Galbi are mouthwatering Korean grilled ribs that are sweet, savory, and perfectly tender. They’re marinated in a yummy mix of soy sauce, garlic, and sugar!
Whenever I make these, my family can’t get enough! The smell while they’re grilling is just amazing. Serve them hot with rice, and watch everyone smile! 😄
Key Ingredients & Substitutions
Flanken-cut beef short ribs: These ribs are the star of the dish, with their rich flavor and tenderness. If you can’t find flanken-cut, you can use regular beef short ribs, though the cooking time may vary.
Soy sauce: Standard soy sauce works well, but you can use low-sodium soy sauce or tamari for a gluten-free option. If you’re looking for less salt, coconut aminos is another great alternative.
Brown sugar: I prefer dark brown sugar for its deeper flavor. You can swap it with honey or maple syrup for a different sweetness, but adjust the amount based on taste.
Sesame oil: This brings a nutty flavor to the dish. If you’re out, you can use another oil like vegetable oil, but it won’t have the same rich taste.
Rice wine (mirin): Traditional mirin adds sweetness. If you can’t find it, try using a bit of white wine or even a splash of apple cider vinegar. Just remember to adjust the sweetness in the recipe if using vinegar.
How Do I Marinate for Maximum Flavor?
Marinating the ribs is key to infusing them with delicious flavors. For the best results, here are some tips:
- Make sure to mix the marinade well so the sugar dissolves completely. This ensures even flavor throughout.
- Submerge the ribs fully in the marinade; using a resealable bag is perfect for this.
- Let them marinate for at least 3 hours, but overnight is ideal for deeper flavor penetration.
- Always let the excess marinade drip off before grilling, allowing for a better sear and to avoid flare-ups.
How to Make Galbi Korean Grilled Flanken Ribs
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1/4 cup sesame oil
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 tablespoons rice wine (mirin)
- Pepper to taste
For the Ribs:
- 2 lbs flanken-cut beef short ribs
- 1 tablespoon sesame seeds, for garnish
- 3 green onions, chopped (plus more for garnish)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time, plus at least 3 hours to marinate (overnight is even better!). Grilling will take about 10-12 minutes. So overall, plan for around 3 hours and 20 minutes if you marinate for the minimum time, or a full day if you choose to soak overnight for extra flavor!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the soy sauce, brown sugar, water, sesame oil, minced garlic, grated ginger, rice wine, and a dash of pepper. Mix everything together until the sugar is completely dissolved. This will be your flavorful marinade!
2. Marinate the Ribs:
Add the flanken-cut beef short ribs to the marinade, making sure they are fully submerged. Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours. For the best flavor, let them soak overnight if you can.
3. Get the Grill Ready:
When you’re ready to cook, preheat your grill to medium-high heat. Lightly oil the grates with a paper towel dipped in oil to prevent the ribs from sticking.
4. Grill the Ribs:
Take the ribs out of the marinade and let the excess liquid drip off. Place them on the hot grill and cook for about 4-5 minutes on each side. You want them to be nicely charred and cooked to your preference.
5. Sprinkle and Serve:
During the last minute of grilling, sprinkle sesame seeds over the ribs to enhance their flavor. Once they are cooked, remove the ribs from the grill and let them rest for a few minutes. Garnish with the chopped green onions just before serving.
6. Enjoy Your Meal:
Serve your delicious Galbi hot, alongside some steamed rice and your choice of Korean side dishes. Dig in and enjoy every bite!
Can I Use Different Cuts of Beef?
Yes, you can! While flanken-cut ribs are traditional for galbi, you can also use short ribs or even ribeye steaks. Just adjust the grilling time based on the thickness of the meat—thicker cuts may need a bit longer to cook through.
What If I Don’t Have Mirin?
No worries! If you don’t have mirin, you can substitute it with a mix of rice vinegar and a little sugar (about 1 tablespoon of each) to replicate the sweetness. Alternatively, you can use dry sherry or even white wine in a pinch!
Can I Marinate the Ribs for Longer?
Absolutely! You can marinate the ribs for up to 24 hours to enhance the flavor even more. Just make sure to keep them refrigerated during this time. However, avoid marinating for more than 48 hours as the meat can become too mushy from the marinade.
How to Store Leftover Galbi?
Store any leftover galbi in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over medium heat or in the microwave. Add a splash of water or broth to keep them moist while reheating.
