Galbi – Korean Shortribs

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Welcome to a journey through the authentic flavors of Korea with our Galbi – Korean Short Ribs recipe. This delightful dish pays homage to the traditional and classic style that graces the tables of specialized Korean BBQ restaurants. The star of this culinary masterpiece is the renowned Wang-Galbi, aptly named “King-Rib” for its unparalleled taste and presentation. However, fear not if you can’t find this exact cut, as LA Galbi or other tender steak cuts make excellent substitutes, ensuring an equally delectable experience.

Our secret lies in the marinade – a harmonious blend of flavors that infuses the beef with a burst of sweet and savory goodness. But the magic doesn’t stop there! This versatile marinade extends its charm to tofu or mushrooms, transforming them into delightful steak alternatives that will leave your taste buds equally enchanted.

Embrace the essence of Korean cuisine as you embark on this culinary adventure. The Galbi – Korean Short Ribs recipe promises to transport you to the bustling streets of Korea, where tantalizing aromas and mouthwatering tastes create unforgettable memories. With its balanced flavors and tender, succulent texture, this dish is perfect for gatherings, celebrations, or simply treating yourself to an extraordinary meal.

So gather your ingredients and immerse yourself in the world of Galbi – a dish that blends tradition with innovation, and a taste that will keep you coming back for more. Experience the magic of our authentic Galbi recipe, and don’t be surprised if it becomes a treasured favorite in your Korean-inspired culinary repertoire.

Serve this tasty Galbi with side dishes like Korean Spinach or Sigeumchi-namul is a very popular and common side dish. Kimchi is a Korean staple. Maangchi will show you how to make classic, spicy, traditional napa cabbage kimchi.


Galbi – Korean Short Ribs


This Galbi recipe reflects the traditional or classic style commonly seen at specialized Korean BBQ restaurants in Korea.

  • Author: Crazy Korean Kitchen
  • Prep Time: :30
  • Cook Time: :10
  • Total Time: 1:40
  • Yield: 4 1x
  • Category: Entree
  • Method: Grilled
  • Cuisine: Korean


Units Scale
  • 1 lb Beef Short Ribs
  • 1/2 Korean Pear (optional – see notes below)
  • 1 tbs Cheongju, Korean Rice Wine
  • 1/4 cup Soy Sauce (regular)
  • 3 tbs Sugar
  • 2 tbs Sesame Oil
  • 1/2 Onion (Medium)
  • 1 tbs Garlic (minced)
  • 1 Green Onion
  • 1/4 tsp Black Pepper
  • 1 tbs Sesame Seeds (optional)
  • 1 oz Pine nuts (optional)


  1. Soak ribs in cold water for 30 minutes to an hour to remove some blood (OPTIONAL). This helps reduce the gamey smell or taste.
  2. Cut ribs into thin strips (about 5 mm or a bit thinner than ¼”). Score both sides of the meat (make very shallow cuts at ½” intervals diagonally across the surface and repeat the same to create a diamond pattern. See detailed video of how to cut wang-galbi here.
  3. Wash and peel ½ asian pear. Remove the core and grind it. Peel ½ onion and grind it. Grind 10g of pine nuts in an electric grinder (or put them in a ziplock bag and wrap with a cloth, then smash with a hammer. Be careful not to damage the working surface below).
  4. Mince 3 cloves of garlic. Chop 1 green onion.
  5. Mix the ground pear and 2 tablespoons of cheongju (Korean rice wine). If you don’t have cheongju, use white wine or sake. Rub the mix on both sides of the meat and leave them for 15-30 min in the fridge.
  6. Make a marinade by mixing 4 tablespoons of soy sauce, 3 tablespoons of sugar, 1 tablespoon of sesame oil, the ground onion, chopped green onions, 1 tablespoon of minced garlic, 1 tablespoon of ground sesame seeds and ¼ teaspoon of black pepper.
  7. Rub the marinade on both sides of the meat and massage it by hand for a minute. Keep the marinated meat in the fridge for 3-4 hours (for 5 mm thickness). If your meat is thicker, marinate for a longer time (ideally overnight).
  8. Cook both sides of the meat on BBQ until the outside is nicely browned. If the heat is strong enough, it should only take 5-10 minutes altogether. You can brush the marinade remaining in the container on the meat while cooking for extra flavor and shine (especially if you didn’t have time to marinate the meat for a while). If you put too many at once, the liquid from meat may put off the charcoal fire.
  9. You can serve the meat as it is and cut with scissors at the table, or you can pre-cut with scissors or a knife before serving. Sprinkle ground pine nuts on top of the meat (OPTIONAL). You can also sprinkle sesame seeds instead.
  10. You can enjoy galbi simply with a bowl of rice and a salad of your choice. However, traditional galbi dinner includes rice, doenjang Jjigae (soy bean paste stew), kimchi and a few side dishes.


  • Optional Ingredients and Substitutions
  • Beef Short Rib – Wang-galbi cut: 800g of wang-galbi (4 pieces of wang-galbi) in the ingredients list includes the bone weight. The meat is about 600g. You can use LA galbi cut or other tender steak meat if you cannot find the wang-galbi cut. See detailed video of how to cut wang-galbi here.
  • Korean Pear: Korean pear is the best option but it can be pricy and difficult to find. You can use bosc pear instead if Korean pear is not available.
  • You can get away without using a pear but it adds a really nice flavor to the marinade. So, try not to omit it.
  • Cheongju (Korean rice wine): Try using Japanese cold sake or white wine.
  • Pine nut: You can omit it. You can also use sesame seeds as a garnish instead.
  • Sesame seeds: Very nice to have but you can omit it.
  • Sugar: If you are avoiding white sugar, you can use brown sugar, honey or pineapple juice instead. But, note that your marinade then will have the flavor of the substituted ingredient.

Keywords: Galbi – Korean Short Ribs

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