These Grilled Korean Short Ribs are a tasty treat! Marinated in a sweet and savory sauce, they are super juicy and packed with flavor. Perfect for a fun BBQ night!
When I make these, my family can’t get enough! I usually serve them with rice and grilled veggies. It’s a crowd-pleaser, and it’s hard not to go for seconds! 😊
Key Ingredients & Substitutions
Beef Short Ribs: Thinly sliced short ribs are the star of this dish. If short ribs aren’t available, you might try flank steak or ribeye, but the rich flavor of short ribs is tough to beat!
Soy Sauce: This is a key flavor in the marinade. If you want a gluten-free version, go for tamari. You can also use low-sodium soy sauce to reduce saltiness, which is helpful if you’re watching your sodium intake.
Brown Sugar: Brown sugar adds sweetness to balance the savory soy sauce. You can substitute it with honey or coconut sugar for a different flavor profile. Just adjust the amount to taste.
Sake: Sake gives a unique flavor, but you can use white wine or even rice vinegar as a substitute. White grape juice mixed with a little vinegar can also work in a pinch for a sweeter touch.
Sesame Oil: This oil brings a lovely nutty flavor. If you’re out, walnut or olive oil can be a reasonable swap, but keep in mind the flavor will slightly change.
How Do I Marinate the Ribs for Maximum Flavor?
Marinating your short ribs well is crucial for tender and flavorful meat. Here’s how to do it right:
- In a bowl, mix soy sauce, brown sugar, sesame oil, sake, chopped green onions, minced garlic, and grated ginger. Whisk until the sugar is dissolved.
- Add the short ribs, ensuring they are fully coated in the marinade. Use your hands to mix if needed.
- Cover the bowl and refrigerate. Ideally, let the ribs marinate overnight. If short on time, aim for at least 4 hours. The longer, the better!
Don’t forget to save some marinade before adding the meat if you want to baste while grilling. Just make sure to boil it first to kill any bacteria from the raw meat!
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
- 2 tbsp sesame oil
- 1/4 cup sake (or white wine)
- 1/4 cup green onions, chopped (plus more for garnish)
- 4 cloves garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
For the Ribs:
- 2 lbs beef short ribs, sliced thinly across the bone
For Serving:
- Lettuce leaves
- 1 tbsp sesame seeds (for garnish)
- Additional chopped green onions (for garnish)
How Much Time Will You Need?
This recipe will take around 20 minutes of active prep time, plus at least 4 hours to marinate the ribs in the fridge. If you have the time, marinating overnight enhances the flavor even more!
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by grabbing a large bowl. Whisk together the soy sauce, brown sugar, sesame oil, sake (or white wine), chopped green onions, minced garlic, grated ginger, and a pinch of salt and pepper. Keep mixing until the brown sugar is fully dissolved and everything is well combined. This marinade is the secret to bursting with flavor!
2. Marinate the Ribs:
Once your marinade is ready, add the sliced short ribs into the bowl. Use your hands or a spoon to ensure each piece of rib is well-coated in the marinade. Cover the bowl with plastic wrap or a lid, and pop it into the refrigerator. Aim to let them marinate for at least 4 hours—overnight is even better if you can wait.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This high heat will give your ribs that tasty char that we love. Make sure it’s nicely heated before you start grilling!
4. Grill the Ribs:
Take the short ribs out of the marinade, allowing any excess marinade to drip off. Place the ribs on the hot grill and cook them for about 4-5 minutes on each side, or until they are beautifully charred and cooked through. Keep an eye on them so they don’t burn!
5. Serve:
Once grilled, transfer the delicious ribs to a serving platter. Sprinkle sesame seeds and some extra chopped green onions on top for garnish. Serve the ribs with fresh lettuce leaves so that everyone can wrap their ribs up and enjoy them! Happy eating!
Can I Substitute the Sake in the Marinade?
Absolutely! If you don’t have sake on hand, white wine or rice vinegar can be good alternatives. For a non-alcoholic option, use apple cider vinegar diluted with a little water or even just additional soy sauce. This will help maintain the flavor profile without altering the dish too much.
How Long Can I Marinate the Ribs?
For the best flavor, marinate the ribs for at least 4 hours, but overnight is ideal! If you’re short on time, even 30 minutes will work, but the flavors won’t be as intense.
What’s the Best Way to Grill Short Ribs for Tenderness?
Grilling short ribs over medium-high heat is crucial for achieving that perfect char while keeping them tender. Avoid overcooking; aim for a nice sear on each side (about 4-5 minutes) and try using a meat thermometer to ensure they’re just cooked through.
How Should I Store Leftover Grilled Short Ribs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the grill or in the oven at a low temperature to keep them tender. You can brush them with a little leftover marinade or water to add moisture when reheating!
