Galbi (korean Beef Short-rib) Recipe

Trim and prepare ribs

If needed, pat the short ribs dry with paper towels. Trim excess fat but leave some fat for flavor. If ribs are very thick, score them lightly or ask your butcher for flanken-style thin slices (about 1/4 inch).

Prepare marinade

In a large bowl, combine soy sauce, brown sugar, mirin, sesame oil, toasted sesame seeds, minced garlic, grated ginger, and freshly ground black pepper. Peel and grate the Asian pear (or use 1/4 cup applesauce) and add to the mixture. Add 3 of the sliced scallions (both white and some green) thinly sliced into the marinade. Whisk until sugar dissolves and the mixture is cohesive.

Marinate the ribs

Place the short ribs in a large zip-top bag or shallow dish and pour the marinade over them, making sure each piece is coated. Press out excess air, seal, and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for maximum tenderness and flavor. If short on time, marinate for 1–2 hours and gently massage the meat every 30 minutes.

Remove from fridge and rest

About 30 minutes before cooking, remove ribs from the refrigerator to bring them closer to room temperature. Reserve remaining marinade.

Reduce leftover marinade (optional but recommended)

Pour the reserved marinade into a small saucepan and bring to a gentle simmer for 3–5 minutes to cook off raw garlic and to slightly thicken. Turn off heat and set aside for brushing while grilling or cooking.

Cooking on grill or cast-iron

Preheat a grill or a heavy cast-iron skillet to high heat (grill: medium-high, around 450–500°F / skillet: heat until shimmering). Lightly oil the grate or skillet. Remove ribs from the marinade, letting excess drip off. Place ribs on the hot surface in a single layer—do not crowd. For thin flanken-style short ribs, cook 2–3 minutes per side until well-browned and slightly charred at the edges (internal temperature around 130–135°F for medium-rare to medium). If ribs are thicker, cook 4–6 minutes per side, adjusting time to reach desired doneness. During the last minute of cooking, brush with the reduced marinade and flip once to glaze. Transfer cooked ribs to a plate and let rest 3–5 minutes.

Finish and garnish

Slice between bones if not already separated. Sprinkle toasted sesame seeds and the remaining thinly sliced scallions over the rested ribs. Add a light drizzle of sesame oil or a sprinkle of extra black pepper if desired.

Cook rice

Rinse the short-grain rice under cold water until the water runs mostly clear (2–3 rinses). Combine rinsed rice and 2 1/4 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Turn off heat and let sit covered for 10 minutes. Fluff with a fork.

Prepare quick pickled cucumber (optional)

Thinly slice the cucumber. In a small bowl, mix rice vinegar, sugar, and a pinch of salt until dissolved. Toss cucumber slices in the mixture and let sit 10–15 minutes to pickle lightly.

Assemble rice bowls

Divide the cooked rice between 4 bowls (about 1/2 cup cooked rice per serving if serving with many sides, or more if desired). Arrange 3–4 pieces of cooked galbi per bowl on top of the rice. Add quick-pickled cucumber and a spoonful of kimchi to each bowl, plus a few lettuce leaves on the side for wrapping if using. Add a small dollop (about 1/2 teaspoon) of gochujang or ssamjang to each bowl or serve on the side.

Garnish and serve

Sprinkle additional thinly sliced scallions and toasted sesame seeds over each bowl. Serve immediately while the meat is warm, with extra soy sauce, gochujang, or kimchi on the side.