Grilled Marinated Korean-Style Short Ribs
Grilled Marinated Korean-Style Short Ribs is a easy Korean recipe that serves 4. 250 calories per serving. Recipe by Certified Angus Beef ® on YouTube.
Prep: 12 min | Cook: 25 min | Total: 52 min
Cost: $13.39 total, $3.35 per serving
Ingredients
- 2 lb Certified Angus Beef Short Ribs (thinly sliced, bone‑in)
- 0.25 cup Soy Sauce (low‑sodium preferred)
- 0.25 cup Balsamic Vinegar (replaces rice vinegar for sweet acidity)
- 2 tbsp Olive Oil (neutral oil works as well)
- 3 tbsp Honey (raw or clover honey)
- 4 cloves Garlic (minced after smashing)
- 1 tbsp Fresh Ginger (peeled and minced (about 1 inch piece))
- 2 stalks Scallions (white ends minced for marinade, green tops sliced for garnish)
Instructions
Make Marinade
In a mixing bowl whisk together soy sauce, balsamic vinegar, olive oil, and honey until the honey is fully dissolved.
Time: PT5M
Add Garlic, Ginger, and Scallion Whites
Smash the garlic cloves, mince them, peel and mince the ginger, then mince the white ends of the scallions. Add all to the bowl and whisk to combine.
Time: PT5M
Marinate Short Ribs
Place the short ribs in a zip‑top bag, pour in the marinade, seal the bag while pressing out as much air as possible, and massage the ribs so the liquid coats every surface. Refrigerate for at least 30 minutes, preferably overnight.
Time: PT2M
Prepare Grill and Coals
Light charcoal in the grill and let it burn until the coals are white‑hot (about 15 minutes). Toss a few wood chunks onto the coals for extra smoke.
Time: PT15M
Grill Short Ribs
Place the marinated ribs directly over the hottest part of the grill. Sear 2–3 minutes per side until a caramelized crust forms; the ribs cook very quickly because they are thin.
Time: PT6M
Rest and Garnish
Remove the ribs, let them rest for 2 minutes, then sprinkle the sliced green scallion tops over the top.
Time: PT3M
Serve
Pile the ribs high on a serving plate and serve family‑style as a finger food.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 15g
- Fiber
- 0g
Dietary info: High protein, Gluten‑containing (if regular soy sauce used), Not vegetarian
Allergens: Soy, Honey, Potential gluten (soy sauce)
Ingredient Substitutions
- Instead of Certified Angus Beef Short Ribs: Other well‑marbled short ribs
- Instead of Soy Sauce: Tamari
- Instead of Balsamic Vinegar: Rice vinegar with a splash of sugar
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Honey: Maple syrup
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Scallions: Green onions
Equipment Needed
- Mixing Bowl
- Whisk
- Knife
- Cutting Board
- Zip‑Top Plastic Bag
- Grill
- Charcoal
- Wood Chunks (optional)
- Tongs
- Serving Plate
Critical Steps — Do Not Skip
- Ensure the bag is sealed with as much air removed to maximize flavor absorption.
- Preheat the charcoal until it is white‑hot for a true sear.
- Grill over super high heat for a short time to caramelize the honey‑soy glaze without burning.
Chef Tips from the Video
- Add a few chunks of fruitwood or oak for a subtle smoky flavor that complements the sweet glaze.
- Let the ribs rest briefly after grilling; this keeps them juicy.
- Serve with a side of kimchi or pickled vegetables for a traditional Korean contrast.
Troubleshooting
Ribs are tough or chewy.
Make sure you are using thinly sliced short ribs; if using thicker cuts, increase marinating time and grill over lower heat longer.
Ribs burn before caramelizing.
Move the ribs to a slightly cooler part of the grill after the first minute, or reduce the grill heat slightly; the honey sugars burn quickly.
Marinade pools at the bottom of the bag.
Massage the ribs in the bag to coat each piece; you can also turn the bag a few times during the first 10 minutes of marinating.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑top bag for up to 2 months; reheat gently on the grill or in a skillet.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the ribs overnight for deeper flavor.
- Pre‑slice scallion greens and store them in a small container; they stay fresh for a day.
Frequently Asked Questions
What is the cultural significance and history of Korean grilled short ribs in Korean cuisine?
Korean grilled short ribs, known as "galbi," are a beloved barbecue staple traditionally marinated in a soy‑based sauce with pear, garlic, and sesame oil. They are often served at family gatherings, holidays, and Korean BBQ restaurants, symbolizing generosity and celebration.
How does this recipe differ from traditional Korean galbi?
The classic galbi uses Korean pear, sesame oil, and rice vinegar, while this version swaps rice vinegar for balsamic vinegar and adds honey for extra sweetness, creating a slightly tangier, caramelized glaze that works well with thin‑cut Certified Angus Beef ribs.
What regional variations of Korean short ribs exist within Korea?
In the Jeolla region, galbi is often grilled with a thicker, sweeter sauce and served with lettuce wraps, while in Seoul the focus is on a balanced sweet‑savory glaze. Some coastal areas add a splash of fish sauce for umami depth.
What dishes pair well with Korean grilled short ribs in a Korean meal?
Serve the ribs alongside kimchi, Korean cucumber salad (oi muchim), steamed rice, and a bowl of doenjang soup for a complete Korean barbecue spread.
On what occasions are Korean short ribs traditionally served?
Galbi is a centerpiece for holidays like Chuseok (Korean Thanksgiving), birthdays, and family reunions, where sharing meat symbolizes abundance and togetherness.
What are the most common mistakes to avoid when making Korean grilled short ribs at home?
Common errors include using thick‑cut ribs that don’t absorb the marinade, grilling over low heat which prevents caramelization, and letting the honey‑soy glaze burn by not monitoring the ribs closely.
Why does this recipe use balsamic vinegar instead of traditional rice vinegar?
Balsamic vinegar provides a deeper, slightly fruity acidity that balances the honey’s sweetness and works well with the thin cut of Certified Angus Beef, creating a richer caramelized crust in a short grilling time.
How can I tell when the Korean grilled short ribs are done?
The ribs are done when a glossy, caramelized crust forms and the meat is no longer pink inside; because the cuts are thin, this usually takes 2‑3 minutes per side over high heat.
Can I make these Korean grilled short ribs ahead of time and how should I store them?
Yes, marinate the ribs overnight, then grill them just before serving. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months; reheat gently on the grill or in a skillet.
What does the YouTube channel Certified Angus Beef ® specialize in?
The YouTube channel Certified Angus Beef ® focuses on showcasing premium beef cuts, cooking techniques, and recipes that highlight the flavor and marbling of Certified Angus Beef, often with a focus on grilling and barbecue.
How does the YouTube channel Certified Angus Beef ®'s approach to Korean‑style cooking differ from other Korean cooking channels?
Certified Angus Beef ® emphasizes the quality of the beef itself and adapts traditional Korean marinades to suit American palates, using readily available ingredients like balsamic vinegar while still delivering authentic smoky flavor, whereas many Korean channels stick to traditional ingredients and cooking methods.
Last updated: September 3, 2026
