Galbi (Korean BBQ Beef Short Ribs)

Ingredients

• 1.36–1.81 kg (3–4 pounds)good-quality English-cut beef short ribs
• 120 ml (1/2 cup)soy sauce
• 120 ml (1/2 cup)water
• 50 g (1/4 cup)sugar
• 30 ml (2 tablespoons)honey
• 60 ml (1/4 cup)rice wine or mirin
• 60 ml (1/4 cup), about 1/2 a medium pearKorean or Asian pear, grated
• 60 ml (1/4 cup), about 1/2 a medium oniononion, grated
• 30 ml (2 tablespoons)garlic, minced
• 5 ml (1 teaspoon)ginger, minced
• 30 ml (2 tablespoons)sesame oil
• 2.5 ml (1/2 teaspoon)black pepper

Instructions

1. 1

   Prepare the ribs

   Rinse the ribs and drain them. Trim away excess fat, then butterfly the ribs so the meat is 6–13 mm (1/4–1/2 inch) thick.

2. 2

   Mix and marinate

   Combine all the marinade ingredients and mix well. Marinate the meat for at least 6 hours, or overnight for the best results; thicker pieces need more time.

3. 3

   Grill the ribs

   For the best flavour, grill over charcoal or wood charcoal (sootbul); a gas grill also works. Preheat the grill, then cook over medium-high to high heat, turning the ribs only once, for 2–3 minutes per side.

What is galbi?

Galbi means ribs in Korean and commonly refers to Korean-style grilled beef short ribs. The dish is associated with Korean barbecue, where marinated meat is cooked over a hot grill.

This version pairs soy sauce and sesame oil with sugar, honey, rice wine, pear and onion. The sweet-savoury marinade seasons the beef and helps create browned, glossy edges on the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 45g protein, 25g carbs, 55g fat.

Beef short ribs provide most of the protein and fat, while the sugar, honey and pear contribute carbohydrates; soy sauce is the main source of sodium. The estimate varies considerably with the ribs’ bone and fat content, so balance a serving with rice and plenty of vegetables.

The ribs and marinade

English-cut ribs: choose good-quality ribs, then trim excess fat and butterfly the meat to the specified thickness. Thinner, opened-out pieces give the marinade more surface to coat and cook quickly over high heat.

Pear and onion: grating them distributes their flavour through the liquid marinade. Mix thoroughly so the sugar and honey are incorporated before adding the meat.

Give the marinade time

At least six hours: this is the stated minimum marinating time. For thicker pieces, allow longer, with overnight marinating suggested for the best results.

Even coating: make sure the ribs are well covered by the marinade. Keep the marinating meat chilled, and allow enough time for it to be ready before you heat the grill.

Grilling over high heat

Preheated grill: heat the grill before adding the ribs so they can mark and brown promptly. Charcoal or wood charcoal is preferred, though a gas grill works too.

One turn: cook over medium-high to high heat for 2–3 minutes on each side, turning only once. The short cooking time depends on the meat being butterflied to the specified thickness.

Serving the ribs

Rice is a straightforward accompaniment, balancing the rich, salty-sweet beef. Add a fresh salad or simply prepared vegetables for crunch and contrast.

Since the ribs are rich and the marinade is savoury, serve a moderate amount of meat alongside plenty of vegetables and rice. Keep any extra marinade separate from ready-to-eat sides unless it has been handled safely.

Recipe notes & tips

• Butterfly the ribs evenly so the pieces cook in roughly the same time.
• Use a container that lets you coat the ribs thoroughly with marinade.
• Marinate for at least 6 hours, and allow longer for thicker pieces.
• Preheat the grill well before cooking to encourage clear grill marks.
• Turn the ribs only once, as directed, and keep to the 2–3 minutes per side timing.
• Serve soon after grilling for the best browned texture.

Variations

• Use mirin: choose it in place of the rice wine for the alternative listed in the ingredients.
• Choose charcoal: grill over charcoal or wood charcoal for the preferred smoky cooking method.
• Use a gas grill: cook over a preheated gas grill when charcoal is not available.
• Serve with rice: add plain rice alongside the ribs to make a more substantial meal.
• Add fresh vegetables: serve a crisp salad or simply cooked vegetables for contrast.

Common mistakes to avoid

• Skipping the rinse and drain: rinse the ribs and let the water drain before trimming and butterflying.
• Leaving thick pieces intact: butterfly the ribs until the meat is about 6–13 mm thick for the stated grilling time.
• Marinating too briefly: give the meat at least 6 hours, and longer if it is thick.
• Starting on a cold grill: preheat it first to help the ribs develop grill marks.
• Turning repeatedly: turn the ribs only once and cook for 2–3 minutes per side.
• Using high heat for too long: follow the short cooking time, which is intended for butterflied meat.

How to store

Refrigerate leftover cooked ribs in a covered container and use within 3–4 days. Reheat until piping hot, using a pan or grill briefly to help restore some surface browning.

Frequently asked questions