Grilled Beef Galbi Recipe

Grilled Beef Galbi is an absolute showstopper of a dish—juicy Korean-style short ribs marinated in a savory-sweet blend of aromatics, soy sauce, and sesame that practically beg to be gobbled up hot off the grill. If you’ve ever craved the caramelized, smoky beef you find in your favorite Korean barbecue spot, this recipe brings that magic straight to your backyard.

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient in Grilled Beef Galbi brings something special, from the subtle sweetness of Asian pear to the earthy aroma of sesame oil. Even better, you’ll find that every item plays a crucial role in achieving that mouthwatering, restaurant-quality finish.

• Onion: Forms the aromatic backbone of the galbi marinade, giving it depth and gentle sweetness.
• Asian Pear (or Bosc pear/apple): Adds signature sweetness and tenderizes the meat, creating that melt-in-your-mouth texture.
• Garlic and Fresh Ginger: These bold aromatics brighten and energize every bite with spicy undertones.
• Soy Sauce: Delivers the essential savory depth and color.
• Water: Helps balance the intensity of the marinade, ensuring the flavors soak all the way through.
• Packed Brown Sugar: Contributes irresistible caramelized edges when grilled.
• Mirin: A splash of this sweet rice wine rounds out the flavor profile with subtle complexity.
• Freshly Ground Black Pepper: Boosts all the other flavors and gives a gentle kick.
• Scallions: Brings freshness and a little zing to both marinade and finished dish.
• Toasted Sesame Oil & Seeds: Nutty and fragrant, they add the final flourish of flavor (don’t skip them!)
• Flanken-Style Beef Short Ribs: The star of the show—thin, cross-cut beef ribs perfect for soaking up marinade and quick grilling.
• Ssamjang, Lettuce, Perilla, and Banchan: These vibrant, fresh fixings let you wrap and enjoy the beef in true Korean BBQ style.

Variations

One of the joys of Grilled Beef Galbi is how easy it is to make your own—from flavor tweaks to swaps that suit your pantry or dietary needs. Here are just a few irresistible ways to put your own spin on this classic!

• No Grill? No Problem: Use a broiler or cast-iron grill pan to cook the galbi indoors and still capture a deliciously charred crust.
• Chicken or Pork Galbi: Follow the same marinade and method with thin-sliced chicken thighs or pork shoulder for a non-beef alternative.
• Gluten-Free Galbi: Swap in tamari or gluten-free soy sauce, and double-check your mirin for a version everyone can enjoy.
• Extra Spicy: Add a spoonful of gochujang (Korean chili paste) or extra fresh chiles to the marinade for serious heat.

How to Make Grilled Beef Galbi

Step 1: Make the Marinade

Start by giving your aromatics the VIP treatment—combine onion, Asian pear (or your fruit of choice), garlic, and ginger in your food processor. Puree until it’s a coarse, aromatic paste, scraping down the sides as needed—you want everything finely broken down, but not quite a smoothie.

Step 2: Blend and Finish the Marinade

Add the soy sauce, water, brown sugar, mirin, and black pepper to the processor. Pulse again briefly—just enough to mix the liquids with the aromatics so that everything’s beautifully integrated. Move the mixture to a bowl and stir in those fresh scallions, deep toasted sesame oil, and nutty sesame seeds.

Step 3: Marinate the Short Ribs

Place your flanken-style beef short ribs in a big zip-top bag or a shallow dish, then pour over that gorgeous marinade. Toss everything to coat evenly. Seal it up (or cover tightly with plastic wrap), and let it chill in the fridge for at least 1 hour—or, if you can, up to 24 hours for unbeatable flavor and tenderness.

Step 4: Prep the Grill

When you’re ready to cook, fire up your grill for high, direct heat—charcoal will give you smokier depth, but a gas grill works beautifully too. Arrange hot coals to one side if using charcoal, or turn half your burners to high for gas. Preheat that grill grate, then give it a good clean and a slick of oil to prevent sticking.

Step 5: Grill to Perfection

Wipe the excess marinade from the ribs and place them directly over the hottest part of the grill. Let them sear, turning every couple of minutes, until both sides are beautifully caramelized and slightly charred—about 5 minutes total. Watch carefully, as the sugar in the marinade can burn quickly. Transfer the Grilled Beef Galbi to a platter and let them rest for just a minute or two (if you can wait!).

How to Serve Grilled Beef Galbi

Garnishes

Give your Grilled Beef Galbi a fresh pop by sprinkling with extra scallions and a generous handful of toasted sesame seeds. For true Korean BBQ flair, keep a small dish of ssamjang (spicy-salty dipping sauce) at the table—your guests will love customizing each bite!

Side Dishes

Nothing beats wrapping galbi in crisp lettuce or perilla leaves along with steamed rice and a dab of ssamjang. Surround your platter with banchan—Korean small dishes like kimchi, pickled radishes, and marinated veggies—for a celebratory, interactive meal.

Creative Ways to Present

For a twist, arrange the ribs on a large wooden board with lettuce, herbs, rice, sliced garlic, and chiles for a DIY “galbi party.” Add kitchen shears at the table so everyone can snip bite-sized pieces—guaranteed to spark laughter and happy chatter!

Make Ahead and Storage

Storing Leftovers

If any Grilled Beef Galbi manage to escape hungry hands, cool them to room temperature and keep in an airtight container in the fridge for up to three days. They’re wonderful sliced up for quick meals or rice bowls later in the week!

Freezing

You can freeze cooked galbi for up to two months—just wrap tightly in foil or freezer bags. For best results, freeze the raw marinated ribs (before grilling), then thaw and cook fresh for that unbeatable taste.

Reheating

To reheat, use a skillet over medium heat with a splash of water, or gently warm in a 325°F oven covered with foil. Quick, direct heat revives the caramelized edges without drying out your precious ribs.

FAQs

Final Thoughts

Trust me—there is nothing quite like the smoky aroma and addictive flavor of homemade Grilled Beef Galbi shared with friends and family. It’s a joyful, interactive meal that always draws smiles, and once you try it, you may find yourself grilling up extra for “leftovers” all year round. I can’t wait for you to experience this wonderful taste of Korean barbecue right at home!

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