Galbi (Marinated Short Ribs)

Tender, caramelized beef short ribs glazed in a sweet and savory soy-sesame marinade that soaks deep into thin, bone-cut slices for maximum flavor. A long marination followed by quick grilling creates an irresistible crust while keeping the meat juicy inside, with garlic, ginger, and mirin adding complexity. Perfect for impressing guests at a Korean barbecue night or celebrating a special occasion.

Ingredients

3 pounds (1.4 kg) beef short ribs, flanken cut (1/4 inch thick, cut across the bone)

1/2 cup (120 ml) soy sauce

1/4 cup (60 ml) sesame oil

3 tablespoons (45 ml) brown sugar or honey

6 cloves garlic, minced

1 tablespoon (15 ml) grated fresh ginger

2 tablespoons (30 ml) mirin or rice wine

1 tablespoon (15 ml) rice vinegar

2 green onions, chopped

2 tablespoons (18 g) toasted sesame seeds

1/2 teaspoon (2.5 g) black pepper

1/2 Asian pear, grated (or 2 tablespoons crushed pineapple)

1 tablespoon (15 ml) vegetable oil

Instructions

Ask your butcher to cut the short ribs flanken style (thin slices across the bone, about 1/4 inch thick), which is essential for even marinating and quick cooking. Pat the ribs dry with paper towels.

In a large mixing bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, ginger, mirin, and rice vinegar until the sugar dissolves completely, about 1 minute of stirring.

Add the grated pear or crushed pineapple to the marinade, which contains natural enzymes that tenderize the meat and add subtle sweetness. Stir well to combine.

Place the short ribs in a large shallow dish or zip-lock bag and pour the marinade over them, making sure each piece is well coated. Reserve 1/4 cup of marinade in a separate container to use as a finishing sauce. Cover and refrigerate for at least 4 hours, but ideally 8 to 12 hours, turning the ribs halfway through if using a dish.

Remove the ribs from the refrigerator 20 minutes before cooking to bring them closer to room temperature. Preheat your grill or grill pan to high heat (around 450-500 degrees Fahrenheit / 230-260 degrees Celsius) until it's smoking lightly.

Pat the ribs dry once more with paper towels and lightly brush the grill grates with vegetable oil to prevent sticking. Working in batches, place the ribs on the hot grill in a single layer without crowding.

Grill for 2 to 3 minutes per side until the edges char and caramelize deeply but the meat remains medium-rare (the thin cuts cook very quickly). You should see dark caramelized spots and hear a sizzle when the meat hits the grill.

Transfer the cooked ribs to a serving platter and immediately brush with the reserved marinade while still hot. Sprinkle with toasted sesame seeds and chopped green onions, then serve immediately with rice and banchan (side dishes) like kimchi, perilla leaves, and lettuce wraps.