Korean Galbi
Grilled Short Ribs
Flanken-cut beef short ribs marinated in a sweet-savory blend of soy, Asian pear, garlic, and sesame — then grilled over charcoal until lacquered and caramelized. The centerpiece of Korean BBQ culture, eaten wrapped in lettuce with rice and gochujang.
Ingredients
Serves 4–6 · 3 lbs flanken-cut short ribs
The Galbi Marinade
- ½ cup soy sauce (low sodium preferred)
- ¼ cup brown sugar
- ¼ cup Asian pear or kiwi, grated (tenderizer)
- ¼ cup white onion, grated
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp sesame oil
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp rice wine (sake or soju)
- 1 tsp black pepper
- 2 green onions, finely chopped
The Ribs
- 3 lbs flanken-cut beef short ribs (LA-style galbi), ¼–⅓ inch thick
- 1 tbsp toasted sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
For Serving (Ssam Style)
- Butter lettuce or perilla (sesame) leaves
- Steamed short-grain white rice
- Gochujang (Korean chili paste)
- Doenjang (fermented soybean paste)
- Sliced garlic cloves
- Sliced fresh chili
- Kimchi
The best galbi I ever had was at a tiny charcoal grill restaurant in Mapo-gu, Seoul. The owner had been making the same marinade recipe for 40 years. This is my best attempt to recreate it at home.
Step-by-Step Instructions
Prepare the Ribs
20 minFlanken-cut short ribs (also called LA galbi) are cut across the bone into thin strips about ¼–⅓ inch thick, with 3–4 small bone cross-sections per strip. Soak the ribs in cold water for 30 minutes to draw out excess blood, which can make the marinade bitter. Drain and pat completely dry with paper towels.
Pro Tip: Ask your butcher specifically for 'flanken-cut' or 'LA-style' short ribs. Korean grocery stores almost always stock them pre-cut.
Make the Marinade
15 minGrate the Asian pear (or kiwi) — the natural enzymes in these fruits are the secret to incredibly tender galbi. Combine with soy sauce, brown sugar, grated onion, minced garlic, ginger, sesame oil, mirin, and rice wine. Whisk until the sugar dissolves. Taste the marinade — it should be deeply savory, slightly sweet, with a rich sesame aroma.
Pro Tip: Asian pear is the traditional choice and gives the most authentic flavor. Kiwi works but is more powerful — use half a kiwi maximum or the meat can become mushy.
Marinate
4–24 hrsPlace the ribs in a large zip-lock bag or glass container and pour the marinade over them. Massage the marinade into every surface of the ribs. Seal and refrigerate for a minimum of 4 hours — overnight (12–24 hours) is ideal for the deepest flavor penetration. The longer the marinade, the more tender and flavorful the result.
Pro Tip: Do not marinate for more than 24 hours. The fruit enzymes will over-tenderize the meat and make it mushy.
Prepare the Grill
30 minSet up your grill for direct high heat — charcoal is strongly preferred for authentic galbi. Korean BBQ restaurants use charcoal for a reason: the high, dry heat caramelizes the sugary marinade into a lacquered, slightly charred crust that is the signature of great galbi. Aim for 450–500°F at the grate level. Clean and oil the grates well.
Pro Tip: A Korean tabletop charcoal grill (jeongol) is ideal, but any charcoal grill works. Gas grills can be used but won't achieve the same caramelization.
Remove from Marinade
10 minRemove the ribs from the marinade and let the excess drip off — do not pat dry. The thin coating of marinade remaining on the surface is what creates the lacquered crust. Discard the used marinade. Let the ribs sit at room temperature for 15–20 minutes before grilling for more even cooking.
Pro Tip: Shake off excess marinade but don't wipe it. The sugars in the marinade will caramelize on the grill — that's exactly what you want.
Grill the Galbi
6–8 minPlace the ribs directly over the hot coals or high heat. Grill for 3–4 minutes per side. The marinade sugars will caramelize and char slightly — this is correct and desirable. Watch carefully as the high sugar content can cause flare-ups. Move ribs away from flare-ups briefly, then return. The ribs are done when they have a deep mahogany glaze with light char marks.
Pro Tip: Galbi cooks fast. Never walk away from the grill. The difference between perfectly caramelized and burnt is about 60 seconds.
Rest and Cut
5 minRemove the galbi from the grill and let rest for 3–5 minutes. Using kitchen shears (the traditional Korean method), cut between each bone section into individual pieces. This makes them easier to eat and exposes the caramelized edges. Garnish with toasted sesame seeds and sliced green onions.
Pro Tip: Kitchen shears are the authentic tool for cutting galbi at the table in Korean BBQ restaurants. They give a cleaner cut than a knife on the thin ribs.
Serve Ssam Style
5 minServe immediately with the full ssam spread: butter lettuce and perilla leaves for wrapping, steamed rice, gochujang, doenjang, sliced garlic, and kimchi. To eat: take a lettuce leaf, add a piece of galbi, a small scoop of rice, a dab of gochujang, a slice of garlic, and fold it into a bundle. Eat in one bite.
Pro Tip: The ssam (wrap) experience is communal and interactive — set everything out in the center of the table and let everyone build their own wraps.
The Culture of Korean BBQ
Korean BBQ is not just food — it's a social ritual. The grill is built into the center of the table. Everyone cooks together, shares the same plates of banchan (side dishes), and wraps their own ssam. There's no head of the table at a Korean BBQ dinner.
Galbi (갈비) literally means "rib" in Korean. The flanken-cut style originated in Los Angeles's Koreatown, which is why it's also called LA galbi — a beautiful example of how immigrant communities evolve traditional recipes in new contexts.