10 Must-Try Galbi (Korean BBQ Short Ribs) Recipes

Ready to embark on a Korean culinary adventure? From classic marinades to exciting fusion twists, this roundup of 10 must-try galbi (Korean BBQ short ribs) recipes will tantalize your taste buds. Explore the world of galbi, discover the secrets to perfectly tender and flavorful Korean BBQ short ribs, and learn how to create a truly unforgettable Korean BBQ experience at home. Whether you’re a seasoned grill master or a Korean BBQ novice, these galbi recipes will inspire you to fire up the grill and experience the magic of this beloved dish. Get ready for a delicious journey into the heart of Korean cuisine!

Savory Soy-Glazed Pork Stir-Fry (Galbi Style)

This recipe guides you through creating a delicious and easy soy-glazed pork stir-fry, inspired by the flavors of Korean Galbi. The savory marinade infuses the pork with rich umami, while the quick stir-frying technique ensures a tender and flavorful result.

Ingredients

Pork: 3 pieces pork neck

Aromatics: 1/2 cup chopped green onions

Optional Vegetables: Onion, carrot, broccoli, etc. (use sparingly)

Marinade:

• 4 tablespoons dark soy sauce
• 2 tablespoons corn syrup
• 1 tablespoon sugar
• 1/2 tablespoon minced garlic
• 1 tablespoon sesame oil
• Black pepper to taste

Garnish: Sesame seeds

Instructions

1. Prepare the Marinade: In a bowl, combine the dark soy sauce, corn syrup, sugar, minced garlic, sesame oil, and black pepper. If adding vegetables, slightly increase the soy sauce, corn syrup, and sugar to account for their absorption.

2. Prepare the Pork: Cut the pork neck into bite-sized cubes.

3. Marinate the Pork: Combine the pork cubes and marinade in a bowl or zip-top bag. Marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate.

4. Prepare the Vegetables (Optional): If using, chop your chosen vegetables into bite-sized pieces. Remember, a small amount of vegetables complements the dish best, while too many can dilute the savory sauce.

5. Infuse the Oil: Heat a wok or large skillet over low heat. Add the chopped green onions and gently stir-fry until fragrant. Be careful not to burn them.

6. Stir-fry the Pork: Add the marinated pork to the pan and increase the heat to medium-high. Stir-fry until the pork is about halfway cooked.

7. Add the Vegetables (Optional): If using vegetables, add them to the pan and continue to stir-fry until both the pork and vegetables are cooked through.

8. Serve: Transfer the stir-fry to a serving dish, sprinkle with sesame seeds, and enjoy!

Cheese-Stuffed Tteokgalbi (Korean Beef Patties)

This recipe guides you through making delicious cheese-stuffed tteokgalbi, savory Korean beef patties with a cheesy surprise inside. This dish is a fun and flavorful twist on classic tteokgalbi.

Ingredients

• 1 pound ground beef (80/20 blend recommended)
• 5 cloves garlic
• 1 bundle green onion
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Pinch MSG
• 1 tablespoon oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 2 tablespoons cornstarch
• 12 cubes cheese (your choice)
• Bulgogi or teriyaki sauce (for glazing)

Instructions

1. Prepare the Beef Mixture: In a large mixing bowl, combine the ground beef, thinly sliced green onions, and grated garlic. Using an 80/20 blend of ground beef will result in juicier patties.

2. Season the Beef: Add the onion powder, garlic powder, MSG, oyster sauce, soy sauce, honey, sugar, sesame oil, and cornstarch to the beef mixture. Mix thoroughly. The cornstarch acts as a binder, preventing the patties from crumbling during cooking.

3. Stuff with Cheese: Divide the beef mixture into 12 equal portions. Flatten each portion into a patty and place a cheese cube in the center. Wrap the beef around the cheese, sealing it completely.

4. Pan-Fry the Patties: Heat oil in a pan over medium heat. Add the stuffed beef patties and cook for 4-5 minutes per side, until browned and cooked through.

5. Glaze and Serve: Coat the cooked patties with your favorite bulgogi or teriyaki sauce. Serve hot with rice and your choice of vegetables.

