Galbi is a deliciously sweet and smoky dish made with tender flanken ribs marinated in a mix of soy sauce, garlic, and sesame. It’s perfect for grilling and always a hit at BBQs!
Honestly, there’s nothing like the smell of galbi sizzling on the grill. My friends and I love to pile them high on our plates! Don’t forget the rice—it’s a must.
Key Ingredients & Substitutions
Flanken-style short ribs: These are the star of the dish. Look for thinly sliced beef ribs for a tender bite. If unavailable, you can substitute with regular short ribs—just slice them thinly yourself to mimic the texture and flavor.
Soy sauce: This gives richness to the marinade. For a lower sodium option, try reduced-sodium soy sauce. If you need it gluten-free, use tamari instead. I’ve also enjoyed using coconut aminos as a sweet and savory alternative.
Brown sugar: This adds a nice sweetness. You can replace it with honey or maple syrup if you prefer a different flavor profile, just remember it might change the overall taste slightly.
Sesame oil: Essential for that nutty aroma! If you don’t have it, peanut or canola oil could work, but sesame oil is really worth it for the distinct flavor.
Gochujang or chili paste: This ingredient adds heat. Adjust according to your spice tolerance! If you like it milder, skip it or add a dash of red pepper flakes instead.
How Do You Marinate Ribs for the Best Flavor?
Marinating the ribs is vital for flavor and tenderness. The longer they soak in the marinade, the better they taste! Here’s how to do it right:
- Combine all marinade ingredients in a large bowl, whisking well to blend everything together.
- Add the flanken ribs, ensuring they are fully covered. Use a large resealable bag if that’s easier!
- Cover your bowl or seal the bag and pop it in the fridge. Aim for at least 4 hours, but overnight is best for maximum flavor absorption.
Remember to let the ribs come to room temperature for a few minutes before grilling for even cooking. This can make a noticeable difference!
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 minced garlic (about 6 cloves)
- 1/4 cup minced ginger
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (sweet rice wine)
- 1 teaspoon black pepper
- 1 tablespoon chili paste or gochujang (optional for heat)
For the Ribs:
- 2 lbs flanken-style short ribs (thinly sliced beef ribs)
For Garnish:
- 1 tablespoon sesame seeds (toasted)
- 3 green onions (sliced thinly)
How Much Time Will You Need?
This delicious Galbi recipe takes about 15 minutes to prepare the marinade and the meat. You will need at least 4 hours to marinate (preferably overnight) and about 12 minutes to grill the ribs. In total, you’re looking at around 4 hours and 30 minutes, mostly waiting for the flavors to come together!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, rice vinegar, mirin, black pepper, and chili paste (if you want some heat). This tasty marinade is what makes your ribs so flavorful, so mix it well!
2. Marinate the Ribs:
Once your marinade is ready, add the flanken short ribs. Make sure they are fully submerged in the marinade. Cover the bowl with a lid or plastic wrap and place it in the fridge. Let the ribs marinate for at least 4 hours, but for the best flavor, try to let them sit overnight!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are hot and lightly ashed over to create that perfect grilling temperature.
4. Prepare and Grill the Ribs:
Take the ribs out of the marinade and let the excess marinade drip off (save some of that marinade for basting!). Place the ribs on the grill and cook for about 4-6 minutes on each side. You want them to be nicely caramelized and have those beautiful grill marks. While they’re cooking, baste with the reserved marinade to keep the moisture in and boost that delicious flavor!
5. Rest and Garnish:
Once the ribs are done grilling, take them off the grill and let them rest for a few minutes. This helps keep the juices inside the meat. Before serving, sprinkle those grilled beauties with toasted sesame seeds and sliced green onions for an awesome finish!
6. Serve and Enjoy:
Serve your hot Galbi with steamed rice and some kimchi on the side for a perfect Korean meal. Enjoy every bite of your delicious grilled ribs!
Can I Use Other Cuts of Beef for This Recipe?
While flanken-style short ribs are traditional for Galbi, you can substitute them with other cuts like boneless short ribs or even skirt steak. Just make sure to slice the meat thinly to ensure it absorbs the marinade well and cooks evenly on the grill.
What Can I Use Instead of Mirin?
If you don’t have mirin on hand, you can use a mixture of rice vinegar and sugar as a substitute. Combine 1 tablespoon of rice vinegar with 1/2 teaspoon of sugar to mimic the sweetness and acidity of mirin. Alternatively, use a dry sherry or a sweet dessert wine in a pinch!
How to Store Leftover Ribs?
Leftover ribs can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through, or pop them in the microwave for a quick reheating option. You can add a splash of remaining marinade or water to keep them moist.
Can I Grill These Ribs Indoors?
Absolutely! If you don’t have access to an outdoor grill, you can use a grill pan on the stove. Just make sure to preheat the pan and use medium-high heat. Cook the ribs in batches if necessary, and keep the kitchen well-ventilated as grilling can create a bit of smoke.
