Name: Grilled Beef Galbi
Prep time: 15 min
Cook time: PT-489206H44M2S
Total time: PT-489206H44M2S
Cuisine: Korean
Ingredients: Flanken-cut beef short ribs; Soy sauce; Brown sugar; Sesame oil; Garlic, minced; Fresh ginger, grated; Asian pear or sweet apple, grated; Onion, grated; Rice wine or mirin; Ground black pepper; Scallions, chopped (for garnish); Toasted sesame seeds (optional)

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Grilled beef galbi, also known as Korean BBQ short ribs, is a dish I turn to when I want something smoky, savory, and full of bold flavor. The ribs are marinated in a sweet and garlicky soy-based sauce, then grilled until caramelized and slightly charred — absolutely irresistible.

Why You’ll Love This Recipe

I love this recipe for its balance of sweet, salty, and umami flavors, all soaked into tender beef. The marinade works magic, and grilling brings out an incredible depth and smokiness. It’s a great dish for gatherings, and I always enjoy the satisfying sizzle when the ribs hit the grill.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flanken-cut beef short ribs
Soy sauce
Brown sugar
Sesame oil
Garlic, minced
Ginger, grated
Asian pear or apple, grated
Onion, grated
Rice wine or mirin
Ground black pepper
Scallions, chopped (for garnish)
Toasted sesame seeds (optional)

Directions

I mix soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, onion, and rice wine to make the marinade.
I place the ribs in a large zip-top bag or shallow dish and pour the marinade over them, making sure they’re fully coated.
I let them marinate in the fridge for at least 6 hours, preferably overnight for maximum flavor.
When ready to cook, I preheat the grill to medium-high heat.
I grill the ribs for about 3–4 minutes per side until nicely charred and cooked through.
I serve them hot, garnished with chopped scallions and sesame seeds if I feel fancy.

Servings and timing

This recipe serves 4 people. It takes 15 minutes to prep (plus marinating time), and about 8–10 minutes to grill.

Variations

When I don’t have Asian pear, I use a sweet apple like Fuji or a bit of pineapple juice in the marinade. If I’m cooking indoors, I use a grill pan or broil the ribs in the oven. I also sometimes add a splash of chili paste or flakes for a spicy kick.

Storage/reheating

Leftover galbi keeps well in the fridge for up to 3 days. I reheat it gently in a skillet over medium heat or wrap it in foil and warm it in the oven to keep it moist. I avoid microwaving since it can toughen the meat.

FAQs

What cut of meat is best for galbi?

I use flanken-style short ribs, cut across the bone, which are ideal for quick grilling and absorbing marinade.

Do I have to grill the ribs?

No, I sometimes cook them in a hot cast iron pan or under a broiler if I don’t have access to a grill.

Can I freeze the marinated beef?

Yes, I freeze the ribs right in the marinade and defrost them overnight in the fridge when I’m ready to cook.

Is there a substitute for Asian pear?

I often use apple, pineapple juice, or even a little sugar to mimic the sweetness and tenderizing properties.

What should I serve with galbi?

I love serving galbi with steamed rice, kimchi, pickled radish, or simple lettuce wraps with garlic and gochujang.

Conclusion

Grilled beef galbi brings that unmistakable Korean BBQ flavor right into my kitchen. Whether for a weekend cookout or a special dinner, it’s a recipe that always impresses — rich, flavorful, and deeply satisfying.