Print

Flavorful Korean BBQ Short Ribs Galbi Recipe with Easy Sesame Scallion Marinade

korean bbq short ribs galbi - featured image
Print Recipe

A quick and easy Korean BBQ short ribs galbi recipe featuring a fresh and nutty sesame scallion marinade that balances sweet, savory, and umami flavors. Perfect for gatherings and weeknight dinners.

Ingredients

Scale
  • 2 pounds (900g) flanken-cut beef short ribs
  • ½ cup (120ml) soy sauce (preferably low sodium)
  • 2 tablespoons brown sugar
  • 4 cloves garlic, minced
  • 2 tablespoons toasted sesame oil
  • ½ cup finely chopped green onions (scallions), about 4-5 stalks
  • 2 tablespoons rice wine or mirin
  • 1 teaspoon freshly ground black pepper
  • ¼ cup grated Asian pear or apple (optional)
  • 1 tablespoon lightly toasted sesame seeds (for garnish)

Instructions

  1. Rinse the short ribs under cold water and pat dry with paper towels to remove any bone fragments and ensure better marinade absorption. (5 minutes)
  2. In a large bowl, whisk together soy sauce, brown sugar, toasted sesame oil, minced garlic, rice wine or mirin, ground black pepper, and grated Asian pear (if using). Stir in the finely chopped scallions until evenly distributed. (10 minutes)
  3. Add the short ribs to the marinade and turn to coat thoroughly. Cover the bowl with plastic wrap or transfer everything to a large zip-top bag. Refrigerate for at least 2 hours, preferably overnight for maximum flavor infusion. (2+ hours)
  4. Preheat your grill to medium-high or warm up a grill pan on the stove until hot but not smoking. (10 minutes)
  5. Remove ribs from marinade, letting excess drip off (reserve marinade for basting). Grill the ribs for 3-4 minutes per side, depending on thickness. Watch for flare-ups and move ribs if needed to avoid burning. The ribs should be nicely charred with caramelized edges but still juicy inside. (10 minutes)
  6. While grilling, brush the ribs with reserved marinade once or twice to boost flavor—watch carefully to avoid burning the sugars. Remove the ribs when they reach an internal temperature of 145°F (63°C) for medium rare, or cook slightly longer if preferred. (5 minutes)
  7. Let the ribs rest for 5 minutes off the heat to redistribute juices. Sprinkle with toasted sesame seeds and extra chopped scallions before plating. (5 minutes)

Notes

Marinate ribs at least 2 hours, preferably overnight for best flavor. Use fresh scallions finely chopped. Control grill heat to medium-high to avoid burning sugars. Flip ribs carefully with tongs to retain juices. Toast sesame seeds before serving for added aroma and crunch. For gluten-free, substitute soy sauce with tamari or coconut aminos.

Nutrition

Keywords: Korean BBQ, galbi, short ribs, sesame scallion marinade, Korean BBQ short ribs, easy Korean recipe, grilled beef ribs, Korean marinade

Find it online: https://hungermind.com/flavorful-korean-bbq-short-ribs-galbi-recipe-with-easy-sesame-scallion-marinade/