These Grilled Korean Short Ribs are tender and full of flavor! Marinated in a sweet and savory mixture, they become a delicious treat sizzling on the grill.
When cooking, the smell is so good I can hardly wait to eat! I love serving them with rice and some veggies. It’s a perfect meal for gatherings or a fun BBQ night!
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut is best for galbi as it gives a tender bite. If you can’t find short ribs, try using flank steak as a substitute. Just marinate it properly for flavor.
Soy Sauce: This is the backbone of the marinade. If you need a gluten-free option, tamari sauce works well! Also, low-sodium soy sauce can cut down the saltiness.
Brown Sugar: It adds sweetness and helps in caramelization. If you’re out, white sugar or even honey can be good alternatives—just adjust the amounts, as liquid sweeteners are sweeter!
Gochujang: This adds a wonderful spice and depth. If you want it milder, you can skip it or substitute with chili paste or even Sriracha for a different flavor.
Sesame Oil: This gives a nutty aroma and flavor. If you don’t have it, you can use vegetable oil, but you might miss that unique taste.
How Do I Get the Best Flavor with the Marinade?
The marinade is essential for infusing flavor into the ribs, and there are a few tips to make it shine:
- Mix all marinade ingredients thoroughly in a bowl for a well-balanced taste. Let it sit for a few minutes after mixing to help the flavors meld.
- Using fresh garlic and ginger enhances the taste significantly. Freshness matters!
- For the best flavor infusion, marinating the short ribs overnight is ideal, but even 4 hours will suffice if you’re in a hurry.
- When grilling, make sure to baste the ribs with the reserved marinade for extra flavor!
How to Make Grilled Korean Short Ribs (Galbi)
Ingredients You’ll Need:
For the Marinade and Ribs:
- 2 pounds beef short ribs, flanken cut
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1/4 cup sesame oil
- 5 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang (Korean red chili paste) (optional for heat)
- Black pepper to taste
For Garnish:
- 1 tablespoon sesame seeds, toasted
- 4 green onions, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade and the ribs, plus at least 4 hours to marinate (overnight is best!). Grilling will take around 20 minutes. So, plan for a total of about 4 hours and 35 minutes, but most of that time is just the ribs soaking up all that flavorful marinade!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, combine the soy sauce, brown sugar, water, sesame oil, minced garlic, grated ginger, rice vinegar, gochujang (if you like some heat), and a sprinkle of black pepper. Whisk everything together until it’s all well mixed. This is what will give your ribs their delicious flavor!
2. Marinate the Short Ribs:
Add the flanken-cut short ribs to the marinade, making sure they are fully submerged in the mixture. Cover the bowl with plastic wrap or a lid and pop it in the fridge. Let them marinate for at least 4 hours—overnight is even better for maximum flavor!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will give your ribs a nice char and cook them perfectly.
4. Prepare the Ribs for Grilling:
Take the short ribs out of the marinade (but keep the marinade for basting). Give them a quick shake to remove any excess marinade so they don’t drip too much on the grill.
5. Grill the Ribs:
Place the short ribs on the hot grill. Cook them for about 8-10 minutes on each side, until they are nicely charred and cooked to your liking. Don’t forget to baste them occasionally with the reserved marinade to keep them juicy and flavorful!
6. Let Them Rest:
Once your ribs are cooked to perfection, take them off the grill and let them sit for a few minutes. This helps keep all those juices inside.
7. Garnish and Serve:
Before serving, sprinkle the grilled ribs with toasted sesame seeds and chopped green onions for a nice touch. Serve them hot, along with lettuce leaves and rice for wrapping, and your favorite side dishes. Enjoy your delicious Korean short ribs!
Can I Use a Different Cut of Beef?
Absolutely! If you can’t find beef short ribs, you can substitute with other cuts like flank steak or ribeye. Just make sure to adjust the marinating time a bit depending on the thickness of the cut; thinner cuts may require less time to soak up the flavors.
How Do I Make This Recipe Less Salty?
If you want to reduce the saltiness, try using low-sodium soy sauce instead of regular soy sauce. You can also cut back on the amount of soy sauce and add more water or substitute with more rice vinegar for a tangy flavor without increasing the salt.
Can I Marinate the Ribs for Longer Than 24 Hours?
Yes, marinating for longer can enhance the flavor even further! However, try not to exceed 36 hours, as the meat can start to break down too much and become mushy. If you’re making them in advance, just be sure to check the texture before grilling!
What’s the Best Way to Store Leftover Grilled Short Ribs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them up in the microwave or grill them briefly on low heat to get that smoky flavor back. Enjoy them cold in a salad or warm in a wrap!
