken Ribs): These are thinly sliced beef short ribs cut across the bones. The flanken cut allows for quick cooking and better absorption of the marinade. It’s a flavorful and tender cut of meat, perfect for grilling.
- 1 cup Soy Sauce: Soy sauce provides a savory and salty base for the marinade and enhances the dish’s overall umami flavor.
- 1/2 cup Brown Sugar: Brown sugar adds sweetness to the marinade, creating a pleasant balance with the savory elements of soy sauce and garlic. It also contributes to the beautiful caramelization of the ribs when grilled.
- 1/2 cup Water: Water is used to dilute the marinade slightly, ensuring that the flavors are well-balanced and not overly intense.
- 1/4 cup Mirin or Sweet Rice Wine: Mirin is a sweet rice wine used in many Japanese and Korean dishes. It adds a touch of sweetness, depth, and complexity to the marinade, helping balance the flavors and tenderizing the meat.
- 1/4 cup Sesame Oil: Sesame oil, made from toasted sesame seeds, is fragrant and adds a rich, nutty aroma to the marinade, enhancing the overall taste of the Galbi.
- 6 cloves Garlic, peeled: Garlic is a flavorful aromatic that adds depth and robustness to the marinade. It’s a staple in Korean cooking and contributes to the overall umami profile.
- 2 tablespoons peeled and sliced fresh Ginger: Ginger brings a zesty and slightly spicy note to the marinade. It enhances the overall flavor complexity and complements the other ingredients.
- 1 Asian Pear and 1 Fuji Apple, peeled and sliced: The Asian Pear and Fuji apple are the secret ingredients that add natural sweetness and moisture to the marinade. The enzymes in the pear also help tenderize the meat, resulting in a delicious and tender dish. If you can’t find Asian pear, you can replace it with green apples.
- 1 teaspoon salt – adds extra seasoning and enhances the marinade’s flavor.
- 3 Scallions: Thinly sliced scallions are used as a garnish. They provide a burst of freshness and mild onion flavor, adding both flavor and visual appeal to the finished dish.
- Roasted Sesame Seeds: These nutty and fragrant seeds are used as a garnish. They provide a delightful crunch and toasty aroma, enhancing the texture and presentation of the Galbi.
HOW DO YOU MAKE KOREAN SHORT RIBS BARBECUE (GALBI)?
Combine the soy sauce, brown sugar, water, mirin, sesame oil, garlic, fresh ginger, salt, Asian Pear, and Fuji apple in a blender or food processor.
Process the ingredients until they turn into a puree.
Place the beef flanken ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring that they are fully coated. Seal the bag or cover the dish. Marinate for at least 4 hours but preferably overnight between 12-24 hours to ensure the meat has tenderized and fully absorbed the flavors.
Preheat your grill to medium-high heat. Remove the ribs from the marinade, allowing any excess marinade to drip off. Grill the ribs for about 3-4 minutes per side or until they develop a beautiful char and caramelization. Cook the meat to medium so that the meat is perfectly tender and delicious!
BROILING THE KOREAN SHORT RIBS IN THE OVEN
Broiling Galbi or Korean Short Ribs in the oven is a great way to achieve a slightly charred and caramelized exterior while keeping the inside tender and flavorful. Here’s how you can broil Galbi in the oven:
Preheat your oven’s broiler to high. Adjust the oven rack to the highest position to ensure the ribs are close to the broiler element.
Remove the ribs from the marinade, allowing any excess marinade to drip off. Arrange the ribs in a single layer on the broiler pan or wire rack. Place the broiler pan or a wire rack on top of a baking sheet. This setup allows excess fat to drip away from the ribs as they broil, preventing flare-ups.
Place the pan with the ribs under the preheated broiler. Broil the Galbi for about 3-4 minutes per side, or until the ribs develop a nice char and caramelization. Keep a close eye on them to prevent burning.
You can make a small cut near the bone to check if the Galbi is done. The meat should be cooked through, with no traces of pinkness. The internal temperature of the ribs should reach around 145°F (63°C) for medium doneness.
