How to Make Perfect Korean Short Ribs: A Spicy, Sweet, and Savory Delight

Korean short ribs, also known as “Galbi,” are a beloved dish in Korean cuisine, offering a harmonious balance of spicy, sweet and savory flavors. This recipe will guide you through preparing tender, fall-off-the-bone Galbi, perfect for special occasions or everyday meals.

What Are Korean Short Ribs?

Korean short ribs are typically made using beef short ribs, a cut that’s rich in marbling and full of flavor. Unlike traditional Western-style short ribs that are cut thick, Korean short ribs are often sliced thin across the bone (known as “flanken cut”). This cut allows for faster cooking and better absorption of the marinade, resulting in a more flavorful dish.

The hallmark of Korean short ribs lies in their marinade, a perfect blend of sweet, savory, and umami flavors. The marinade typically includes soy sauce, sugar, garlic, ginger, sesame oil, and Asian pear or apple for natural sweetness and tenderizing properties.

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Ingredients

For the Ribs

• 2 pounds of flanken-cut beef short ribs

For the Marinade

• 1/2 cup soy sauce (preferably low-sodium)
• 1/4 cup brown sugar
• 1 Asian pear or apple, grated
• 1/4 cup sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 small onion, grated
• 2 tablespoons rice wine or mirin
• 1 tablespoon honey
• 1/4 teaspoon black pepper
• 1 teaspoon toasted sesame seeds (optional, for garnish)

Instructions

1. Preparation

Start by rinsing the short ribs under cold water to remove any bone fragments. Then prepare the marinade, in a blender or food processor, combine soy sauce, brown sugar, grated Asian pear or apple, sesame oil, minced garlic, grated ginger, onion, rice wine or mirin, honey, and black pepper. Blend until smooth.

2. Marination

Place the short ribs in a large ziplock bag or a shallow dish. Pour most of the marinade over the ribs, turning them to coat evenly, and save some for brushing. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 6 hours or preferably overnight for maximum flavor.

3. Cooking the Short Ribs

There are several methods to cook Korean short ribs, each imparting a unique flavor and texture. Here are the most popular techniques:

Grilling

1. Preheat the Grill: Preheat your grill to medium-high heat.
2. Grill the Ribs: Remove the ribs from the marinade, shaking off any excess. Grill the ribs for about 3-4 minutes per side, or until they are caramelized and slightly charred. Be careful not to overcook, as the thin slices can become dry quickly.
3. Rest the Meat: Allow the ribs to rest for a few minutes before serving to let the juices redistribute.

Pan-Searing

1. Preheat the Pan: Heat a large skillet or cast-iron pan over medium-high heat.
2. Sear the Ribs: Add a small amount of oil to the pan. Remove the ribs from the marinade and pat them dry with a paper towel. Sear the ribs for 3-4 minutes per side, or until they are golden brown and caramelized.

Broiling

1. Preheat the Broiler: Set your oven to broil and allow it to preheat.
2. Prepare the Baking Sheet: Line a baking sheet with foil and place a wire rack on top. Arrange the marinated ribs on the rack.
3. Broil the Ribs: Place the baking sheet in the oven, about 4-6 inches from the heat source. Broil for 4-5 minutes per side, or until the ribs are nicely caramelized and cooked through.

4. Finishing Touches

During the last minute of grilling or searing brush the marinade over the ribs on both sides. Serve the Korean short ribs hot, garnished with toasted sesame seeds and accompanied by steamed rice or noodles.

Nutrition Information (per serving) Calories: 420-Protein: 25g-Fat: 25g-Saturated Fat: 8g-Cholesterol: 60mg-Sodium: 450mg-Carbohydrates: 20g-Fiber: 1g-Sugar: 15g

Video

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Tips for Success

1. Choose the Right Cut: If you can’t find flanken-cut short ribs, you can use English-cut short ribs and slice them thin yourself. Alternatively, ask your butcher for assistance.
2. Slice Against the Grain: Slice the ribs against the grain to make them easier to chew.
3. Balance the Marinade: The sweetness from the pear or apple is essential for authentic flavor. If you can’t find these fruits, substitute with a tablespoon of pineapple juice.
4. Don’t Skip the Marinating Time: Allowing the ribs to marinate overnight enhances the flavor and tenderizes the meat.
5. Grill for Authenticity: While you can cook the ribs in a skillet or oven, grilling imparts a smoky flavor that’s central to traditional galbi.
6. Don’t Overcrowd the Grill: Avoid overcrowding the grill, as this can lead to uneven cooking and lower temperatures.
7. Watch the Heat: To prevent burning, avoid placing the ribs directly over high flames. Use medium heat and flip frequently for even cooking.

Variations and Additions

1. Spicy Korean Short Ribs:

Add Korean chili flakes (gochugaru) or Korean chili paste (gochujang) to the marinade for a spicy kick.

2. Adjust Sweetness: Depending on your taste, you can adjust the sweetness of the marinade by adding more or less brown sugar or using honey or maple syrup as alternatives.

3. Oven-Baked Short Ribs:

If you don’t have a grill, bake the marinated ribs in the oven at 375°F (190°C) for 25-30 minutes, flipping halfway through.

4. Slow Cooker Korean Short Ribs:

For a hands-off approach, place the ribs and marinade in a slow cooker. Cook on low for 6-8 hours until tender.

5. Boneless Short Ribs:

Use boneless short ribs for easier eating. They’re just as delicious and cook slightly faster.

Perfect Pairings

Korean short ribs shine when served as part of a larger meal. Here are some classic pairings:

• Steamed Rice: The perfect neutral base to balance the ribs’ bold flavors.
• Kimchi: This fermented side dish adds a tangy, spicy contrast.
• Japchae: Sweet potato noodles stir-fried with vegetables.
• Pickled Vegetables: Crisp and tangy pickles cleanse the palate between bites.
• Lettuce Wraps: Wrap the ribs in lettuce leaves with a dollop of ssamjang (a savory dipping sauce) for a lighter option.
• Korean Pancakes (Pajeon): Savory pancakes made with scallions and seafood.

FAQ

1. Can I use boneless short ribs? Yes, boneless short ribs can be used in this recipe. However, bone-in ribs tend to have more flavor and a better texture.

2. What can I substitute for Asian pear? If you can’t find Asian pear, you can use a regular pear or a sweet apple like Fuji or Honeycrisp. The fruit helps tenderize the meat and add a subtle sweetness to the marinade.

3. Can I freeze marinated short ribs? Absolutely! Place the marinated ribs in a freezer-safe bag or container, and freeze for up to 3 months. Thaw in the refrigerator before cooking.

4. How can I make the ribs less sweet? Reduce the amount of brown sugar in the marinade or substitute with a sugar alternative like stevia or erythritol.

5. What other dishes pair well with Korean short ribs? In addition to the traditional side dishes, you can serve the ribs with a simple green salad, roasted vegetables, or a light soup like miso or seaweed soup.