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Easy "Korean BBQ Beef Short Ribs" kalbi/Galbi
Learn to prepare a tender, quick-to-grill, and delicious "Korean BBQ Beef Short Ribs" with this simple recipe. I've many Asian-inspired dishes lately, so don’t be surprised that you see this kalbi/ Galbi pop up on my blog. I love cooking dishes of various ethnic cuisines for my family; it takes our usual meals to the kitchens of faraway lands.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 5
Calories: 1017 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
- 5 pounds (2.27 kg) beef short ribs (or other thin sliced meat)
- 1 cup (0.24 l) Korean Soy sauce or regular Kikkoman soy sauce
- ¼ cup mirin
- ½ cup water
- ¾ - 1 cup brown sugar , packed, *(if you like sweeter galbi, add 1 cup)
- 2 teaspoons Gochugaru Korean red chili powder or red pepper flakes
- 8 cloves garlic (minced, depending on how garlicky you want).
- 1 tablespoon sesame oil or dark sesame oil
- 1 small onion , peeled and finely grated
- ½ tablespoon white sesame seeds (roasted/toasted), optional
- 2 scallions (thinly sliced)
- 1 small Asian pear , finely grated (Use both the fruit juice and the grated fruit pulp in the marinade).
- 1- inch piece ginger peeled and grated
Optional:
- lettuce leaves
- Sliced red or green hot pepper
- ssamjang (spicy Korean soybean paste), for dipping
- Steamed rice
Instructions
- Start by trimming the excess fat from the short ribs, then submerge the meat in cold water to remove the blood and the bone fragment.
- For the Marinade: Grate the Asian pear and onion into a large bowl, making sure to catch all of their juices. Add the soy sauce, brown sugar, garlic, Gochugaru, , ginger, sesame seeds, Mirin, rice vinegar, scallions, and sesame oil. Mix to combine. Add the short ribs to the bowl and mix everything well by hand, ensuring that all the ribs are thoroughly coated with the marinade.
- Cover and refrigerate for at least 4 hours but preferably overnight, turning the ribs a few times while marinating. *(The longer you marinate the meat, the better it tastes, but if you're short of time, an hour is ok).
- For Cooking: If using a grill: Clean and lightly oil the grill grate; preheat a gas grill to medium-hot. Once your grill is nice and hot, remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side.
- If using an oven: Preheat the oven to 400 °F (204.44 °C)
- Remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade. Line a roasting pan with aluminum foil. Place strips of meat on a nonstick rack, then put the rack on top of the lined roasting pan. Cook at 400 °F (204.44 °C) the Korean BBQ Beef Short Ribs for 15 minutes, depending on your oven. Flip the meat and continue cooking for another 5 to 10 minutes. Cook the beef in batches until it is all roasted.
- To Grill in a charcoal grill: Clean and lightly oil the grill grate. When adding the charcoal to the grill, pile the charcoal on one side. You will use both indirect and direct grilling for the short ribs. Let the coals burn until they are covered with gray ash. *(The fire is hot when you can hold your hand over the grill for no longer than 5 seconds). Once your grill is nice and hot, remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade.
- Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side. If the meat is getting burned, move the ribs to the other side of the grill (the one with no coals under it) and close the lid. Keep cooking the Korean BBQ Beef Short Ribs over indirect heat until cooked through.
- Transfer the Korean BBQ Beef Short Ribs to a serving platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, Ssamjang, and steamed rice, if desired. Garnish with thinly sliced green onions, if desired. 😉Enjoy!
Cup of Yum
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow them to cool to room temperature, and then transfer them to an airtight container. Store them in the refrigerator for up to three days or freeze them for up to three months.
- To reheat: Preheat the oven to 350°F (175°C). Place the ribs on a baking sheet and cover them with aluminum foil. Bake for 15-20 minutes or until heated through. Alternatively, reheat them on a grill or skillet over medium heat. Reheat until heated through, but be careful not to overcook the ribs as they can become dry.
- It is important to note that reheated ribs may not be as tender as freshly cooked ones.
- It is important to note that reheated ribs may not be as tender as freshly cooked ones.
- Make-Ahead
- Make-Ahead
- You can prepare the marinade and marinate the beef short ribs up to 24 hours ahead. Simply cover the bowl with plastic wrap or transfer the short ribs and marinade to an airtight container and store it in the refrigerator until you're ready to cook.
- You can prepare the marinade and marinate the beef short ribs up to 24 hours ahead. Simply cover the bowl with plastic wrap or transfer the short ribs and marinade to an airtight container and store it in the refrigerator until you're ready to cook.
- If you're cooking the short ribs in advance, let them cool to room temperature before transferring them to an airtight container and storing them in the refrigerator for up to 3 days. To reheat the ribs, preheat your oven to 350°F (176°C). Place the ribs in a baking dish, cover with foil, and bake for 10 to 15 minutes or until heated.
- If you're cooking the short ribs in advance, let them cool to room temperature before transferring them to an airtight container and storing them in the refrigerator for up to 3 days. To reheat the ribs, preheat your oven to 350°F (176°C). Place the ribs in a baking dish, cover with foil, and bake for 10 to 15 minutes or until heated.
- How to Freeze
- How to Freeze
- Let the cooked Korean BBQ Beef Short Ribs cool down to room temperature. Place the short ribs in an airtight container or a freezer-safe ziplock bag. Squeeze out any excess air and seal the container or bag tightly. Label the container or bag with the date and contents. Place the container or bag in the freezer. Korean BBQ Beef Short Ribs can be stored in the freezer for up to 3 months. When you're ready to reheat them, Remove the container or bag from the freezer and let it thaw overnight in the refrigerator. Preheat your oven to 350°F (175°C).
- Let the cooked Korean BBQ Beef Short Ribs cool down to room temperature. Place the short ribs in an airtight container or a freezer-safe ziplock bag. Squeeze out any excess air and seal the container or bag tightly. Label the container or bag with the date and contents. Place the container or bag in the freezer. Korean BBQ Beef Short Ribs can be stored in the freezer for up to 3 months. When you're ready to reheat them, Remove the container or bag from the freezer and let it thaw overnight in the refrigerator. Preheat your oven to 350°F (175°C).
- Transfer the short ribs to an oven-safe baking dish. Cover the dish with foil and bake for 20-25 minutes or until heated. Alternatively, you can reheat the short ribs in a skillet on the stovetop over medium heat until heated, stirring occasionally. Be careful not to overheat the Korean BBQ Beef Short Ribs, as they can become tough and dry.
- Transfer the short ribs to an oven-safe baking dish. Cover the dish with foil and bake for 20-25 minutes or until heated. Alternatively, you can reheat the short ribs in a skillet on the stovetop over medium heat until heated, stirring occasionally. Be careful not to overheat the Korean BBQ Beef Short Ribs, as they can become tough and dry.
- To store: Allow them to cool to room temperature, and then transfer them to an airtight container. Store them in the refrigerator for up to three days or freeze them for up to three months.
- To reheat: Preheat the oven to 350°F (175°C). Place the ribs on a baking sheet and cover them with aluminum foil. Bake for 15-20 minutes or until heated through. Alternatively, reheat them on a grill or skillet over medium heat. Reheat until heated through, but be careful not to overcook the ribs as they can become dry.