Korean Short Ribs (Galbi)
- PREP 8hrs 15min
- COOK 20min
- TOTAL 8hrs 35min
We love making Korean ribs at home, and you can totally do it, too! The key to the best flavor is letting those thinly sliced short ribs sit overnight in our savory-sweet soy marinade.
We think these ribs are at their best when grilled, on an outdoor grill or in a grill pan, then pulled or cut from the bone and tucked into lettuce wraps. We love serving them with kimchi and ssamjang on the side. You can grab kimchi at the store or make your own with our kimchi recipe. Ssamjang is a spicy dipping sauce you’ll find near gochujang in Korean markets or in the international aisle at bigger grocery stores. It’s also easy to order online.
You Will Need
3 pounds thin-sliced bone-in beef short ribs, ¼-inch to ⅜-inch thick, see tips
1 Asian pear, peeled, cored, and cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
5 garlic cloves
1 ½ inch piece fresh ginger, peeled and roughly chopped into ¼ inch pieces
½ cup low-sodium soy sauce
¼ cup brown sugar
3 tablespoons honey
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
1 teaspoon ground black pepper
High-heat cooking oil, if using a grill pan
3 green onions, sliced
Lettuce leaves, steamed rice, kimchi, and ssamjang (Korean dipping sauce), optional for serving
Directions
1Prepare the ribs: If your ribs are on the thicker side, use the pointy side of a meat mallet to gently pound them (this makes them a bit more tender in the end). Place them into a large bowl or resealable zip-top bag.
2Make marinade: Add the pear, onion, garlic, ginger, soy sauce, brown sugar, honey, sesame oil, rice wine vinegar, and pepper to the bowl of a food processor. Pulse until everything is nice and smooth.
3Marinate: Pour the marinade over the ribs, massaging them and moving it around so they are evenly coated. Refrigerate overnight. As they marinate, go back once or twice to move them around in the marinade.
4Cook the ribs: When you’re ready to cook, heat an outdoor grill to medium-high or add a little oil to a grill pan or cast-iron skillet over medium-high heat. Cook the ribs in batches for 2 to 3 minutes per side, until they’re caramelized and a little charred. Pile them onto a platter and scatter sliced green onions over the top. If you’re cooking on the stovetop, just a heads up: the marinade caramelizes fast, so you might want to wipe out the pan between batches.
Adam and Joanne's Tips
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat.
- The ribs: These are sometimes called “Korean-style,” “flanken ribs,” “LA-Style beef short ribs,” or “Galbi ribs”, which are just short ribs cut super thin. If you can, ask for ribs that are ¼ to ⅜ inch thick. If you can’t find that exact cut, don’t stress! If you’ve got thin-cut short ribs closer to ½-inch thick, they just need a little pounding with a meat mallet before marinating to help them stay tender. If yours are already thin, you’re good to go.
- No food processor: No problem! Just peel and grate the pear and onion with a box grater, mince the garlic, and use a microplane to grate the ginger.
- Pear substitutes: If you cannot find an Asian pear (sometimes called Korean pear or Nashi pear), substitute a ripe Bosc pear or Anjou pear.
- The nutrition facts provided are estimates.