Stephanos G. - Dec 15 2022

How To Cook Korean-Style Beef Short Ribs
(Galbi or Kalbi)

Korean food is fast becoming a popular choice for foodies around the world. Unique flavours and cooking methods make for an interesting dining experience. Galbi or Kalbi (barbequed Korean-style short ribs) is a popular menu favourite. Roughly translated Galbi means 'rib' but is often used to describe the method for cooking thinly sliced marinated meat. Beef short ribs are a great option for Galbi. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 20-25cms in length, lined on one side with 2cm thick rib bones. Because it has excellent marbling, they are perfect for Korean-style BBQ. Galbi is quick and easy to do at home. You can use a hibachi barbecue or regular grill to cook your premium-quality Korean-style beef short ribs. In this recipe we will share a simple recipe to cook the perfect Galbi - Korean-style thinly cut beef short ribs.

Cooking Supplies:

- Hibachi/Grill
- Charcoal
- Sharp knife
- Large Ziplock bag

Notes: This recipe calls for medium-high to high heat. While a griddle pan or gas grill will work just fine, we prefer a Hibachi barbecue to get authentic Galbi. You get a great char and a hint of smoke on your finished Korean-style thinly sliced and marinated beef short ribs. And that is exactly what you are after with this dish.


-  2kgs of premium quality Korean-style beef short ribs
- 1 head of garlic (6 to 8 garlic cloves)
- fresh ginger (a 2.5cm piece) - 1/2 small onion
- 1 Asian pear -1 tablespoon of gochujang (authentic Korean chilli pepper paste)
- 2 tablespoons of honey or a 1/3 cup of sugar
- 1 cup dark soy sauce (not low sodium)
- 1/4 cup toasted sesame oil
- 1/4 cup unsalted rice vinegar
- 1/2 cup water - 1 tablespoon of sesame seeds
- Freshly chopped spring onions

Notes: This recipe is all about the marinade. The marinade gives the beef short ribs that umami you are looking for. Sweet, sour, a hint of spicy and loads of savoury are the flavours you want to get from this Galbi recipe. While recipes will differ from generation to generation or based on personal taste, the base ingredients should remain the same if you want to achieve authentic Korean Galbi.


Step 1 - Making Your Galbi Marinade It is always best to start this recipe by making your Galbi marinade. You will want all the flavours to be infused with each other. Either press or mince your garlic cloves and fresh ginger. Then coarsely chop or grate your onion and Asian pear. This can also be done in a blender if you are pressed for time. Add this mixture to a large bowl. Add a tablespoon of gochujang - authentic Korean chilli pepper paste. Gochujang is a Korean fermented pepper paste often described as a funky, sticky, savoury and spicy chilli paste. For this recipe, just one tablespoon will add a depth of flavour and all the Korean Galbi authenticity you after. Now you can add your honey/sugar and all the other liquid ingredients, i.e. dark soy sauce, toasted sesame oil, rice vinegar and water. It is best to let your mixture stand for 10 to 15 minutes as this allows all the flavours to mix.

Step 2 - Preparing Your Hibachi/Grill As mentioned above any appliance that can get to high heat will do for this Galbi recipe, but we recommend using a Hibachi or a grill capable of holding hot coals. The char and that hint of smoke flavour you get on your Korean-style beef short ribs definitely give your end product that extra something. If you are unfamiliar with a Hibachi, you have nothing to fear. It is quite simply a traditional Japanese grill built to handle burning charcoal. Using a Hibachi is perfect for Galbi as it is a quick-cooking Korean barbeque meal. Because the Hibachi is usually small, you only need a few briquettes and a few pieces of charcoal. Add a few briquettes to the bottom of your hibachi, some firelighters and light it up. Once your briquettes catch you can place a few pieces of charcoal. You will want your coals to have a white ash outside layer before you place your Korean-style beef short ribs onto the grate.

Step 3 - Preparing Your Korean Style Short Ribs One of the most important parts of this recipe is that your beef short ribs are thinly cut, approximately 2cm thick and about 20 to 25cm long. If you are getting your Korean-style beef short ribs from a premium meat supplier like The Ribeye Club in Cyprus, then the hard work will be done for you. They are cut and trimmed to exactly what you need for the perfect Galbi. If this is not available from your local butcher or supermarket, you can use thinly sliced flanken ribs. Rinse your thinly sliced Korean-style beef short ribs, dab them dry and they are now ready for your rested Galbi marinade. Place your beef short ribs into a square container and add the marinade. Make sure that they are thoroughly coated on both sides. For the best results, place your beef short ribs in a large ziplock bag and let them soak in the marinade overnight. It is good to give them a bit of a shake-up every 2 hours or so. If it is left to marinate in your square container, make sure that it is covered with tin foil or plastic cling wrap. For the best results, your Korean-style beef short ribs must sit in the marinade for at least 2 hours. Step 4 - Cooking Your Beef Back Ribs As soon as the coals in the Hibachi have an ash-white outside covering, you are good to go. Cooking your Galbi is pretty straightforward. All that is needed is to place your beef short ribs on the hot grate for 3 to 5 minutes on each side until you get a good char on the outside while keeping the inside perfectly juicy and succulent. Step 5 - Serving Your Galbi (Korean Style Short Ribs) After removing your Galbi from the Hibachi, allow it to rest for a short while. Because it is thinly sliced 2 to 5 minutes should suffice. Garnish your Galbi with some freshly chopped green spring onions and sesame seeds.

If you are going for the full works, then adding some kimchi with ssamjang dipping sauce is a must. Wrap a small amount of steamed rice, a couple of pieces of Galbi and some kimchi into a crisp lettuce leaf. Dip the wrap into your ssamjang sauce and devour.

Suggested Products

Korean Style Short Ribs (USDA Prime) (7083221778615)
Korean Style Short Ribs (USDA Prime) (7083221778615)
Korean Style Short Ribs (USDA Prime) (7083221778615)
Korean Style Short Ribs (USDA Prime) (7083221778615)

Korean Style Short Ribs (USDA Prime)


Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 20-25cms in length, lined on 1 side with 2cms thick rib bones.

These Short ribs are one of the tastiest cuts bursting with flavor due to their high levels of marbling and are perfect for BBQ and Grilling.


*Cook for 2-4min each side on high heat on pan or grill. 

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