What’s Cookin? Thriller Griller Thursday 10/4: Korean BBQ Short Ribs (Galbi/Kalbi)

First, let’s be clear. Grilling is not the same as BBQ. I live in BBQ Country (North Carolina), and I have been corrected many times when speaking with locals.

With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.

Oh, and enjoy!


3-4 pounds beef short ribs (good quality English cut)

½ cup soy sauce
1 cup water
¼ cup sugar
2 tablespoons honey
¼ cup rice wine (or Mirin)
¼ cup (about 1/2 of a medium) Korean/Asian pear grated
¼ cup (about 1/2 of a medium) onion grated
2 tablespoons minced garlic
1 teaspoon minced ginger
2 tablespoons sesame oil
½ teaspoon black pepper


Rinse the ribs and drain water. Trim excess fat. Butterfly the short ribs so the meat is 1/4 to 1/2-inch thick. (See below for the instructions.)

Mix all marinade ingredients well. Marinate the meat for at least 6 hours (overnight for best results). The thicker the meat the longer you’ll want to marinate. It’s best to grill over charcoal or wood charcoal (sootbul), but a gas grill works well too. Grill over medium high to high heat, turning only once, 2 – 3 minutes on each side. Make sure to preheat the grill for nice grill marks.

(Galbi can be broiled in the oven. Set the oven to broil and preheat. Lay the meat in a single layer on a broil pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook for 5 to 6 minutes. Flip them over and cook for an additional 3 -4 minutes until nicely charred.)

How to butterfly the short rib meat: Ask your butcher to butterfly the short ribs so that the meat is about 1/4 to 1/2-inch thick. To do it yourself, you will need a sharp knife. Holding the bone part firmly, slice the meat lengthwise close to the bone almost to the other end (1/4 to 1/2 inch from the edge). Do NOT cut through. Open it up like a book. Starting from the middle, run the knife through the meaty part, 1/4 to 1/2-inch from the bottom, almost to the other end. Open it up. Repeat if necessary to open the meat into a long thin strip. This might take some practice, but it’s totally worth it. If this does not work, simply slice the rib meat into 1/4 to 1/2-inch thick rectangles.

Source: KoreanBapsang

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