Galbi, or Korean grilled flanken ribs, are deliciously tender and full of flavor! These ribs get a tasty marinade made from soy sauce, garlic, and sesame oil, giving them a sweet and savory kick.
Grilling them creates a lovely char and mouthwatering aroma that will make everyone eager for dinner. I love serving these with rice and some fresh veggies—it’s always a hit at my table!
Key Ingredients & Substitutions
Flanken-Cut Beef Short Ribs: These ribs are key to Galbi’s flavor. If you can’t find flanken-cut, try using regular short ribs or even beef chuck. Just remember to adjust cooking times accordingly!
Soy Sauce: A must for savory, umami flavor. For a gluten-free option, use tamari. If you want to reduce sodium, opt for low-sodium soy sauce.
Brown Sugar: It adds sweetness and balances the salty soy. You could replace it with honey or coconut sugar for a different flavor profile.
Sesame Oil: This gives that distinctive nutty taste. If you’re out, olive oil works, but it won’t provide the same richness. Try a drizzle of toasted sesame oil if you have it for that authentic flavor.
Mirin: This sweet rice wine helps flavor the marinade. If you don’t have mirin, you can use a mix of water with a little sugar as a substitute.
How Can You Make Sure Your Ribs Are Cooked Just Right?
Grilling the ribs perfectly comes down to timing and technique. You want that delicious char without overcooking. Here’s how:
- Make sure your grill is preheated. This helps achieve a good sear quickly.
- Place the ribs on the grill and cook for 3-4 minutes, then flip. Look for nice grill marks before flipping.
- Use tongs to handle the ribs instead of a fork, preventing juice from escaping.
- If you’re unsure about doneness, use a meat thermometer. For medium, aim for 145°F.
- Let them rest after grilling. This ensures the juices redistribute, keeping the meat tender.
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 water
- 5 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (sweet rice wine)
- 1 teaspoon black pepper
For the Ribs:
- 2 pounds flanken-cut beef short ribs
For Garnish:
- 1 tablespoon sesame seeds, toasted
- 3 green onions, sliced
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the marinade and ribs, plus at least 4 hours of marinating time (overnight is best!). Grill time adds another 10-15 minutes, so plan on about 5 hours if you choose to marinate overnight. You’ll end up with juicy, delicious ribs!
Step-by-Step Instructions:
1. Making the Marinade:
In a large bowl, mix together the soy sauce, brown sugar, sesame oil, water, minced garlic, minced ginger, rice vinegar, mirin, and black pepper. Stir until the sugar is dissolved and all the ingredients are well combined. This tasty mixture will infuse your ribs with flavor!
2. Marinating the Ribs:
Add the flanken-cut beef short ribs to the bowl, making sure they are completely submerged in the marinade. Cover the bowl with plastic wrap or a lid, and place it in the refrigerator. Let the ribs marinate for at least 4 hours, or, for even better flavor, overnight.
3. Preparing to Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, wait until the coals are covered with gray ash for the best cooking temperature. This step is important for getting that perfect grill char!
4. Grilling the Ribs:
Remove the ribs from the marinade, allowing any excess marinade to drip off. Discard the marinade as it has already done its job! Place the ribs on the hot grill. Cook them for about 3-4 minutes per side. Keep an eye on them to ensure they develop a nice char and reach your desired doneness.
5. Finishing Up:
Once the ribs are cooked to your liking, take them off the grill and let them rest for a few minutes. This helps keep the juices inside the meat. While the ribs are resting, you can prepare your garnish.
6. Garnishing and Serving:
Sprinkle the toasted sesame seeds and sliced green onions over the ribs just before serving. Enjoy your Galbi with steamed rice and any other sides you love! Dig in and savor every bite!
Can I Use Another Type of Meat Instead?
Sure! While flanken-cut beef short ribs are traditional for galbi, you can substitute them with other cuts of beef like ribeye or sirloin for a different texture. Just ensure the cuts are thick enough to withstand grilling.
What If I Don’t Have Mirin?
If you don’t have mirin on hand, you can substitute it with a mixture of sweet rice vinegar and a little bit of sugar, or use a combination of white wine and sugar. Aim for a similar sweetness and add a splash of water to maintain consistency.
How Should I Store Leftover Galbi?
Store any leftover galbi in an airtight container in the fridge for up to 3 days. When ready to eat, reheat on a skillet or in the microwave, ensuring it warms through without drying out. Adding a splash of water while reheating can help keep it moist.
Can I Make the Marinade in Advance?
Absolutely! You can prepare the marinade up to a week in advance. Just store it in an airtight container in the fridge. This also allows the flavors to develop even more. When ready, simply add the ribs and let them marinate as instructed.
