These Korean-style grilled beef galbi are incredibly delicious, easy to prepare, and can be cooked quickly on the grill! This beef rib recipe is inspired by a well-known Korean barbecue dish.

“Galbi,” also known as “kalbi,” refers to “ribs,” primarily beef short ribs, although pork may also be used. These short ribs are cut flanken style, and have a distinctive appearance that distinguishes them from other types of ribs.

What are flanken ribs?

Flanken cut are short ribs cut across the bone rather than between them. These ribs are flat, 1/2″ thick, and contain 3-4 side by side bone pieces per section. They are usually marinated for several hours then grilled over high heat.In Korean cooking, these ribs are cut into bite-sized pieces with clean kitchen shears right before serving them.

Why you should make this recipe

• This beef galbi recipe is super easy to make, is versatile, and the ribs cook quickly. In fact, the longest part is the actual marinating time.
• Galbi is ideal for parties or family dinners. The marinating process takes between 6 to 12 hours, so you can start it in the morning and have the ribs ready to grill and serve by the evening.
• Depending on where they are sourced, these marinated beef ribs can also be budget-friendly!

Ingredients

• Beef flanken short ribs: 3 pounds
• Soy sauce or tamari for a gluten-free option: You’ll need quite a bit, so plan ahead.
• Brown sugar: Dark brown is recommended.
• White vinegar: Stick with this type of vinegar; other varieties, like balsamic or red wine vinegar, will overwhelm the soy sauce flavor.
• Asian Pear or Bosc pear: Adds a liitle sweetness to the marinade.
• Green onions: Plan on 6 medium-sized stalks.
• Garlic
• Ginger
• Black pepper
• Sesame oil
• Toasted sesame seeds: Buy them toasted or toast them yourself by placing them in a skillet over medium heat and toss them gently until they become golden brown and fragrant.

Grilling Beef Galbi

Beef galbi take about 3-5 minutes per side to cook through. We recommend cooking them over charcoal; however, a pellet grill, gas grill, or Blackstone griddle works well too. If using a pellet grill, use a mild fruit wood like apple.

Grilling Galbi

• Toast sesame seeds in a small pan over medium-high heat for 1-2 minutes. Move them around during the toasting process so they do not burn. Remove from heat, place seeds in a small bowl, and set aside. Once cooled, cover and store until ready to use.
• Blend marinade ingredients in a food processor or blender until smooth.
• Marinate the short ribs by placing them into resealable plastic bags or a large baking dish. Coat with marinade, seal bags (or cover with plastic wrap), and store in the refrigerator for 6-12 hours.
• Preheat your grill or griddle to high heat, or 450 degrees F.
• Grilling: once up to temp, place the marinated ribs, on the grill and cook for 3-4 minutes per side, depending on thickness. Watch for burning.

Serving

• Transfer the cooked ribs to a large serving platter and garnish with green onions and toasted sesame seeds. Serve immediately with rice, lettuce (or perilla leaves), kimchi, and clean kitchen shears to cut the galbi into manageable pieces and remove the bone fragments.
• Store leftover galbi in an airtight container in the refrigerator for 3 days after initial cooking. Reheat in the microwave, oven, or on the stovetop in a skillet.

Explore more Korean flavors!

• Korean Spice Rub
• Gochujang BBQ Sauce
• Short Rib Bowls
• Smoked Gochujang Pork Ribs

Print

Grilled Beef Galbi

Galbi is a traditional Korean barbecue dish made from grilled flanked ribs. These thin rib cross-sections are marinated in a rich, flavorful mixture and then grilled hot and fast!

Course Main Dish

Cuisine East Asian

Keyword African spice rub, BBQ ribs, kalbi, kalbi recipe, Korean BBQ, Korean BBQ Ribs, Korean flanken ribs

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Total Time 26 minutes minutes

Servings 8 servings

Calories 408kcal

Ingredients

• 3-3 1/2 pounds beef flanken ribs cross-cut galbi ribs
• 2 green onions finely sliced garnish
• 1 tablespoon sesame seeds toasted (garnish)
• For marinade:
• 1 1/2 cups soy sauce
• 3/4 cup white vinegar
• 2/3 cup brown sugar packed
• 1 small Asian or Bosc pear peeled and chopped
• 2 tablespoons sesame oil
• 4 green onion roughly chopped
• 6 cloves garlic peeled
• 1-inch piece of fresh ginger peeled and smashed
• 1 1/2 teaspoons black pepper

Instructions

• Toast sesame seeds in a small pan over medium-high heat for 1-2 minutes. Move them around during the toasting process so they do not burn. Remove from heat, place seeds in a small bowl, and set aside. Once cooled, cover and store until ready to use.
• Blend marinade ingredients in a food processor or blender until smooth.
• Place the short ribs into resealable plastic bags. If you don’t have bags available, then place ribs into a large baking dish.
• Pour equal portions of the marinade mixture over the ribs. Make sure they are well coated. Seal bags (or cover glass dish with plastic wrap), and store in refrigerator for 6-12 hours.
• Preheat your grill or griddle to high heat.
• Once up to temp, place the marinated ribs on the grill and cook for 3-4 minutes per side, depending on thickness. Watch for burning.
• Once cooked, transfer the ribs to a large serving platter and garnish with green onions and toasted sesame seeds. Serve immediately with rice, lettuce, kimchi, and clean kitchen shears to cut the galbi into manageable pieces.
• Store leftover galbi in an airtight container in the refrigerator for 3 days after initial cooking.

Nutrition

Serving: 1g | Calories: 408kcal | Carbohydrates: 26g | Protein: 33g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 2532mg | Potassium: 709mg | Fiber: 2g | Sugar: 21g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 5mg

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