Galbi are juicy, marinated beef ribs that bring a tasty Korean flair to your grill. They are known for their sweet and savory sauce, made with soy sauce, garlic, and sesame oil.
When grilling, the sizzling sound is music to my ears! These ribs are perfect for sharing with friends and family, and don’t worry if you eat a few extra—they’re just that good! 😋
I love preparing these ribs for a summer cookout. The flavorful marinade makes them super tender and delicious. Just grill them up and watch everyone enjoy their first bite!
Key Ingredients & Substitutions
Flanken-cut Beef Short Ribs: This cut is essential for the dish’s rich flavor and tender texture. If you can’t find flanken ribs, you could use traditional short ribs or even skirt steak for a twist—though the flavor will differ a bit.
Soy Sauce: This is the backbone of the marinade. For a gluten-free option, you can substitute with tamari. If you prefer less sodium, look for low-sodium soy sauces.
Brown Sugar: It adds a nice sweetness to balance the savory soy sauce. If you’re out of brown sugar, you can use granulated sugar but consider adding a little molasses to mimic the flavor.
Sesame Oil: This oil adds a nutty flavor. You could substitute it with vegetable oil, but you’ll miss that distinct sesame taste. Try to use toasted sesame oil if you can; it’s richer in flavor.
Ginger and Garlic: Freshness matters here! While you can use powdered forms in a pinch, fresh garlic and ginger provide a much better flavor. If you’re in a hurry, jarred minced garlic and ginger work too.
Red Pepper Flakes: This is optional for heat. If you want more spice, consider adding fresh chili peppers or even gochugaru, a Korean chili powder that gives a smokier flavor.
How Do I Ensure My Ribs Are Perfectly Grilled?
Grilling the ribs to perfection requires some attention. Here’s a simple guide:
- Marinating Time: Allow the ribs to marinate for at least 4 hours, but overnight is best. This ensures the meat absorbs all those wonderful flavors.
- Grill Temperature: Preheat your grill to medium-high heat. Proper heating helps to sear the meat nicely and create a charred exterior.
- Grilling Method: Grill each side for about 5-7 minutes. Avoid moving the ribs too much; let them sear before flipping. Use tongs to turn them.
- Basting: Use the reserved marinade to baste the ribs while they cook. This not only adds flavor but also keeps the meat moist.
- Resting Time: Once off the grill, let the ribs rest for a few minutes. This helps juices settle back into the meat, making it tender and juicy when you cut into it.
Following these steps will surely elevate your grilling game and bring delicious results! Enjoy your Galbi!
How to Make Galbi Korean Grilled Flanken Ribs
Ingredients You’ll Need:
For the Marinade and Ribs:
- 2 pounds flanken-cut beef short ribs
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup sesame oil
- 2 tablespoons rice wine (mirin)
- 6 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
For Garnish:
- 1 tablespoon sesame seeds
- 3 green onions, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 4 hours to marinate the ribs (overnight is best). Then, you’ll need around 15 minutes for grilling. So plan for a total of at least 4 hours and 30 minutes, but the actual active cooking time is short and sweet!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated ginger, black pepper, and red pepper flakes if you like a bit of spice. Stir everything together until the sugar is dissolved and the mixture looks well blended.
2. Marinate the Ribs:
Now it’s time to add the flanken-cut beef short ribs to the marinade. Make sure they’re fully submerged in the mixture. Cover the bowl with plastic wrap or a lid, and place it in the refrigerator. Let the ribs marinate for at least 4 hours; overnight is even better for that deep flavor!
3. Get Ready to Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using charcoal, make sure the coals are nice and hot; for a gas grill, let it heat fully before grilling.
4. Grill the Ribs:
Take the ribs out of the marinade, letting any excess liquid drip off. Save that marinade for basting later—it’s going to add great flavor! Grill the ribs for about 5-7 minutes on each side. Keep an eye on them, and baste with the reserved marinade while grilling to keep everything juicy and flavorful.
5. Let Them Rest and Serve:
Once the ribs have a beautiful char and are cooked to your liking, remove them from the grill and let them rest for a few minutes. This helps keep them tender. Before serving, sprinkle the ribs with sesame seeds and chopped green onions to add a perfect finishing touch.
6. Enjoy Your Meal!
Serve your delicious Galbi hot, alongside rice and kimchi for a traditional Korean experience. Savor every bite of those wonderful flavors! Enjoy!
Can I Use a Different Cut of Beef for Galbi?
Yes, you can use other beef cuts like boneless short ribs or flank steak if flanken-cut ribs are unavailable. Just ensure you adjust the marinade time accordingly—thinner cuts may need less time. Aim for about 2-3 hours of marinating for a balanced flavor.
How Do I Store Leftover Grilled Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. To reheat, place them in a covered dish in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them for a quicker method, but be mindful not to dry them out!
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade a day or two in advance. Just keep it in the fridge in an airtight container. When ready to use, simply add the ribs and allow them to marinate as instructed.
Can I Add More Spice to the Marinade?
Yes, if you like more heat, increase the red pepper flakes according to your taste. You could also add a tablespoon of gochujang (Korean chili paste) for an extra kick and a hint of sweetness! Just mix it well with the other marinade ingredients.
