Korean BBQ short ribs (Galbi)
Sweet‑savoury marinated Korean short ribs, charred until sticky and caramelised — perfect for a barbecue or hot griddle.
Galbi — Korean BBQ short ribs — are marinated in a sweet‑savoury mix until tender, then charred over very high heat until lacquered and sticky. It’s the sort of crowd-pleaser that looks like effort and tastes like a treat.
Make this for a barbecue, a griddle-night or when you want a simple show‑stopper. The grated pear and onion do the hard work of tenderising, so the meat stays juicy with a beautiful caramelised crust.
Ingredients
- 1.2 kg beef short ribs, flanken-cut — about 1.2 kg, ask your butcher for flanken-cut (across the bone), about 1–1.5 cm thick
- 150 ml light soy sauce
- 60 g soft light brown sugar
- 200 g Korean pear — peeled and grated (or use a sweet eating pear as substitute)
- 1 brown onion — medium, peeled and grated (about 150 g)
- 6 garlic cloves — crushed
- 30 g fresh root ginger — finely grated
- 60 ml mirin
- 30 ml sesame oil
- 30 ml toasted sesame seeds — divide: some in the marinade, some for finishing
- 5 ml black pepper — freshly ground
- 15 ml vegetable oil — for brushing the grill or pan
- 2 spring onions — finely sliced, for garnish
Equipment
- food processor or blender
- charcoal or gas barbecue or grill
- griddle pan or cast-iron frying pan
- meat mallet (optional)
Instructions
Pat the beef short ribs dry with kitchen paper. Trim any very large fat deposits and, if the pieces are thicker than 1.5 cm, ask your butcher to slice them thinner or use a meat mallet to flatten to an even 1–1.5 cm — even thickness gives an even char.
Make the marinade: in a food processor or blender, combine light soy sauce, soft light brown sugar, Korean pear, brown onion, garlic cloves, fresh root ginger, mirin, sesame oil, one tablespoon of the toasted sesame seeds and black pepper. Blitz briefly to a coarse purée (about 20–30 seconds).
Place the beef short ribs in a non-reactive dish or sealable bag. Pour over the marinade, ensuring every piece is coated, press out excess air and seal. Refrigerate to marinate for 8 hours or overnight.
Remove the ribs from the fridge 30 minutes before cooking to come up towards room temperature; this helps them sear evenly.
Preheat a barbecue grill or a heavy griddle/cast-iron frying pan until very hot. Lightly brush the grate or pan with vegetable oil to stop sticking.
Cook the ribs in batches without overcrowding: grill or sear for 3 minutes per side for a good char (about 6 minutes total per batch). Adjust by 1–2 minutes either way for thicker or thinner pieces. Flip once only if possible.
Transfer cooked ribs to a board and rest for 5 minutes to let the juices settle.
Serve the ribs whole or slice between the bones. Scatter over the remaining toasted sesame seeds and the finely sliced spring onions as garnish. Serve hot with steamed rice, kimchi and lettuce leaves for wrapping (suggested, not included in ingredients).
Tips
- If you can, get your butcher to cut the ribs flanken-style (across the bone) about 1–1.5 cm thick — it’s the classic cut for galbi.
- Do not reuse leftover uncooked marinade as a sauce unless you boil it for at least 2–3 minutes to kill bacteria from the raw meat.
- Work in batches so the grill or pan remains very hot; overcrowding steams the meat and ruins the char.
- Make ahead: marinate up to 24 hours (eight hours is sufficient). For best texture don’t exceed 24 hours or the meat can become overly soft.
- Leftovers keep in the fridge for 2 days; refresh under a hot grill or in a hot pan for 1–2 minutes each side before serving.
Substitutions
Korean pear → ripe eating pear or apple grated (same weight)
Stays closelight soy sauce → tamari (same quantity) for a gluten-free option
Stays closemirin → dry sherry plus 1 tsp soft light brown sugar (same total volume)
Noticeably differentsesame oil → olive oil (same quantity)
Noticeably different
Nutrition
Per serving · estimated
- 1000
- Calories
- 45 g
- Protein
- 25 g
- Carbs
- 80 g
- Fat
- 3 g
- Fibre
- 20 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I use regular short ribs if my butcher can’t cut flanken-style?
Yes, but they cook differently. Ask for thinly sliced pieces or slice across the bone at home. If left thick, cook a little longer at a lower heat to avoid burning the exterior while the centre stays tough.
How long should I marinate the ribs?
At least 8 hours (overnight is ideal). Up to 24 hours is fine; beyond that the texture can become mushy from the fruit enzymes.
Can I finish these in the oven instead of a grill?
You can: roast at 240°C fan/260°C conventional on a preheated baking tray for 6–10 minutes, turning once to caramelise both sides, but you won’t get quite the same char as a very hot pan or barbecue.
Is the leftover marinade usable as a sauce?
Only if you boil it for at least 2–3 minutes to kill any bacteria from the raw meat, then simmer to reduce into a glaze.
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