Once the Galbi is grilled or broiled to your liking, transfer the ribs to a serving platter and garnish it with sliced green onions and toasted sesame seeds for added flavor and presentation.
Serve the Korean Galbi Barbecue with steamed rice, lettuce wraps, kimchi, pickled vegetables, and other traditional Korean side dishes for a complete and authentic Korean barbecue experience.
Enjoy your delicious homemade Korean Galbi Barbecue! With its tender meat and savory-sweet marinade, this flavorful dish is sure to be a hit at any gathering or family meal.
FREQUENTLY ASKED QUESTIONS?
WHERE CAN I BUY KOREAN SHORT RIBS?
- Grocery Stores: Many well-stocked grocery stores, particularly those with a diverse meat selection or a focus on international foods, may carry Korean Short Ribs. Whole Foods carry flanken ribs so you may find them there.
- Asian Markets: Asian grocery stores or markets, especially Korean ones, are likely to have Korean Short Ribs readily available.
- Butcher Shops: Local butcher shops or specialty meat markets may be able to provide you with high-quality beef short ribs suitable for making Galbi. They can often cut the ribs to your preferred thickness.
- Online Retailers: If you can’t find Korean Short Ribs locally, you can explore online retailers that specialize in delivering quality meats and ingredients to your doorstep. This can be a convenient option if you’re looking for specific cuts or marinating styles.
When purchasing Korean Short Ribs, keep in mind that the traditional cut for Galbi is thinly sliced across the bone (flanken-style), usually about 1/4 inch thick. This allows for quick and even cooking on the grill or stovetop.
HOW LONG SHOULD I MARINATE KOREAN SHORT RIBS?
Marinating time for Galbi, or Korean Barbecue Short Ribs, is crucial to ensure that the marinade flavors penetrate the meat and create a delicious and tender dish. Marinating beef short ribs for Galbi for at least 4 hours is recommended, but ideally overnight. Overnight marination allows the marinade to fully soak into the meat, resulting in a more flavorful and tender outcome.
CAN I FREEZE KOREAN SHORT RIBS WITH THE MARINADE FOR LATER USE?
Yes, you can freeze Korean short ribs with the marinade to prepare beforehand. Freezing the ribs along with the marinade can help intensify the flavors as the marinade continues infusing into the meat during the freezing and thawing process. Here’s how you can do it:
- Package for Freezing:
- To store the marinated ribs, use an airtight container or a heavy-duty freezer bag. If using a freezer bag, squeeze out excess air before sealing.
- If using a container, ensure the ribs are fully submerged in the marinade to prevent freezer burn.
- Label the container or bag with the date of marination and the date by which you plan to use the ribs (within 2-3 months).
- Freeze: Place the container or bag of marinated ribs in the freezer. Lay the bag flat to freeze; this helps with quicker and even thawing later.
- Thawing and Cooking:
- When you’re ready to cook the ribs, transfer the frozen bag or container to the refrigerator to thaw. Allow 24-48 hours for the ribs to thaw completely.
- Once thawed, you can grill the ribs using the mentioned techniques.
- Cooking Time Considerations: Frozen meat may take slightly longer to grill than fresh meat due to the initial cold temperature. Ensure that the ribs are cooked to a safe internal temperature (145°F or 63°C for medium doneness).
- Safety Note: While freezing with marinade is safe, avoid reusing the marinade in which the raw meat was. If you wish to use marinade as a sauce, make an extra batch to avoid cross-contamination.
By freezing the Korean short ribs with the marinade, you can have a convenient and flavorful meal prepared ahead of time. This method can be especially useful for planning and preparing for gatherings, special occasions, or busy days when you want to enjoy a delicious and marinated dish with minimal effort.
TIPS & TRICKS FOR SUCCESS
- Select well-marbled beef short ribs for maximum tenderness and flavor.
- Don’t rush the marinating process; allow the meat to absorb the flavors overnight.
