Korean Style Beef Short Ribs on the Grill
Introduction
Korean barbecue beef short ribs, known as galbi, are thinly cut flanken style ribs soaked in a sweet, savoury, garlicky marinade that tenderises the meat and caramelises hard over high heat. Cut across the bone, they cook in minutes and deliver big, sticky, smoky flavour, which is what makes them such a crowd pleaser.
This is grill night food at its best. Marinate good beef short ribs ahead, then sear them fast over high heat and serve with classic Korean sides. The marinade does the heavy lifting, so the cooking itself is quick and hands on.
Ingredients
For 4 servings
- 1.2kgbeef short ribsflanken (LA) cut, 1cm thick across the bone
- 125mlsoy sauce
- 60mlwater
- 3 tbspbrown sugar
- 2 tbspsesame oil
- 1pear or applegrated
- 6 clovesgarlicminced
- 1 tbspgingergrated
- 3spring onionssliced
- 1 tbsptoasted sesame seeds
Utensils
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- BBQ or grill pan
- Mixing bowl
- Grater
- Tongs
- Chopping board
Cooking Steps
Make the marinade
Whisk the soy sauce, water, brown sugar, and sesame oil with the grated pear, garlic, ginger, and most of the spring onions. The pear tenderises the meat and balances the salt.
Marinate
Pour over the short ribs in a dish or bag, turning to coat. Marinate in the fridge for at least 4 hours, or overnight for the best flavour.
Heat the grill
Heat a BBQ or grill pan to high. The thin ribs need fierce heat to caramelise quickly.
Grill
Grill the ribs for 2 to 3 minutes per side until deeply caramelised and lightly charred at the edges. They are thin, so do not overcook them.
Rest and finish
Rest the ribs for a couple of minutes, then scatter with sesame seeds and the remaining spring onion.
Serve
Serve hot with kimchi, steamed rice, and lettuce leaves for wrapping.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What cut is used for Korean BBQ short ribs? +
Galbi uses flanken cut short ribs, sliced thinly across the bones so each piece has several small cross sections of bone. This LA style cut is about 1cm thick, which lets the marinade penetrate and the ribs cook in just a few minutes over high heat. Ask your butcher for flanken or LA cut.
How long should you marinate Korean short ribs? +
Marinate for at least 4 hours, and overnight is better. The soy, sugar, sesame, and grated pear need time to season and tenderise the meat. Much longer than 24 hours and the fruit enzymes can make the surface mushy, so overnight hits the sweet spot for flavour and texture.
Why add pear to galbi marinade? +
Asian pear, or any pear or apple, contains enzymes that gently tenderise the beef, while its natural sweetness balances the salty soy. Grating it lets it coat the meat evenly. It is the traditional secret to galbi that is both tender and well seasoned without needing to braise a tough cut.
How do you grill thin short ribs? +
Grill flanken short ribs over high, direct heat for just 2 to 3 minutes per side. They are thin, so they caramelise and cook through quickly. The sugars in the marinade char fast, so keep an eye on them and pull them as soon as the edges crisp to avoid burning.
What do you serve with Korean short ribs? +
Serve galbi with steamed rice, kimchi, and lettuce leaves for wrapping, plus sides like sesame spinach or pickled vegetables. The fresh, sharp, and fermented sides cut through the rich, sweet meat. It is a social, hands on meal that suits sharing straight off the grill.
