Learn to prepare a tender, quick-to-grill, and delicious "Korean BBQ Beef Short Ribs" with this simple recipe. I've made many Asian-inspired dishes lately, so don’t be surprised that you see this kalbi/Galbi pop up on my blog.
I love cooking dishes of various ethnic cuisines for my family; it takes our usual meals to the kitchens of faraway lands.
Korean food is one I haven't cooked in a while, so tonight we are going to transport ourselves to Korea through their delicious "Korean BBQ Beef Short Ribs" 😋😍
You can make these mouth-watering Ribs on the charcoal grill, which is more traditional, or gas grill, (or you can cook it up on your oven). Either way, the Ribs will be delicious! I think you all should give this one a shot!😉
How to Make Korean BBQ
Note: The full instructions are provided in the recipe card below.
Start by trimming the excess fat from the short ribs, then submerge the meat in cold water to remove the blood and the bone fragments.
For the Marinade: Grate the Asian pear and onion into a large bowl, making sure to catch all of their juices. Add the soy sauce, brown sugar, garlic, gochugaru, gochujang, ginger, sesame seeds, Mirin, rice vinegar, scallions, and sesame oil.
Mix to combine. Add the short ribs to the bowl and mix everything well by hand, ensuring all the ribs are thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours but preferably overnight, turning the ribs a few times while marinating.
*(The longer you marinate the meat, the better it tastes, but if you're short of time, an hour is okay).
For Cooking: If using a grill, Clean and lightly oil the grill grate. Preheat a gas grill to medium-hot. Once the grill is nice and hot, remove the short ribs from the marinade and let any excess drip off; discard the marinade.
Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side. If using an oven: Preheat the oven to 400 °F (204.44 °C). Remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade.
Line a roasting pan with aluminum foil. Place strips of meat on a nonstick rack, and then put the rack on top of the lined roasting pan. Cook the Korean BBQ Beef Short Ribs at 400 °F (204.44 °C) for 15 minutes, depending on your oven.
Flip the meat and continue cooking for another 5 to 10 minutes. Cook the beef in batches until it is all roasted.
To Grill in a charcoal grill: Clean and lightly oil the grill grate. When adding the charcoal to the grill, pile the charcoal on one side. You will use both indirect and direct grilling for the short ribs. Let the coals burn until they are covered with gray ash.
*(The fire is hot when you can hold your hand over the grill for no longer than 5 seconds). Once your grill is nice and hot, remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade.
Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side. If the meat is getting burned, move the ribs to the other side of the grill (the one with no coals under it) and close the lid.
Cook the Korean BBQ Beef Short Ribs over indirect heat until cooked. Transfer them to a serving platter and serve immediately with lettuce leaves on the side.
If desired, combine sliced hot peppers, Ssamjang, and steamed rice. Garnish with thinly sliced green onions. 😉Enjoy!
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📖 Recipe
Easy "Korean BBQ Beef Short Ribs" kalbi/Galbi
Ingredients
- 5 pounds (2.27 kg) beef short ribs (or other thin sliced meat)
- 1 cup (0.24 l) Korean Soy sauce or regular Kikkoman soy sauce
- ¼ cup Mirin
- ½ cup water
- ¾ - 1 cup brown sugar , packed, *(if you like sweeter galbi, add 1 cup)
- 2 teaspoons Gochugaru Korean red chili powder or red pepper flakes
- 8 cloves garlic (minced, depending on how garlicky you want).
- 1 tablespoon sesame oil or dark sesame oil
- 1 small onion , peeled and finely grated
- ½ tablespoon white sesame seeds (roasted/toasted), optional
- 2 scallions (thinly sliced)
- 1 small Asian pear , finely grated (Use both the fruit juice and the grated fruit pulp in the marinade).
- 1- inch piece ginger peeled and grated
Optional:
- Lettuce leaves
- Sliced red or green hot pepper
- Ssamjang (spicy Korean soybean paste), for dipping
- Steamed rice
Instructions
- Start by trimming the excess fat from the short ribs, then submerge the meat in cold water to remove the blood and the bone fragment.
- For the Marinade: Grate the Asian pear and onion into a large bowl, making sure to catch all of their juices. Add the soy sauce, brown sugar, garlic, Gochugaru, , ginger, sesame seeds, Mirin, rice vinegar, scallions, and sesame oil. Mix to combine. Add the short ribs to the bowl and mix everything well by hand, ensuring that all the ribs are thoroughly coated with the marinade.
- Cover and refrigerate for at least 4 hours but preferably overnight, turning the ribs a few times while marinating. *(The longer you marinate the meat, the better it tastes, but if you're short of time, an hour is ok).
- For Cooking: If using a grill: Clean and lightly oil the grill grate; preheat a gas grill to medium-hot. Once your grill is nice and hot, remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side.
- If using an oven: Preheat the oven to 400 °F (204.44 °C)
- Remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade. Line a roasting pan with aluminum foil. Place strips of meat on a nonstick rack, then put the rack on top of the lined roasting pan. Cook at 400 °F (204.44 °C) the Korean BBQ Beef Short Ribs for 15 minutes, depending on your oven. Flip the meat and continue cooking for another 5 to 10 minutes. Cook the beef in batches until it is all roasted.
- To Grill in a charcoal grill: Clean and lightly oil the grill grate. When adding the charcoal to the grill, pile the charcoal on one side. You will use both indirect and direct grilling for the short ribs. Let the coals burn until they are covered with gray ash. *(The fire is hot when you can hold your hand over the grill for no longer than 5 seconds). Once your grill is nice and hot, remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade.
- Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side. If the meat is getting burned, move the ribs to the other side of the grill (the one with no coals under it) and close the lid. Keep cooking the Korean BBQ Beef Short Ribs over indirect heat until cooked through.
- Transfer the Korean BBQ Beef Short Ribs to a serving platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, Ssamjang, and steamed rice, if desired. Garnish with thinly sliced green onions, if desired. 😉Enjoy!
Notes
- To store: Allow them to cool to room temperature, and then transfer them to an airtight container. Store them in the refrigerator for up to three days or freeze them for up to three months.
- To reheat: Preheat the oven to 350°F (175°C). Place the ribs on a baking sheet and cover them with aluminum foil. Bake for 15-20 minutes or until heated through. Alternatively, reheat them on a grill or skillet over medium heat. Reheat until heated through, but be careful not to overcook the ribs as they can become dry.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
