Make Korean BBQ short ribs at home using my tried-and-tested recipe for the perfect galbi marinade. You can grill the marinated short ribs over charcoal, broil them in the oven, or pan-fry.
You can enjoy a delicious Korean barbecue at home. It’s all about the marinade and good quality meat, and it’s easy to prepare! Galbi (or Kalbi, 갈비), Korean beef short ribs, is one of the most popular barbecue dishes in Korean homes, especially for special occasions and gatherings. Here’s my tried-and-tested recipe for the perfect galbi marinade!
Marinated in a perfectly balanced sweet and savory sauce, the galbi meat is tender and succulent while still being nicely browned and caramelized on the outside.
Beef short ribs
As I previously explained in another galbi post, there are two different cuts for beef short ribs. The first one is known as English cut, for which the ribs are separated and cut into short lengths. In Korean cooking, this cut is used for galbi jjim (braised) or butterflied for grilling.
The other is the flanken cut, for which the ribs are cut thin across the bones. To Koreans, the flanken cut is also known as “LA galbi,” supposedly named after the city where early Korean immigrants used this cut to make galbi gui (grilled short ribs). LA galbi is now highly popular even in Korea.
Galbi marindade
These days, people use all sorts of things to tenderize short ribs, which are a tough cut of meat, including kiwi, pineapple, cola, etc. My favorite is Korean/Asian pear, which is a traditional ingredient used for galbi. It adds subtle sweetness to the ribs while working as a tenderizer. Grated onion and alcohol in the marinade also tenderize the meat. The resulting ribs have a smooth balance of sweet and savory flavors!
If you cannot find a Korean pear, use an apple instead. Korean maesilcheong (매실, green plum syrup) or apple or pineapple juice (about 1/4 cup) can be a good substitute for Korean pear. If using kiwi, use a small amount so you don’t over-tenderize the meat as kiwi is a very strong tenderizing agent. I’d use a half of a kiwi (1/3 if large) for every 2 pounds.
The traditional flavor profile of the Korean galbi marinade is mildly sweet and savory – not too sweet and too salty. If you’re concerned about the sugar, use more fruits or 100% fruit juice (or your choice of sweetener) and reduce or omit the sugar.
Don’t rush the marinating part! The ribs should be marinated for at least 6-8 hours. Overnight to 24 hours for best results. The thicker the meat, the longer you’ll want to marinate.
Cooking LA galbi
Grilling: You can grill LA galbi on a charcoal or gas grill or a grill pan over the stovetop. In Korea, they are often grilled over wood charcoal (sootbul, 숯불). Preheat the grill over medium-high heat. Grill the short ribs, 2-3 minutes on each side.
Broiler: To broil galbi in the oven, set the oven to broil and preheat. Lay the meat in a single layer in a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3-4 minutes. Watch closely not to burn them.
Pan-frying: Because of the sugar and fruit in the marinade, the ribs can easily burn in the pan. The cooking technique here is almost like a quick braising. Extra liquid keeps the meat from burning. The ribs soak up all that sauce so they are very flavorful and tender. This cooking method is especially good when you don’t have enough time to marinate.
Preheat a large non-stick pan. Reduce the heat to medium. Lay the short ribs in a single layer, 4 or 5 ribs depending on the size of the pan. Cook for 4 to 5 minutes. When the pan is getting dry. Add the marinade through a strainer. Flip them over and cook for another 4 to 5 minutes until all the sauce is gone and the ribs are nicely browned.
What to serve with
I often serve the short ribs with fresh kimchi salad-type dishes, such as fresh kimchi or bok choi kimchi salad. Japchae always goes well with meat dishes too. Pickled dishes, such as pickled garlic and kkaennip kimchi, also complement the fatty meat especially well. Check out my collection of 15 Korean Vegetable Side Dishes for more.
Last but not least, as with any Korean BBQ, serve with red or green leaf lettuce in which to wrap the meat, along with ssamjang (쌈장) or simply gochujang. Perilla leaves (kkaennip, 깻잎) and crown daisy (ssukgat, 쑥갓) are great vegetables to add to your wraps, if available. Pa muchim (scallion salad) is also excellent with any Korean BBQ meat.
