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A platter of glossy caramelized korean galbi short ribs on a black stoneware plate on an outdoor wooden table, deep mahogany char with visible bone cross-sections in the meat strips, sprinkled with...
Sarah Mitchell

Korean Galbi Short Ribs on the Grill

The first time I ate real galbi at a Korean BBQ restaurant in Los Angeles, I stared at my plate for a full minute before taking a bite. Those thin, glossy ribbons of beef with dark caramelized edges, shimmering in the light — they looked almost too beautiful to eat.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Korean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Short Ribs
  • 3 pounds flanken-cut beef short ribs (1/4-inch thick, bone-in)
For the Galbi Marinade
  • 1 Asian pear, peeled and cored (or 1 ripe Bosc pear)
  • 1/2 small yellow onion, roughly chopped
  • 8 cloves garlic, peeled
  • 1 2 -inch piece fresh ginger, peeled
  • 3/4 cup low-sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup mirin (or dry sherry)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon black pepper
For Garnish
  • 4 green onions, thinly sliced
  • 2 tablespoons toasted sesame seeds
To Serve
  • Steamed white rice
  • Butter lettuce or red leaf lettuce for wrapping
  • Kimchi
  • Ssamjang (Korean dipping sauce)

Equipment

  • Gas or charcoal grill
  • Blender or food processor
  • Large zip-top bag or glass dish
  • Tongs
  • Sharp chef's knife
  • Basting brush (optional)
  • Instant-read thermometer

Method
 

  1. Rinse the short ribs under cold water and pat dry with paper towels. This removes any bone fragments from the butcher.
  2. In a blender, combine the Asian pear, onion, garlic, ginger, soy sauce, brown sugar, mirin, sesame oil, rice vinegar, and black pepper. Blend until completely smooth, about 30 seconds.
  3. Place the short ribs in a large zip-top bag or glass dish. Pour the marinade over them, making sure every piece is coated. Seal and refrigerate for at least 4 hours, ideally overnight (up to 24 hours).
  4. Remove the ribs from the marinade 30 minutes before cooking to take the chill off. Shake off excess marinade but don't wipe them clean — you want some clinging to the surface for caramelization.
  5. Preheat your grill to high heat (500°F or higher). A hot grill is essential for the signature char. Oil the grates well.
  6. Place the short ribs on the grill in a single layer. Cook for 3-4 minutes per side, watching carefully — the sugar in the marinade caramelizes fast. You want deep char spots, not black.
  7. Transfer the ribs to a platter and let rest 2-3 minutes. Sprinkle with sliced green onions and toasted sesame seeds.
  8. Serve immediately with steamed rice, lettuce leaves for wrapping, kimchi, and ssamjang on the side.

Notes

The two most important things: high heat and thin meat. Flanken-cut short ribs are thin on purpose — they need screaming hot heat to char the outside before the inside overcooks. If your grill maxes out at 400°F, preheat for an extra 10 minutes and use the lid to build heat. Also, don't skip the Asian pear — it's what makes galbi tender. The natural enzymes break down tough muscle fibers while you marinate. A supermarket Bosc pear is the closest substitute if you can't find Asian.