Korean BBQ Short Ribs Recipe: Easy Steps & Ingredients

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If you’ve ever wondered how to nail Korean BBQ short ribs at home, this recipe breaks it down without the fuss. Korean galbi, known for its sweet-savory punch and tender texture, is a crowd-pleaser that turns any BBQ into a feast. The secret lies in marinating the beef with fruit, garlic, and soy, making even tough short ribs melt in your mouth. 🍖✨

Grilled Korean BBQ short ribs on a charcoal grill with side dishes and rice on a wooden table.

This Korean barbecue staple isn’t just about flavor; it’s about the fun of cooking together, grilling thin, butterflied ribs that soak up the marinade like magic. Whether on a grill or stovetop, these ribs caramelize beautifully and keep juicy, even if cooked a bit longer. It’s a recipe that delivers restaurant-quality results, perfect for sharing with family or friends. 🍚🔥

Expect a balance of sweet, savory, and umami that only authentic Korean BBQ recipes can offer. From the tenderizing effect of nashi pear (or its apple/pear substitutes) to the punch of garlic and sesame oil, this galbi style keeps things simple but satisfying. Get ready to impress your taste buds with this straightforward Korean BBQ short ribs recipe. 😋🥢

Ingredients List & Step-By-Step Instructions For Korean BBQ Short Ribs Recipe

This recipe calls for simple yet bold ingredients to build that classic sweet and savory Korean BBQ flavor. It’s all about the marinade’s balance — with the right mix of soy sauce, garlic, Asian pear, and a touch of sweetness — and proper grilling time for tender, tasty ribs.

Ingredient Quantity
Beef short ribs (flanken or LA galbi cut) 3 – 4 pounds (⅓ inch thick)
Asian pear (or apple), grated 🍎 ½ medium
Garlic, minced 🧄 2 tablespoons (about 6 cloves)
Onion, grated 🧅 ½ medium
Ginger, minced 1 teaspoon (about 1-inch piece)
Soy sauce ½ cup
Water ½ cup
Brown sugar 3 – 4 tablespoons
Honey 2 tablespoons
Sweet rice wine (mirin or matsul) ¼ cup
Sesame oil 2 tablespoons
Green onions, chopped 3
Black pepper ½ teaspoon
Sesame seeds (optional) 🌰 1 teaspoon

Step 1: Prepare The Marinade

The real magic lies in the marinade that tenderizes and flavors the ribs. First, grate the Asian pear or apple to add natural sweetness and tenderizing enzymes — this tenderizes like a charm without turning the meat mushy.

Next, blend the grated pear (or apple) with the grated onion, minced garlic, and ginger until smooth. Stir in soy sauce, water, brown sugar, honey, sweet rice wine, and sesame oil.

Finish with chopped green onions, black pepper, and a sprinkle of sesame seeds. This marinade hits that classic balance of sweet, salty, and umami — perfect for galbi or LA short ribs.

Step 2: Marinate The Short Ribs

Rinse the beef short ribs and pat dry. Give them a light pound or stretch by hand to help the marinade penetrate better, but don’t overdo it or you’ll lose texture.

Place the ribs in a large shallow dish or plastic bag, then coat thoroughly with the marinade. Cover and refrigerate for at least 6 hours, but overnight is best. Flip the ribs halfway through to make sure every bit soaks in that juicy flavor.

Patience here pays off — the marinade’s natural sugars caramelize beautifully during cooking, and the pear helps keep the meat tender and juicy.

Step 3: Grill The Short Ribs

Preheat your grill to medium-high, or heat up a grill pan if indoors. The short ribs cook quickly — about 2-3 minutes per side — so watch closely. Turn only once for even caramelization without drying out.

Alternatively, broil in the oven about 6 inches below the heat for 5-6 minutes a side if you don’t have grill access. Pan-frying is possible, but use the leftover marinade slowly to avoid burning.

Serve your grilled kalbi with ssamjang, perilla leaves, crisp lettuce wraps, and an array of banchan like kimchi for an authentic bite. Wrap it up, add some gochujang if you dare, and savor the BBQ fiesta! 🍖🥢

Chef Melanie
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