- If you don’t have access to an outdoor grill, a stovetop grill pan or even a regular pan can work.
- Keep an eye on the ribs while grilling to prevent burning – the sugars in the marinade can char quickly.
- Feel free to customize the marinade by adjusting the sugar, soy sauce, or other seasonings to match your taste preferences.
- Galbi is traditionally enjoyed with various side dishes like kimchi, steamed rice, and lettuce leaves for wrapping – embrace the full Korean barbecue experience!
Galbi, with its irresistible combination of flavors, is a masterpiece of Korean cuisine that brings friends and family together over the joy of grilling. By following these tips and techniques, you’ll be well on your way to creating a memorable Galbi experience that will have everyone craving more. So fire up that grill, marinate with care, and get ready to savor the incredible taste of Korean Short Ribs Barbecue.
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Korean Short Ribs Barbecue (Grilled or Broiled)
Ingredients
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 1/4 cup mirin or sweet rice wine
- 1/4 cup sesame oil
- 6 cloves garlic, peeled
- 2 tablespoons fresh Ginger, peeled and sliced
- 1 Asian Pear, peeled and corned
- 1 Fuji Apple, peeled and cored
- 1 teaspoon salt
- 5 pounds Korean-style short ribs or beef flanken ribs, cut across the bones
- 3 scallions, thinly sliced (for garnish)
- Extra roasted sesame seeds, for garnish
Instructions
PREPARE THE MARINADE
- Combine the soy sauce, brown sugar, water, mirin, sesame oil, garlic, fresh ginger, salt, Asian Pear, and Fuji apple in a blender or food processor. Process the ingredients until they turn into a fine puree.
MARINATE THE RIBS
- Place the beef flanken ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring that they are fully coated. Seal the bag or cover the dish. Marinate for at least 4 hours but preferably overnight between 12-24 hours to ensure the meat has tenderized and fully absorbed the flavors.
GRILL THE RIBS/GALBI
- Preheat your grill to medium-high heat. Remove the ribs from the marinade, allowing any excess marinade to drip off. Grill the ribs for about 3-4 minutes per side, or until they develop a beautiful char and caramelization. Cook the meat to medium so that the meat is perfectly tender and delicious!
BROILING THE KOREAN SHORT RIBS IN THE OVEN
- Preheat your oven’s broiler to high. Adjust the oven rack to the highest position to ensure the ribs are close to the broiler element.
- Remove the ribs from the marinade, allowing any excess marinade to drip off. Arrange the ribs in a single layer on the broiler pan or wire rack. Place the broiler pan or a wire rack on top of a baking sheet. This setup allows excess fat to drip away from the ribs as they broil, preventing flare-ups.
- Place the pan with the ribs under the preheated broiler. Broil the Galbi for about 3-4 minutes per side, or until the ribs develop a nice char and caramelization. Keep a close eye on them to prevent burning.
- To check if the Galbi is done, you can make a small cut near the bone. The meat should be cooked through, with no traces of pinkness. The internal temperature of the ribs should reach around 145°F (63°C) for medium doneness.
GARNISH & SERVE
- Once the Galbi is grilled or broiled to your liking, transfer the ribs to a serving platter and garnish with sliced green onions and toasted sesame seeds for added flavor and presentation.
- Serve the Korean Galbi Barbecue with steamed rice, lettuce wraps, kimchi, pickled vegetables, and other traditional Korean side dishes for a complete and authentic Korean barbecue experience.
Notes
- Choose marbled beef short ribs for a melt-in-your-mouth experience.
- Allow ample marinating time for the flavors to infuse deeply into the meat.
- Experiment with grill types while ensuring proper preheating for optimal results.
- Keep a watchful eye on the ribs while grilling to prevent over-charred edges.
- Customize the marinade to match your taste preferences by adjusting ingredient proportions.
- Accompany your Galbi with classic Korean side dishes like kimchi, steamed rice, and lettuce wraps for an authentic dining adventure.
Nutrition
Last updated on June 27th, 2024 at 09:02 pm
