Korean Galbi grills tender beef short ribs in a sweet-savory soy marinade until smoky, caramelized, and irresistibly juicy. This iconic Korean BBQ dish balances umami, sweetness, and charred richness, making it one of the most beloved Korean beef recipes worldwide.
Course: Main dish / Dinner
Cuisine: Korean recipe (South Korean cuisine)
Why Korean Galbi Is So Popular
Galbi is a cornerstone of Korean BBQ culture, often enjoyed during celebrations, holidays, and family gatherings. The signature marinade—made with soy sauce, garlic, Asian pear, and sugar—tenderizes the meat while infusing deep flavor. When grilled over high heat, the ribs develop crispy edges and a glossy glaze that’s impossible to resist. Galbi is prized for its balance of sweet, salty, smoky, and beefy flavors, making it approachable even for first-time Korean food lovers.
Recipe for 4 Servings
INGREDIENTS FOR KOREAN GALBI (GRILLED BEEF SHORT RIBS)
- Beef short ribs (LA-style flanken cut): thin-cut ribs across the bone
- Soy sauce: salty umami base
- Brown sugar: caramelized sweetness
- Asian pear: natural tenderizer
- Garlic: aromatic depth
- Ginger: warm spice
- Sesame oil: nutty richness
- Green onions: freshness and bite
- Black pepper: mild heat
- Neutral oil: prevents sticking
HOW TO MAKE KOREAN GALBI (GRILLED BEEF SHORT RIBS)
- Soak beef short ribs in cold water to remove excess blood, then drain and pat dry.
- Blend Asian pear, garlic, ginger, soy sauce, brown sugar, sesame oil, and black pepper until smooth.
- Pour marinade over ribs and massage thoroughly.
- Marinate covered in the refrigerator for at least 4 hours or overnight for best flavor.
- Preheat grill to medium-high heat and lightly oil grates.
- Grill ribs 3–4 minutes per side until caramelized and slightly charred.
- Rest briefly, garnish with green onions, and serve hot.
DIETARY INFORMATION
- Dairy-free
- Not gluten-free (contains soy sauce)
- Not vegetarian or vegan
Dietary Substitutions:
- Gluten-free: use tamari or certified gluten-free soy sauce
- Lower sugar: reduce sugar and use grated apple only
- Vegan option: marinate grilled king oyster mushrooms or tofu slabs using the same sauce
Korean Galbi (Grilled Beef Short Ribs)
Ingredients
- 2 lbs LA-style beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1 Asian pear peeled and grated
- 6 cloves garlic minced
- 1 tbsp grated ginger
- 2 tbsp sesame oil
- 1/2 tsp black pepper
- 3 green onions sliced
- 1 tbsp neutral oil
Instructions
- Soak ribs in cold water for 30 minutes; drain and pat dry.
- Blend pear, garlic, ginger, soy sauce, sugar, sesame oil, and pepper.
- Marinate ribs for at least 4 hours or overnight.
- Preheat grill to medium-high and oil grates.
- Grill ribs 3–4 minutes per side until caramelized.
- Rest briefly and garnish with green onions before serving.
Notes
Serving Size: 1/4 recipe
Calories: 520 (26%)
Total Fat: 38g (49%)
Saturated Fat: 15g (75%)
Cholesterol: 125mg (42%)
Sodium: 980mg (43%)
Total Carbohydrates: 18g (7%)
Dietary Fiber: 1g (4%)
Sugars: 14g
Protein: 32g (64%)
Recipe Tips & Notes
- Overnight marinating yields the most tender ribs
- Do not overcrowd the grill to ensure proper charring
- Can be cooked on a grill pan or broiler if outdoor grilling isn’t available
- Leftovers store well refrigerated for up to 3 days
- Vegan substitute: king oyster mushrooms or tofu slabs marinated and grilled
- Gluten-free substitute: tamari or coconut aminos
Serving Ideas
- Steamed white rice or Korean purple rice
- Kimchi or cucumber kimchi
- Lettuce wraps with ssamjang
- Korean scallion salad (pa muchim)
- Banchan side dishes like Korean seasoned spinach
Did you make this recipe?
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