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Galbi from South Korea

Galbi

Marinated beef short ribs grilled at the table. · South Korea

Also known as Grilled Short Ribs

📍 Nationwide ★ 4.6
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Marinated beef short ribs grilled at the table.

About Galbi

Beef short ribs are marinated in soy, sugar, garlic and pear, then grilled over coals until caramelised and tender. A star of Korean barbecue, they are wrapped in lettuce with rice and ssamjang.

🏛️ History & Culture

Galbi, meaning "rib" in Korean, refers to beef short ribs marinated in a soy-based sauce with garlic, sugar, and often pear or kiwi to tenderize the meat. Its origins trace to the Korean peninsula, where grilling meat over charcoal has been a culinary tradition for centuries, though the exact invention of the modern marinade is not precisely documented. The dish is a centerpiece of Korean barbecue, typically cooked at the table and enjoyed with lettuce wraps, rice, and ssamjang (a spicy dipping paste).

Regional variations exist across Korea, with the most famous style coming from the city of Suwon, known as Suwon galbi, which uses a slightly sweeter marinade. In Korea, galbi is often served at celebrations and family gatherings, symbolizing hospitality and communal dining. While its history is debated, its cultural significance is clear: galbi represents the Korean emphasis on shared meals and the art of grilling, and it has gained international fame as a beloved Korean dish worldwide.

🍳 How to make Galbi

AI-assisted, not kitchen-tested

Galbi (Korean Grilled Short Ribs)

A cornerstone of Korean barbecue, galbi features thin-cut beef short ribs marinated in a sweet-savory blend of soy, garlic, and Korean pear, then grilled over open coals until caramelized and smoky. Serve with lettuce, rice, and ssamjang for the classic ssam wrap.

Prep
30 min
Cook
10 min
Total
40 min
Serves
4
Difficulty
Medium

Recipe ingredients

  • 1.5 kg (3.3 lb) beef short ribs, LA-style flanken-cut, about 7-8 mm thick; partially freeze for 30 min if slicing yourself
  • 180 ml (¾ cup) soy sauce, Korean or Japanese
  • 120 g (½ cup packed) Korean pear, Asian pear, peeled, cored, grated; provides natural tenderizing enzymes
  • 60 g (⅓ cup) brown sugar
  • 30 ml (2 tbsp) mirin, or rice wine
  • 20 g (6 cloves) garlic, minced
  • 15 g (1 tbsp grated) fresh ginger
  • 20 ml (4 tsp) toasted sesame oil
  • 10 g (2 tbsp) toasted sesame seeds, crushed
  • 5 g (1 tsp) black pepper, freshly ground
  • 2 stalks scallions, thinly sliced, for marinade
  • 1 small yellow onion, grated or finely grated
  • 1 head butter lettuce or red leaf lettuce, leaves separated, for wrapping
  • 300 g (1⅓ cups uncooked) cooked short-grain white rice, to serve
  • 120 ml (½ cup) ssamjang, Korean dipping paste, to serve
  • 1 to taste kosher salt, for seasoning ribs

Steps

  1. 1 Pat the short ribs dry and, if needed, trim excess surface fat. Lightly season with a pinch of salt and set aside.
  2. 2 In a large bowl, combine soy sauce, grated Korean pear, brown sugar, mirin, garlic, ginger, sesame oil, sesame seeds, black pepper, scallions, and grated onion. Whisk until the sugar is mostly dissolved.
  3. 3 Add the short ribs to the marinade and toss to coat thoroughly, massaging the marinade into the meat. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
  4. 4 About 30 minutes before grilling, remove the ribs from the fridge to take the chill off. Reserve the marinade in a small saucepan.
  5. 5 Bring the reserved marinade to a steady boil in a small saucepan over medium heat and boil for 3 minutes to make a basting glaze. Skim off any foam and keep warm.
  6. 6 Prepare a charcoal grill for two-zone, high-direct-heat cooking (a gas grill set to high also works). The grate should be clean and very hot; ribs should sizzle loudly on contact.
  7. 7 Place the ribs on the hot grate over direct heat. Grill for 2-3 minutes per side, turning once, basting with the reduced glaze in the last minute, until the surface is deeply caramelized and slightly charred in spots.
  8. 8 Check doneness: the exterior should be richly browned with grill marks, and the meat should register 57-60°C (135-140°F) for medium, or 65°C (150°F) for medium-well on an instant-read thermometer. The flesh should yield easily when pressed.
  9. 9 Transfer grilled ribs to a platter, tent loosely with foil, and rest for 3-5 minutes.
  10. 10 Serve immediately on a hot platter with lettuce leaves, steamed rice, and ssamjang. To eat, wrap a rib in a lettuce leaf with a spoonful of rice and a dab of ssamjang.
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Ingredients
Steps

Galbi — frequently asked questions

What is Galbi?

Beef short ribs are marinated in soy, sugar, garlic and pear, then grilled over coals until caramelised and tender. A star of Korean barbecue, they are wrapped in lettuce with rice and ssamjang.

What is Galbi made of?

Galbi is made with beef short ribs, soy sauce, pear, garlic and sesame oil.

Where does Galbi come from?

Galbi comes from South Korea, and is especially associated with Nationwide. Galbi, meaning "rib" in Korean, refers to beef short ribs marinated in a soy-based sauce with garlic, sugar, and often pear or kiwi to tenderize the meat.

Where can I eat Galbi?

A Korean BBQ restaurant, grilled at your table and wrapped in lettuce.

How do you make Galbi?

Making Galbi at home takes about 30 minutes of prep and 10 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

What else is Galbi called?

Galbi is also known as Grilled Short Ribs.

→ More traditional dishes from South Korea

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