Tender Korean BBQ Ribs (Galbi): A Flavorful Homemade Grilling Recipe

Authentic Korean BBQ Ribs (Galbi) – A Mouthwatering Homemade Recipe

These Korean BBQ ribs, known traditionally as Galbi, bring the vibrant flavors of Korean cuisine right to your backyard grill. With a perfect balance of sweet, savory, and slightly spicy notes, this recipe transforms ordinary short ribs into a caramelized, tender delicacy that will impress your family and guests alike.

Why You’ll Love These Korean-Style BBQ Ribs

• Incredible Flavor: Sweet, savory, and slightly nutty with that signature Korean BBQ taste
• Foolproof Method: Easy preparation with spectacular results every time
• Versatile: Works with different cuts of beef, including ribeye or even chicken
• Crowd-Pleaser: Absolutely addictive – everyone will want seconds!

The Best Beef Cuts for Korean Galbi

Traditional Korean BBQ ribs use beef short ribs cut in a specific style called “flanken.” These are cut across the bone about ½-inch thick, with 3-4 small bone sections in each slice. If you can’t find this exact cut, you have options:

• Ask your butcher for “flanken-style” short ribs
• Use boneless short ribs (adjust cooking time slightly)
• Substitute with ribeye steak, sliced ½-inch thick
• Even chicken thighs work well with this marinade!

Ingredients for Perfect Korean BBQ Marinade

• 3 pounds beef short ribs, cut flanken-style (across the bone)
• ¾ cup soy sauce (low-sodium works well)
• 3 tablespoons brown sugar
• ¼ cup rice wine or mirin
• 2 tablespoons sesame oil
• 1 Asian pear, peeled and grated (or substitute apple)
• 1 medium onion, grated
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 green onions, finely chopped
• 2 tablespoons toasted sesame seeds
• ½ teaspoon black pepper
• Optional: 1-2 teaspoons gochujang (Korean chili paste) for heat

Step-by-Step Korean BBQ Ribs Instructions

1. If possible, ask your butcher to cut the short ribs flanken-style, across the bones about ½-inch thick. Alternatively, use pre-cut flanken-style ribs from the meat department.
2. In a large bowl, combine soy sauce, brown sugar, rice wine, sesame oil, grated pear, grated onion, minced garlic, ginger, green onions, sesame seeds, and black pepper (plus gochujang if using). Whisk thoroughly until sugar is dissolved.
3. Place the ribs in a large, shallow dish or zip-top bag. Pour the marinade over the meat, making sure all surfaces are coated. Seal bag or cover dish with plastic wrap.
4. Refrigerate and marinate for at least 4 hours, preferably overnight (6-24 hours) for maximum flavor development and tenderness.
5. When ready to cook, remove the ribs from refrigeration and let them come to room temperature for about 30 minutes.
6. Preheat your grill to medium-high heat (approximately 400-450°F).
7. Remove the ribs from the marinade, letting excess drip off. Reserve marinade if you wish to make a sauce.
8. Grill the ribs for 3-4 minutes per side for medium doneness. The thin cut cooks quickly, so watch carefully to prevent burning. The sugar in the marinade will caramelize nicely.
9. Optional: While ribs are cooking, bring reserved marinade to a boil in a small saucepan and simmer for 5 minutes to create a sauce.
10. Transfer grilled ribs to a serving platter, sprinkle with additional sesame seeds and sliced green onions.

Cooking Tips for the Best Korean BBQ Ribs

• Don’t Skip the Fruit: Asian pear or apple contains enzymes that help tenderize the meat – it’s a crucial ingredient!
• Marinating Time: While 4 hours works, overnight marination (12-24 hours) produces the most flavorful, tender results.
• Indoor Cooking Option: No grill? Use a cast-iron grill pan on high heat for similar results, or broil 3-4 inches from heat for 3-4 minutes per side.
• Temperature Matters: For best caramelization without burning, grill on medium-high heat rather than maximum heat.
• Let Them Rest: Allow the cooked ribs to rest for 5 minutes before serving to redistribute juices.

Authentic Korean Side Dishes to Serve with Galbi

Complete your Korean BBQ experience with these traditional accompaniments:

• Kimchi: The classic fermented cabbage side dish
• Steamed Rice: Essential for soaking up all those delicious flavors
• Lettuce Wraps: Fresh lettuce leaves for wrapping the meat
• Ssamjang: A spicy dipping sauce made with doenjang and gochujang
• Banchan: Small Korean side dishes like pickled vegetables, spinach, or bean sprouts

Storing and Reheating Leftover Korean BBQ Ribs

If you’re lucky enough to have leftovers (which is rare!), store them properly for another delicious meal:

• Refrigeration: Store cooled leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently in a skillet with a splash of water to prevent drying, or microwave at 70% power with a damp paper towel cover.
• Freezing: Freeze in a single layer, then transfer to freezer bags for up to 2 months. Thaw overnight in refrigerator before reheating.

Frequently Asked Questions About Korean BBQ Ribs

Can I make Korean BBQ ribs without a grill?
Absolutely! You can broil them in your oven (3-4 minutes per side), use a grill pan on the stovetop, or even cook them in an air fryer at 400°F for about 8 minutes, flipping halfway.

What if I can’t find Asian pear?
Regular apple works wonderfully as a substitute. The key is having some fruit enzymes to help tenderize the meat.

Is there a low-sodium version?
Yes! Use low-sodium soy sauce and reduce the amount to ½ cup, making up the difference with pear juice or apple juice.

How spicy is this recipe?
As written, it’s very mild. Add 1-2 teaspoons of gochujang (Korean chili paste) to the marinade for a pleasant kick.

Experience the Magic of Homemade Korean BBQ Ribs

These Korean BBQ ribs bring the authentic flavors of a Korean barbecue restaurant right to your table with minimal effort. The combination of sweet, savory, and umami flavors makes this dish irresistible for meat lovers and a guaranteed hit at your next gathering. Whether you’re new to Korean cuisine or a longtime fan, this galbi recipe deserves a spot in your regular rotation!

Recipe inspired by Allrecipes