Grilled Korean short ribs are juicy and packed with flavor! They’re marinated in a sweet and salty sauce made with soy sauce, garlic, and sesame oil, giving them a tasty twist.
These ribs are perfect for summer cookouts! I love serving them with rice and veggies. Just be ready to fight over the last piece—they’re that good! 😊
Key Ingredients & Substitutions
Beef Short Ribs: Flanken-style ribs are cut across the bone, giving you those lovely thin pieces perfect for grilling. If you can’t find short ribs, you can use other beef cuts like flank steak or even chicken thighs for a lighter option.
Soy Sauce: This adds salty depth to the marinade. If you’re watching your sodium intake, try low-sodium soy sauce or tamari for a gluten-free option.
Brown Sugar: This sweetens the marinade and caramelizes on the grill. Coconut sugar or maple syrup can work as alternatives for a different flavor profile.
Mirin: It brings sweetness and depth. If unavailable, substitute with equal parts white wine and sugar or a bit of rice vinegar mixed with sugar.
Sesame Oil: This ingredient imparts a nutty flavor. For a lighter option, you can use olive oil, or if you need a nut-free option, try sunflower oil.
How Do You Create the Perfect Marinade for Short Ribs?
Marinating the short ribs is crucial for flavor. Start by mixing all your marinade ingredients until the sugar dissolves. Make sure the beef is fully coated; this will ensure that every bite is packed with flavor. Let it marinate covered in the fridge for up to 24 hours for maximum flavor infusion.
- Combine soy sauce, brown sugar, sesame oil, mirin, minced garlic, grated ginger, and chopped green onions in a bowl.
- Mix well until the sugar is dissolved, then add the short ribs.
- Cover and refrigerate, allowing the meat to soak up those delicious flavors.
Remember, the longer they marinate, the more tender and flavorful they become! Just don’t forget to discard the marinade before 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 mirin (sweet rice wine)
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, finely chopped (plus extra for garnish)
For the Ribs:
- 2 pounds beef short ribs, cut flanken-style (across the bone)
- Salt and pepper to taste
- 1 tablespoon sesame seeds (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time, plus at least 4 hours to marinate the ribs (overnight is even better for flavor!). The grilling itself takes around 10 minutes. So, give yourself a little time to let those tasty flavors really soak in!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the soy sauce, brown sugar, sesame oil, mirin, minced garlic, grated ginger, and chopped green onions. Stir everything well until the brown sugar is dissolved. This will be the flavorful marinade for your ribs!
2. Marinate the Ribs:
Add the beef short ribs to the marinade. Make sure each rib is well coated with the marinade. Cover the bowl with plastic wrap or a lid and place it in the fridge. Let them marinate for at least 4 hours, but if you can, overnight is preferred for the best flavor infusion.
3. Preheat the Grill:
When you’re ready to grill, fire up your grill to medium-high heat. You want it nice and hot for those ribs!
4. Grill the Ribs:
Carefully take the ribs out of the marinade and let any excess marinade drip off. You can throw away the leftover marinade. Place the ribs on the grill and cook for about 3 to 5 minutes on each side, or until you see nice grill marks and they’re cooked to how you like them.
5. Serve and Enjoy:
Once grilled, transfer the ribs to a plate. Sprinkle with sesame seeds and additional chopped green onions for a lovely garnish. Serve the ribs hot, paired with lettuce leaves for wrapping and your favorite side dishes like rice or kimchi. Dig in and enjoy your Korean feast!
Can I Use Another Cut of Beef Instead of Short Ribs?
Absolutely! You can use other beef cuts like flank steak or chuck short ribs. Just keep in mind that cooking times may vary, and be sure to adjust for tenderness. Flank steak, for instance, typically takes less time to grill, so keep an eye on it!
What If I Don’t Have Mirin?
If you don’t have mirin, you can substitute it with a mixture of rice vinegar and sugar. For every tablespoon of mirin, use 1 tablespoon of rice vinegar and 1 teaspoon of sugar. This will mimic the sweetness and acidity of mirin.
How to Store Leftover Galbi?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheating on a grill or a skillet is best to retain that delicious flavor. For easier reheating, you can also microwave the ribs for a few minutes until warmed through.
Can I Marinate the Ribs for Longer Than Overnight?
Yes, you can marinate the ribs for up to 24 hours! Just be careful not to exceed that time, as the marinade’s acidity can make the meat overly soft. For fantastic flavor infusion without the risk, a good 8-12 hours is usually perfect!
