Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Galbi (also spelled Kalbi) is a popular Korean dish of marinated short ribs that are typically grilled. The name literally translates to “ribs”, and usually refers to beef short ribs. They are often served in restaurants raw, allowing diners to grill them tableside, though grilling them at home is my favorite way to enjoy them. There are two primary ways to make the dish. Traditional galbi uses an English cut, where the ribs are cut parallel to the bone, while “L.A. galbi” uses “flanken cut” short ribs, where the ribs are cut across the bone, which cooks up more quickly. L.A. galbi became popular with the Korean community in Los Angeles, hence the name, and has since spread back to Korea. You’ll find some recipe variations from cook to cook, as it is a very popular dish in Korea, served anywhere from high end restaurants to home kitchens. Here is how I like to make my Korean short ribs recipe, L.A. style, on a super hot grill. I hope you enjoy it! Let’s talk about how to make galbi, shall we?

Beef Short Ribs. Use flanken cut for this recipe, which means the ribs are thinly sliced lengthwise across the bones. GALBI MARINADE Soy Sauce. Brown Sugar. Mirin. Sesame Oil. Asian Pear. Important for flavor, but also to tenderize the ribs. Fresh Garlic. Fresh Ginger. Salt and Pepper.

First, rinse the ribs to remove any grit, then set them into a large bowl. You can also use a large sealable baggie if you prefer. Make the galbi marinade by processing the marinade ingredients in a food processor or blender - soy sauce, brown sugar, mirin, sesame oil, Asian pear, garlic, ginger, salt and pepper - until nice and smooth. I usually like to whip up the marinade and marinate the ribs the night before making them, or early that morning. When you’re ready to eat, get your grill good and hot - medium high heat to high heat - and grill the marinated ribs 2-3 minutes per side. Cooking time can vary, depending on the thickness of the cut of ribs. Boom! Done! Your galbi is ready to serve. Easy enough to make, isn’t it? It’s all about the marinade, then easy grilling! So tender and flavorful! Try them sliced and served on lettuce leaves. They’re great with a dipping sauce, like my spicy gochujang sauce. You can also freeze them for 2-3 months in freezer containers.

Seoul Food Korean Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!) Maangchi’s Real Korean Cooking, by Maangchi with Lauren Chattman (affiliate link, my friends!) Also, check out my own cookbook, “The Spicy Food Lovers’ Cookbook – Fiery, No-Fuss Meals”, by Mike Hultquist (affiliate link, my friends!) Galbi Recipe  Korean BBQ Beef Short Ribs  - 82Galbi Recipe  Korean BBQ Beef Short Ribs  - 82Galbi Recipe  Korean BBQ Beef Short Ribs  - 86Galbi Recipe  Korean BBQ Beef Short Ribs  - 4Galbi Recipe  Korean BBQ Beef Short Ribs  - 36Galbi Recipe  Korean BBQ Beef Short Ribs  - 15Galbi Recipe  Korean BBQ Beef Short Ribs  - 53Galbi Recipe  Korean BBQ Beef Short Ribs  - 31