Name: Grilled Beef Galbi
Prep time: 15 min
Cook time: PT-489212H58M30S
Total time: PT-489212H58M30S
Cuisine: Korean
Ingredients: Flanken‑cut beef short ribs (cut across the bone); Soy sauce; Brown sugar; Sesame oil; Garlic, minced; Fresh ginger, grated; Asian pear or apple, grated; Onion, grated; Rice wine or mirin; Ground black pepper; Scallions, chopped (for garnish); Toasted sesame seeds (optional)

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Grilled beef galbi, also known as Korean BBQ short ribs, is a dish I love for its rich, savory-sweet flavor and smoky char from the grill. The marinade is the star here — packed with garlic, soy sauce, and fruit to tenderize the meat and infuse it with bold Korean flavors.

Why You’ll Love This Recipe

I love how galbi is both flavorful and fun to eat. The meat cooks quickly and stays juicy thanks to the marinade, and the thin cut makes it perfect for grilling. Whether I’m making it for a summer cookout or a cozy indoor meal, it’s always a crowd favorite. Grilled Beef Galbi

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flanken-cut beef short ribs (cut across the bone)
Soy sauce
Brown sugar
Sesame oil
Garlic, minced
Fresh ginger, grated
Asian pear or apple, grated
Onion, grated
Rice wine or mirin
Ground black pepper
Scallions, chopped (for garnish)
Toasted sesame seeds (optional)

Directions

I prepare the marinade by combining soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, onion, rice wine, and black pepper.
I place the ribs in a large resealable bag or shallow dish and pour the marinade over them, making sure all the meat is coated.
I marinate the beef in the fridge for at least 6 hours, but overnight gives the best flavor and tenderness.
When I’m ready to cook, I preheat my grill to medium-high heat.
I grill the ribs for about 3–4 minutes per side, until they’re nicely charred and cooked through.
I garnish with scallions and sesame seeds before serving.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep (plus marinating time) and 8–10 minutes to grill.

Variations

I sometimes add a splash of gochujang (Korean chili paste) to the marinade for a spicy kick. When I don’t have an Asian pear, I use a sweet apple like Fuji or even a little pineapple juice. I’ve also made this with boneless beef short ribs when flanken-cut isn’t available.

Storage/reheating

Leftover galbi can be stored in the fridge for up to 3 days. I reheat it gently in a skillet or wrap it in foil and warm it in the oven. I avoid the microwave to keep the meat tender and juicy. The cooked ribs can also be frozen for up to 2 months. Grilled Beef Galbi

FAQs

What kind of ribs should I use?

I always use flanken-cut beef short ribs — they’re cut across the bone and are ideal for quick grilling.

Can I make galbi without a grill?

Yes. I use a grill pan on the stove or broil them in the oven when I can’t grill outside.

How long should I marinate the meat?

At least 6 hours is great, but I usually marinate overnight for maximum flavor and tenderness.

Is Asian pear essential for the marinade?

It’s traditional and helps tenderize the meat, but apple, kiwi, or pineapple juice work well too.

What should I serve with galbi?

I usually serve it with steamed white rice, kimchi, lettuce leaves, and sliced garlic for making wraps.

Conclusion

Grilled beef galbi is one of those dishes I always come back to — savory, juicy, and full of depth thanks to the marinade. Whether I’m firing up the grill for a party or making a special weeknight meal, it brings bold Korean flavor to my table every time.