Korean BBQ Short Ribs (Galbi)
Easy 30 minutes (plus 4-hour marinade) 4 servings Charcoal / Gas / Korean BBQ Grill

Korean BBQ Short Ribs (Galbi)

Galbi (Korean BBQ short ribs) is one of the most popular grilled dishes in the world for good reason. The flanken-cut ribs are thin, cook in 3-4 minutes, and the sweet soy marinade caramelizes into an addictive glaze. This is the recipe that makes people ask 'what's on the grill?' from three houses away.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

FreshThis recipe was last reviewed on May 13, 2026.

Ingredients

  • 3 lbs flanken-cut beef short ribs (1/4" thick, cut across the bone)
  • 1/2 cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 Asian pear, grated (or 1/4 cup pear juice)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, chopped
  • 1 tbsp rice wine (mirin)
  • 1 tsp black pepper
  • Sesame seeds and sliced green onions for garnish
  • Steamed rice and lettuce wraps for serving

Step by Step

1

Make the marinade

Combine soy sauce, brown sugar, sesame oil, grated Asian pear, garlic, ginger, green onions, rice wine, and black pepper. The Asian pear is critical — its enzymes tenderize the meat naturally. No substitute works as well.

2

Marinate for 4-8 hours

Place short ribs in a large zip-lock bag or container with the marinade. Refrigerate for at least 4 hours, ideally overnight. The thin cut absorbs the marinade quickly and deeply.

3

Preheat grill to high

You want screaming hot heat — as high as your grill goes. The thin ribs cook fast, and you need intense heat to caramelize the sugars in the marinade without overcooking the meat.

4

Grill 2-3 minutes per side

Remove ribs from marinade and shake off excess. Place on the hot grate and don't move them for 2-3 minutes. The sugars will caramelize and char slightly — this is exactly what you want. Flip once and cook another 2-3 minutes.

5

Serve immediately

Transfer to a platter, garnish with sesame seeds and sliced green onions. Serve with steamed rice, lettuce leaves for wrapping, and kimchi. Eat with your hands — wrap a rib in lettuce with rice and a dab of ssamjang.

Pro Tips

  • Ask your butcher for flanken-cut short ribs — they're cut across the bone into 1/4" strips. This is essential for the recipe.
  • If you can't find Asian pear, kiwi fruit works as a tenderizer substitute (use half as much — it's more aggressive).
  • Don't discard the marinade — boil it for 5 minutes and use as a glaze during the last minute of grilling.
  • A tabletop Korean BBQ grill or yakitori grill makes this an interactive dinner party centerpiece.

Recommended Gear for This Recipe

Lodge Cast Iron Hibachi $80

Tabletop charcoal for authentic Korean BBQ

Check Price

Asian Pear $12

The secret tenderizer — no substitute

Check Price

Common Questions

Frequently Asked Questions

How long does Korean BBQ Short Ribs (Galbi) take to cook?
Total time is about 30 minutes (plus 4-hour marinade) including prep and rest. It's a beginner-friendly recipe — no special technique required.
What grill do I need?
This recipe is written for a charcoal / gas / korean bbq grill. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
4 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Ask your butcher for flanken-cut short ribs — they're cut across the bone into 1/4" strips. This is essential for the recipe.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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