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Flavorful Korean BBQ Galbi Short Ribs Recipe Easy Gochugaru Marinade Guide

Korean BBQ galbi short ribs - featured image
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This Korean BBQ galbi short ribs recipe features tender, flavorful ribs marinated in a smoky, spicy-sweet gochugaru marinade. Perfect for quick weeknight dinners or casual gatherings, it delivers a delicious balance of heat and sweetness.

Ingredients

Scale
  • 3 pounds beef short ribs (flanken-cut)
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons gochugaru (Korean red pepper powder)
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 stalks green onion, thinly sliced
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine or mirin
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons water
  • 1 small Asian pear, grated (optional)
  • Toasted sesame seeds (for garnish, optional)

Instructions

  1. Prepare the marinade by whisking together soy sauce, brown sugar, gochugaru, minced garlic, grated ginger, sliced green onions, sesame oil, rice wine or mirin, black pepper, and water in a mixing bowl. Add grated Asian pear if using. Mix until sugar dissolves and marinade is well combined.
  2. If ribs are not pre-sliced, slice across the bone into thin strips about 1/4-inch thick.
  3. Place ribs in a large ziplock bag or shallow dish. Pour marinade over ribs, ensuring each piece is coated. Seal or cover and refrigerate for at least 2 hours or overnight for best flavor.
  4. Preheat grill or grill pan over medium-high heat for about 10 minutes until hot.
  5. Grill ribs for 3 to 4 minutes per side until nicely charred and caramelized. Watch closely to avoid burning; move ribs to cooler spots if flare-ups occur.
  6. Remove ribs from grill and let rest for 5 minutes. Garnish with toasted sesame seeds and extra sliced green onions if desired.
  7. Serve hot with steamed rice, kimchi, and leafy greens for wrapping.

Notes

Marinate ribs at least 2 hours, preferably overnight, for best tenderness and flavor. Watch grill temperature carefully to avoid burning sugars in the marinade. Baste with boiled leftover marinade if ribs start drying out. Rest ribs after grilling to redistribute juices. For gluten-free, substitute soy sauce with tamari or coconut aminos. Broiling in oven is a good alternative if no grill is available.

Nutrition

Keywords: Korean BBQ, galbi, short ribs, gochugaru, marinade, grilling, spicy, sweet, Korean recipe

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