Description

Galbi, also known as Korean BBQ Marinated Beef Short Ribs, is a classic dish featuring succulent beef short ribs marinated in a savory-sweet sauce made with soy sauce, sugar, garlic, and Asian pear. Grilled to perfection, these ribs are juicy, flavorful, and perfect for special gatherings or a weekend treat.

Ingredients

Units Scale

For the Beef Ribs

2 pounds beef short ribs (flanken cut, about 1/4-inch thick)

For the Marinade

1/2 cup soy sauce
1/3 cup brown sugar
2 tablespoons honey
1/4 cup rice wine (mirin) or dry white wine
1/4 cup water
1 Asian pear (or 1/2 Bosc pear), peeled and grated
1/2 small onion, grated
4 cloves garlic, minced
2 tablespoons sesame oil
1 tablespoon sesame seeds
1/2 teaspoon black pepper
2 green onions, thinly sliced

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Instructions

Prepare the Ribs – Rinse the beef short ribs under cold water, especially if they’re very meaty or have bone fragments. Pat dry with paper towels and set aside in a large bowl or shallow dish.
Make the Marinade – In a mixing bowl, combine soy sauce, brown sugar, honey, rice wine, water, grated Asian pear, grated onion, minced garlic, sesame oil, sesame seeds, black pepper, and green onions. Whisk well to blend all ingredients thoroughly until sugar is mostly dissolved.
Marinate the Ribs – Pour the marinade over the beef short ribs. Massage the marinade into the meat, ensuring all sides are coated. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to penetrate deeply.
Preheat the Grill – When ready to cook, preheat an outdoor grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking.
Grill the Galbi – Remove ribs from the marinade and let excess drip off. Grill for 2-3 minutes per side, turning once, until nicely charred and just cooked through.
Serve – Transfer the ribs to a serving platter. Garnish with extra sesame seeds or chopped green onions if desired, and serve hot with rice and side dishes.

Notes

For extra tenderness, soak the short ribs in cold water for 30 minutes before marinating to remove excess blood.
Asian pear is traditional for both sweetness and tenderizing; Bosc pear or apple can be substituted in a pinch.
Do not overcook the ribs—thin slices cook quickly and can dry out.
Leftover Galbi can be chopped and used in stir-fries or fried rice.

Nutrition

Serving Size: 1/4 of recipe
Calories: 480
Sugar: 15g
Sodium: 900mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 22g
Fiber: 1g
Protein: 29g
Cholesterol: 95mg