Galbi are mouthwatering Korean grilled flanken ribs that are sweet, tender, and packed with flavor. Marinated with soy sauce, garlic, and sugar, they’re a real treat!
Cooking these ribs is super fun! I love how they char up on the grill and get that yummy caramelization. Perfect for a summer BBQ or any time you want something tasty. 😋
Key Ingredients & Substitutions
Flanken-style beef ribs: These ribs have a great balance of meat and fat, making them flavorful. If you can’t find flanken ribs, look for short ribs or even beef brisket cut into thin strips as a substitute. Just remember to adjust the cooking time based on thickness.
Soy sauce: This is the backbone of the marinade. For a gluten-free option, use tamari or coconut aminos. If you want less sodium, low-sodium soy sauce works well too—just add a bit more sugar to balance the flavor.
Sugar: I like using brown sugar for its rich taste. However, you can swap it with honey or agave syrup for a different sweetness. Just remember that honey will add more moisture, so adjust your marinade accordingly.
Sesame oil: This adds a nutty flavor to the dish. If you’re out, try using any neutral oil with a sprinkle of toasted sesame seeds for a similar touch or use a little peanut oil if you’re okay with a stronger flavor.
Green onions: Fresh green onions brighten up the dish. If you don’t have them, chives or shallots can be a good alternative, though the flavor will slightly differ.
How Do I Make a Flavorful Marinade?
The marinade is key to achieving deliciously tender and flavorful ribs. Start by whisking together the soy sauce, sugar, water, sesame oil, minced garlic, minced ginger, and rice vinegar. Make sure the sugar has fully dissolved to ensure an even coating.
- Use a bowl large enough to fit the ribs and give them room to marinate.
- After mixing your marinade, add the flanken ribs and ensure they’re fully coated.
- Refrigerate the ribs for at least 3 hours—overnight is even better for deeper flavor.
A good tip is to occasionally flip the rib bag during marinating for even flavor distribution. The longer the meat sits, the more it absorbs those tasty flavors!
How to Make Galbi (Korean Grilled Flanken Ribs)
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 4 green onions, chopped (plus extra for garnish)
- Salt and pepper to taste
For the Ribs:
- 2 pounds flanken-style beef ribs
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 3 hours for marinating (overnight is best). You’ll have about 15 minutes of grilling time. Altogether, set aside about 4 hours to make sure those ribs soak up all the delicious flavors.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together the soy sauce, sugar, water, sesame oil, minced garlic, minced ginger, and rice vinegar until the sugar is dissolved. This mixture is going to pack a flavor punch for your ribs, so make sure it’s well blended!
2. Marinate the Ribs:
Place the flanken ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring each piece is nicely coated. Seal the bag or cover the dish and pop it in the fridge. Let those ribs marinate for at least 3 hours, but if you can wait until overnight, you’ll be rewarded with even better flavor!
3. Prepare to Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, let the coals ash over until they are nice and hot. This is where the magic starts to happen!
4. Grill the Ribs:
Take the marinated ribs out of the fridge. Let the excess marinade drip off and discard the leftover marinade—no one wants soggy ribs! Lightly season the ribs with salt and pepper before placing them on the hot grill.
5. Perfect the Grill Marks:
Grill the ribs for about 5-7 minutes on each side. You want them to develop a nice char and be cooked to your preferred doneness. Keep an eye on them so they don’t overcook!
6. Add Finishing Touches:
During the last minute of grilling, sprinkle sesame seeds and the chopped green onions over the ribs to boost the flavor and presentation. It makes everything look so vibrant!
7. Serve and Enjoy:
Once they’re done, remove the ribs from the grill and let them rest for a few minutes to lock in those juicy flavors. Garnish with extra chopped green onions and serve hot. Enjoy your delicious Galbi with steamed rice and your favorite side dishes! You’re going to love it!
Can I Use Another Cut of Beef for This Recipe?
Absolutely! While flanken-style ribs are traditional, you can substitute with short ribs or even ribeye steaks. Just keep in mind that cooking times may vary based on thickness, so adjust accordingly!
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade a couple of days in advance! Just store it in an airtight container in the fridge. When ready to use, simply pour it over the ribs as directed. This can also save you time on the day you plan to grill!
How to Store Leftover Grilled Ribs?
Store any cooked leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the oven or on the grill, covering with foil to keep them moist.
Can I Cook These Ribs in the Oven Instead?
Yes! Preheat the oven to 300°F (150°C). Place the marinated ribs on a baking sheet and cover with foil. Bake for about 2.5 to 3 hours, or until tender. For a nice char, you can broil them for a few minutes at the end, keeping a close eye to prevent burning!
