Easy 20-Minute Korean BBQ Short Ribs (Galbi)

Succulent beef short ribs seared to a smoky char and glazed in a glossy Galbi sauce. A 20-minute shortcut recipe using a secret marinade, savory mushrooms, and sweet sautéed onions.

Ingredients

• 500 g beef short ribs
• 200 ml Korean BBQ Galbi sauce
• 1 whole white onion
• 150 g white button mushrooms
• 1 tbsp minced garlic
• 1 tbsp cooking oil
• to taste freshly ground black pepper
• optional fresh parsley or green onions

Instructions

1. 1Pat the short ribs dry

   

   Start by patting the surface of the fresh beef short ribs dry with a clean paper towel. Removing excess surface moisture is essential for achieving a better sear and ensuring the marinade adheres properly to the meat rather than sliding off.

   Tip: Ensure the meat is completely dry on all sides to help the sauce penetrate deeper and more effectively during the marinating process.
2. 2Cut into bone in segments

   

   Use a sharp kitchen knife to slice the raw beef short ribs between the bones into individual segments. This increases the total surface area for the marinade and makes the ribs much easier to handle and cook evenly in the pan.

   Tip: Cut straight through the meat between the bones; if you hit resistance adjust your knife slightly to find the natural gap between the rib segments.
3. 3Add the Galbi marinade

   

   Place the sliced beef pieces into a bowl and pour over the Korean BBQ Galbi sauce. This pre made sauce is a secret weapon that combines all the necessary flavors soy sauce sugar and aromatics into one convenient bottle for an effortless prep.

   Tip: You do not need any other seasonings for this dish this specific sauce is designed to be a complete stand alone flavoring solution for the ribs.
4. 4Marinate the ribs

   

   Mix the ribs thoroughly by hand to ensure every piece of meat is evenly and completely coated with the Galbi sauce. Let the meat marinate for about 10 minutes to allow the savory-sweet flavors to penetrate the fibers before cooking.

   Tip: Using a disposable glove makes clean-up much easier and allows you to massage the sauce into the meat more effectively.
5. 5Slice the mushrooms

   

   While the meat is marinating, prepare your vegetables. Take whole white mushrooms and slice them into thick, even pieces. These will be added to the pan later to soak up the delicious juices and caramelized sauce from the beef.

   Tip: Keep the slices relatively thick so they retain a nice bite and dont shrink too much when stir-fried over high heat.
6. 6Slice the onion

   

   Peel a white onion and slice it into thin half-moon shapes. The onions will provide a natural sweetness and aromatic depth that perfectly complements the rich profile of the marinated Korean BBQ short ribs.

   Tip: Try to slice the onions to a consistent thickness so they soften and brown at the same rate when they hit the hot pan.
7. 7Sear the marinated ribs

   

   Heat a thin layer of oil in a large frying pan over medium-high heat. Once the pan is hot, use tongs to carefully lay the marinated short ribs into the pan. Space them out evenly so each piece can develop a proper sear without steaming.

   Tip: Pat the meat dry before marinating to help the sauce stick better, and ensure the pan is shimmering hot before adding the ribs to get that perfect crust.
8. 8Flip and char the meat

   

   Cook the ribs undisturbed for a few minutes until the bottom develops a deep brown, slightly charred surface. Use tongs to flip each piece over to cook the other side. The sugars in the Galbi sauce will caramelize beautifully against the high heat.

   Tip: Dont be afraid of a little char—that dark caramelization is where the deep smoky and sweet BBQ flavor comes from.
9. 9Aromatize with minced garlic

   

   When the ribs are mostly cooked and well-browned, add a generous spoonful of minced garlic to the pan. Stir it into the rendered beef fat to release its aroma and coat the meat, ensuring the garlic doesnt sit in one spot for too long.

   Tip: Garlic can burn quickly in a hot pan; keep it moving and proceed to adding the vegetables shortly after to prevent it from becoming bitter.
10. 10Add sliced onions

    

    Layer a handful of freshly sliced white onions directly on top of the beef ribs. The onions will begin to soften from the rising steam and heat, eventually wilting down to join the savory sauce in the pan.

    Tip: Slice your onions into uniform half-moons so they cook evenly and provide a consistent texture in every bite.
11. 11Stir-fry with mushrooms

    

    Toss in sliced white mushrooms and stir everything together. Continue to stir-fry over medium-high heat until the mushrooms are tender and the onions have become translucent and picked up the dark color from the pan juices.

    Tip: Mushrooms are great at absorbing liquid; they will soak up the excess marinade and beef fat, making them incredibly flavorful.
12. 12Reduce the marinade into a glaze

    

    After transferring the cooked meat and vegetables to a plate, pour the remaining marinade sauce into the hot pan. Bring it to a simmer and let it reduce until it thickens into a glossy, concentrated glaze to be poured over the finished dish.

    Tip: If the sauce becomes too thick too quickly, add a tiny splash of water to loosen it up before pouring it over the ribs.
13. 13Season the reduced sauce

    

    As the leftover marinade reduces and begins to bubble in the pan grind fresh black pepper directly into the glaze. The pepper adds a sharp aromatic warmth that balances the sweetness of the Galbi sauce and adds complexity to the final flavor profile.

    Tip: Freshly ground pepper provides a much stronger aroma and punch than pre ground pepper for this quick sauce.
14. 14Plate the glazed ribs

    

    Arrange the seared BBQ short ribs alongside the sautéed mushrooms and onions on a serving platecite: 58. Pour the thickened, seasoned sauce generously over the top to ensure the meat is well-coated and glossycite: 4, 58.

    Tip: Wait to pour the sauce until just before serving to keep the dish looking fresh and appetizingcite: 59, 60.
15. 15Garnish and serve

    

    For the final touch sprinkle a bit of finely chopped parsley over the sauce covered ribs and vegetables. This simple garnish adds a pop of color and a fresh note that completes the dish presentation.

    Tip: You can substitute parsley with toasted sesame seeds or sliced green onions for a more traditional Korean presentation.

Storage & Reheating

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Frequently Asked Questions