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Home Korean

Galbi – Korean BBQ Marinated Beef Short Ribs

By:Nagi
Published:12 Apr '21Updated:24 Sep '23
82 Comments
Recipe v Video v Dozer v

BBQ Marinated Beef Short Ribs (Galbi) is a standout of the world famous Korean barbecue! Korean BBQ marinades are magical – amazing flavour and exceptional tenderising ability which can tenderise tough cuts like short ribs so it’s succulent, sweet, savoury and garlicky.

Overhead photo of tray with freshly cooked Korean BBQ Marinated Beef Short ribs (Galbi)
Tongs picking up a piece of Korean BBQ Marinated Beef Short ribs (Galbi) off the BBQ grill

Korean BBQ Marinated Beef Short Ribs

Korean barbecue is one of the first things that come to mind when people think of Korean food. And it’s world famous for good reason! I love that it’s as much of a social event as it is an eating one, enjoyed by groups huddled around a table embedded with a grill sizzling with marinated meats, seafood and vegetables.

Interactive food, I call it. And I’m 100% on board!

Of all the marinated barbecued meats, I am pretty sure that Korean Short Ribs is one of the most well known. Koreans prize this cut for its rich beefy flavour, while the addition of the marinade tenderises, flavours and encourages delicious caramelisation on the meat as it barbecues.

Korean Short Ribs are also notable for the unique way they are cut: The meat is “unrolled” to form a long, thin flap still attached to the bone. This not only ensures maximum marinade penetration but also that the meat cooks quickly, while making it easier to eat.

Like I said, Koreans have their barbecue game all figured out!

Korean BBQ Marinated Beef Short ribs (Galbi) marinade in a bowl
Korean Barbecue Marinade for Beef Short Ribs
Korean BBQ Marinated Beef Short ribs (Galbi) marinating
Beef short ribs marinating

Korean Barbecue Marinade for Beef Short Ribs

The DIY cooking experience aside, one of the things that makes Korean BBQ so great are the Korean barbecue marinades. There’s a few things makes Korean barbecue marinades so distinctive:

  1. Exceptional tenderising effect – Korean barbecue marinades incorporate fresh fruit such as nashi pears, regular pears, apples, kiwis and pineapples which have natural tenderising qualities. These fruits break down the fibres of otherwise tough meats, such as the short ribs we are using today, to render theme exceptionally tender – even if you happen to overcook them!

  2. Distinctive sweet-savoury flavour – They have a familiar yet unique Asian flavours. They are often strong on garlic – much Korean food is! – leaning towards the sweet but still savoury. As some of the sweetness comes from fruit rather than sugar, it’s very different to the sugary-sweet taste of some Western sauces. They are also complex, including ingredients like grated onion which adds a a great boost of savoury flavour and body.

Korean BBQ Marinated Beef Short ribs (Galbi) cooking on a BBQ grill

Ingredients in Korean BBQ Marinade for Beef Short Ribs

Here’s what you need for the Korean Barbecue Marinade:

Ingredients in Korean BBQ Marinated Beef Short ribs (Galbi)
  • Nashi pear or normal pear or apple – The unique ingredient in Korean Barbecue Marinades, nashi pear and other fruits have natural tenderising qualities that can soften the fibres of even the toughest cuts of meat. Beef short ribs are typically slow-cooked until fall apart tender (such as in this recipe and this recipe), yet here the meat is suitable for even barbecuing thanks to the marinade.

    “Nashi” is the Japanese word for “pear”. (So really, “nashi pear” means “pear pear”! 😂) It’s also known by various other names including Korean pear, Asian pear, Chinese pear, apple pear and sand pear, to name a few.

    It’s shaped like a round apple rather than the distinctive pear shape, but with a flesh texture and taste similar to a crisp pear. Except – dare I say it – juicier and tastier than most pears!

    Nashi pear is typically available throughout autumn and winter, though often I see them well into spring.

    Best substitutes: Normal pears or red apples. They have a very similar flavour and tenderising effect in end result;

  • Garlic – Korean food is known for being liberal with the garlic, and Korean marinades are no exception!

