Korean Short Ribs: How to Make Them at Home

Korean short ribs, often called galbi or kalbi, are beef ribs cut across the bones into thin strips. This cut cooks quickly and suits a sweet-savory marinade, unlike thick English-cut ribs that are usually braised for a long time. This guide makes about four servings. Plan for at least two hours of marinating, or refrigerate overnight for deeper flavor. Keep raw meat refrigerated, and use a separate plate and utensils for cooked ribs.

What You’ll Need

3 pounds flanken-cut beef short ribs, about ½ inch thick
½ cup soy sauce
¼ cup water
3 tablespoons packed brown sugar
2 tablespoons toasted sesame oil
1 small Asian pear, peeled and finely grated (or ½ ripe pear)
4 garlic cloves, finely minced
1 tablespoon finely grated fresh ginger
2 scallions, thinly sliced
1 tablespoon rice vinegar
1 teaspoon toasted sesame seeds, optional
Large bowl or resealable food-safe bag, tongs, grill or broiler pan, and an instant-read food thermometer

The pear adds sweetness and helps tenderize the surface. If you cannot find flanken-cut ribs, ask a butcher for crosscut Korean-style short ribs. A thick English-cut rib is not a direct substitute: it needs a different, longer cooking method.

Step-by-Step

Check and rinse the cut. Look for ribs sliced across the bone, with several small bone sections visible along each strip. If there are bone fragments, rinse the ribs briefly under cold running water, then pat them dry with paper towels. Do not wash raw beef around other foods or clean surfaces by splashing; sanitize the sink and work area afterward.
Mix the marinade. In a bowl, stir together the soy sauce, water, brown sugar, sesame oil, grated pear, garlic, ginger, scallions, and rice vinegar until the sugar dissolves. Taste a small dab before adding raw meat; it should be salty, sweet, and aromatic. Do not use the raw-meat marinade as a finishing sauce unless you boil it thoroughly.
Marinate under refrigeration. Put the ribs in a food-safe bag or shallow nonreactive dish and pour over the marinade. Turn the pieces so all sides are coated, cover or seal, and refrigerate for at least two hours, up to overnight. Keep the meat at 40°F or colder. Do not leave it on the counter to marinate, and avoid extending the time beyond a day because the pear can make the surface soft.
Prepare the cooking surface. Heat a grill to medium-high, roughly 400–450°F, and clean and lightly oil the grates. For broiling, position an oven rack about 4–6 inches below the element and preheat the broiler. Take the ribs out of the refrigerator while the grill heats, but do not let them sit out longer than two hours total (one hour if the room is above 90°F). Lift the ribs from the marinade and let excess drip off so the sugar is less likely to flare or burn.
Cook in a single layer. Grill the ribs for about 3–5 minutes per side, depending on thickness and heat, turning with tongs. For broiling, arrange them on a foil-lined broiler pan and cook about 3–5 minutes per side, watching closely. Work in batches if needed; crowded ribs steam instead of browning. Discard marinade that touched raw beef, and do not brush it onto cooked ribs.
Check temperature, not just color. Insert an instant-read thermometer into the thickest meat portion without touching bone. Whole cuts of beef should reach at least 145°F, followed by a three-minute rest; check each thicker piece where practical. Thin strips can be awkward to probe, so fold a piece or insert the probe sideways into the meat. Browning or a dark edge alone does not prove the center is safe.
Rest and serve. Transfer cooked ribs to a clean platter and rest for three minutes. Sprinkle with sesame seeds or fresh scallion if desired. Serve with rice, lettuce leaves, or vegetables. Refrigerate leftovers in a covered shallow container within two hours of cooking (within one hour above 90°F); use within three to four days, and reheat leftovers to 165°F, checking with a food thermometer.

Common Mistakes

Using the wrong rib cut: Thick English-cut ribs will not become tender in a few minutes on the grill. Get crosscut flanken-style ribs for this quick-cooking method.
Cooking straight from a wet marinade: Excess liquid and sugar make the ribs steam or char before they brown. Let the extra marinade drip off; do not scrape the meat completely clean.
Leaving ribs unattended: Sugar can burn quickly over high heat, and thin ribs cook fast. Stay by the grill or oven and turn them as needed.
Guessing doneness by appearance: Color varies with marinade and cooking method. A thermometer is the reliable safety check; avoid touching bone with its probe.
Reusing raw marinade: Marinade that contacted uncooked beef can carry harmful bacteria. Discard it, or set aside a clean portion before adding the meat if you want sauce.

Tips

Ask for ribs cut evenly, around ¼–½ inch thick; even pieces finish at a similar rate.
For a less salty marinade, use reduced-sodium soy sauce. Taste and adjust the sugar or vinegar before adding the beef.
To make a safe glaze, reserve some marinade before it touches raw meat, or bring used marinade to a full boil before serving. Keep it separate from cooked ribs until ready to use.
For a broiler, use a pan designed for high heat and keep the kitchen ventilated. Sugary drips can smoke; foil helps cleanup but should not block airflow.
Cut large cooked strips between the bones for easier serving. Offer lettuce, rice, and mild side dishes to balance the savory ribs.

Troubleshooting

The outside is burning while the center is underdone: Move the ribs to a cooler part of the grill or lower the heat, then finish cooking gently and check the thickest meat with a thermometer. Under a broiler, lower the rack slightly.

The ribs are pale or watery: The grill may not be hot enough, the meat may be crowded, or excess marinade may remain. Cook in smaller batches on a preheated surface and drain the ribs before cooking.

The meat is chewy: Check whether the ribs were cut across the bone and whether they were sliced unusually thick. Thin flanken ribs should cook quickly; prolonged cooking can dry them out. If the cut is thick, use a braising recipe rather than extending this grilling method.

The marinade tastes too salty: Serve the ribs with unsalted rice or vegetables, and use reduced-sodium soy sauce next time. Do not dilute a sauce that has contacted raw beef and serve it without boiling.

The thermometer reading is unclear: Probe from the side into a thick section of meat, avoiding bone. If a piece has not reached 145°F, continue cooking and check again; then give it the required three-minute rest.

Frequently Asked Questions

What are Korean short ribs called?

They are commonly called galbi or kalbi. For this recipe, the name refers to beef short ribs cut crosswise through the bone into thin strips.

Can I marinate the ribs overnight?

Yes. Keep them covered in a refrigerator at 40°F or colder and cook within about 24 hours. Pear tenderizes the surface, so a much longer soak can make it soft.

Can I cook Korean short ribs without a grill?

Yes. Broil them on a broiler pan, turning once and watching closely, or use a very hot grill pan. Ventilate the kitchen and check the beef temperature rather than relying on cooking time alone.

Can I freeze the ribs in their marinade?

Yes, if the beef is fresh and the container is freezer-safe. Thaw it in the refrigerator, not on the counter, and cook promptly after thawing; freezing may soften the texture slightly.

How should I store and reheat leftovers?

Refrigerate them in a covered container within two hours and use within three to four days. Reheat to 165°F, checking the thickest piece with a food thermometer.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.