These Galbi Korean grilled flanken ribs are tender and full of flavor! Marinated in a sweet and savory mix, they bring a delicious twist to your barbecue. Perfect for impressing guests!
Honestly, who can resist juicy rib goodness sizzling on the grill? I always make extra because they disappear fast. You might want to hide a few for yourself! 😉
Making these ribs is super simple. Just marinate, grill, and enjoy! I love serving them with rice and veggies for a tasty meal that’s sure to please.
Key Ingredients & Substitutions
Flanken-cut beef short ribs: This cut is essential for authentic galbi, as it captures the marinade well. If you can’t find flanken, rib-eye or short ribs will work, but may require adjustments in cooking time.
Soy sauce: A must for umami flavor! If you’re gluten-free, opt for tamari; it delivers a similar taste. Personally, I love using low-sodium soy sauce to control saltiness.
Brown sugar: This gives a rich sweetness. If you prefer a healthier option, you can use coconut sugar or honey, but remember that honey might alter the final texture slightly.
Sesame oil: This ingredient adds nuttiness. For a lighter flavor, you can replace it with olive oil, but I prefer sesame oil for that unique taste it provides.
Rice wine or mirin: These provide depth to the marinade. If unavailable, you can substitute white wine vinegar mixed with a little sugar, but it won’t be quite the same. Using actual mirin is my top choice!
How Do I Marinade the Ribs for Maximum Flavor?
Marinating is a key step in making your galbi flavorful and tender. It’s about getting that wonderful blend of tastes into the meat. Here’s how to do it right:
- Mix all marinade ingredients in a bowl until sugar dissolves completely.
- Place the ribs in, ensuring they are fully submerged in the marinade for even flavor absorption.
- Cover and refrigerate for at least 4 hours, but overnight is best. This allows the flavors to really penetrate the meat.
- When ready to grill, drain the ribs and reserve the marinade for basting.
Remember, the longer the marinade time, the tastier the ribs!
How to Make Galbi (Korean Grilled Flanken Ribs)
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 rice wine (or mirin)
- 6 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon gochugaru (Korean chili flakes, optional)
- Pepper to taste
For the Ribs:
- 2 pounds flanken-cut beef short ribs
- 1 tablespoon sesame seeds (for garnish)
- 3 green onions, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe requires about 10 minutes for prep and at least 4 hours for marinating the ribs. Plan on grilling them for about 8-10 minutes. Ideally, refrigerate overnight for the best flavor!
Step-by-Step Instructions:
1. Preparing the Marinade:
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated ginger, gochugaru, and a bit of pepper. Stir until the sugar has completely dissolved and everything is well mixed. This delicious marinade is the secret to flavorful Galbi!
2. Marinating the Ribs:
Once your marinade is ready, add the flanken-cut beef short ribs to the bowl. Make sure the ribs are fully submerged in the marinade. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let them marinate for at least 4 hours, but overnight is even better to really soak up the flavors.
3. Grilling the Ribs:
When you’re ready to grill, preheat your grill to medium-high heat. If you’re using an indoor grill pan, heat it on medium-high as well. Take the ribs out of the marinade and let the excess drip off; you can save the marinade for basting. Grill the ribs for about 3-4 minutes on each side. They should get a nice char and be cooked through. Don’t forget to baste them occasionally with the reserved marinade for added flavor!
4. Finishing Touches:
After grilling, remove the ribs from the heat and let them rest for a few minutes to retain their juiciness. Before serving, sprinkle sesame seeds and chopped green onions over the ribs for garnish. Serve warm with steamed rice and kimchi for a delightful Korean meal. Enjoy your Galbi!
Can I Use Different Cuts of Beef for This Recipe?
Absolutely! While flanken-cut beef short ribs are traditional, you can also use other cuts like thinly sliced ribeye or sirloin. Just adjust the marinade time accordingly—thinner cuts may only need 1-2 hours to soak up the flavors.
What If I Don’t Have Rice Wine or Mirin?
No problem! You can substitute with white wine or a splash of apple cider vinegar mixed with a bit of sugar for sweetness. Use about 1 tablespoon of vinegar and 1 teaspoon of sugar for every 1/4 cup needed.
How to Store Leftover Marinated Ribs
Store any leftover marinated ribs in an airtight container in the fridge for up to 2 days. If you haven’t grilled them yet, they can also be frozen for up to 3 months. Just ensure they’re well-wrapped to prevent freezer burn, and thaw them in the fridge before grilling!
Can I Make the Marinade Ahead of Time?
Yes! You can prepare the marinade ahead of time—just store it in the fridge for up to a week. When you’re ready to use it, give it a good stir as the ingredients may settle. This will give your ribs fantastic flavor!
