Galbi are sweet and tender Korean grilled flanken ribs that are sure to impress! Marinated in a mix of soy sauce, garlic, and sugar, they deliver amazing flavor with every bite.
Grilling these ribs is like throwing a mini BBQ party at home! I love serving them with rice and kimchi for a tasty meal. You might want to make a double batch—you won’t regret it! 😄
Key Ingredients & Substitutions
Flanken-style short ribs: These are great for their tenderness and rich flavor when grilled. If you can’t find them, you can use regular short ribs, though they may need more cooking time to become tender.
Soy sauce: A key ingredient for savory depth. If you’re gluten-free, opt for tamari instead. Low-sodium soy sauce is also a good choice if you want to reduce the saltiness.
Mirin: This adds sweetness and complexity. If you don’t have it, you can substitute with a mixture of white wine and a bit of sugar, or use rice vinegar mixed with sugar for a similar flavor.
Brown sugar: This balances the soy sauce. If you need a healthier alternative, try coconut sugar or honey. Just remember honey may change the marinade’s thickness.
Garlic and ginger: Fresh garlic and ginger offer the best flavor. While you can use powdered versions in a pinch, fresh is always my go-to for this recipe.
How Do You Achieve the Perfect Grilled Flavor?
The grilling technique is vital for getting those perfect flanken ribs. Pay attention to temperature and timing for the best results.
- Always preheat your grill to medium-high. This helps to sear the meat, locking in juices and flavor.
- While grilling, keep an eye on flare-ups due to the fat in the ribs. If they occur, move the ribs to a cooler part of the grill momentarily.
- Grill for 5-7 minutes per side, but check occasionally for doneness. They should have a nice char without burning.
- Let the ribs rest after grilling. This helps to keep them juicy before serving.
How to Make Korean Grilled Galbi (Flanken Ribs)
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin (Japanese sweet rice wine)
- 1 tablespoon sesame oil
- 5 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- 2 green onions, chopped (plus extra for garnish)
For the Ribs:
- 2 pounds flanken-style short ribs
- 1 tablespoon sesame seeds (for garnish)
How Much Time Will You Need?
This delicious recipe requires about 15 minutes for prep, plus a minimum of 4 hours (and ideally overnight) for marinating the ribs. Cooking on the grill takes about 15 minutes. So, set aside some time for marinating and grilling, and you’ll have a tasty meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Stir everything together until the sugar is mostly dissolved and the marinade is well mixed.
2. Marinate the Ribs:
Take the flanken ribs and place them in a large zip-top bag or a shallow dish. Pour the marinade over the ribs, making sure they are completely coated. If using a bag, seal it tightly; if using a dish, cover it with plastic wrap. Place the ribs in the refrigerator to marinate for at least 4 hours—or better yet, overnight for deeper flavor!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. While it’s heating, remove the ribs from the marinade, allowing any excess marinade to drip off. You can save the leftover marinade if you’d like to make a basting sauce later.
4. Grill the Ribs:
Place the marinated ribs on the grill. Cook them for about 5-7 minutes on each side, or until they are nicely charred and cooked how you like them. Keep an eye on them while they cook to avoid any flare-ups from the fat!
5. Optional Basting Sauce:
If desired, while the ribs are grilling, you can strain the leftover marinade and boil it in a small pot for a few minutes. This makes a delicious basting sauce—just brush it on the ribs as they cook for extra flavor!
6. Rest and Serve:
Once the ribs are done grilling, take them off the grill and let them rest for a few minutes. This helps keep them juicy. When ready to serve, plate the ribs and garnish with chopped green onions and sesame seeds. Enjoy your flavorful Korean grilled flanken ribs!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While flanken-style short ribs are traditional for this dish, you can also use other cuts like ribeye or even skirt steak. Just note that cooking times may vary; adjust accordingly to ensure your beef is cooked to your desired doneness.
Can I Marinate the Ribs for Longer Than Overnight?
You can marinate the ribs for up to 24 hours for even more flavor, but avoid marinating for more than that, as the soy sauce can start to break down the meat and make it mushy. Try to stick to the recommended timeframe for best results!
How Should I Store Leftover Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave, adding a splash of water to keep them moist. If you want to enjoy them cold, they make a great addition to salads!
Can I Make This Recipe Gluten-Free?
Yes! To make a gluten-free version, substitute the soy sauce with tamari or a gluten-free soy sauce alternative. Most other ingredients are naturally gluten-free, so you’re good to go with those substitutions!
