Galbi (Korean BBQ Short Ribs)
Why this recipe works
- Sweet-savoury depth: Soy sauce, garlic, toasted sesame oil and pear create a glossy marinade with savoury richness, nutty aroma and gentle fruit sweetness.
- Built for high heat: Thin flanken-cut ribs cook quickly over a very hot grill or pan, developing caramelised edges before the meat dries out.
- Juicy with charred edges: A short rest after cooking helps the ribs stay succulent while the surface remains sticky, browned and aromatic.
Get the most out of this recipe
Timing notes
- Marinate with balance: The 60-minute marinating time gives thin-cut ribs enough flavour without making them overly salty or soft.
- Take off the chill: Letting the ribs stand briefly before cooking helps them sear more evenly once they hit the hot grill or pan.
- Serve promptly: Galbi is best served soon after resting, while the glaze is still glossy and the caramelised edges are at their best.
Authenticity notes
- Flanken-cut style: Thin cross-cut short ribs are often used for LA-style galbi, giving quick cooking, exposed bone and plenty of surface for marinade.
- Barbecue character: High-heat grilling is central to the dish’s appeal, producing the charred edges and smoky-sweet aroma associated with Korean barbecue.
- Pear in the marinade: Grated pear is a classic addition that brings natural sweetness and helps tenderise the beef; apple gives a practical but slightly different result.
Common mistakes
- Letting the glaze scorch: The sugar in the marinade browns quickly, so watch the ribs closely and turn them before the edges move from caramelised to burnt.
- Cooking too many at once: Crowding traps steam and prevents proper browning. Work in batches so the ribs sear rather than stew.
- Cooking thin ribs too long: Flanken-cut ribs are thin and cook fast; extended cooking can make them dry and chewy.
Serving ideas
- Build a Korean barbecue plate: Serve with lettuce leaves for wrapping, steamed rice, kimchi or crisp pickles to balance the sweet-savoury beef.
- Finish simply: Sliced spring onion and roasted sesame seeds add freshness, nuttiness and a clean final texture.
- Add a dipping sauce: Ssamjang or a gochujang-based dipping sauce works well alongside the ribs if you want a more robust barbecue spread.
Equipment you'll need
Ingredients
Instructions
- Coarsely grate the pear into a mixing bowl, catching all the juices. Finely grate the garlic into the bowl as well.
- Stir in the light soy sauce, light brown sugar, toasted sesame oil and black pepper until the sugar dissolves. Add the beef short ribs and turn to coat well.
- Cover and marinate in the fridge for 60 minutes, turning the ribs once halfway through if you can. Take the ribs out of the fridge 10 minutes before cooking so they lose the chill.
- Heat a barbecue grill to high, or set a large frying pan over high heat until very hot. Lift the ribs from the marinade, letting excess drip back into the bowl.
- Grill or sear the ribs for 2 to 4 minutes per side, working in batches if needed, until deeply browned and caramelised at the edges. Keep a close eye as the sugar can catch quickly.
- Transfer the ribs to a plate and rest for 5 minutes. Thinly slice the spring onion, then sprinkle it over the ribs along with the roasted sesame seeds before serving.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best caramelisation, make sure the grill or pan is properly hot before the ribs go on, and avoid moving them until they release easily.
- If cooking in a frying pan, pour off any burnt bits between batches and wipe the pan carefully, then reheat before continuing.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, cook the beef until well done.
Substitutions
- Replace the pear with apple for a similar fruity sweetness and tenderising effect.
- Replace light brown sugar with honey for a slightly rounder sweetness and a glossier finish.
- Replace roasted sesame seeds with toasted sesame seeds if that is what you have.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a hot frying pan for 2 to 4 minutes, turning, until piping hot; add a splash of water if the glaze looks too sticky. Freeze cooled cooked ribs for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 1h 50min (30min active)
- Difficulty: Medium
- Cuisine: Korean
-
Allergens:
Sesame Soybeans
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