Korean grilled short ribs, or galbi, are a true culinary delight. Picture this: tender, juicy short ribs, marinated in a sweet and savory blend of soy sauce, garlic, ginger, and a hint of gochujang for that perfect spicy kick. Then, they're grilled to perfection, creating a symphony of flavors that dance on your tongue. My first encounter with galbi was at a small Korean BBQ joint in Seoul, and I was hooked instantly! It's a dish that's both comforting and exciting, perfect for family gatherings, barbecues, or even a special weeknight meal. This recipe captures the essence of traditional galbi while simplifying the process for the home cook. We're talking minimal effort, maximum flavor. Trust me, once you try this, you'll be making it again and again. It's seriously addictive!
What sets this recipe apart is the marinade. It's the heart and soul of galbi, infusing the meat with a complex blend of flavors that's both sweet, savory, and subtly spicy. The key ingredients are soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang (Korean chili paste). The gochujang adds a wonderful depth of flavor and a gentle heat that complements the richness of the beef. You can adjust the amount of gochujang to your liking, depending on your spice tolerance. I personally like a good kick, so I tend to be a bit generous with it! Don't be intimidated by the ingredient list – most of these are pantry staples, and the rest are easily found at your local Asian grocery store or even in the international aisle of many supermarkets. Prepare to embark on a flavor journey that will transport you straight to the streets of Seoul!
Required Equipments
- Mixing Bowls
- Cutting Board
- Chef's Knife
- Grater
- Measuring Cups and Spoons
- Grill
- Tongs
Spicy Korean Grilled Short Ribs: Frequently Asked Questions
Spicy Korean Grilled Short Ribs
Savor the irresistible taste of Spicy Korean Grilled Short Ribs! Tender beef marinated in a sweet, savory, and spicy blend, grilled to perfection for an unforgettable culinary experience.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 3 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, rice vinegar, and black pepper. Make sure everything is well combined for a smooth, flavorful marinade.
- Marinate the Short Ribs: Place the short ribs in a large resealable bag or a container. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the container and marinate in the refrigerator for at least 2 hours, or preferably overnight. I once left them marinating for a full 24 hours by accident – the flavor was incredible, but the texture got a tad too soft, so be mindful!
- Preheat the Grill: Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). If using a charcoal grill, make sure the coals are evenly distributed. I love the smell of charcoal, reminds me of summer barbecues with family.
- Prepare the Grilling Surface: Lightly oil the grill grates to prevent the short ribs from sticking. Use a grill brush or a paper towel soaked in oil to coat the grates evenly.
- Grill the Short Ribs: Remove the short ribs from the marinade, letting any excess drip off. Place the ribs on the preheated grill grates in a single layer. Avoid overcrowding the grill; cook in batches if necessary. My first time grilling, I overcrowded the grill, and they ended up steaming instead of grilling. Lesson learned!
- Cook the Short Ribs: Grill the short ribs for about 3-5 minutes per side for medium-rare, or longer depending on your desired doneness. For medium, grill for 5-7 minutes per side. For well-done, grill for 7-9 minutes per side. The internal temperature should reach 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, and 160°F (71°C) for well-done. Use a meat thermometer to check the temperature accurately.
- Baste During Grilling (Optional): For extra flavor and a glossy finish, you can baste the short ribs with the remaining marinade during the last few minutes of grilling. Be careful not to baste too early, as the marinade can burn due to the sugar content.
- Rest the Short Ribs: Once the short ribs are grilled to your liking, remove them from the grill and place them on a cutting board. Tent them loosely with foil and let them rest for about 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Slice and Serve: After resting, slice the short ribs against the grain into thin strips. This makes them easier to chew and enhances the tenderness. I like to use a sharp chef’s knife for clean slices.
- Garnish and Serve: Arrange the sliced short ribs on a serving platter. Garnish with sesame seeds and chopped green onions. Serve immediately with steamed rice, kimchi, and your favorite Korean side dishes. Enjoy!
📝 Notes
- For a sweeter flavor, add a tablespoon of honey or maple syrup to the marinade.
- Adjust the amount of gochujang to your spice preference.
- Serve with steamed rice, kimchi, and Korean side dishes for a complete meal.
🍎 Nutrition
Calories: 350 kcal
Protein: 20g
Fat: 25g
Carbohydrates: 20g
Fiber: 1g
Calcium: 35mg