More Korean BBQ recipes
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Ingredients
- 3 - 4 pounds cross-cut beef short ribs (flaken or LA galbi cut) about ⅓ - inch thick
Marinade
- 1/2 Korean/Asian pear (or 1 apple), grated (see note 1 for substitutes) You can blend the pear (or apple) together with the next 3 ingredients in a mini/regular blender.
- 2 tablespoons minced garlic (about 6 plump cloves)
- 1/2 medium onion, grated
- 1 teaspoon minced ginger (about 1 inch chunk)
- 1/2 cup soy sauce
- 1/2 cup water
- 3 -4 tablespoons sugar You can reduce sugar and add more pear or maesilcheong (Korean plum syrup) to taste - see note 1
- 2 tablespoons honey
- 1/4 cup cooking rice wine (Korean matsul mirim or mirin)
- 2 tablespoons sesame oil
- 3 scallions finely chopped
- ½ teaspoon black pepper
- 1 teaspoon sesame seeds optional
Instructions
For the ribs:
- Rinse the ribs to wash off bone dust and remove some blood on the surface. See note 2. Drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This second part helps tenderize the meat, but you can skip it if you want.
For the marinade:
- Blend the pear (or apple) together with the onion, garlic, and ginger in a mini/regular blender as fine as possible. Mix all the marinade ingredients well in a large bowl or container.
- Add the meat to the marinade and coat each rib with the marinade. Marinate the meat for 6-8 hours (overnight for best results). Flip them over half way through. The thicker the meat, the longer you’ll want to marinate.
Cooking the ribs
- Grilling: Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. You can use charcoal or wood charcoal (soot bul) grill, gas grill or a grill pan over the stove top.
- Broiling in the oven: Set the oven to broil and preheat. Lay the meat in a single layer on a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 – 4 minutes. Watch closely not to burn them.
- Pan-frying: Preheat a large non-stick pan. Reduce the heat to medium. Lay the short ribs in a single layer, 4 or 5 ribs depending on the size of the pan. Cook for 4 to 5 minutes. When the pan is getting dry, add the marinade through a strainer. Flip them over and cook for another 4 to 5 minutes until all the sauce is gone and the ribs are nicely browned. See note 3.
Notes
- If you cannot find Korean pears, use an apple instead. Korean maesilcheong (매실, green plump syrup) or apple or pineapple juice (about 1/4 cup) can be a good substitute for Korean pear. If using kiwi, use a small amount so you don’t over-tenderize the meat as kiwi is a very strong tenderizing agent. I'd use a half of a kiwi (1/3 if large) for every 2 pounds. The traditional flavor profile of the Korean galbi marinade is mildly sweet and savory - not too sweet and too salty. If you're concerned about the sugar, use more fruits or 100% fruit juice (or your choice of sweetener) and reduce or omit the sugar.
- You can soak them in water for about 20 minutes to further remove the blood. It's a Korean technique to remove excess blood for cleaner tasting ribs.
- Because of the sugar and fruit in the marinade, the ribs can easily burn in the pan. The pan-frying technique here is almost like a quick braising. Extra liquid keeps the meat from burning. The ribs soak up all that sauce so they are very flavorful and tender. This cooking method is especially good when you don't have long enough time to marinate.
Kirsten Jackson says
Just wanted to say that I, a complete non-cook, followed this recipe to the letter and made the best galbi I’ve ever tasted. Flavorful and tender, it was a total hit at my house. It turned out even better than my favorite galbi at BCD Tofu House in LA. I’m actually shocked the recipe rating isn’t higher—not sure how it could be any better. Perhaps people are making substitutions? They should not. Folks should find an Asian market that sells Korean pears (like 99 Ranch) and follow the instructions exactly as written and they will have restaurant quality galbi. I’m inspired to try the soup next so I never have to order takeout again.
Derrick says
Can you use brown sugar instead of regular sugar?
Hyosun says
Yes definitely!
