These Grilled Korean Short Ribs, or Galbi, are full of flavor and so juicy! Marinated in a tasty mix of soy sauce, garlic, and sesame, they offer a sweet and savory bite that’s hard to resist.
There’s something magical about the grill marks and that mouthwatering aroma—perfect for summer barbecues! I like to serve them with rice and veggies for a yummy meal everyone loves.
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut ribs are ideal as they have a good balance of meat and fat. If they’re hard to find, you can use regular short ribs but they might need longer cooking time.
Soy Sauce: This is crucial for flavor. If you need a lower-sodium option, choose a low-sodium soy sauce. For a gluten-free version, use tamari instead.
Brown Sugar: Brown sugar adds a nice sweetness. If unavailable, white sugar works too, but you might miss the molasses flavor. You could also use honey or maple syrup as natural alternatives.
Rice Wine or Mirin: These help with flavor depth. If you don’t have them, white wine vinegar or apple cider vinegar can work, but use less since they’re more acidic.
Garlic and Ginger: Fresh garlic and ginger will give the best flavor. You can substitute with garlic powder or ground ginger, but use less since they are more concentrated.
How Do You Marinate for Maximum Flavor?
Marinating is essential for tender and flavorful beef. The marinade not only penetrates the meat but also infuses it with delicious flavors. Here’s how to make the most of your marinade:
- Mix all marinade ingredients in a bowl until sugar dissolves.
- Ensure the ribs are fully submerged for even flavor. A zip-top bag works well for this!
- For the best results, marinate overnight. If time is short, at least 4 hours is a must.
- Remove ribs from the marinade and let any excess drip off to avoid flare-ups on the grill.
Taking these steps will greatly enhance your grilled short ribs, making them flavorful and enjoyable!
How to Make Grilled Korean Short Ribs?
Ingredients You’ll Need:
For the Marinade:
- 2 lbs beef short ribs, flanken cut (cut across the bone)
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 cup sesame oil
- 1/4 cup rice wine or mirin
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, finely chopped
- 1 tablespoon sesame seeds
- 1/2 teaspoon black pepper
For Serving:
- Lettuce leaves (for wrapping)
- Sliced fresh cucumber or other vegetables (for serving)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and at least 4 hours for marinating the ribs, so it’s ideal if you can start the night before. The grilling time is about 10-15 minutes. Just plan ahead for maximum flavor!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the soy sauce, brown sugar, water, sesame oil, rice wine (or mirin), minced garlic, grated ginger, chopped green onions, sesame seeds, and black pepper. Stir well until the sugar is fully dissolved and everything is nicely combined. This tasty marinade will give your ribs that authentic Korean flavor!
2. Marinate the Ribs:
Add the beef short ribs to the marinade, making sure they’re fully submerged. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the ribs marinate for at least 4 hours, but if you have time, let them soak overnight for even more deliciousness.
3. Preheat the Grill:
About 20 minutes before you’re ready to grill, preheat your grill to medium-high heat. This ensures that the ribs will cook evenly and get those lovely grill marks!
4. Grill the Ribs:
Once your grill is hot, take the ribs out of the marinade, letting any excess drip off. Place the ribs on the grill and cook for about 4-5 minutes on each side. You want them to be nicely charred and cooked to your preferred level of doneness. Remember to watch them closely to avoid burning!
5. Serve:
After grilling, remove the ribs from the grill and let them rest for a few minutes. This helps keep the juices inside. Serve the delicious grilled short ribs with lettuce leaves for wrapping, and don’t forget those fresh veggies on the side! For an extra touch, add some chopped green onions and sesame seeds on top.
Enjoy your tasty Grilled Korean Short Ribs!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While flanken cut short ribs are traditional for this dish, you can use other cuts like beef short ribs or even thinly sliced ribeye for similar results. Just be mindful that cooking times may vary based on the thickness of the meat.
How Long Should I Marinate the Ribs?
While a minimum of 4 hours is recommended for marinating, the flavors will deepen if you let the ribs marinate overnight. Just make sure to store them in the fridge while marinating!
What Should I Do with Leftover Marinade?
It’s best to discard any leftover marinade that has been in contact with raw meat due to food safety concerns. If you’d like, you can set aside a portion of the marinade before adding the ribs to use as a sauce later. Just remember to boil it first to kill any bacteria.
How to Store and Reheat Leftover Ribs?
Store any leftover grilled ribs in an airtight container in the fridge for up to 3 days. To reheat, place them on a grill or in a pan over medium heat until warmed through, about 5 minutes per side. You can also microwave them, but they may lose some texture.
