Sweet, savory, and smoky galbi, also known as LA galbi, kalbi, are marinated Korean BBQ beef short ribs that will be your next favorite beef recipe to make at home. These Korean beef ribs are marinated in an aromatic, sweet, and savory galbi sauce overnight and then cooked until BBQ perfection.
This easy galbi recipe takes less than 30 minutes to cook after the Korean short ribs are marinated overnight. It is the perfect beef recipe to marinate in advance and meal prep for an easy lunch or dinner.
Galbi, also known as LA galbi, or kalbi, is a popular Korean BBQ dish made from marinated beef short ribs that are cut flanken style across the bone. It originated in Los Angeles from Korean immigrants. The galbi marinade is typically made with Asian pear, onion, garlic, ginger, soy sauce, brown sugar, sesame oil, black pepper, and mirin. The Korean beef ribs are then cooked on a skillet or a grill and served for dinner with rice, banchan (side dishes), or lettuce.
You can find all the ingredients for this galbi recipe at your local Korean grocery store. Full measurements and links to everything I used are listed in the recipe card below.
Beef Short Ribs: be sure to buy cross-cut beef short ribs that is cut across the bone about 1/4-1/2 inch thick.
Korean Pear: or Asian pear is the key ingredient that adds sweetness and acts as a natural tenderizer. Korean pear is also used in my Korean bulgogi beef recipe.
Yellow Onion, Garlic and Ginger: are the main aromatics in the galbi marinade.
Water: to help the aromatics blend in the blender.
Soy Sauce: adds an umami saltiness to the marinade. Opt for a Korean soy sauce, which adds a saltier, less-sweet flavor than other soy sauces.
Mirin: a rice wine that adds a sweet, tangy layer of flavor.
Brown Sugar: is the main sweetener to balance out the flavors.
Black Pepper: to add a warm peppery spice to the beef short ribs.
Sesame Oil: adds a nutty, umami finish.
Substitutions and Additions
Substitutions
Kiwi: another sweet fruit that acts as a natural tenderizer instead of Korean pear.
Pineapple Juice: instead of water that adds more sweetness and tenderizing enzymes.
Soy sauce alternatives: tamari or coconut aminos for a gluten-free alternative.
Sweetener: granulated sugar or honey are other sweetener alternatives.
Additions
Spice: you can make a spicy galbi by adding gochugaru and gochujang into the marinade.
Sake: for added sweetness and depth in the marinade.
How to Make Galbi (Korean BBQ Short Ribs)
Here are the step-by-step instructions for how to make this galbi recipe.
Rinse the short ribs and soak them for 20 minutes in cold water.
In a blender, blend the Korean pear, yellow onion, garlic cloves, ginger, and water. Pour the mixture into a mixing bowl, and mix in the soy sauce, mirin, brown sugar, sesame oil, and black pepper until combined.
Place the beef short ribs in a shallow container with a lid, and pour the marinade over the meat. Marinate for at least 4 hours or overnight.
Heat oil on a skillet over medium high heat until hot. Once the skillet is hot, add the galbi beef ribs in a single layer, removing any excess marinade and sear the ribs for 3-4 minutes on each side.
Garnish with sesame seeds, and green onion. Serve with kimchi and lettuce or white rice.
Expert Tips
Marinate for a minimum of 4 hours. This will allow the galbi sauce to penetrate the short ribs. It will also give the marinade time to tenderize the beef.
Use high heat. Be sure the pan is hot before adding the Korean beef ribs to allow the beef to sear quickly, seal in the juices and create a charred flavor.
Avoid overcrowding. Cook the Korean BBQ ribs in batches to prevent overcrowding and ensure even cooking.
How to grill galbi. Preheat the grill over high heat. Add the ribs on a single layer, shaking off any excess marinade. Grill about 3-4 minutes on each side. Flip only once for the best results.
How to bake galbi. Preheat your oven to the broiling setting for 5 minutes. Place the ribs on a wire rack over a foil-lined baking sheet and broil for 2-3 minutes on each side until cooked through.
Storage Instructions
The galbi, Korean short ribs, are best served immediately when cooked. Any leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Reheat: heat a skillet over medium heat and cook the Korean ribs until warm, or microwave covered until warm.
Freeze: bring the beef to room temperature and freeze in an airtight container for up to 3 months. Alternatively, you can freeze before cooking, too. Thaw in the refrigerator overnight before reheating.
Pairing Suggestions
You can serve this galbi recipe for lunch or dinner with a side of rice or with the following pairing suggestions.
For galbi the best cut is to use cross-cut short ribs that is a flanken-style short rib that is cut across the bone about 1/4-1/2 inch thick. You can also use a boneless short rib option for a boneless alternative.
How do you serve galbi?
You can serve galbi (Korean short ribs) with rice, with banchan (side dishes), or ssam with lettuce, rice, and a ssamjang dipping sauce.
Can this galbi marinade be used with other proteins?
Yes! You can use this galbi marinade for pork ribs or chicken as well.
Clean the ribs. Rinse the ribs and soak them for 20 minutes in cold water to remove any excess blood and debris.
Make the marinade. In a blender, add the Korean pear, yellow onion, garlic cloves, ginger, and water. Blend until pulverized. Pour the mixture into a mixing bowl, add the soy sauce, mirin, brown sugar, sesame oil, and black pepper, and mix until combined and the sugar has dissolved.
Marinate. Place the short ribs in a shallow container with a lid, and pour the marinade over the meat. Marinate for at least 4 hours or overnight up to 24 hours.
Cook the ribs. Heat oil in a skillet over medium-high heat until hot. Once the skillet is hot, add the short ribs in a single layer, removing any excess marinade, and sear the ribs for 3-4 minutes on each side or until cooked through.
Serve. Garnish the galbi with sesame seeds and green onions. Serve with kimchi and lettuce or white rice.
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