Galbi (Korean BBQ Short Ribs)

Ingredients

• 907 g (2 lb)LA-cut short ribs or regular short ribs, bone-in or boneless
• ½onion, chopped
• 2garlic cloves
• 5 g (1 tsp)fresh ginger, minced, or a dash of ground ginger
• ½Asian pear or Bosc pear, peeled and chopped
• 2scallions, sliced
• 60 ml (¼ cup)soy sauce
• 30 ml (2 tbsp)toasted sesame oil
• 25 g (2 tbsp)brown sugar
• 1.25 ml (¼ tsp)ground black pepper

Instructions

1. 1

   Butterfly the ribs

   For regular bone-in or boneless short ribs, butterfly each rib into one broad, flat piece about 6 mm (¼ inch) thick. Begin cutting about a third of the way into the long side, stopping about 6 mm (¼ inch) from the bottom. Turn the knife and cut sideways along the bottom for about 6 mm (¼ inch), then cut through the second side until the meat can lie flat.

2. 2

   Score the meat

   If using LA-cut ribs or butterflied ribs, lightly score both sides diagonally to help the marinade reach the meat. Put the ribs in a shallow container with a lid and set aside.

3. 3

   Blend the aromatics

   Pulse the onion, garlic and ginger in a food processor until finely chopped. Add the peeled, chopped pear and pulse until the mixture becomes a purée.

4. 4

   Mix the marinade

   Transfer the mixture to a medium bowl. Stir in the scallions, soy sauce, sesame oil, brown sugar and black pepper.

5. 5

   Marinate the ribs

   Pour the marinade over the meat. Cover the container and refrigerate overnight.

6. 6

   Heat the grill

   Heat the grill to medium-high, about 205°C (400°F). As a guide, you should be able to hold your hand 8–10 cm (3–4 inches) above the cooking grate for 4–5 seconds.

7. 7

   Grill the galbi

   Once the grill is hot, lay the meat on the grates. Grill for 3–4 minutes per side, until cooked through.

8. 8

   Serve with sides

   Serve the galbi with white rice and kimchi. For lettuce wraps, add large, sturdy lettuce leaves.

What is galbi?

Galbi means ribs in Korean, and the name is commonly associated with Korean barbecue made from marinated beef short ribs. The meat is grilled over high heat and often served with rice and kimchi.

This version pairs soy sauce and sesame oil with pear, sugar and aromatics. The pear brings gentle sweetness to the marinade, while scoring or butterflying the ribs helps expose more surface to it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 38g protein, 14g carbs, 53g fat.

The short ribs provide most of the protein and fat, while the pear, onion and brown sugar contribute most of the carbohydrates and sugars. Soy sauce is the main source of sodium. Pair a serving with rice and kimchi, or add lettuce leaves for a fresh contrast.

Choosing and preparing the ribs

LA-cut ribs: These are cut across the bones into thin strips, so they are ready to score and marinate.

Regular ribs: Bone-in or boneless ribs need butterflying so the meat opens into a broad, thin piece. Cut carefully and stop before slicing right through, so the meat can unfold in one piece.

Building the marinade

Pear purée: Blend the pear with the onion, garlic and ginger before mixing in the liquid ingredients. A smooth, evenly combined mixture coats the meat more consistently.

Seasoning: Soy sauce supplies saltiness, sesame oil adds a toasted aroma, and brown sugar rounds out the savoury flavours. Keep the listed quantities together so the marinade remains balanced.

Marinating overnight

Even coating: Pour the marinade over the ribs in a shallow container and turn the meat so both sides are covered. Cover the container before refrigerating.

Timing: The recipe recommends marinating overnight, and its description suggests up to 24 hours for the best flavour. The grilling itself is brief, so allow for the overnight rest when planning the meal.

Grilling and checking doneness

Hot grate: Bring the grill to medium-high, about 205°C (400°F), before adding the ribs. A properly heated grate helps the thin meat cook quickly.

Quick cooking: Grill each side for 3–4 minutes, until cooked through. The precise time can vary with the thickness of the pieces, so use the recipe's cooked-through cue rather than relying on timing alone.

Serving the ribs

Rice and kimchi: White rice makes a mild accompaniment to the savoury, sweet ribs, while kimchi adds a sharp, fermented contrast.

Lettuce wraps: Serve large, sturdy lettuce leaves alongside the ribs if you want to wrap pieces of meat at the table.

Recipe notes & tips

• Use a shallow container so the marinade can coat the ribs evenly.
• Keep the meat refrigerated throughout the overnight marinating period.
• Bring the grill fully to medium-high heat before adding the ribs.
• Use a long-handled utensil to turn the meat on the hot grate.
• Set out the rice, kimchi and lettuce before grilling so the ribs can be served promptly.

Variations

• Use Bosc pear: Choose it if Asian pear is unavailable.
• Choose boneless ribs: Butterfly them as directed to make broad, flat pieces.
• Use ground ginger: Replace the minced fresh ginger with a dash of dry ginger.
• Make lettuce wraps: Serve the grilled meat with large, sturdy lettuce leaves.
• Add the classic sides: Serve with white rice and kimchi as suggested in the recipe.

Common mistakes to avoid

• Cutting through the rib: Stop just short of the bottom so the meat opens into one flat piece.
• Skipping the scoring: Light diagonal cuts on both sides help the marinade reach the meat.
• Crowding the marinade: Arrange the ribs in a shallow container so they can be coated evenly.
• Grilling on a cool grate: Preheat to medium-high before laying on the meat.
• Overlooking thickness: Check that the ribs are cooked through, as thicker pieces may need more attention than the stated timing.

How to store

Refrigerate leftover cooked galbi in a covered container and eat within 3–4 days. Reheat until hot throughout, using a pan or a moderate oven; avoid prolonged heating, which can dry out the meat.

Frequently asked questions