These Grilled Korean Short Ribs are full of flavor! Marinated in a tasty sauce, they’re sweet, savory, and slightly smoky. Perfect for a barbecue or family dinner!
Honestly, is there anything better than meat that falls off the bone? I love serving these with rice and veggies—the perfect match for an outdoor feast. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut is traditional for galbi, showcasing tender, flavorful meat. If you can’t find flanken cut, try using regular short ribs or even beef chuck ribs, which offer a similar richness.
Soy Sauce: This is crucial for that umami flavor. For a gluten-free option, look for tamari, which has a similar taste. You can also use coconut aminos, but be aware it may alter the flavor slightly.
Mirin: This sweet rice wine adds a unique sweetness. If you don’t have mirin, a mixture of sake and sugar can work, or you can use rice vinegar with a little honey as a substitute.
Sesame Oil: It lends a distinct nutty flavor to the marinade. If you’re out, consider using canola oil with a sprinkle of sesame seeds for a similar taste, though it won’t be quite the same.
Garlic and Ginger: Fresh is best! However, if you only have powdered versions, use about 1/4 teaspoon of garlic powder and 1/2 teaspoon of ground ginger for each clove or inch of fresh.
How Do I Achieve the Perfect Grill Marks and Flavor?
Grilling short ribs is one of the highlights of this dish, and a few tips can make a big difference!
- Preheat your grill properly—medium-high heat is ideal for a great sear. It should be hot enough that you can only hold your hand over it for a couple of seconds.
- Don’t overcrowd the grill. Give each rib space to breathe; this promotes even cooking and those coveted grill marks.
- Let the ribs rest after grilling for at least 5 minutes. This allows the juices to redistribute, keeping your meat flavorful and tender.
- Use a meat thermometer if you’re unsure. Aim for 130°F to 135°F for medium-rare. Remember, they’ll continue to cook slightly after being removed from the grill.
With these tips, your grilled Korean short ribs will be a hit! Enjoy the grilling experience and the tasty results!
How to Make Grilled Korean Short Ribs (Galbi)
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sesame oil
- 5 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 teaspoon black pepper
- 3 green onions, chopped (plus extra for garnish)
For the Ribs:
- 2 lbs beef short ribs (flanken cut)
For Garnish and Serving:
- 2 tablespoons sesame seeds
- Lettuce leaves (for serving)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time to mix the marinade and coat the ribs, plus at least 3 hours to marinate (overnight is best!). After marinating, grilling will take around 10-15 minutes. So, in total, plan for at least 3 hours and 15 minutes, but for the best flavor, let the ribs marinate overnight.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, combine the soy sauce, sugar, mirin, sesame oil, minced garlic, grated ginger, black pepper, and chopped green onions. Mix everything together well until the sugar has dissolved. This creates a flavorful marinade for the short ribs.
2. Marinate the Ribs:
Place the beef short ribs in the bowl with the marinade, ensuring they are all well coated. Cover the bowl with plastic wrap or a lid, then place it in the refrigerator. Let the ribs marinate for at least 3 hours or, for even better flavor, overnight.
3. Grill the Ribs:
When you’re ready to cook, preheat your grill to medium-high heat. After marinating, take the ribs out of the fridge. Let any excess marinade drip off and discard the marinade. Place the ribs on the hot grill and cook for about 3-4 minutes per side, or until they are nicely charred and cooked to your desired doneness.
4. Rest and Garnish:
Once the ribs are done grilling, remove them from the grill and let them rest for a few minutes. This helps keep the meat juicy. Before serving, sprinkle the grilled ribs with sesame seeds and additional chopped green onions for garnish.
5. Serve and Enjoy:
Serve the grilled Korean short ribs with lettuce leaves on the side. You can wrap the meat in the lettuce for a tasty bite. Enjoy your delicious Galbi!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While flanken-cut beef short ribs are traditional for galbi, you can also use other cuts like beef back ribs or even chuck short ribs. Just adjust the cooking time accordingly, as thicker cuts may need more time on the grill.
What If I Don’t Have Mirin?
No worries! If you don’t have mirin, you can substitute it with a mixture of rice vinegar and sugar (1 tablespoon of rice vinegar plus 1 teaspoon of sugar for each tablespoon of mirin needed). This will give you a similar sweet and tangy flavor!
How to Store Leftover Ribs?
Store any leftover grilled ribs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on a grill over low heat to keep them juicy and flavorful.
Can I Make the Marinade Ahead of Time?
Yes, you can make the marinade ahead of time! Just mix all the marinade ingredients and store them in the fridge for up to a week before using it. This way, you can quickly marinate your ribs whenever you’re ready to cook!
