Korean BBQ Short Ribs (Galbi)

Name: Korean BBQ Short Ribs (Galbi)
Total time: 270 min
Yield: Party
Cuisine: Korean
Ingredients: 1 kg beef short ribs (LA galbi); 120 ml soy sauce; 1/2 grated pear; 3 tbsp brown sugar; 2 tbsp sesame oil

Korean BBQ short ribs, known as galbi, are thin slices of beef short rib marinated in a sweet and savory blend of soy, garlic, pear, and sesame, then grilled until caramelized and smoky. The marinade tenderizes the meat and creates deeply flavorful charred edges that make this a crowd favorite. Serve hot off the grill with steamed rice, lettuce wraps, and an array of banchan side dishes.

Korean High-Protein Grill Dinner Party Beef

⏱ 270 min
📊 medium
🍽 Party

Ingredients

1 kg beef short ribs (LA galbi)
120 ml soy sauce
1/2 grated pear
3 tbsp brown sugar
2 tbsp sesame oil

Instructions

Rinse the short ribs in cold water for about 30 minutes to draw out excess blood, changing the water two or three times until it runs mostly clear, then pat them very dry with paper towels.
In a bowl, combine soy sauce, brown sugar, grated Asian pear, minced garlic, grated ginger, sesame oil, and a splash of mirin, then whisk until the sugar dissolves completely into a glossy marinade.
Place the ribs in a large dish or zip bag, pour the marinade over them, and massage it into every surface, then refrigerate for at least 6 hours and ideally overnight so the flavor penetrates deeply.

Remove the ribs from the fridge about 30 minutes before cooking so they come closer to room temperature, which helps them cook evenly and char rather than steam.
Heat a grill or cast iron pan to high, around 230C (450F), until it is smoking hot, then lay the ribs in a single layer without crowding the surface.
Grill each side for 2 to 3 minutes until the edges are deeply caramelized and the meat shows charred, lacquered spots, brushing on a little reserved marinade in the final minute for extra shine.
Transfer the cooked ribs to a board and rest for 3 to 4 minutes so the juices redistribute, then scatter with toasted sesame seeds and sliced green onion.
Serve immediately with warm steamed rice, crisp lettuce leaves for wrapping, and ssamjang or kimchi on the side.

💡 Chef's tip

Grate an Asian pear or kiwi into the marinade because the natural enzymes break down the meat fibers and keep the ribs juicy, but do not marinate longer than 24 hours or the texture turns mushy.

Grated Asian pear in the marinade is the authentic tenderizer; its enzymes break down the beef while adding a clean sweetness that sugar alone cannot replicate.