Kalbi-Glazed Fullblood Wagyu Short Ribs

This recipe provides a step-by-step guide to create delicious and tender Kalbi-Glazed Fullblood Wagyu Short Ribs. The rich, savory glaze complements the high-quality Wagyu beef, resulting in an unforgettable culinary experience.

Ingredients

• 2 Double 8 Cattle Company Fullblood Wagyu Short Ribs
• 1 cup Soy Sauce
• 1 cup Honey
• 2 tbsp Ginger (minced)
• 1 tbsp Garlic (minced)
• 1/4 cup Sugar
• 1/4 cup Rice Wine Vinegar
• 10 Green Onions (separate white and green parts)
• 1 tsp Sesame Oil
• 1/2 tsp Red Chili Flakes
• 1/2 cup Sesame Seeds
• 3 cups Water

Instructions

1. Prepare the Kalbi Glaze:

Thinly slice the green tops of the onions and set aside for garnish. Combine the soy sauce, honey, minced ginger, minced garlic, sugar, rice wine vinegar, sesame oil, red chili flakes, and the white parts of the green onions in a blender. Blend until smooth. Stir in the sesame seeds. This mixture is your kalbi glaze.

2. Marinate and Sear the Short Ribs:

Pour half of the kalbi glaze over the Fullblood Wagyu short ribs. Marinate for at least 3 hours. Sear the short ribs on a hot grill until browned on both sides, glazing with any remaining marinade during the searing process. Transfer the seared short ribs to a roasting rack or pan. Add 3 cups of water to the bottom of the pan and cover tightly with foil.

3. Braise the Short Ribs:

Cook the covered short ribs in a preheated oven at 325°F (160°C) for 1 1/2 to 2 hours, or until fork-tender.

4. Glaze and Finish:

Remove the foil and increase the oven temperature to 400°F (200°C). Baste the short ribs with the remaining kalbi glaze every 10 minutes until nicely charred and glazed.

5. Serve:

Remove the short ribs from the oven and plate. Garnish with extra sesame seeds and the reserved green onion tops. Serve warm and enjoy!

Easy LA Galbi (No Marinade Needed!)

This recipe offers a simplified take on the classic LA Galbi, skipping the traditional lengthy marinating process. Using a quick and flavorful dry rub, you can achieve delicious, tender, and caramelized short ribs in a fraction of the time.

Ingredients

• LA Galbi (beef short ribs)
• Brown Sugar
• Salt
• Garlic (grated or minced)
• Green Onions (chopped)
• Sesame Oil

Instructions

1. Generously sprinkle both sides of the LA Galbi with brown sugar.
2. Sprinkle salt over both sides, using about half the amount of brown sugar.
3. Rub grated garlic and chopped green onions onto the ribs.
4. Lightly coat the ribs with sesame oil.
5. Let the ribs rest for at least 1 hour, or preferably overnight, in the refrigerator. Grill over medium-high heat until cooked through and enjoy!

Dak Galbi: Easy Korean Spicy Chicken Stir-fry

This recipe provides a simple and delicious way to make Dak Galbi, a popular Korean spicy chicken stir-fry. With a flavorful marinade and a quick cooking process, you’ll have a satisfying meal ready in no time. This recipe also includes options for customizing the heat level and adding cheese for extra richness.

Ingredients

For the Chicken:

• 2 chicken breasts

For the Vegetables:

• 1/2 onion
• 1/4 cabbage
• 1/2 sweet potato

For the Spicy Sauce:

• 3 tbsp Korean chili sauce (Gochujang)
• 1 tbsp Korean chili powder (Gochugaru)
• 1 tbsp soy sauce
• 1 tbsp honey
• 4 cloves garlic, minced

Other:

• 2 tbsp olive oil
• (Optional) Shredded mozzarella cheese

Instructions

Marinate the Chicken:

1. Cut the chicken breasts into bite-sized pieces.
2. In a bowl, combine the Korean chili sauce, chili powder, soy sauce, honey, and minced garlic. Mix well.
3. Add 2/3 of the sauce to the chicken, reserving the remaining 1/3 for later. Mix thoroughly to coat the chicken evenly.
4. Cover and refrigerate the marinated chicken for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Prepare the Vegetables:

5. Chop the cabbage into bite-sized pieces.
6. Cut the sweet potato into thick slices.
7. Thinly slice the onion.

Cook the Dak Galbi:

