Grilled Korean Short Ribs are tender, flavorful beef ribs marinated in a yummy mix of soy sauce, garlic, and sesame oil. They are grilled to perfection, giving them a nice char!
The best part? Watching them sizzle as they cook always makes my mouth water. I love serving these juicy ribs with rice and veggies for a fun meal that everyone enjoys!
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut ribs are essential here for that perfect texture and flavor. If you’re unable to find flanken cut, you can substitute with other cuts of beef ribs, like back ribs, but the cooking time may vary.
Soy Sauce: It gives depth of flavor. For a gluten-free option, use tamari. If you prefer a lower sodium version, you can opt for low-sodium soy sauce instead.
Brown Sugar: This adds sweetness to the marinade. You can use coconut sugar or honey if you wish to avoid refined sugars. Just remember to adjust the quantities slightly, as honey is sweeter.
Sesame Oil: This oil brings a unique nuttiness to your dish. If you’re looking for a lighter flavor, try using olive oil instead, but it won’t have the same depth.
Rice Wine or Mirin: Both add a slight sweetness and depth. If you’re in a pinch, apple cider vinegar or white wine can work as alternatives, but use them sparingly as they can be more tart.
How Do You Properly Marinate the Ribs?
Marinating the ribs is a crucial step for maximizing flavor. The longer you marinate, the better the taste. Here’s how to do it effectively:
- Combine the marinade ingredients in a large bowl until the sugar completely dissolves.
- Ensure the short ribs are fully submerged in the marinade. If using a resealable bag, press out excess air as you seal it.
- For the best results, allow the ribs to marinate in the fridge overnight. If you’re short on time, aim for a minimum of 4 hours.
- Before grilling, let the ribs sit at room temperature for about 15-20 minutes. This helps in even cooking on the grill.
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
- 1/4 cup sesame oil
- 1/4 cup rice wine or mirin
- 1/4 cup minced garlic (about 8 cloves)
- 1 tablespoon grated fresh ginger
- 2 teaspoons black pepper
- 1/4 cup chopped green onions (plus more for garnish)
For the Ribs:
- 2 pounds of beef short ribs, flanken cut
For Garnishing:
- 2 tablespoons sesame seeds
- Fresh lettuce leaves (for serving, optional)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time for the marinade, plus a minimum of 4 hours (or overnight) for marinating the ribs. Cooking the ribs on the grill will take about 10-15 minutes. So, plan for around 4 hours and 20 minutes overall, depending on marinating time!
Step-by-Step Instructions:
1. Marinate the Ribs:
Start by making the marinade. In a large bowl, mix the soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated ginger, black pepper, and chopped green onions. Stir well until the sugar dissolves. This mix will give the ribs an amazing flavor!
2. Prepare the Ribs:
Now, add the beef short ribs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap or put the ribs in a resealable bag. Place them in the refrigerator to marinate for at least 4 hours—overnight is even better if you want richer flavors!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, light your coals and let them burn until they’re covered with ash, then spread them out evenly.
4. Grill the Ribs:
Take the ribs out of the marinade and let the excess drip off. Discard any leftover marinade. Place the ribs on the grill, cooking for about 4-5 minutes on each side. Keep an eye on them, and grill until they’re beautifully charred and cooked to your preferred level of doneness.
5. Garnish and Serve:
Once the ribs are off the grill, transfer them to a serving platter. Sprinkle with sesame seeds and some extra chopped green onions for a nice finish. If you like, offer lettuce leaves on the side for wrapping the ribs. It’s a fun and tasty way to enjoy them!
6. Enjoy:
Serve your grilled Korean short ribs hot with rice or as part of a delicious Korean BBQ spread. Enjoy the wonderful flavors and good company!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While flanken-cut short ribs are traditional, you can substitute with other cuts like beef chuck or ribeye steak. Just make sure to adjust grilling times based on the thickness of the meat and keep an eye on it to prevent overcooking.
What If I Don’t Have Rice Wine or Mirin?
No problem! You can use apple cider vinegar or a splash of white wine as a substitute. If you prefer a non-alcoholic option, you can mix a little extra soy sauce with water for a similar flavor without the alcohol kick.
How to Store Leftover Ribs?
Store any leftover grilled ribs in an airtight container in the fridge for up to 3 days. To reheat, place them in a covered skillet over medium heat, adding a splash of water or broth to keep them moist, and heat until warmed through.
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade in advance and store it in the fridge for up to a week! Just make sure to keep it sealed in a container. When you’re ready to use it, just add the ribs and let them marinate as directed. This way, you can save time when you’re ready to grill!
