Grilled Korean short ribs are a mouthwatering treat! These tender beef ribs are marinated in a sweet and savory sauce, giving them a tasty flavor that will make your taste buds dance.
Cooking them on the grill makes the outside tasty and slightly crispy, while the inside stays juicy. I love serving them with rice and a side of veggies—it’s a perfect meal that friends and family will enjoy!
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut is best for this dish, as it has more meat and is bone-in, adding flavor. If you can’t find this cut, look for other rib cuts or even short rib steaks.
Soy Sauce: This is crucial for deep flavor. If you’re looking for a gluten-free option, you can use tamari, which gives a similar taste.
Brown Sugar: It adds sweetness and helps caramelize the outside of the ribs. If you’re trying to reduce sugar, you can substitute with coconut sugar or a sugar substitute like stevia.
Sesame Oil: This oil brings a unique nuttiness to the dish. If you’re out and need a substitute, use sunflower oil mixed with a little sesame seeds for a similar flavor.
Mirin: This sweet rice wine is key for the marinade’s taste. If you don’t have mirin, a mixture of sake and sugar or even a bit of rice vinegar with sugar can work in a pinch.
How Do You Properly Marinate Short Ribs for Maximum Flavor?
Marinating is essential for infusing the meat with flavor and tenderness. Let’s make the most of it!
- Mix all marinade ingredients well, ensuring the brown sugar dissolves fully. I like to taste a little to check the balance of sweetness and saltiness.
- Use a large zip-top bag or a dish to hold the ribs; this helps with even coating. Make sure the ribs are fully submerged in the marinade.
- For deep flavor, let the ribs marinate for at least 3 hours, but overnight is best. Just remember to flip the bag halfway through if using that method.
How to Make Grilled Korean Short Ribs (Galbi)
Ingredients You’ll Need:
For the Marinade and Ribs:
- 2 pounds beef short ribs, flanken cut
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup mirin (sweet rice wine)
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 2 green onions, finely chopped (plus more for garnish)
- Salt and pepper to taste
For Garnishing:
- 1 tablespoon sesame seeds (for garnish)
- Additional green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus a marinating time of at least 3 hours (or overnight for best flavor). You’ll spend around 15-20 minutes grilling the ribs. In total, you’re looking at 3 hours and 35 minutes for a delicious experience!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, mirin, minced garlic, grated ginger, and the finely chopped green onions. Stir well until the sugar is fully dissolved, creating a flavorful marinade for your ribs.
2. Marinate the Ribs:
Take the beef short ribs and place them in a large zip-top bag or a shallow dish. Pour the lovely marinade over the ribs, making sure they are completely coated. Seal the bag or cover the dish and pop it in the refrigerator. Let the ribs marinate for at least 3 hours, but overnight is even better for maximum flavor.
3. Preheat the Grill:
When you’re ready to cook, heat your grill to medium-high. Before grilling, make sure the grill grates are clean and lightly oiled to prevent the ribs from sticking—this will help achieve those tasty grill marks!
4. Grill the Ribs:
Carefully remove the ribs from the marinade, letting any excess marinade drip off. Discard the leftover marinade to avoid cross-contamination. Place the short ribs on the hot grill and cook for about 3 to 5 minutes on each side. You want them to be nicely charred and cooked to your liking. The grilling time may vary based on how thick the ribs are!
5. Garnish and Serve:
Once they’re grilled to perfection, transfer the short ribs to a serving plate. Sprinkle them with additional chopped green onions and sesame seeds for a beautiful finish. Serve warm and enjoy with lettuce leaves for wrapping and your favorite side dishes like rice or kimchi. Enjoy your delicious grilled Korean short ribs!
Can I Use a Different Cut of Meat for This Recipe?
Yes, you can! While flanken-cut beef short ribs are traditional, you can substitute with other cuts like beef ribeye or sirloin steak. Just adjust the grilling time based on the thickness of the meat, aiming for a nice char while still keeping it juicy.
What If I Don’t Have Mirin?
No problem! If you don’t have mirin, you can substitute it with a mix of 2 tablespoons of sake plus 1 tablespoon of sugar, or simply use an equal amount of honey or agave syrup for a sweet touch. Just keep in mind the flavor will change slightly, but it will still be delicious!
How to Store Leftovers?
Store any leftover grilled short ribs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat, or microwave them for a quick option, ensuring they don’t dry out. You can also enjoy them cold in salads or wraps!
Can I Marinate the Ribs for Longer Than Overnight?
Yes, you can marinate the ribs for up to 24 hours! However, be cautious not to exceed this time significantly, as the enzymes in the soy sauce can break down the meat too much, potentially making it mushy. A good balance is key!