8. Heat the olive oil in a large pan or skillet over medium-high heat.
9. Add the onions and cook until softened.
10. Add the sweet potatoes and cook for about 5 minutes, until they start to brown.
11. Add the cabbage and mix well with the onions and sweet potatoes.
12. Push the vegetables to the sides of the pan, creating space in the center.
13. Add the marinated chicken to the center of the pan. Cook the chicken without stirring until it’s almost fully cooked.
14. Once the chicken is mostly cooked, mix it with the vegetables.
15. Add the reserved spicy sauce to the pan and continue cooking for 3-5 minutes, allowing the flavors to combine and the sauce to thicken slightly.

Serve:

16. Serve the Dak Galbi hot. Optionally, sprinkle shredded mozzarella cheese over the top and allow it to melt before enjoying.

Easy Korean Braised Beef (Galbi-jjim)

This recipe provides a simplified approach to making delicious Korean braised beef (Galbi-jjim). While short ribs are traditionally preferred, this recipe offers the flexibility of using short plate beef.

Ingredients:

• 1/2 kg beef (short ribs or short plate)
• 1 thumb ginger, thinly sliced
• 1 tbsp toasted sesame seeds
• 6 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp honey
• 2 tbsp brown sugar
• 1/2 tbsp sesame oil
• 1 tsp freshly ground black pepper

Instructions:

1. Soak the beef: Place the beef in cold water for 10-20 minutes to remove excess myoglobin.

2. Prepare the sauce: In a bowl, combine the soy sauce, honey, brown sugar, mirin, sesame oil, and black pepper.

3. Blanch the beef: In a pot, cover the beef with water and bring to a boil. Boil for 5-10 minutes, or until the beef is no longer red. Rinse the beef and the pot to remove any impurities.

4. First braise: Add 1½ cups of water, the sliced ginger, and ⅔ of the sauce to the pot with the beef. Cover and boil over medium-low heat for 30 minutes.

5. Second braise: Reduce the heat to low, add the remaining sauce and toasted sesame seeds. Add a little more water if needed. Simmer for two hours, or until the beef is tender.

Spicy Dak-Galbi (Korean Chicken Stir-Fry)

This recipe guides you through making a delicious and flavorful dak-galbi, a popular Korean spicy chicken stir-fry. With a blend of gochujang, gochugaru, and a touch of sweetness, this dish is sure to satisfy your cravings for a bold and savory meal.

Ingredients

Main Ingredients

• 600g deboned chicken thigh/breast, cut into chunks
• 1 onion, sliced
• 40g carrot, julienned
• 100g cabbage, shredded
• 4 cloves garlic, minced
• 15g ginger, minced
• 2 stalks scallions, julienned
• 40g mozzarella cheese
• 30ml vegetable oil

Seasoning

• 30g gochujang (Korean chili paste)
• 30g gochugaru (Korean chili flakes)
• 10g peanut butter
• 2g curry powder
• 1 tbsp soy sauce
• 1 tsp mirin
• 200ml chicken stock
• 1 tsp sesame oil

Topping

• 1 stalk scallion, finely chopped

Instructions

1. Heat the vegetable oil in a large skillet over medium heat.

2. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.

3. Add the chicken to the skillet, followed by the mirin, gochujang, gochugaru, peanut butter, and curry powder. Sauté until the chicken releases its juices and starts to brown.

4. Add the onion, carrot, and cabbage. Continue stir-frying for about 5 minutes, or until the onion softens.

5. Pour in the chicken stock and stir well to combine with the chicken and vegetables.

6. Increase the heat to medium-high. Add the julienned scallions and mozzarella cheese. Cook, stirring frequently, until the sauce thickens.

7. Once the sauce reaches your desired consistency, remove the skillet from the heat. Transfer the dak-galbi to a serving bowl and garnish with the chopped scallions.

Korean BBQ Kalbi (Cross-Cut Short Ribs)

This recipe guides you through making delicious, tender Korean BBQ Kalbi. The key is a flavorful marinade and proper grilling technique.

