Korean Galbi: Sweet & Savory Short Ribs Recipe

If you’re craving a dish that’s both flavorful and comforting, Korean Galbi (short ribs) is the perfect choice! Galbi is a classic Korean dish made with tender beef short ribs marinated in a rich, savory-sweet sauce and grilled or braised to perfection. The meat becomes incredibly tender, and the marinade infuses each bite with a mouthwatering combination of sweet, salty, and umami flavors. Whether you’re making it for a family dinner, a special occasion, or a weekend BBQ, this recipe is sure to impress.

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Why You’ll Love Korean Galbi (Short Ribs)

Korean Galbi is a dish that packs a punch of flavor, yet it’s easy to prepare. The marinade is simple to whip up, but it transforms the short ribs into a melt-in-your-mouth delight. The grilling or braising process makes the ribs even more tender, while the caramelized edges add a lovely richness.

What makes this dish even better is its flexibility—you can easily adjust the seasoning to suit your tastes, whether you want more heat, sweetness, or saltiness. Galbi is a crowd-pleaser and perfect for sharing with friends and family!

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Ingredients

For the Marinade:

• 2 lbs beef short ribs (flanken-style or English-style ribs, depending on preference)
• 1/2 cup soy sauce
• 1/4 cup brown sugar (packed)
• 1/4 cup sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons mirin (optional, for sweetness)
• 4 cloves garlic, minced
• 1-inch piece ginger, minced or grated
• 2 tablespoons gochujang (Korean chili paste, for spice and depth)
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)
• 1 tablespoon toasted sesame seeds (optional, for garnish)
• 1 tablespoon black pepper (to taste)

For Grilling:

• Vegetable oil (for brushing the grill or pan)

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How to Make Korean Galbi (Short Ribs)

This recipe can be made either by grilling or braising, depending on your preference. Both methods will yield tender, juicy, and flavorful results.

1. Prepare the Marinade

• In a medium-sized bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, and mirin (if using). Stir until the sugar is dissolved.
• Add the minced garlic, grated ginger, and gochujang (if you like a bit of heat). Stir to combine everything evenly.
• Taste the marinade and adjust the seasoning if necessary. You can add more sugar for sweetness or more soy sauce for saltiness.

2. Marinate the Short Ribs

• Place the short ribs in a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, ensuring they’re fully coated.
• Seal the bag or cover the dish and refrigerate for at least 2 hours, but ideally 4-6 hours or overnight for the best flavor. If you’re in a rush, even 30 minutes can still provide a great taste, but longer marination is better.

3. Grilling Method (Recommended)

• Preheat your grill to medium-high heat.
• Lightly brush the grill with a bit of vegetable oil to prevent the ribs from sticking.
• Remove the short ribs from the marinade, allowing any excess marinade to drip off.
• Grill the short ribs for about 4-5 minutes per side, depending on the thickness of the meat, until they are nicely charred and the internal temperature reaches 135°F (57°C) for medium-rare. You can also cook them a bit longer if you prefer your ribs more done.
• Let the ribs rest for a few minutes before serving to allow the juices to redistribute.

4. Braising Method

• Preheat your oven to 325°F (165°C).
• In a large ovenproof pot or Dutch oven, heat a tablespoon of vegetable oil over medium-high heat.
• Add the marinated short ribs and sear each side for 2-3 minutes until golden brown. Don’t overcrowd the pot—sear the ribs in batches if necessary.
• Once the ribs are seared, remove them from the pot and set them aside.
• Add the remaining marinade into the pot, scraping up any browned bits from the bottom.
• Return the ribs to the pot, ensuring they’re partially submerged in the sauce. Cover and place the pot in the oven.
• Braise the ribs for 2.5-3 hours or until the meat is fall-off-the-bone tender.
• Remove the ribs from the sauce, and allow the sauce to simmer on the stovetop for a few minutes to thicken. Pour the sauce over the ribs before serving.

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Pro Tips

1. Flanken vs. English-Style Ribs: Flanken-style ribs are cut across the bone and are usually thinner, making them great for grilling. English-style ribs are cut between the bones and are thicker, making them better suited for braising.
2. Marinate Longer for Extra Flavor: For maximum flavor, marinate the ribs overnight. The longer the marinade soaks into the meat, the more tender and flavorful your galbi will be.
3. Control the Spice Level: If you prefer a milder flavor, reduce the amount of gochujang (Korean chili paste) or omit it entirely. If you like extra heat, you can add a little more gochujang or even some chopped fresh chilies.
4. Garnish: Don’t skip the garnish! A sprinkle of toasted sesame seeds and chopped green onions not only makes the dish look beautiful but also adds extra flavor and texture.

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How to Serve

• Serve with Steamed Rice: Korean galbi pairs perfectly with a bowl of fluffy steamed rice. The rice helps soak up the flavorful sauce from the ribs.
• Add Banchan: Serve with traditional Korean banchan (side dishes) such as kimchi, pickled vegetables, or sauteed spinach.
• For a Complete Meal: You can also serve galbi with a side of grilled vegetables, lettuce wraps, or Korean-style potato salad.

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Nutritional Information (Per Serving)

Here’s an approximate breakdown for one serving of Korean Galbi (assuming 4 servings total):

• Calories: 450-500 (depending on the amount of fat on the ribs and marinade)
• Protein: 30-35g (from the beef)
• Fat: 35-40g (from the ribs and sesame oil)
• Carbohydrates: 20-25g (from the sugar and other marinade ingredients)
• Fiber: 1-2g (from the marinade)

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Storage and Reheating Tips

• Storing: Leftover galbi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the ribs in a skillet over low heat, or warm them in the microwave. You can also reheat them in the oven at 300°F (150°C) until heated through.
• Freezing: If you want to make galbi in advance, you can freeze the cooked short ribs for up to 2-3 months. Just make sure they are properly wrapped and stored in a freezer-safe container.

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Conclusion

This Korean Galbi (Short Ribs) recipe is a true crowd-pleaser that’s sure to bring bold, rich flavors to your dinner table. Whether you choose to grill or braise the ribs, the marinade creates a wonderful balance of sweet, salty, and savory flavors that make this dish unforgettable. Perfect for a weekend dinner, family gatherings, or any occasion when you want to impress your loved ones with a tasty and hearty meal!