Peggy G says
I have always used a recipe for Galbi that I found in a magazine long ago. We are on vacation and I husband picked up Galbi cut ribs but the recipe was at home. After looking at many, many recipes on the internet I chose this one. This marinade exceeds what I have made for years. They turned out the best we have ever had. The ingredients and proportions created a perfect balance of flavor. This is my new Galbi recipe. Thank you.
Hyosun says
Oh so happy to hear that! Thank you!
Brenda L Snyder says
DELICIOUS!!!!!!!!
Juicy, tender, FLAVORFUL ribs. I used baby back pork ribs.
This recipe is a keeper!
Hyosun says
Great! Thanks for trying it out with baby back ribs and letting us know how it turned out!
Zoe Rodocanachi says
Hyosun these were absolutely delicious! Thank you for sharing your recipe!
Hyosun says
Great to hear that! Thanks!
Dee says
This recipe is pretty darn good. The flavor is almost restaurant quality. Two suggestions: first, I would strongly suggest taking that extra step and straining the pear pulp out before adding to the marinade. The pulp makes the marinade gloopy and gives the meat a slightly gritty texture. Second, this really must be grilled on direct high heat for the correct flavor profile. You know you’ve been itching for that new bbq grill – well this is your official reason to buy it.
Nancy says
This recipe is amazing! Thanks so much for sharing! I’ve made too much sauce, how long can I keep the extra marinade in my fridge?
Hyosun says
Glad to hear that! Thanks! You can keep unused marinade in the fridge for 4 to 5 days or longer in the freezer.
caroline says
Wow, this recipe looks absolutely delicious! I can’t wait to try it out this weekend. Thanks for sharing 🤗!I’m a bit of a foodie, so when I stumbled upon, I was thrilled! It’s like a treasure trove of culinary delights, with a plethora of recipes, cooking tips, and restaurant recommendations. It’s become my go-to destination whenever I want to explore new flavors and cuisines.
Dee says
Thank you for this recipe. May I ask why both honey and sugar?
Hyosun says
Honey adds a different flavor of sweetness, but you can certainly use one or the other.
Altynya says
Thank you for the recipe.can i marinate it for 2 -3 days?
Hyosun says
Yes you can! Enjoy!
DM says
I forgot the water in the marinade. Will my galbi still be ok? It’s my first time making it. Planning to grill them.
Hyosun says
It will probably be too salty. You can add it while marinating.
Sunyoung says
Hi, I just made the marinade but I forgot to wash the ribs before adding the marinade. Is it ok?
Hyosun says
Yes it’s okay.
Sarah says
Hi can you tell me what brand and type you use for soy sauce and sesame oil. I don’t want to put Chinese versions if it changes the flavor
Hyosun says
See here: https://www.koreanbapsang.com/korean-pantry-seasoning-ingredients/
Zlc says
Followed the instructions exactly and even marinaded for a full day and meat didn’t get much flavor at all. Majority of it tasted just like cooked meat. Some parts where just ok flavor. I broiled on low just make sure meat was cooked tender. What am I doing wrong?p The marinade covered all of the meat and sealed in plastic wrap in fridge
Hyosun says
There are several ingredients in this recipe that add to the flavor, so not sure what happened to yours. This is one of the highly popular recipes for many years. Korean grilled galbi should not be overly salty, sweet or garlicky/gingery. If some parts were okay, maybe flip the ribs over half way through next time.
SC says
Hello! I just made this yesterday and it was delicious! One thing I found helpful for the flavor/marinade to really stand out was to make sure I got a nice sear at the end, if the meat is just cooked, I found the marinade flavor is just ‘ok’ but with it being cooked with some parts being ‘crispy’ and charred – as if you were grilling it! (hope that makes sense!) it really changes the game!
CoreyJ says
This was so good! Unfortunately, I was unable to find Asian pears in My local supermarket. I just skipped it. I made a huge batch. After 10 hours the meat was slightly tough but still delicious. I froze the rest, including the marinade. The frozen meat was incredible.
Nacho cheeze says
You can also substitute kiwi fruit ( peeled of course, add medium size slices or mid large chopped and deseeded the best you can ) adding some regular ( non diet or zero) lemon lime soda to the mix helps to. The kiwi mixture marinades a lot faster so make sure you keep your eye on it if the meat is looking a little discolored ( especially grey around the edges) your cooking it, not marinating it.
