Authentic Korean Grilled Beef Short Ribs (Galbi)

Tender, caramelized beef ribs marinated in a savory-sweet glaze and seared to perfection for a classic, glossy Korean BBQ experience at home.

Ingredients

• 2 kg beef short ribs
• 12 cup mirin or cooking wine
• 1 cup Korean BBQ marinade
• 12 onion
• 1 red chili pepper
• 2 tbsp cooking oil
• to taste sesame seeds

Instructions

1. 1Prepare the beef ribs

   

   Begin by placing two kilograms of raw beef short ribs into a large stainless steel bowl. This provides enough space to wash and prep the meat thoroughly before cooking. Using a large bowl prevents water and blood from splashing onto your counter.

   Tip: Check that the ribs are fresh with a bright red color and white marbling for the best flavor and texture.
2. 2Wash the meat

   

   Rinse each individual beef rib piece under a stream of cold running tap water. This step is essential to wash away any surface blood and small bone fragments that may have remained from the butchering process, ensuring a clean final dish.

   Tip: Always use cold water for rinsing; warm water can start to change the texture of the raw meat surface prematurely.
3. 3Score the surface

   

   Using a sharp knife, score a cross-hatch or diamond pattern onto the surface of the raw beef ribs. These shallow cuts help the meat absorb the marinade more effectively and ensure it stays tender during the grilling process.

   Tip: Be careful to only cut into the surface; do not slice all the way through the meat, as you want the rib to stay in one piece.
4. 4Submerge the ribs

   

   Place the scored beef ribs back into the bowl and pour in clean water until they are completely submerged. This soaking process helps to further extract any remaining blood from deep within the meat fibers for a cleaner taste.

   Tip: Make sure the ribs are not packed too tightly so the water can circulate around every piece of meat.
5. 5Add mirin for soaking

   

   Add a generous splash of mirin or cooking wine to the bowl of water and let the ribs soak for approximately one hour. The acidity and alcohol in the mirin help to tenderize the meat and eliminate any gamey odors.

   Tip: The full hour of soaking is a secret to achieving the traditional clean, refined flavor found in high-quality Korean grilled ribs.
6. 6Oil the pan

   

   Apply a small amount of cooking oil to a large, flat black pan and use a paper towel to spread it into a very thin, even layer. Preheat the pan over medium heat to prepare it for the marinated beef ribs.

   Tip: Using a paper towel to spread the oil prevents excess grease while ensuring the entire surface is non-stick.
7. 7Sear the ribs

   

   Lightly brush the pan with oil and place the marinated beef short ribs inside. Searing the meat initially helps lock in the juices and creates a flavorful crust before adding more liquid. The peppers and onions from the marinade will begin to soften and release their aroma against the heat.

   Tip: Ensure the pan is properly heated before adding the meat to achieve a good sear rather than steaming the ribs.
8. 8Add the marinade

   

   Pour a ladle of the reserved dark marinade directly over the ribs as they continue to sear in the pan. This extra liquid will infuse the beef with deep savory and sweet flavors while providing the base for a rich coating glaze.

   Tip: Simmering the ribs in the marinade ensures they stay tender throughout the high-heat cooking process.
9. 9Reduce to a glaze

   

   Flip the ribs frequently with tongs as the sauce bubbles and reduces over medium heat. Continue the process until the liquid has thickened significantly, coating every piece of meat in a glossy, dark, and flavorful glaze.

   Tip: Keep a close eye on the pan during the final reduction; the high sugar content in the marinade can go from caramelized to burnt very quickly.

Storage & Reheating

Burn It Off

Frequently Asked Questions