Meat & Pork Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Korean Galbi (Grilled Short Ribs)
Flanken-cut beef short ribs marinated in a sweet and savory soy, sesame, and Asian pear marinade, then grilled fast over high heat for caramelized char.
Contains common allergens
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Instructions
5 steps- 1
Rinse the flanken-cut short ribs in cold water for 15 minutes to remove bone fragments, then pat dry.
- 2
Whisk together the soy sauce, brown sugar, grated Asian pear, sesame oil, garlic, ginger, and mirin to make the galbi marinade.
- 3
Submerge the short ribs in the marinade, cover, and refrigerate for at least 4 hours or overnight.
- 4
Heat a grill to high and grill the ribs for about 3 minutes per side until deeply caramelized and charred at the edges.
- 5
Garnish with sliced green onions and toasted sesame seeds and serve with rice and lettuce wraps.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1025
Calories
92 g
Protein
21 g
Carbs
59 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Galbi are Korean grilled short ribs, traditionally cut flanken-style across the bones into thin strips and marinated in a soy, garlic, sugar, and sesame blend before grilling over high heat. They are centerpiece food for celebrations and family gatherings, cooked tableside on a grill where everyone shares. The thin LA-style cut, popularized by Korean communities in Los Angeles, made galbi quick to marinate and fast to grill.
Listahan note
This version uses the thin flanken cut, marinated in a balanced soy-pear-sesame blend and grilled hot so the edges char and the sugar caramelizes. It keeps the marinade savory-forward with the pear doing the sweetening and tenderizing.
Technique cues
- Use the flanken cut, sliced thin across the bones, so the ribs marinate fast and grill in just a few minutes per side.
- Grill over high heat for a quick char, since the thin ribs cook fast and benefit from caramelized edges.
- Rinse the ribs briefly and pat dry before marinating to remove bone dust, which keeps the marinade clean-tasting.
Kitchen flow
- Parallel prep
- Mix the marinade and grate the pear while the ribs rinse and dry, then marinate everything together in one bag.
- Make-ahead
- Marinate the ribs overnight so the flavor and pear enzymes fully penetrate, then grill fresh when ready.
- Leftover move
- Slice leftover galbi off any bone and build a rice bowl with kimchi and a fried egg.
- Cleanup rhythm
- Discard the used marinade for food safety and scrape the hot grates right after grilling while the sugar residue is soft.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
flanken-cut short ribs
main cut
Purpose: The thin cross-cut against the bones cooks quickly and gives the signature galbi shape with tender meat.
Handling: Rinse, pat dry, and marinate; grill hot and fast.
Adaptation: English-cut short ribs can be butterflied thin, or use thin beef chuck strips.
soy sauce
marinade base
Purpose: It forms the salty, savory foundation that defines the galbi marinade.
Handling: Combine with sugar, garlic, pear, and sesame.
Adaptation: Tamari for gluten-free or coconut aminos for lower sodium.
Asian pear
tenderizer and sweetness
Purpose: Its enzymes tenderize the beef and it adds a clean sweetness that is part of the traditional marinade.
Handling: Grate finely into the marinade.
Adaptation: Apple, kiwi, or even a splash of pineapple juice can substitute, using less of the stronger ones.
garlic
aromatic depth
Purpose: Generous garlic is essential to the bold savory profile of galbi.
Handling: Mince or crush a good amount into the marinade.
Adaptation: Garlic powder works but fresh gives a sharper, more authentic note.
sesame oil
aromatic finish
Purpose: It provides the toasty, nutty aroma that ties the dish to Korean grilled-meat tradition.
Handling: Add to the marinade and sprinkle sesame seeds at the end.
Adaptation: There is no true substitute; use a little less if it is too strong.
Technique notes
- Do not marinate much longer than overnight, since the pear and sugar can over-tenderize the thin meat.
- Pat the ribs dry of excess marinade before grilling so they char instead of steaming in surface liquid.
- Finish with toasted sesame seeds and sliced green onion, and serve with lettuce leaves for wrapping at the table.
Ingredient swaps
- Gluten-free direction
- Use tamari in place of soy sauce and confirm any added sauces are gluten-free.
- Lower-sodium direction
- Use coconut aminos and trim the added sugar, leaning on the pear.
- Indoor direction
- Sear the ribs in a screaming-hot cast iron pan or under the broiler when a grill is not available.
Serve alongside
- Steamed short-grain rice
- Lettuce wraps with ssamjang
- Kimchi
- Pickled radish
- Korean lager
- Barley tea
- Soju on the side for adults
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked galbi for up to three days. Reheat quickly in a hot pan to revive the char. Marinated raw ribs freeze for up to two months; thaw in the fridge before grilling.
Equipment
- Hot grill or cast iron pan
- Resealable bag for marinating
- Box grater for the pear
- Tongs
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