  • Ginger – The garlic plays a dominant role here, but ginger adds a lovely fragrant back note. I consider ginger to be complimentary and highly recommended but not essential;

  • Onion – An essential savoury base ingredient, especially with the unique way in which it is finely grated;

  • Mirin – Japanese sweet cooking wine which adds depth and complexity into the marinade and, well, anything it comes into contact with!;

  • Soy sauce – For flavour and salt;

  • Sesame oil – Like garlic, Koreans are very fond of sesame oil, and we do not complain!

  • Sugar – Adds more sweetness as well as terrific caramelisation on the beef; and

  • Black pepper – For a touch of warmth.


Beef Short Rib cut used for Korean BBQ

Beef ribs are a thick meaty cuts on the bone that are typically slow-cooked as hunks in Western cuisine, to break down the tough fibres until they become meltingly tender, such as these Beef Ribs in Red Wine Sauce.

In contrast, for Korean BBQ, beef short ribs are cut for cooking in various ways. They may be boneless, served as small, ready-to-grill, bite-sized pieces. Otherwise they may be cut with bone still attached. This can be one of two ways.

The first is known as “flanken cut” (also called LA galbi in the USA, and asado in other parts of the world including Australia), where the meat slices are cut across the ribs so you have several small pieces of rib per slice. The other is “English cut” ribs, where there is a single, longer rib bone section per slice. In Korean butchery these are cut smaller than you’ll typically find in the shops here in Australia. Also, and most characteristically, the meat is butterflied out into one long, thin piece of beef that unrolls, still attached to the bone.

The latter, butterflied beef short ribs, is what I’ve used today. This and the boneless cuts are rarely found at Western butchers, you need to get them from Korean or Asian butchers. But don’t worry, see below for an easily accessible substitution!!

The photos below show what butterflied beef short ribs looks like. The top photo is how it is sold at the Korean butchers, with the meat rolled up on the bone. The second photo shows what it looks like unrolled.

Butterflied beef short ribs for Korean BBQ Marinated Beef Short ribs (Galbi)
Korean butterflied beef short rib, rolled up, as sold at Korean and Asian butchers. Ready to be marinated and barbecued!
Unrolled raw Korean Beef Shortribs (butterflied, for Korean BBQ Marinated Beef Short ribs (Galbi))
Butterflied Korean beef short ribs being unrolled.

Best options / substitutions for Korean cut beef short ribs

The best options and substitutions for Korean cut beef short ribs are:

  1. LA galbi / asado slices – As mentioned, these are also common in Korean BBQ, especially in the US. These are beef ribs, simply cut a different way (across the bone). Make sure the LA galbi / asado slices you buy are reasonably thin (no more than 1cm / 0.5″).

  2. Boneless beef ribs, sliced – This is simply short ribs without the bone; or

  3. Beef oyster blade which is essentially flatiron steak in the US. It has similar cooking and flavour characteristics to beef short ribs in that:

    • It can be slow or fast cooked;

    • It has a similar beefy flavour; and

    • When sliced thinly and marinated in a Korean BBQ marinade, it stays nice and juicy even when grilled long enough to caramelise (which necessarily pushes the thinly sliced beef far into well-done territory).

While oyster blade might not be a well-known cut of beef here in Australia, it is in fact even sold at large supermarkets (Coles, Woolworths, Harris Farms) and is one of the better value cuts of beef.

Beef oyster blade (aka Flat Iron steak), best beef cut for Korean BBQ Marinated Beef Short Ribs (Galbi)
Beef oyster blade / flatiron – best substitute
Slicing beef oyster blade (aka Flat Iron steak) for Korean BBQ Marinated Beef Short Ribs (Galbi)
Finely slicing Beef Oyster Blade for Korean BBQ Marinade

To use oyster blade, simply finely slice it and use per the recipe in place of the beef short ribs. If you get the oyster blade in steak form (which is how it’s typically sold at supermarkets), then slice it thinly on an angle to get pieces with a larger surface area (partially freezing it helps).