Ingredients

Marinade

• ¾ – 1 cup sugar (adjust to your preferred sweetness)
• ½ cup mirin
• 3-4 cloves garlic, grated (or 1.5 to 2 teaspoons garlic powder)
• ½ small apple, peeled and grated (or ⅓ cup applesauce)
• 1 cup low sodium soy sauce
• 2 tablespoons toasted sesame oil
• 3 green onions, chopped (including white parts)

Ribs

• 4 pounds cross-cut beef short ribs

Instructions

1. Prepare the Marinade: In a large bowl, combine all marinade ingredients. Stir or whisk until the sugar is completely dissolved.

2. Marinate the Ribs: For thorough marination, individually dip each short rib into the marinade, ensuring it’s fully coated.

3. Store and Marinate: Place the marinated ribs in a shallow baking dish or a resealable bag. Pour any remaining marinade over the ribs. Seal or cover the container.

4. Marination Time: Marinate for at least 3 hours, or preferably overnight, in the refrigerator.

5. Prepare for Grilling: Remove the ribs from the refrigerator 30-45 minutes before grilling to allow them to come to room temperature. This promotes even cooking and better searing. If using charcoal, start your coals now.

6. Grilling: Preheat your grill to medium-low to medium heat. Grill the ribs for 4-5 minutes per side, or until cooked to your liking. Be mindful of flare-ups caused by the marinade’s sugar content and the fat from the ribs.

7. Serve and Enjoy! Your delicious Korean BBQ Kalbi is ready to be enjoyed.

Brad’s Korean BBQ Flank Steak with Caramelized Onions

This recipe details how to make delicious Korean BBQ flank steak (Kalbi) featuring tender, flavorful steak rolled and seared to perfection, complemented by sweet and savory caramelized onions.

Ingredients

For the Marinade:

• 1 bunch green onions, chopped
• 1 1/2 cups brown sugar
• 1 1/4 cups soy sauce
• 1/2 cup sherry
• 5 tablespoons finely chopped fresh ginger
• 5 tablespoons minced garlic
• 1/4 cup sesame oil
• 1/4 cup sesame seeds
• 2 tablespoons garlic chili paste
• 2 1/2 tablespoons coarsely ground black pepper
• 3 tablespoons black bean sauce

For the Steak:

• 2 lbs flank steak
• 2 medium sweet onions, sliced thin
• 3 tablespoons butter
• 1/4 cup sherry
• 1 teaspoon minced garlic
• Butcher’s twine

Instructions

1. Prepare the Steak: Lay the flank steak on a large cutting board. Pound it with a meat mallet until it’s between 1/4 and 1/2 inch thick.

2. Make the Marinade: Combine all marinade ingredients in a bowl. This recipe makes a large batch; you can freeze any leftover marinade for later use.

3. Marinate the Steak: Place the steak in a large zip-top bag. Add 1 1/2 to 2 cups of the marinade. Remove as much air as possible from the bag, seal it tightly, and let the steak marinate overnight in the refrigerator.

4. Prepare for Cooking: Remove the steak from the marinade. Roll it up tightly and tie it with butcher’s twine every 2 inches. Cut the steak between the twine ties to create individual rolls.

5. Caramelize the Onions: Heat a pan over low heat. Melt the butter. Add the thinly sliced onions. Sauté for 25 to 35 minutes, stirring frequently. Five minutes before the onions are done, add the minced garlic and sherry. Deglaze the pan, scraping up any browned bits, and let the liquid reduce completely.

6. Cook the Steak: Heat a pan with 1 tablespoon of oil over medium-high heat. Place the steak rolls on end in the hot pan. Sear for 5 to 7 minutes on each side, or until well browned. After browning both sides, reduce the heat to medium. Add 1/4 cup of sherry. Cover the pan and steam until the liquid is gone. Turn the steak rolls over and repeat the steaming process. The meat should be rare. If you prefer it more well-done, add a little more liquid and cook longer per side.

7. Rest and Serve: Remove the steak rolls from the pan and let them rest, tented with foil, for 5 minutes. Plate the steak rolls and top with the caramelized onions. Serve immediately and enjoy.

Spicy Beef Stir-Fry (Dak Galbi Inspired)

This recipe offers a delicious beef spin on the classic Korean dish Dak Galbi. It features tender beef stir-fried with a medley of vibrant vegetables in a sweet, spicy, and savory gochujang based sauce.

