Authentic Korean BBQ Short Ribs (Galbi) Recipe

Ingredients

• Brown sugar – the sweet foundation of the Korean BBQ sauce.
• Soy sauce – the salty umami base. Use tamari to make it gluten-free, or coconut aminos if you need both gluten- and soy-free alternatives.
• Rice vinegar – a touch of acidity to balance the sweetness.
• Mirin – Japanese sweet rice wine adds tang and extra umami. If unavailable, use a little extra rice vinegar.
• Chili paste – sambal oelek is recommended for heat; swap with gochujang for a milder, fermented red pepper flavor.
• Sesame oil – for toasty aroma and depth.
• Ground black pepper
• Fresh ginger, grated – fresh ginger adds bright spice. Grating from frozen is an easy trick.
• Fresh garlic cloves, crushed or minced.
• Cornstarch – to thicken the sauce into a glossy glaze.
• Boneless beef short ribs – I used boneless ribs (about 8 ounces each), but bone-in short ribs can be substituted.
• Salt and black pepper – to season the ribs before cooking.
• Green onion, thinly sliced for garnish (optional).

Instructions

Make the Korean BBQ Sauce

1. In a medium saucepan combine brown sugar, soy sauce (or tamari/coconut aminos), mirin, water, rice vinegar, chili paste, sesame oil, ground black pepper, garlic and grated ginger. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 5–7 minutes, stirring occasionally.
2. Mix the cornstarch with a small amount of water to form a slurry. Pour the slurry into the simmering sauce and whisk until smooth. Continue to cook over medium heat for another 3–4 minutes until the sauce thickens into a glossy glaze. Remove from heat and set aside. Reserve about one-third of the sauce for tossing with the raw short ribs and the rest for serving.

Grill Method (Quick)

1. Preheat a grill to medium-high heat.
2. Season the short ribs lightly with salt and black pepper, then toss them with about 1/3 cup of the prepared Korean BBQ sauce so they’re evenly coated. Reserve the remaining sauce for serving.
3. Grill the short ribs for 8–10 minutes total, flipping once halfway through, until nicely charred and cooked to your preferred doneness. Remove from the grill and let rest for 5–10 minutes.
4. Slice thinly against the grain and serve with extra Korean BBQ sauce and a sprinkle of chopped green onion.

Sous Vide Method (Tender)

1. Place each short rib into its own airtight bag with about 2 tablespoons of the Korean BBQ sauce and toss to coat. Reserve the remaining sauce for serving.
2. Fill the sous vide container with water and set the temperature to 130°F (54°C) for a medium-rare to medium texture. Once the water reaches temperature, submerge the bagged ribs, removing as much air as possible (use a vacuum sealer or the water displacement method).
3. Cook in the sous vide for 4 hours to achieve a tender, evenly cooked result.
4. When the cooking time is complete, remove the ribs from the bags and pat them dry. Sear briefly on high heat in a cast-iron skillet or grill pan—about 10–15 seconds per side—to develop a caramelized crust.
5. Allow the ribs to rest 5–10 minutes, slice thinly against the grain and serve with the remaining sauce and green onions.

Nutrition & Details

Servings: 4 | Prep Time: ~10 minutes | Cook Time: 8–10 minutes (grill) or 4 hours (sous vide) | Total Time: depends on method chosen.

Estimated nutrition (per serving) is provided below for reference and will vary by ingredients and portion size.

• Calories: approximately 1030 kcal per serving (variable)
• Protein: ~76 g
• Carbohydrates: ~107 g
• Fat: ~36 g
• Sodium and sugar content will be higher due to soy sauce and brown sugar in the glaze; adjust ingredients if you require lower sodium or lower sugar.