The last option (expert level!) is: butterfly your own Korean beef ribs! Sometimes you can find suitable sized short ribs on the bone, but not butterflied. If you are confident, you can butterfly your own. It is not difficult if you are competent with a knife and take your time. You need pieces with ribs about the size you see in my photos, ie. ~8cm / 3″ long. The cutting part however is out of scope of this post, so follow this handy tutorial from Modern Pepper (a Korean cooking website) to see how to do it.


How to make Korean BBQ Beef Short Ribs

One of the distinguishing techniques used in Korean marinades is that onion and fruit (nashi pear, in this case) are finely grated for maximum effect and flavour in the marinade.

How to cook Korean BBQ Marinated Beef Short Ribs (Galbi)
  1. Finely grate onion, nashi pear, ginger and garlic, then combine with remaining marinade ingredients;

  2. Unroll the Korean cut butterflied beef short ribs;

  3. Place beef in a ziplock bag or container then add the marinade;

  4. Marinate beef for 24 hours. Don’t shortcut this – beef short ribs are a tough cut of beef so it needs the full marinating time to ensure it is properly tenderised;

  5. Cook beef preferably on a BBQ but even a stove is fine. I like to use my BBQ so I can cook the beef strips whole – because it looks so good! But practicality rules when indoors, so just cut them up into pieces that will fit in your skillet or pan.

    It takes around 2 – 3 minutes on a hot BBQ to caramelise each side, by which time the inside of the thin slices of beef are very, very well done – in fact, technically overcooked for meat this thin. But do not worry, this is intentional! Why? Because the marinade keeps it tender. In fact, I’ve cooked it for well over 10 minutes and it was still unbelievably tender.

    Seriously. This Korean marinade is foolproof magic!

  6. Remove from the BBQ or stove, then serve! Unlike other types of un-marinated Korean barbecue meats which have a dipping sauce, this beef is infused with and dripping with flavour so you absolutely will not need a sauce!

Korean BBQ Marinated Beef Short ribs (Galbi) cooking on a BBQ grill
Tongs picking up a piece of Korean BBQ Marinated Beef Short ribs (Galbi) off the BBQ grill
Freshly cooked Korean BBQ Marinated Beef Short ribs
Close up of fork Korean BBQ Marinated Beef Short Ribs (Galbi)

What to serve with Korean Marinated BBQ Beef Short Ribs

Korean food is equally well known for the selection of delicious, simple, and mostly vegetable side dishes known as banchan that are offered up alongside the main meal. The count can run from just a modest couple in the home to up to a dozen in some restaurants, where every available surface on the table is crammed with a dizzying array of sides served in individual dishes (spare a thought for the poor soul on dish washing duty!)

Kimchi (either store-bought or home-made) is a must, and potato salad nearly always makes an appearance. Some kind of simple lettuce salad – say, lettuce, some canned corn kernels, thinly sliced onion – is also typical (my Asian sesame dressing would be perfect here!) Plainly stir-fried vegetables also make great accompaniments to richly flavoured Korean mains. So any of the individual vegetable preparations in my bibimbap are also essentially mini-banchan recipes!

Meanwhile I can also offer up some other very typical Korean banchan recipes I’ve used from other websites:

  • Bean sprout or soybean sprout salad – from the loveable Maangchi!

  • Pickled radishes (easy) – from My Korean Kitchen (one of my go-to sources of authentic Korean recipes); and

  • Korean Sesame Spinach Salad (easy) – also from My Korean Kitchen

  • Sweet Soy Potatoes – from DriveMeHungry

Pictured in post are Kimchi Fried Rice and Ginger Smashed Cucumbers (both my recipes) which are a sensational pairing with this juicy Korean beef. I love the fiery red colour of the fried rice, which looks much more fierce than it actually is in taste!