Cheryl says
Hello! Your recipes are always amazing! I accidentally used about 1/8 cup of rice vinegar instead of rice wine! And then realized I read it wrong and used 1/8 mirin. I haven’t cooked it yet. Do you think I ruined the flavor?
Hyosun says
Probably not. That’s not a lot of vinegar, so I’m sure it will cook off. Enjoy!
Cheryl says
They turned out delicious! My family ate every last rib! Thank you for all your recipes!
Nari H. says
Works and it’s delicious! One question though – why add water? I find most recipes don’t add water, and my mom never did. But I tried this one and it was just fine. Any reason as to why you add water in this recipe?
Hyosun says
Actually, it’s pretty common to dilute soy sauce with water for the galbi marinade. The resulting galbi can be dark in color otherwise. I like the ribs to be soaked in a thin, light marinade. I think it helps the marinade penetrate the tough meat better, enriching the flavor and tenderizing the meat.
Virgie says
Thank you so much for the recipe which I followed today (with a bit of tweaking). I used the water to blend the onion, ginger, garlic, apple (I didn’t have pear) and even the green onions. Just waiting for the bed to be marinated. Can’t wait!
Helen says
Great recipe – I can tell that you spent a lot time getting the proportions right to create a traditional taste yet evolved it into a dish for modern times also. Your recipes are always solid. Thank you for all the work you put into it!
Hyosun says
oh that’s amazing to hear! Thank you so much!!!
Io says
Wow! I didn’t have a pear or shallots, but this tastes exactly like the restaurants in Canada! I will definitely cook this again! Thank you for sharing your recipe!
Hyosun says
Awesome!!!
JUICEBOX says
I made this for a BBQ yesterday and they turned out AMAZINGLY good. The flavours were what I remember growing up with and eating in Korea. It was a huge hit and I am so tempted to have another BBQ just to make them again. Thank you for sharing!
Link says
May I know what is the longest time I can marinade the meat before they lose their texture?
Hyosun says
They are fine up to 3 to 4 days, although I don’t think they would the texture even after that.
Aleixa Jerome says
Hello! I was wondering if we can preserve the marinade after using it.
Thank you for sharing the recipe!
Hyosun says
You can boil it and use as a sauce, but I wouldn’t recommend reusing it as a marinade. It’s diluted so it will not be as effective as a marinade.
Sarah says
“1/2 medium onion”. Do you use a white or yellow onion?
Hyosun says
Any onion is fine. I generally use sweet onion for marinades.
Annie M says
This recipe was fantastic! Followed it pretty closely and let sit overnight. My boyfriend and I both loved them. Thank you for sharing. We had ours with jasmine rice and snow peas. Can’t wait to try more of your recipes.
Annie says
Hello! I was just wondering, is there any difference between LA galbi and traditional galbi besides the cut? Are the marinades the same? I’m unsure as to which type of cut I should buy.
Many thanks!
Hyosun says
The main difference is the cut. You use the same marinade. LA galbi will be convenient as the other cut will require butterflying. Please see more here:https://www.koreanbapsang.com/galbikalbi-korean-bbq-short-ribs/
Felicia Lee says
Hi, I’ve tried many of your recipes and they are all so good! May I ask for this galbi, how long do I need to grill them each side if I am using a normal grill pan on the stove?
Hyosun says
Hi Felicia! 2 to 3 minutes on each side. Enjoy!
Elaine says
This is so delicious! I’ve made it many times already, it’s a well loved dish by my family and friends! Thank you so much for sharing 🙂
Charlotte says
Reminds me of my childhood and church barbecues in the park! Really great recipe.
Mark Blans says
I used a Fuji-Apple, added a few tablespoons of Teriyaki and used finelily sliced green onions and then marinated it over-night and through most of the next day.
Absolutely, FANTASTIC…!
Incredible stuff, even under the broiler.
Brent says
Easy and delicious
Hyosun says
Thank you!
Claudine says
This was amazing marinade- didnt require oil to cook! We had pear to pair with the ribs too. The ribs we had were very fatty, but not sure if it isnt fatty will it still be good?
