Galbi Korean Short Ribs Recipe

So you’re craving something sweet, savory, smoky, and ridiculously delicious, but you also don’t feel like cooking for three hours and questioning your life choices? Same. Enter Galbi Korean short ribs that taste like you ordered them from a fancy Korean BBQ spot, except you’re wearing pajamas and nobody is judging you for eating straight off the bone. This recipe is bold, juicy, and borderline unfair to every other rib you’ve ever eaten.

Let’s make magic. Sticky, garlicky, caramelized magic.

Why This Recipe is Awesome

First of all, Galbi tastes expensive. Like “special occasion” expensive. But surprise it’s actually pretty chill to make at home. The marinade does most of the heavy lifting, which means you get maximum flavor with minimum effort. Love that for us.

Second, it’s hard to mess up. Marinate, cook, eat. That’s the whole vibe. Even if you slightly overcook it, the ribs stay juicy because… short ribs. They’re forgiving, unlike that one friend who still brings up something you said in 2016.

Also, this recipe works for grilling, broiling, or pan-cooking, so you don’t need a backyard BBQ or fancy gear. IMO, that flexibility alone deserves applause.

Ingredients You’ll Need

Here’s what you’ll want to grab. Nothing weird, nothing scary just flavor bombs.

• Flanken-cut beef short ribs – Thin-cut is key here. Thick ribs are great, but not for Galbi.
• Soy sauce – The salty backbone of the marinade.
• Brown sugar – Sweetness that caramelizes like a dream.
• Asian pear (or regular pear/apple) – Sounds fancy, but it tenderizes the meat. Science!
• Garlic – A lot. Measure with your heart.
• Fresh ginger – Adds warmth and depth. Don’t skip it.
• Sesame oil – Nutty, rich, and smells amazing.
• Green onions – Flavor + garnish = multitasking hero.
• Black pepper – Just enough to keep things interesting.
• Optional: sesame seeds – For crunch and vibes.

Step-by-Step Instructions

1. Blend the marinade.
   Toss the pear, soy sauce, brown sugar, garlic, ginger, sesame oil, and black pepper into a blender. Blend until smooth. Yes, it’ll look questionable trust the process.
2. Marinate the ribs.
   Place the short ribs in a large bowl or zip-top bag. Pour the marinade over them and make sure every rib feels loved. Cover and refrigerate for at least 4 hours, but overnight is where the magic really happens.
3. Bring ribs to room temp.
   Take the ribs out of the fridge about 20 minutes before cooking. Cold meat straight onto heat = uneven cooking. Rookie mistake.
4. Cook the ribs.
   Grill on medium-high heat, about 2–3 minutes per side, until caramelized and slightly charred. No grill? Broil them or pan-sear same timing, same delicious results.
5. Rest, then garnish.
   Let the ribs rest for a couple of minutes (yes, patience matters). Sprinkle with sliced green onions and sesame seeds if you’re feeling fancy.
6. Eat immediately.
   Preferably while standing at the counter saying, “Wow. WOW.”

Common Mistakes to Avoid

• Skipping the pear.
  “Do I really need it?” Yes. Yes, you do. It tenderizes the meat and balances the salt. Don’t fight it.
• Not marinating long enough.
  Two hours is fine. Overnight is elite. Short ribs like commitment.
• Cranking the heat too high.
  Burnt sugar is not the goal. Medium-high heat gives you caramelization, not charcoal.
• Overcrowding the pan or grill.
  Give the ribs space. They don’t like being smushed, and neither would you.
• Walking away.
  These cook fast. Blink and you’ll miss it. Stay close.

Alternatives & Substitutions

• No Asian pear?
  Use a ripe regular pear or a sweet apple. Even kiwi works in a pinch just don’t over-marinate.
• No grill? No problem.
  Broil in the oven or cook on a cast-iron skillet. You’ll still get great flavor.
• Less sugar?
  You can reduce the brown sugar slightly, but FYI, that caramelized crust depends on it.
• Want it spicy?
  Add gochujang or red pepper flakes to the marinade. Highly recommended.
• Not a beef person?
  This marinade also works shockingly well with chicken thighs or pork ribs.

FAQ (Frequently Asked Questions)

Can I make Galbi ahead of time?
Absolutely. Marinate the ribs the night before and cook them fresh when you’re ready. Easy win.

Do I really need flanken-cut ribs?
Yes. Traditional Galbi uses thin-cut ribs so the marinade penetrates and they cook fast. Thick ribs change the whole situation.

Can I freeze the marinated ribs?
Yep. Freeze them in the marinade for up to 2 months. Future-you will be grateful.

What should I serve with Galbi?
Steamed rice, kimchi, lettuce wraps, or honestly just more Galbi.

Is this recipe super authentic?
It’s classic, home-style Galbi. Not restaurant-level fussy, just really good.

Can I cook these in an air fryer?
Technically yes, but IMO grilling or broiling gives better caramelization. Air fryer works if that’s what you’ve got.

Final Thoughts

Galbi is one of those dishes that looks impressive but feels effortless, and that’s the best kind of cooking. You marinate, you cook, and suddenly you’re the person who “makes amazing Korean short ribs.” Iconic behavior.

So go ahead fire up the grill, turn on some music, and make something that smells so good your neighbors get curious. Impress your guests, your family, or just yourself on a random Tuesday night. You’ve earned it.