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Korean BBQ Short Ribs (Galbi)

  • 30 m
  • 2 h 30 m
Judy Joo
“The longer you marinate these Korean sweet-and-savory ribs, the better. Look for flanken-cut short ribs in the meat department or ask your butcher to cut them for you. If you can't find perilla or shiso leaves, try using mint instead.”


    • Ribs
    • 1 large Asian pear or 2 firm ripe pears, peeled and grated
    • 3 cloves garlic, grated
    • 3 tablespoons reduced-sodium tamari
    • 2 tablespoons toasted sesame oil
    • 1 tablespoon packed brown sugar
    • 2 teaspoons grated fresh ginger
    • ¼ teaspoon ground pepper
    • 6 bone-in flanken-cut beef short ribs (about 1½ pounds), trimmed
    • For Serving
    • 12 small lettuce leaves
    • 12 perilla leaves (see Tips)
    • 3 cups cooked brown rice
    • ¼ cup Ssamjang (see Tips)
    • Kimchi for garnish


  • 1 To marinate ribs: Combine pear, garlic, tamari, oil, sugar, ginger and pepper in a medium bowl, stirring until the sugar dissolves. Add ribs and massage the marinade into them. Cover and refrigerate, stirring occasionally, for at least 2 hours or up to 1 day.
  • 2 To grill ribs: Preheat grill to high.
  • 3 Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest on a clean cutting board for 5 minutes, then cut each in half.
  • 4 To serve: Assemble 12 lettuce wraps with 1 perilla leaf, ¼ cup rice, one piece of meat and 1 teaspoon Ssamjang each. Garnish with kimchi, if desired.
  • Tips: Perilla leaves are slightly thick and minty tasting, often used in place of lettuce to wrap up foods in Korean cooking. Shiso or even large mint leaves make a good substitute.
  • Look for prepared Ssamjang—a thick spicy paste typically served with Korean lettuce wraps—at Korean markets or online. To make your own: Combine ½ cup doenjang, ¼ cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cup
  • The bright red, fiery chile paste gochujang is the quintessential Korean condiment.
  • To make ahead: Marinate ribs for up to 1 day (Step 1).
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