Korean Beef Short Ribs (Galbi) — Foolproof Grilled

Sticky, sweet, tender Korean-style flanken-cut beef short ribs (Galbi) marinated in a blended soy-sesame-mirin marinade with garlic, ginger, onion, kiwi, and Asian pear. Designed as a forgiving, beginner-friendly grilling recipe with only a few real steps. The kiwi supercharges the tenderizing enzymes from the Asian pear so the ribs cook hot and fast on the grill while staying tender.

smart_display Published 2026-05-10 download Extracted 2026-05-15

15m Prep

15m Cook

12h 30m Total

4 Servings

korean bbq grilling beef short-ribs galbi marinade summer gluten-optional

Ingredients

2 kg flanken-cut beef short ribs (rinsed under cold water and patted dry)
100 g soy sauce
10 g salt
3 g black pepper
50 g brown sugar
25 g sesame oil
25 g mirin
30 g garlic cloves (about 6-8 cloves)
10 g ginger (sliced (no need to peel))
100 g onion (diced)
50 g kiwi (peeled and chopped)
150 g Asian pear (peeled and chopped)
as needed neutral oil (for grill grates)

Steps

1

Rinse the flanken-cut short ribs under cold water to wash off any powdery bone gunk left from band-saw cutting, then pat them thoroughly dry on paper towels.

Tip: Rinsing is important even if the bone dust looks edible — it tastes off and physically blocks the marinade from absorbing.

~5 min
2

Add the soy sauce, salt, black pepper, brown sugar, sesame oil, mirin, garlic, ginger, onion, kiwi, and Asian pear to a high-powered blender. Blend on high for about a minute until completely smooth.

Tip: Spin it longer than you think. If the fruit fiber and ginger aren't fully pulverized, water leaches out on the grill and causes flare-ups.

~2 min
3

Lay the ribs in a 9x13 dish (a metal marinating pan with a lid works great). Pour the marinade over them, making sure every piece is fully covered. Cover and refrigerate 12-18 hours.

Tip: The kiwi enzyme is potent — don't go much past 18 hours or the texture turns mushy.

~720 min
4

Preheat the grill to 500-550°F (275°C) with the lid closed for 10-15 minutes. Oil the grates well right before putting the meat down.

Tip: A clean, hot, well-oiled grate is what releases the ribs cleanly when it's time to flip.

~12 min
5

Let excess marinade drip off each rib, then lay them on the grill. Close the lid and sear for 3 minutes, until lightly charred and they release naturally from the grates.

Tip: If they stick, they're not ready to flip yet — give them another 30 seconds.

~3 min
6

Flip the ribs, brush the top with more marinade, close the lid, and cook 1-2 minutes. Repeat the flip-and-brush 3-4 times, reducing the heat to medium halfway through. Skip the brush on the final flip so the surface dries and caramelizes.

Tip: Reducing heat halfway prevents the sugars in the marinade from burning before the meat finishes.

~8 min
7

Remove the ribs to a platter and rest for 5 minutes. Cut between the bones with kitchen scissors and serve.

Tip: Scissors are the cleanest tool — you're cutting through soft cooked meat around little bones, not slicing through them.

~5 min

Nutrition (per serving)

520

Calories

32g

Protein

14g

Carbs

38g

Fat

Fiber

Cultural Context

Galbi (also romanized as Kalbi) is a Korean barbecue staple made from beef short ribs, traditionally cut in the 'flanken' style — sliced thinly across the bones to expose multiple cross-sections per piece. The signature marinade combines soy sauce, sesame oil, sugar, garlic, and ginger with grated Asian pear, whose proteases (actinidin-family enzymes) break down connective tissue. Adding kiwi is a common Korean-American intensification — kiwi's actinidin is several times more potent than the pear's, allowing the meat to be grilled hot and fast while staying tender. Galbi is a centerpiece of Korean celebrations and gogi-gui (table grilling) culture.