And here are a few more options for you:

Kimchi Fried Rice in a skillet, freshly cooked
Kimchi Fried Rice
Close up of Smashed Cucumbers in a rustic bowl, ready to be served
Smashed Cucumber Salad
Asian Slaw in a salad bowl with Asian Dressing, ready to be served
Asian Slaw – healthy, crunchy Asian Cabbage Salad
How to cook rice featured image graphic
How to cook white rice – easily and perfectly
Sesame Noodles - noodles tossed with a wicked Asian Sesame Peanut Dressing. Serve these as Cold Sesame Noodles or warm. recipetineats.com
Sesame Noodles

Happy Korean cooking! – Nagi x


Watch how to make it

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Overhead photo of tray with freshly cooked Korean BBQ Marinated Beef Short ribs (Galbi)

Galbi – Korean BBQ Marinated Beef Short Ribs

Author: Nagi
Prep: 10 minutes mins
Cook: 10 minutes mins
1 day d
Mains
Asian, BBQ, Korean
5 from 16 votes
Servings4 people
Tap or hover to scale
Print
Recipe video above. This is an excellent Korean barbecue marinade that will work with pork, chicken or even lamb. And while it's delicious cooked on the stove, a BBQ will better replicate the true Korean barbecue experience!
Do not worry about overcooking the thin slices of beef. The marinade is magical, it keeps the thin slices of beef incredibly tender even if you cook it for over 10 minutes which would ordinarily turn the beef into inedible dry cardboard!

Ingredients

  • 1 kg/ 2lb beef short ribs, butterflied Korean style (pictured) or thinly sliced through the bone (Note 1 for subs)
  • 1 tbsp vegetable oil , for cooking

Korean Barbecue Marinade:

  • 1/3 cup soy sauce (all purpose or light soy, not dark or sweet)
  • 1/4 cup brown sugar
  • 2 tbsp mirin (Note 2)
  • 1/4 cup onion , finely grated (including juice)
  • 1/4 cup nashi pear , finely grated including juice (sub normal pear or any red apple, Note 3)
  • 2 tsp garlic , finely grated
  • 2 tsp ginger , finely grated
  • 2 tbsp water
  • 1 tbsp toasted sesame oil (Note 4)
  • 1 tsp black pepper

Serving (optional):

  • Green onion, sesame seeds, coriander/cilantro leaves , for garnish
  • Kimchi Fried Rice
  • Smashed Cucumbers

Instructions

  • Make Marinade: Whisk Marinade ingredients in a bowl.
  • Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.

Cooking:

  • Remove beef from Marinade, discard Marinade.
  • BBQ – Heat on high until smoking hot, then brush grills with vegetable oil. Lay beef on BBQ and cook for 2 minutes on one side until caramelised. Turn and cook the other side until caramelised. Remove, loosely cover with foil, cook remaining beef.
  • Stove – Cut beef strips into pieces that will fit your skillet. Heat skillet with oil over high heat. Add beef and cook for 2 minutes until caramelised, then turn and cook the other side for 2 minutes.

Serving:

  • Garnish beef with sesame seeds and green onions if desired. You don't need a sauce for this one – it is literally dripping with flavour! Pictured in post with Kimchi Fried Rice and Ginger Smashed Cucumbers.

Recipe Notes:

1. Beef short ribs cut – Korean barbecue calls for a specific way of cutting beef short ribs so they are thin and cook quickly on the grill. They are either sliced through the bone into approx 0.7cm / 1/4″ slices (called LA galbi in the US, or asado elsewhere), or “butterflied” (pictured in post) so the meat rolls off the bone with the bone still attached.
Slicing through the bone requires special butchery equipment, butterflying short ribs requires not only nifty knife skills but also beef ribs that are not as fatty as the usual Western ones that are intended to be slow braised until meltingly tender (such as in Red Wine Sauce or BBQ Sauce).
I opt to buy mine pre-cut from Korean butchers! I go to Hahn’s Quality Korean Meats in Eastwood (Sydney) which is a Korean neighbourhood. Korean cut beef ribs can also be found at many Asian butchers.
Best substitutions:
a) Boneless short ribs, sliced; or
b) Beef oyster blade which is equivalent to flatiron steak in the US. It has similar cooking characteristics (able to be slow cooked or fast cooked) and similar texture + beefy flavour. Best to buy it in a roast form then slice 0.5cm / 0.2″ thick, marinade and cook per recipe. Oyster steak is sold at large grocery stores in Australia (Woolies, Coles, Harris). For these, freeze for 1 hour (it makes it easier to slice) then slice across surface on the diagonal so you get larger surface area thin slices.
2. Mirin – Japanese sweet cooking sake, which adds complexity and depth of flavour to anything it comes in contact with! Best substitute: 1 tbsp Chinese cooking wine (Shaoxing wine), or cooking sake. Otherwise, leave it out.
3. Nashi Pear – Prized for the natural tenderising qualities for this tough cut of beef, and sweet flavour it brings! Substitute with normal pear or any type of red apple.
4. Sesame Oil – toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.
5. Storage – marinated beef can be put in the freezer immediately, then it will marinate as it thaws overnight in the fridge. Cooked beef will keep for 4 – 5 days, but it’s truly at its best freshly cooked!
6. Nutrition assumes all the marinade is consumed which of course it is not. Impossible to calculate the actual calories per serving because of this, but suffice to say it is less!