Ingredients

• For the Beef Marinade:
• 1 tbsp gochujang (Korean chili paste)
• 2 tbsp red pepper powder (or chili powder)
• 1 tbsp soy sauce
• 1.5 tbsp mirin
• 1 tbsp honey
• 1 tbsp sesame oil
• 0.5 inch ginger, grated
• 4 cloves garlic, grated
• For the Stir-Fry:
• Cubed beef
• 1 tbsp cooking oil
• 1/2 Chinese cabbage, thinly sliced
• 1 1/2 carrots, thinly sliced
• 1 large onion, sliced
• 1 sweet potato, sliced
• Salt, pepper, and sugar to taste

Instructions

1. Marinate the Beef: In a large bowl, combine all the marinade ingredients. Add the cubed beef and mix thoroughly, ensuring the beef is well coated. Reserve 1/4 of the marinade for later use.

2. Sear the Beef: Heat the cooking oil in a large pan or wok over medium-high heat. Add the marinated beef and cook until about 3/4 cooked through, approximately 2-4 minutes. Remove the beef from the pan and set aside.

3. Stir-fry the Vegetables: Add the sliced vegetables (Chinese cabbage, carrots, onion, and sweet potato) to the same pan. Stir-fry for a few minutes until they begin to soften.

4. Combine and Simmer: Return the seared beef to the pan with the vegetables. Add the reserved marinade and stir well to combine. Continue cooking until the beef is fully cooked and the vegetables are tender.

5. Season and Serve: Season the stir-fry with salt, pepper, and sugar to taste. Serve hot with steamed rice.

History of Galbi

Galbi, meaning “rib” in Korean, boasts a rich history deeply intertwined with Korean cuisine and culture. Its origins can be traced back centuries, with some food historians pointing to the Goryeo Dynasty (918-1392) as a possible starting point. Early forms of galbi, known as “seoryam,” were simply grilled ribs, likely seasoned with basic ingredients like salt and pepper.

During the Joseon Dynasty (1392-1910), galbi’s popularity soared, particularly among the royal court and aristocracy. Marinades became more complex, incorporating soy sauce, garlic, ginger, and other aromatics. The grilling method also evolved, moving from simple open-fire grilling to the use of charcoal braziers, enhancing the smoky flavor that is now a hallmark of galbi.

The modern galbi we enjoy today gained its widespread popularity in the 20th century, becoming a staple of Korean barbecue restaurants. The specific marinade recipes vary widely, often reflecting regional preferences and family traditions. Regardless of the variation, galbi remains a beloved dish, symbolizing celebration, community, and the rich culinary heritage of Korea.

Nutritional Content and Benefits of Galbi

Galbi, while undeniably delicious, also offers a good source of several essential nutrients. It’s packed with protein, crucial for building and repairing tissues. A serving of galbi also provides a significant amount of iron, important for red blood cell production and oxygen transport. Additionally, it contains zinc, which supports immune function and cell growth.

Beyond these key nutrients, galbi provides various B vitamins, including niacin, riboflavin, and vitamin B12, which play vital roles in energy metabolism. It’s also a source of selenium, an antioxidant that helps protect cells from damage. Keep in mind that the specific nutritional content can vary depending on the cut of beef and the marinade used.

While galbi offers these nutritional benefits, it’s important to consume it in moderation. It can be relatively high in fat and cholesterol, so it’s best enjoyed as part of a balanced diet. Consider pairing it with plenty of vegetables and opting for leaner cuts of short ribs when possible.

Tips for Choosing Quality Beef Short Ribs

Choosing the right beef short ribs is crucial for delicious Galbi. Look for ribs with good marbling. The thin streaks of fat throughout the meat will melt during cooking, resulting in tender, flavorful ribs. Don’t be afraid of a little fat; it’s key to a juicy final product.

Pay attention to the color of the beef. It should be a bright, cherry-red hue. Avoid ribs that look dull or brownish. The texture should feel firm and slightly moist, not slimy or dry.

Consider the thickness of the ribs. Evenly thick ribs will cook more uniformly. If you’re buying flanken-style ribs, they should be about 1/2-inch thick. For English-style, look for ribs that are about 2-3 inches thick.

Finally, consider the bone-in versus boneless decision. Bone-in ribs tend to have more flavor, but boneless ribs are easier to eat. Choose the style that best suits your preference and recipe.