These grilled Korean short ribs, or Galbi, are packed with flavor and super tender. Marinated in a sweet and savory mix, they are just perfect for any barbecue!
Nothing beats the smell of these grilling away on a summer day. I can’t help but sneak a taste before serving! 😄 Just make sure to have some rice ready for the yummy juices!
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut ribs work best here as they are thinly sliced across the bone, allowing for quick cooking and maximum flavor absorption from the marinade. If you can’t find flanken cut, you might use regular short ribs, though cooking time will increase.
Soy Sauce: This is key for the umami flavor. If you’re looking for a gluten-free option, tamari is a great substitute. I also love using low-sodium soy sauce to better control the saltiness of the dish.
Brown Sugar: It adds a lovely sweetness. You could swap it for honey or maple syrup if you prefer a different flavor profile! Just keep the quantity similar for balance.
Sesame Oil: This is essential for its nutty flavor. If needed, you could use another type of oil, like canola or olive oil, but you’ll miss that distinctive taste. I recommend toasting sesame seeds beforehand for an extra burst of flavor.
Cucumber:** For a refreshing side dish, sliced cucumbers drizzled with a bit of soy sauce can complement the richness of the meat. It’s a simple yet effective way to brighten your plate!
How Can I Get the Best Flavor When Marinating?
Marinating is crucial for infusing flavor into your short ribs! To maximize the taste, follow these tips:
- Combine marinade ingredients and whisk until the sugar is fully dissolved to avoid graininess in your meat.
- Make sure the ribs are well coated with the marinade. I like to massage it in to ensure every piece is fully covered.
- Marinate in the refrigerator for at least 3 hours, but overnight is really best. The longer, the better the flavor!
- When grilling, let excess marinade drip off to prevent flare-ups, but keep a bit on for that great caramelization.
By giving your ribs enough time to soak up those awesome flavors, you’ll be amazed by the difference it makes in the final dish!
How to Make Grilled Korean Short Ribs
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 (or sake)
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- Salt and pepper to taste
For the Ribs:
- 2 pounds beef short ribs, flanken cut (thinly sliced across the bone)
- 1 tablespoon sesame seeds, toasted
- 4 green onions, finely sliced
How Much Time Will You Need?
This flavor-packed dish requires about 10 minutes of prep time, plus a marinating time of at least 3 hours, or better yet, overnight. Grilling takes around 10 minutes, making it a great option for a quick yet impressive meal.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, add soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated ginger, and a pinch of salt and pepper. Use a whisk to mix everything together until the sugar is fully dissolved. This marinade is what gives the ribs their delicious flavor!
2. Marinate the Ribs:
Take your flanken cut short ribs and place them into the bowl with the marinade. Make sure each piece is well-coated. Cover the bowl and pop it into the refrigerator. Let the ribs marinate for at least 3 hours, but if you have time, letting them sit overnight will make them even more flavorful.
3. Preheat the Grill:
When you’re ready to grill, preheat your grill or a grill pan over medium-high heat. This ensures that the ribs will sear nicely when placed on the grill.
4. Grill the Ribs:
Take the short ribs out of the marinade. Shake off any excess marinade before placing them on the grill. Grill each side for about 4-5 minutes. You’ll know they are ready when they are nicely browned and have appealing grill marks.
5. Serve:
Once cooked, remove the ribs from the grill and arrange them on a serving platter. To add a pop of color and flavor, garnish with finely sliced green onions and toasted sesame seeds. These ribs are best enjoyed warm, especially with some refreshing lettuce wraps and rice on the side. Happy eating!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While flanken cut short ribs are traditional for this recipe, you can also use other cuts such as beef ribeye or sirloin. Just be mindful of cooking times, as different cuts may require slight adjustments depending on their thickness and fat content.
How Long Should I Marinate the Ribs?
For the best flavor, I recommend marinating the ribs for at least 3 hours, but overnight is even better! This allows the flavors to penetrate deeply into the meat. If you’re short on time, just an hour of marinating can still work, but you may not get the same depth of flavor.
Can I Prepare the Marinade in Advance?
Yes, you can! Prepare the marinade up to 2 days in advance and store it in the fridge. Just make sure to give it a good shake or stir before using, as the ingredients might settle. This way, you can save time when you’re ready to cook!
What’s the Best Way to Store Leftovers?
Store any leftover grilled short ribs in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them. Just make sure they are cooled completely before transferring to a freezer-safe container. To reheat, thaw overnight in the fridge and then warm gently on the grill or in a skillet over low heat.