Nutrition Information:

Calories: 431cal (22%)Carbohydrates: 20g (7%)Protein: 37g (74%)Fat: 22g (34%)Saturated Fat: 8g (50%)Cholesterol: 108mg (36%)Sodium: 1269mg (55%)Potassium: 742mg (21%)Fiber: 1g (4%)Sugar: 16g (18%)Vitamin A: 3IUVitamin C: 1mg (1%)Calcium: 37mg (4%)Iron: 5mg (28%)
Keywords: Galbi, Korean Barbecue beef, Korean beef marinade, KOrean beef short ribs, Korean marinade, Korean short ribs
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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When I cheated on Dozer in Tasmania!!! 💔 This is Oscar the trail dog, owned by a friend, who is actually able to keep up on mountain bike riding trails. Dozer, on the other hand, is no long distance runner, so he stayed at home with the golden retriever boarder. This is in Derby, Tasmania – just got back last night!

And here is Dozer and I, reunited. He knows I’ll always be faithful to him…..!!

Dozer-Nagi-reunion

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82 Comments

  1. Deb S says

    October 8, 2023 at 12:37 pm

    5 stars
    Sooo good! I will be making this again! Made the smashed cucumber salad to go with it. I did substitute Bragg’s aminos and coconut aminos for the soy sauce and surkin gold brown sugar alternative. I couldn’t find a Nashi pear so I used a red pear!

    Reply
  2. Tara says

    August 8, 2023 at 11:37 am

    5 stars
    Oh my YUM!!!!!!! Sooo good!!!! I will be making this again and again!!

    Reply
  3. Helen H says

    January 15, 2023 at 3:40 am

    5 stars
    I have use this marinade many times and it delicious !!! Thank you for the recipe. I have also substitute 1/4 cup apple juice for the pear and it is still very good.

    Reply
  4. Caroline says

    May 21, 2022 at 5:52 am

    5 stars
    This was so delicious!! Had it with the recommended sides too, what a feast! Worth the effort to get the right cut of meat, just need an obliging butcher!

    Reply
    • Nagi says

      May 21, 2022 at 1:58 pm

      Thank you Caroline!! I am glad you enjoyed the ribs! N x

      Reply
  5. Kerstin says

    April 26, 2022 at 7:29 pm

    I really want to make this but my husband has a fructose intolerance, so I cannot use pears or apples. What can I substitute that is not fruit-based but still gives me the right flavour and tenderising effect?

    Reply
  6. Helen H says

    April 24, 2022 at 10:21 pm

    5 stars
    It was delicious, the meat was soft and not mushy, so good and would use this recipe over and over. Thank you for a delicious recipe. I marinate the meat overnight.

    Reply
    • Nagi says

      April 25, 2022 at 12:32 pm

      Woo hoo!! I am happy that you enjoyed it Helen!! N x

      Reply
  7. dp says

    February 24, 2022 at 5:13 pm

    5 stars
    I’ve been making recipes from your site for about a year now and they are uniformly very good. I love your practical approach, the simplicity, and the focus on flavour. I find it so refreshing to find someone who doesn’t talk much about calories, fats, carbs, etc…the focus is just on delicious foods. I made this for the first time yesterday and WOW, What a winner. Thanks for all that you do.