Hyosun says
Great to heat that! Short ribs always have some fat. If they were well marbled, then you had good ribs. Short ribs with a little less fat should taste still good.
Olga says
This is our family’s go to short rib marinade. It compliments the natural flavor of short ribs perfectly and we have made it many times. We usually sub an apple for the Asian pear, triple the recipe, and freeze it in portions for later use. Thank you so much for posting it! It’s one of our favorite dishes! ❤️
Hyosun says
Awesome! I’m so happy to hear that. Good idea to freeze them!
Olga says
This is our family’s go to short rib marinade. We have made it many times and it’s one of our favorite dishes. It compliments the natural flavor of short ribs perfectly. We usually sub an apple for the Asian pear, triple it and freeze it in portions for later use. Thank you so much for posting it! ❤️
Jim L says
Followed the recipe exactly as written and we had the best kalbi – tender and savory! Thank you so much!
Martyna says
Can I use a normal pear instead of an Asian one?
Hyosun says
Yes you can. Bosc pear is good.
Gianna says
Hi! Can you use vinegar mixed with sugar instead of Mirin?
Hyosun says
I would not use vinegar for the marinade. It’s better to leave it out if unavailable. Hope this helps.
Lisa Simon says
The flavor is great but I think I will use something else for tenderness. I used a Korean pear and it came out less tender than when I don’t use one at all. Maybe it would have worked better if the pear was sliced rather than grated.
Nichole Renkewitz says
This is such a great recipe, thank you so so much for sharing it! I’ve made this several times using several different thicknesses, it was a banger each time. The thin sliced ribs were definitely the best, it caramelizes better that way but it wasn’t awful on thicker cuts. Thanks again, there’s no way I was trusting anyone on Allrecipes with this one, I’m very grateful.
Jay says
Nice stuff. First time making korean food bbq and nailed it on my cast iron skillet
Altynya says
Can i keep the meat in marinade for 2 -3 days?
Hyosun says
Yes you can!
Christine Yoon says
If you’re using the all purpose marinade, what should you add to it and how much marinade should I use?
Can I double and freeze half?
Hyosun says
Hi Christine – I explained it in the all purpose marinade post. Yes, you can freeze the ribs, but the marinated meat may not taste as good as freshly made.
Sarah says
Thank you for this recipe. Since an Asian grocery store just opened in my town, I can get the right cut of meat plus some really good kimchi to serve too. I’m making it for the second time tonight. It’s such a big hit in my family. Thank you!!!
Hyosun says
Happy to hear that! Thank you for using my recipes and taking the time to write me the feedback!
Jonnette says
Your La Galbi is the best… just loved the flavor.
Hyosun says
Aww so happy to hear that! Thank you so much for the great review!
Ann flagg says
My korean born husband loves this recipe thank you so much I know he misses his traditional food since his mom passed and I’ve been trying to learn. So far I do a pretty good bulgoki, japchae and kimchi-chigang (sp) but now this too thanks again!!
Hyosun says
aww that’s awesome! Thanks for letting me know and for the rating! Hope you find many more recipes you and your husband.
Sharon says
This marinade is delicious! Thank you! Will make these ribs often!
Hyosun says
Great to hear! Thank you for trying it out and for the feedback!
Sterling Jarden says
They are all soooooo good!
Dennis says
Just FYI,
My grand mother and mother have used this cut of meat for their okinawan(recipe) bbq ribs since the 1940’s maybe earlier. We simply called it bbq short ribs growing up.
As for kalbi? It wasn’t main stream in L.A till the mid1980-90’s. In Hawaii the first stop for the majority of korean immigrants arriving in United States. Kalbi thus was already established in Hawaii circa 1970’s in the Korean restaurants there. So I’m not sure why so many people call it L.A kalbi? Any true Korean will know, that it was in Hawaii that kalbi(lateral cut) type was established way before any mainland cities including L.A. Another thing traditionally, kalbi is cut along the bone and not laterally against the bone. Imo, kalbi of the lateral cut should be called as such
“lateral cut kalbi” if anything?
