Grilled Korean short ribs are a tasty treat you won’t want to miss! They’re marinated in a sweet and savory mix with soy sauce, garlic, and sesame, making them super flavorful.
Cooking them on the grill gives a nice smoky taste. I love to serve these with rice and a bit of kimchi. Just be careful; they disappear quickly! 😄
Key Ingredients & Substitutions
Beef Short Ribs: Flanken-style ribs are great since they’re cut thin, allowing for quick grilling. If you can’t find them, look for regular short ribs or even flank steak for a leaner option.
Soy Sauce: This adds depth to your marinade. For a gluten-free option, switch to tamari or coconut aminos. These alternatives give a similar salty flavor without gluten.
Brown Sugar: Brown sugar adds a nice caramel flavor. If you’re looking to reduce sugar, try using honey or maple syrup, but remember, they may alter the taste slightly.
Sesame Oil: It’s key for that nutty aroma in the marinade. If you’re out, you can substitute peanut oil or even a light olive oil, though it won’t have quite the same flavor.
Garlic & Ginger: Fresh is best. If short on time, pre-minced garlic and ginger can work, but fresh tends to have more punch. You can also try using garlic and ginger powders in a pinch.
How Do I Properly Marinate the Ribs for Maximum Flavor?
Marinating your short ribs is essential for flavor. The longer you marinate, the richer the taste! Here’s how to do it right:
- Mix all your marinade ingredients in a bowl, ensuring sugar dissolves well.
- Add your ribs to the marinade, making sure they’re fully coated.
- Cover and refrigerate for a minimum of 4 hours, but overnight is best to really soak in those flavors.
- Before grilling, let them sit at room temperature for about 30 minutes. This helps with even cooking.
This method will give your ribs that amazing, juicy taste that people love. Enjoy your grilling!
How to Make Grilled Korean Short Ribs (Galbi)
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup water
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon black pepper
- 1/4 cup green onions, finely chopped (plus extra for garnish)
For the Short Ribs:
- 2 pounds beef short ribs, cut flanken-style (about 1/4 inch thick)
For Garnish:
- 1 tablespoon sesame seeds (for garnish)
- Lettuce leaves for wrapping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time, plus a minimum of 4 hours to marinate, or overnight for the best taste. After marinating, grilling will take about 8-10 minutes. So, the total time is around 4 hours and 15 minutes, mostly waiting for the flavors to develop!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, combine the soy sauce, brown sugar, sesame oil, water, minced garlic, grated ginger, black pepper, and chopped green onions. Whisk everything together until the sugar is dissolved and the marinade is smooth and well mixed.
2. Marinate the Short Ribs:
Place the flanken-style short ribs in the marinade, making sure each piece is coated well. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight if you have the time. This will help the ribs soak up all the delicious flavors!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, let the coals cook until they are evenly hot and glowing. This ensures a good sear on your ribs!
4. Grill the Ribs:
Remove the short ribs from the marinade, letting any excess drain off. Keep the marinade as you’ll use it to baste the ribs. Place the ribs on the hot grill. Cook them for about 3-4 minutes on one side until they have nice grill marks, then flip them over and baste with the reserved marinade. Grill for an additional 3-4 minutes, or until they reach your preferred doneness.
5. Rest and Garnish:
Once the ribs are done, take them off the grill and let them rest for a couple of minutes. This helps keep them juicy! When ready to serve, sprinkle with additional chopped green onions and sesame seeds. If you like, serve with lettuce leaves for wrapping the tender ribs!
Enjoy your delicious Grilled Korean Short Ribs! Chew slowly and savor the flavors!
Can I Use a Different Cut of Meat?
Yes, absolutely! While flanken-style short ribs are traditional, you can also use beef chuck short ribs or even flank steak. Keep in mind that cooking times may vary depending on the thickness and cut, so adjust accordingly to ensure they’re tender and flavorful.
Can I Marinate the Ribs for Longer Than Overnight?
While marinating overnight is ideal for flavor, you can marinate for up to 24 hours without issue. Just be cautious not to exceed this time, as prolonged marinating can lead to a mushier texture due to the soy sauce’s enzymatic action.
How Do I Store Leftovers?
Store any leftover grilled short ribs in an airtight container in the fridge for up to 3 days. To reheat, warm them on the grill or in a skillet over medium heat, adding a splash of water or broth to keep them moist. Microwave reheating is also an option, but for best taste and texture, opt for the grill or skillet!
What Can I Serve with Grilled Korean Short Ribs?
These ribs are fantastic served with rice, kimchi, and pickled vegetables. You could also serve them with a simple salad or steamed broccoli for a well-rounded meal. Don’t forget to use those lettuce leaves for wrapping – they add a crunchy, fresh element!
