Grilled Korean short ribs are a tasty treat! These juicy, tender ribs are marinated in a sweet and savory mix that gives them a mouthwatering flavor. Perfect for outdoor barbecues!
When I grill these ribs, the smell makes my neighbors jealous. 😄 I love serving them with a side of rice and veggies—simple yet satisfying, just like summer should be!
Key Ingredients & Substitutions
Beef Short Ribs: The heart of this dish! Choose meaty short ribs for the best flavor. If you can’t find short ribs, try using flank steak or chuck short ribs, although they may change the texture.
Soy Sauce: This gives the marinade that salty kick. If you’re watching your sodium, low-sodium soy sauce is a great alternative. For a unique twist, try using tamari, a gluten-free option.
Brown Sugar: It adds sweetness and helps with caramelization on the grill. You can swap it out for honey or maple syrup for a different flavor profile, but start with a smaller amount as they’re sweeter!
Sesame Oil: This oil brings a nutty flavor to the ribs. Consider using other oils like avocado or olive oil in a pinch, but you won’t get the same taste. Toasted sesame oil is the best for extra depth.
Rice Wine (Mirin): It adds sweetness and acidity. If you don’t have mirin, use a bit of apple cider vinegar or a splash of white wine, but add a touch of sugar to balance acidity.
How Do You Get the Best Flavor from Your Marinade?
Marinating is key to infusing flavor into the beef. First, combine the marinade ingredients in a bowl and whisk until mixed thoroughly. Make sure the short ribs are completely submerged in the marinade for even flavor.
- Cover and chill for at least 4 hours, but overnight is best. The longer, the more tender and flavorful.
- When grilling, let the excess marinade drip off. This helps achieve that nice char without burning.
- Keep an eye on cooking times—about 4-5 minutes per side will give you a juicy rib with a delightful crust.
Letting the ribs rest after grilling is crucial! This allows the juices to redistribute for a more succulent bite.
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 (mirin)
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 tablespoon sesame seeds
- 4 green onions, chopped (plus more for garnish)
- 1 teaspoon black pepper
For the Ribs:
- 2 pounds beef short ribs, cut into 1/2-inch thick slices
- Lettuce leaves (for serving)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time for mixing the marinade and coating the ribs. You’ll need to marinate the ribs for at least 4 hours (overnight is best!). Finally, grilling will take approximately 10 minutes. So, overall, plan for about 4 hours and 25 minutes, including marination time.
Step-by-Step Instructions:
1. Make the Marinade:
In a large mixing bowl, mix together the soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated ginger, sesame seeds, chopped green onions, and black pepper. Make sure everything is combined well, creating a lovely marinade that will flavor the ribs.
2. Marinate the Short Ribs:
Add the beef short ribs to the bowl, ensuring each piece is fully coated with the marinade. Cover the bowl with plastic wrap and place it in the refrigerator. Let them marinate for at least 4 hours—overnight is even better for deeper flavor!
3. Preheat the Grill:
About 30 minutes before you’re ready to grill, preheat your grill to medium-high heat. This will ensure the ribs get a nice char and cook evenly.
4. Grill the Ribs:
Take the marinated short ribs out of the fridge. Allow any excess marinade to drip off before placing them on the grill. Grill the ribs for about 4-5 minutes on each side. You want to see some char marks, indicating they are cooked through and super tasty!
5. Let Them Rest and Serve:
After grilling, remove the ribs from the grill and let them rest for a few minutes. This helps keep them juicy! Serve the grilled short ribs on a platter, garnished with extra chopped green onions. Don’t forget to provide lettuce leaves on the side for wrapping those flavorful ribs!
Enjoy your delicious Grilled Korean Short Ribs!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While beef short ribs are traditional for galbi, you can also use flank steak or ribeye for a different texture. Just adjust the grilling time based on the thickness of the cuts, aiming for medium-rare to medium doneness.
How Long Can I Marinate the Short Ribs?
You can marinate the short ribs for up to 24 hours for maximum flavor. Just be cautious not to exceed this timeframe too much, as the acids can start to break down the meat and affect its texture, making it mushy.
What Should I Do If I Don’t Have Rice Wine or Mirin?
If you don’t have rice wine or mirin, you can substitute with a mixture of white wine and a little sugar to mimic the sweetness. Alternatively, you can use apple cider vinegar diluted with a bit of water to maintain the tanginess without overpowering the marinade.
How to Store Leftover Grilled Short Ribs
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave at low power, adding a splash of water or broth to keep them moist.