    Reply
  8. Aly F says

    February 24, 2022 at 1:13 pm

    5 stars
    So delicious! My family scarfed this down before I could take a picture…definitely will make again. Many thanks!

    Reply
  9. gerry nucifora says

    November 15, 2021 at 6:25 pm

    Hi Nagi , first great recipes on your site .. was wondering if I could use this marinade with an Argentinian asado cut , maybe just cutting it into small individual pieces ? or is it too thick a cut ? thank you .. gerry

    Reply
  10. Georgia says

    October 9, 2021 at 11:52 am

    5 stars
    WOW wanted something different for dinner and was not disappointed, its hard to find something for the whole family without someone complaining. Thumbs up from all! Thankyou

    Reply
  11. Barry says

    September 19, 2021 at 4:50 pm

    5 stars
    This marinade is insanely good!! I used pork tenderloin because it’s what I had, and only marinated it about 7 hours because it’s already tender. The flavor was insane and it was a huge hit with everyone, including a picky child!

    Reply
  12. Lisa Kondova says

    September 6, 2021 at 6:19 am

    I lived in Seoul for a year and ate bbq several times a week! I couldn’t get enough of it. So excited to see this recipe as every recipe you post is simple and delicious. Can’t wait to try this one.

    Reply
  13. Alycia says

    September 6, 2021 at 2:15 am

    5 stars
    I came across this recipe 3 weeks and I’ve made it 5 times now. It is fantastic. The flavors come together beautifully. This is my new ‘impress the company dish’. Everyone who tried it has asked for seconds and the recipe! Thank you for sharing your recipes. I am excited to try many more.

    Reply
  14. Cindy Zapf says

    June 18, 2021 at 10:59 am

    Hi- Can I put the Korean Short Ribs in the oven and bake them covered with aluminum foil@350vdegrees for about2-3 hours??? I am making them for my friends’s family so she has time to enjoy her family.

    Reply
    • Nate says

      August 24, 2021 at 10:22 am

      5 stars
      Excellent! I lived in Asia for 4 years and was looking for a way to duplicate this dish from Korea. Delicious.

      Reply
  15. Nicole says

    May 21, 2021 at 7:02 pm

    We cooked this once before (with less marinating time) and it was awesome. Tried it again tonight with the full 24 hour marinating time and the meat actually dissolved on the BBQ. Not sure what we did wrong but there was nothing left to eat! 🙁

    Reply
  16. Wei-Jing Wan says

    May 20, 2021 at 8:40 am

    Hi, recipe looks great! I would like to cook these in the oven, what would be your recommendation for temperature and time?

    Reply
    • Sumara says

      July 18, 2021 at 4:21 am

      Any suggestion on how to cook them in oven? I don’t have access to bbq and my stovetop is a hit or miss

      Reply
  17. Elena Scherer says

    May 2, 2021 at 3:13 pm

    5 stars
    Absolutely brilliant. The whole family LOVED it. It’s quite a lot of work but well worth the effort.

    Reply
  18. Tommytg says

    May 2, 2021 at 11:21 am

    Thanks for another awesome recipe Nagi! I made this for the family tonight and everyone loved it. I was really shocked at how tender the ribs came out. I can’t thank you enough for the great content.

    Reply
  19. Ralene Wang says

    April 23, 2021 at 4:58 am

    Nagi, Thank you so much for the link on how to butterfly a short rib. OMG, it is so beautiful and easy to do. I love learning new techniques; so much fun!

    Reply
    • Nagi says

      April 23, 2021 at 12:19 pm

      You’re so welcome Ralene!! N x

      Reply
  20. Devan says

    April 21, 2021 at 11:29 pm

    Hey Nagi,

    LOVE this recipe. Reminds me of late nights enjoyed eating this kinda food in Koreatown when I lived in Toronto. Good memories!

    It’s no wonder why Recipe Tin Eats is one of the top recipe blogs.

    Your photos are beautiful and the recipes actually work.

    Stay awesome,

    Devan from Braised & Deglazed

    Reply
    • Nagi says

      April 22, 2021 at 9:06 am

      Thank you SO much Devan, I really love hearing what people think of my blog, I’m truly touched 🙂 N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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