Korean BBQ Short Ribs

Thin, flanken-cut short ribs (galbi) soak in a marinade of soy sauce, pear, garlic, and sesame that tenderizes the meat and builds deep umami flavor. Grilled fast over high heat, the edges caramelize into a sweet-savory char in minutes — a Korean barbecue staple worth mastering at home.

By YumYum Editorial · BBQ & Grilling

Prep: 20 min · Cook: 10 min · Total: 30 min · Serves 4

Ingredients

• 3 lbs flanken-cut beef short ribs (cross-cut, about 1/3-inch thick)
• 1 Asian pear, peeled and grated (or 1/2 cup unsweetened applesauce)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 3 tbsp sesame oil
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 green onions, chopped, plus more for garnish
• 2 tbsp mirin or rice wine
• 1 tsp black pepper
• 1 tbsp toasted sesame seeds

Instructions

1. Soak the short ribs in cold water for 20 minutes to draw out excess blood, which keeps the marinade cleaner-tasting. Pat dry.
2. In a large bowl, combine grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, mirin, and black pepper.
3. Add the short ribs to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 4 hours, ideally overnight.
4. Remove ribs from the refrigerator 20 minutes before grilling and let excess marinade drip off.
5. Preheat the grill to high heat, about 450-500°F.
6. Grill the ribs for 90 seconds to 2 minutes per side, working in batches if needed, until caramelized and lightly charred at the edges but still juicy.
7. Watch closely, since the sugar in the marinade can burn quickly at high heat.
8. Transfer to a platter, sprinkle with sesame seeds and extra green onion, and serve immediately with steamed rice and lettuce wraps.