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Flavorful Korean BBQ Beef Short Ribs Recipe Easy Sticky Sweet Galbi Glaze

Korean BBQ beef short ribs - featured image
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This Korean BBQ beef short ribs recipe features a sticky, sweet glaze with smoky, savory flavors. Perfect for quick weeknight dinners or entertaining, it combines simple ingredients for a delicious and tender galbi experience.

Ingredients

Scale
  • 2–3 pounds flanken-style beef short ribs (thinly sliced across the bone)
  • 1 medium Asian pear, peeled and grated
  • 1/2 cup (120ml) low sodium soy sauce
  • 1/4 cup (50g) packed brown sugar
  • 4 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice wine or mirin (optional)
  • 2 stalks green onion, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons honey or corn syrup
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the marinade by combining soy sauce, brown sugar, honey or corn syrup, toasted sesame oil, and rice wine or mirin in a large bowl. Whisk until sugar dissolves (about 5 minutes).
  2. Add minced garlic, grated ginger, grated Asian pear, and black pepper to the marinade. Mix well.
  3. Place beef short ribs in a large resealable bag or shallow dish. Pour marinade over ribs, ensuring they are well coated. Seal or cover and refrigerate for at least 4 hours, ideally overnight.
  4. Preheat grill to medium-high heat (about 400°F/204°C). Oil the grates lightly to prevent sticking. If using a grill pan, heat over medium-high and brush with oil.
  5. Remove ribs from marinade, letting excess drip off. Grill ribs for 3-4 minutes per side, turning once, until nicely charred and cooked to desired doneness (medium-rare recommended). Adjust heat as needed to prevent burning.
  6. Transfer ribs to a platter and let rest for 5 minutes. Garnish with chopped green onions and toasted sesame seeds before serving.

Notes

Marinate ribs at least 4 hours or overnight for best flavor and tenderness. Watch grill heat carefully to avoid burning the sugar in the glaze. Brush with water or extra honey if glaze thickens too much. Rest ribs before serving to keep them juicy. For gluten-free, substitute soy sauce with tamari or coconut aminos. Vegetarian option: substitute beef with thinly sliced king oyster mushrooms or firm tofu.

Nutrition

Keywords: Korean BBQ, beef short ribs, galbi, sticky sweet glaze, grilled ribs, easy Korean recipe, weeknight dinner, smoky ribs

Find it online: https://gleefulfork.com/flavorful-korean-bbq-beef-short-ribs-recipe-easy-sticky-sweet-galbi-glaze/