Grilled Korean short ribs, or “galbi,” are juicy and tasty. They are marinated in a sweet and savory sauce made with soy sauce, garlic, and brown sugar for a delicious kick!
These ribs are perfect for a fun barbecue. I love how they bring everyone together around the grill, enjoying the smoky flavor and tender meat. Plus, who can resist that sticky glaze? Yum!
Key Ingredients & Substitutions
Beef Short Ribs: Flanken-cut beef short ribs are perfect for this dish due to their thickness and flavor. If you can’t find them, you can use other tender cuts like rib-eye or flank steak, though they may cook slightly differently.
Soy Sauce: This provides the salty depth in the marinade. For a gluten-free option, you can use tamari, which works just as well without the gluten. I’ve also tried coconut aminos, and they give a unique flavor too!
Brown Sugar: The sweetness balances the soy sauce. If you’re looking for a healthier version, try using honey or maple syrup – just remember to reduce the marinade slightly to keep the right texture.
Sesame Oil: It adds a lovely nutty flavor. I recommend using toasted sesame oil for even more depth. If you need a substitute, a neutral oil mixed with a few drops of sesame oil can work in a pinch.
Rice Wine or Mirin: These add sweetness and complexity. If unavailable, dry sherry or even a splash of white wine can also do the trick, although the flavor will change a bit.
How Can I Grill Short Ribs Without Burning Them?
Grilling short ribs can be tricky because of the sugar in the marinade, which burns easily. Here’s how to avoid that:
- Preheat your grill to medium-high, but keep an eye on the heat. Too high can lead to charred meat.
- Remove excess marinade before grilling; not dripping wet but coated.
- Grill for just 3-4 minutes per side. Use tongs to quickly flip them, keeping the heat consistent.
- If you notice they’re browning too fast, move them to a cooler side of the grill for indirect cooking.
With these tips, you’ll get beautifully charred ribs without the burnt taste. Happy grilling!
How to Make Grilled Korean Short Ribs (Galbi)
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup rice wine or mirin
- 1 tablespoon garlic, minced
- 1 inch piece of ginger, grated
- 1/4 cup green onions, chopped (plus more for garnish)
- 1 teaspoon black pepper
For the Ribs:
- 2 pounds beef short ribs, flanken cut (about 1/2 inch thick)
For Serving:
- Lettuce leaves
- Sliced vegetables (like cucumbers or carrots)
- 1 tablespoon sesame seeds (for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the marinade and beef, plus at least 3 hours (or better, overnight) for marinating. Then, grilling will take about 10-15 minutes. So, plan for a total of about 3 hours and 30 minutes, but most of that time is the meat soaking up all that delicious flavor!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the soy sauce, brown sugar, sesame oil, rice wine or mirin, minced garlic, grated ginger, chopped green onions, and black pepper. Stir until the sugar is dissolved, and the mixture is well combined. This is the tasty marinade that will make your short ribs incredible!
2. Marinate the Ribs:
Add the beef short ribs to the bowl, making sure each rib is coated in the marinade. Cover the bowl with plastic wrap and place it in the refrigerator. Let the ribs soak for at least 3 hours, but overnight is even better for maximum flavor!
3. Grill the Ribs:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using charcoal, wait until the coals are glowing and ashed over. Take the short ribs out of the marinade and let any excess drip off (make sure to discard the remaining marinade!). Grill the ribs for about 3-4 minutes on each side, or until they’re nicely charred and cooked to your liking. Watch out! The sugar in the marinade might make them burn easily, so keep an eye on them!
4. Serve and Enjoy:
Once grilled, place the short ribs on a serving platter. Sprinkle them with sesame seeds and extra chopped green onions for a beautiful finish. Serve them with crispy lettuce leaves and sliced vegetables for wrapping or enjoying on the side. Dig in and enjoy these mouthwatering grilled Korean short ribs!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While flanken-cut short ribs are traditional, you can also use other cuts like beef flank or even ribeye. Just be aware that cooking times may vary depending on the thickness of the meat, so adjust accordingly to ensure they are tender.
What Can I Substitute for Rice Wine or Mirin?
If you don’t have rice wine or mirin on hand, you can use apple cider vinegar or white wine mixed with a bit of sugar to mimic the sweetness of mirin. Just use the same amount and taste the marinade to adjust as necessary!
How Long Can I Marinate the Ribs?
For the best flavor, marinate the ribs overnight if possible. However, you can marinate them for a minimum of 3 hours. Just remember, the longer they sit in the marinade, the more flavorful they will become—up to about 24 hours maximum for best results.
How to Store Leftover Grilled Ribs?
If you have leftover grilled short ribs, allow them to cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the grill or in the oven to maintain their tenderness and flavor. Avoid the microwave if you want to prevent them from drying out!
