Galbi (aka Kalbi) is a Korean dish of beef short ribs that are marinated in a sweet and savory mix, then quickly grilled, so tender and delicious.
Korean BBQ Beef Short Ribs - Galbi or Kalbi
Are you a fan of grilled short ribs? If so, you're going to love this recipe with bold Korean flavors. We're talking Korean BBQ Short Ribs, or "Galbi".
Galbi (also spelled Kalbi) is a popular Korean dish of marinated short ribs that are typically grilled. The name literally translates to "ribs", and usually refers to beef short ribs.
They are often served in restaurants raw, allowing diners to grill them tableside, though grilling them at home is my favorite way to enjoy them.
There are two primary ways to make the dish. Traditional galbi uses an English cut, where the ribs are cut parallel to the bone, while "L.A. galbi" uses "flanken cut" short ribs, where the ribs are cut across the bone, which cooks up more quickly.
L.A. galbi became popular with the Korean community in Los Angeles, hence the name, and has since spread back to Korea.
You'll find some recipe variations from cook to cook, as it is a very popular dish in Korea, served anywhere from high end restaurants to home kitchens.
Here is how I like to make my Korean short ribs recipe, L.A. style, on a super hot grill. I hope you enjoy it!
Let's talk about how to make galbi, shall we?
Galbi Ingredients (Kalbi)
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Beef Short Ribs. Use flanken cut for this recipe, which means the ribs are thinly sliced lengthwise across the bones.
- GALBI MARINADE
- Soy Sauce.
- Brown Sugar.
- Mirin.
- Sesame Oil.
- Asian Pear. Important for flavor, but also to tenderize the ribs.
- Fresh Garlic.
- Fresh Ginger.
- Salt and Pepper.
How to Make Galbi (Kalbi) - the Recipe Method
Making galbi (Korean short ribs) is easy! You can break the recipe into 2 parts: Marinating and Grilling.
First, rinse the ribs to remove any grit, then set them into a large bowl. You can also use a large sealable baggie if you prefer.
Make the galbi marinade by processing the marinade ingredients in a food processor or blender - soy sauce, brown sugar, mirin, sesame oil, Asian pear, garlic, ginger, salt and pepper - until nice and smooth.
Marinate the beef ribs at least 30 minutes, or up to 24 hours for more flavor penetration.
I usually like to whip up the marinade and marinate the ribs the night before making them, or early that morning.
When you're ready to eat, get your grill good and hot - medium high heat to high heat - and grill the marinated ribs 2-3 minutes per side.
Cooking time can vary, depending on the thickness of the cut of ribs.
Boom! Done! Your galbi is ready to serve. Easy enough to make, isn't it? It's all about the marinade, then easy grilling! So tender and flavorful!
Recipe Tips & Notes
- Beef short ribs are more commonly used to make kalbi, though you can make them with other cuts, like spare ribs, pork ribs, or other cuts of meat.
- If you can't find flanken cut beef short ribs at your grocery store, call your local butcher, or visit a Korean market. They are often referred to as Korean style short ribs.
- Asian Pear is important to help tenderize the meat. Bosc pear or apple are good substitutes. You can also use pineapple or kiwi, but then adjust your marinating time to only 1 hour, or it can affect the texture of the meat.
Serving Galbi
Galbi is often served with your favorite banchan, or Korean side dishes, like cucumber salad or kimchi, though you can easily serve them with any of your local favorites.
Try them sliced and served on lettuce leaves. They're great with a dipping sauce, like my spicy gochujang sauce.
Storage & Leftovers
Leftover galbi will last up to 5 days in the refrigerator in a sealed container. I like to toss them onto the hot grill a minute or 2 to heat them back up.
You can also freeze them for 2-3 months in freezer containers.
That's it, my friends. I hope you enjoy this kalbi recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Korean cuisine, check out the following cookbooks, which helped me adapt this recipe.
- Seoul Food Korean Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!)
- Maangchi’s Real Korean Cooking, by Maangchi with Lauren Chattman (affiliate link, my friends!)
- Also, check out my own cookbook, “The Spicy Food Lovers’ Cookbook – Fiery, No-Fuss Meals”, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Galbi Recipe (Korean BBQ Beef Short Ribs)
Ingredients
- 3 pounds beef short ribs flanken cut
GALBI MARINADE
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons mirin
- 3 tablespoon sesame oil
- 1 Asian pear peeled, cored, and chopped (apple or Bosc pear are good substitutes)
- 6 cloves garlic minced
- 1 tablespoon minced ginger
- Salt and pepper to taste
- For Serving. Sliced green onion sesame seeds, red chili flakes, optional dipping sauce, banchan, lettuce leaves.
Instructions
- Rinse the beef short ribs with cold water to clear any bone fragments. Pat dry with paper towels and set into a large bowl or sealable baggie.
- To a food processor, add the remaining ingredients (soy sauce, brown sugar, mirin, sesame oil, Asian pear, garlic, ginger, salt and pepper). Process until smooth.
- Pour the galbi marinade over the short ribs and gently rub it into the meat. Cover (or seal) and marinate the ribs in the refrigerator at least 30 minutes, or up to 12 hours for more flavor penetration.
- Heat your grill to high heat and lightly oil the grates.
- Grill the ribs for 2-3 minutes per side, or until done to your liking. Cooking time can vary depending on the thickness of the ribs.
- Serve!
Notes
Nutrition Information
Jr says
these are chuck ribs hence the 4 bones, short ribs are 3 bone. these are cheaper and have less meat height. nonetheless great recipe.
Randy Snakenberg III says
I made this for dinner on a Friday night and it was so good we ate the leftovers on Saturday. This is a homerun recipe, prep it the day before and you've got yourself some incredible flavor from the 24 hour marinade and a super easy execution when you're ready, they literally cook in under 10 minutes.
I'm really adventurous, but most of my family isnt, and we all loved it.
11/10, will cook again.
Mike Hultquist says
Boom!! Thanks, Randy! Very happy everyone love it! I agree, so easy to prep and cook. Delicious!
Elliot Fisch says
Sounds terrific. What can I substitute for Asian pear?
Mike Hultquist says
Thanks, Elliot. This is mentioned in the Notes section in the post. Bosc pear or apple are good substitutes. You can also use pineapple or kiwi, but then adjust your marinating time to only 1 hour, or it can affect the texture of the meat.
David says
Great recipe!! Tastes better than any restaurant version (homemade is always better). I basted some of the ribs with gochuchang to add a bit of heat. So good! BTW I have both your books and bought both for my brother as well. Hope you write another…
Mike H. says
Thank you, David. I really appreciate all the support, and I am super happy that you are enjoying my recipes! I definitely should 😉
Ramya says
Cant wait to make this soon for me can i use tofu i never had galbi before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Todd says
Hey Mike, would this be a nice flavor profile with pork ribs as well? Wifey doesn't do beef. Thanks
Mike Hultquist says
Hi, Todd. Yes, this is great for pork as well. Pork ribs are used with this dish as well. Let me know how you both like them!