Cheers
carole says
I have 3-4 lbs of thinly sliced chuck roast…I would like to use this recipe, but do you think it would work for the type of meat that I have?
Hyosun says
Yes it will, but if it’s thinly sliced, you’d be better off to use the bulgogi recipe: https://www.koreanbapsang.com/2010/05/bulgogi-korean-bbq-beef.html. Enjoy!
Rena says
Lol..I always thought LA meant lateral not Los Angeles! I’m Korean, originally from LA!
My says
Hi Hyosun,
Thank you for sharing this recipe! I’ve tried twice now and will my go to recipe for galbi because it’s just so delicious! My family loved it too 🙂
Hyosun says
That’s awesome! Thanks for letting me know.
Jan says
Regarding marination: do you marinate overnight in th refrigerator or in the freezer? If in the refrigerator, what’s the maximum number of hours can it stay in refrigerator only?
Hyosun says
Marinate in the refrigerator. It should be okay for up to 2 days.
Yen says
This marinade is also good on chicken and pork..I’ve tried both but beef is still the best match. My kids loved it everytime I cook it. Thanks for a great recipe.
Hyosun says
You’re welcome! I’m thrilled to hear your kids love it. Happy cooking!
Halena shinn says
Hi!
I made this twice. The first time turned out great as I used it right away. Second time, I froze the marinade in advance and it wasn’t as tasty. Do you not recommend freezing the marinade?
Do you know if this marinade would be good on chicken?
Thanks!
Anne says
Hello Hyosun,
I definitely try out this recipe. I love galbi and usually buy Korean BBQ galbi sauce but now with this recipe, I can make it from scratch. Wow!
I will update you how my galbi turns out. I always buy the LA galbi cut, which is more tasty and authentic than the English cut.
Thank you very much for sharing the recipe.
Anne
Hyosun says
Anne – I’m so glad to hear you’ll make you own marinade. It’s very easy and will be much more fresh and tasty! Enjoy!
Anonymous says
Looks really delicious! !
Cam says
Annyeonghaseyo! Just letting you know that your marinade’s really good. Followed your recipe last night but I also added half a kiwi for a little extra enzyme action. Grilled the ribs up for lunch earlier and everybody enjoyed them. I love grilled meat and the Korean way of eating it as ssam makes me feel like I’m eating healthier and a little less guilty 🙂
Oh by the way, this is off topic but when I watch Korean drama/variety shows, I sometimes see people eating brown eggs usually on trains or at the sauna. They look like boiled eggs but they’re brown after peeling. How are they cooked?
Hyosun Ro says
Annyeonghaseyo! That’s great! Thank you for letting me know. I have never made sauna eggs but remember one of my fellow bloggers posted about them. Here’s her link: http://mykoreankitchen.com/2013/03/06/how-to-make-korean-sauna-style-eggs/
Cam says
Ah so that’s how it’s made. Interesting. Thank you for the info.
Yuna Hutchison says
Oh my gosh! I’m so glad I found your blog. I have a husband who loves korean food so much. Specially galby!!! I was getting tired of cooking galby in the grill and now I know how to cook in the oven and It’s great!!!! Thanks for sharing this 🙂
Hyosun Ro says
You’re welcome! Hope you and your husband enjoy many of my recipes.
Cynthia says
The ribs! I could eat a heaped plateful 🙂 Thanks for the information about the two types of cuts.
Hyosun Ro says
Thank you, Cynthia!
kumars kitchen says
such beautifully grilled and addictive summer treat,looks luscious with that yummy marinade 🙂
Hyosun Ro says
Thank you!
Kara says
Hi Hyosun! Can I use mool yut (sp?) instead of honey? If so, clear or brown? Thank you! Kara
Hyosun Ro says
Hi Tara – Yes you can. Either one is fine. Thanks for trying it out!
Hyosun Ro says
Hi Tara – Yes you can. Either one is fine. Thanks for trying it out!
Fern @ To Food With Love says
Hi Hyosun! These short ribs look so juicy and tasty, the photos have done them justice 🙂 I’ve been looking around for these short ribs at the butcher, though have yet to find them. These will be great for bbq with summer coming up!