Korean short ribs as a lazy mom
Korean short ribs as a lazy mom is a easy Korean recipe that serves 4. 620 calories per serving. Recipe by Lonnlife on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $14.74 total, $3.69 per serving
Ingredients
- 2 pounds Short Ribs (Flanken Cut) (cut about 1/2 inch thick, preferably Korean style flanken)
- 1/2 cup Korean BBQ Sauce (store‑bought sauce, preferably with pear on the label)
- 2 tablespoons Soy Sauce (regular or low‑sodium)
- 1 tablespoon Brown Sugar (helps with caramelization)
- 1 teaspoon Sesame Oil (adds nutty aroma)
- 2 stalks Green Onion (thinly sliced for garnish)
Instructions
Prepare the Ribs
Trim any excess fat from the short ribs and pat them dry with paper towels.
Time: PT5M
Make the Marinade
In a large mixing bowl combine the Korean BBQ sauce, soy sauce, brown sugar, and sesame oil. Stir until the sugar dissolves.
Time: PT3M
Marinate the Ribs
Add the ribs to the bowl, using your hands to squeeze the sauce into every crevice. Cover and refrigerate for at least 3 hours (up to overnight).
Time: PT3H
Pre‑heat the Skillet
Remove the ribs from the fridge, let them sit at room temperature for 10 minutes, then heat a skillet over medium‑low heat. Add a thin drizzle of oil if the pan is dry.
Time: PT5M
Temperature: medium‑low
Caramelize the First Side
Place the ribs in the skillet in a single layer. Cook without moving for about 4‑5 minutes until the sauce begins to caramelize and stick to the meat.
Time: PT5M
Temperature: medium‑low
Flip and Add More Sauce
Turn the ribs over, drizzle an additional 2‑3 tablespoons of the reserved sauce into the pan, and continue cooking for another 4‑5 minutes until the second side is caramelized.
Time: PT5M
Temperature: medium‑low
Finish and Garnish
When both sides are nicely caramelized and the meat is cooked through, remove from heat. Sprinkle sliced green onions on top and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 12 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: Gluten‑free if using tamari, Dairy‑free, Nut‑free
Allergens: Soy, Sesame, Wheat (if soy sauce contains wheat)
Ingredient Substitutions
- Instead of Short Ribs (Flanken Cut): Beef short plate, Beef back ribs
- Instead of Korean BBQ Sauce: Bulgarian BBQ sauce, Homemade galbi sauce
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Sesame Oil: Peanut oil, Vegetable oil
- Instead of Green Onion: Chives, Scallions
Equipment Needed
- Large Mixing Bowl
- Sharp Knife
- Skillet or Frying Pan
- Tongs
- Measuring Spoons
- Plate for Garnish (optional)
Critical Steps — Do Not Skip
- Squeeze the sauce thoroughly into the meat during marination.
- Caramelize the sauce over medium‑low heat to avoid burning.
- Add extra sauce midway for moisture and flavor.
Chef Tips from the Video
- Use a Korean pear puree in the sauce for extra natural sweetness and tenderizing power.
- For extra smoky flavor, finish the ribs under a broiler for 1‑2 minutes after caramelizing.
Troubleshooting
Sauce burns and becomes bitter.
Reduce heat to low, add a splash of water or broth, and stir constantly.
Ribs are tough after cooking.
Ensure the ribs are not overcooked; cook just until caramelized and the meat is still tender. Marinating longer also helps tenderize.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked ribs in a freezer‑safe bag for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the ribs up to 24 hours for deeper flavor.
- Cooked ribs reheat well in a skillet with a splash of water or broth.
Frequently Asked Questions
What is the cultural significance and history of Korean short ribs (galbi) in Korean cuisine?
Galbi, or Korean short ribs, have been a beloved dish for centuries, originally enjoyed by Korean royalty and later popularized as a festive street‑food staple. The sweet‑savory glaze reflects Korea’s tradition of balancing flavors, and the dish is often served at holidays, birthdays, and family gatherings.
What are the traditional regional variations of galbi in Korean cuisine?
In the southern region, especially Jeolla Province, galbi is often grilled over charcoal and served with a simple soy‑based sauce. In the north, a thicker, sweeter sauce with Korean pear and garlic is common. The recipe here uses a store‑bought sauce that mimics the sweet‑savory northern style.
How is galbi traditionally served in Korea?
Traditionally, galbi is grilled at the table and wrapped in lettuce leaves with ssamjang, sliced garlic, and grilled rice cakes. It is also enjoyed with steamed rice and side dishes (banchan) such as kimchi and pickled radish.
What occasions or celebrations is Korean short ribs (galbi) traditionally associated with in Korean culture?
Galbi is a popular dish for birthdays, Chuseok (Korean harvest festival), and wedding banquets. Its rich flavor and impressive presentation make it a centerpiece for special occasions.
What other Korean dishes pair well with Korean short ribs (galbi)?
Galbi pairs beautifully with steamed white rice, Korean bean sprouts (kongnamul), kimchi, japchae (stir‑fried glass noodles), and a light cucumber salad dressed with vinegar and sesame oil.
What are the authentic traditional ingredients for Korean short ribs (galbi) versus acceptable substitutes?
Traditional galbi uses Korean pear puree, soy sauce, sesame oil, garlic, ginger, and sugar. Acceptable substitutes include a store‑bought Korean BBQ sauce, honey instead of sugar, and tamari for gluten‑free soy sauce.
What are the most common mistakes to avoid when making Korean short ribs (galbi) at home?
Common mistakes include cooking over high heat, which burns the sauce and creates splatter, and not squeezing the sauce into the meat during marination, resulting in a bland glaze. Also, overcooking the ribs makes them tough.
Why does this recipe use medium‑low heat instead of high heat to caramelize the sauce?
Medium‑low heat allows the sugars in the sauce to caramelize slowly, creating a glossy, sweet‑savory crust without burning or causing excessive oil splatter, which can happen at high temperatures.
Can I make Korean short ribs (galbi) ahead of time and how should I store them?
Yes, you can marinate the ribs up to 24 hours ahead. After cooking, store the ribs in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet with a splash of broth.
What does the YouTube channel Lonnlife specialize in?
The YouTube channel Lonnlife focuses on simple, budget‑friendly Asian-inspired home cooking, offering quick tutorials that often use store‑bought sauces and ingredients to make authentic‑tasting dishes accessible to everyday cooks.
How does the YouTube channel Lonnlife's approach to Korean cooking differ from other Korean cooking channels?
Lonnlife emphasizes minimal prep and the use of readily available supermarket items, whereas many Korean cooking channels focus on making every component from scratch. This pragmatic style helps viewers achieve authentic flavors without extensive ingredient hunting.
Last updated: September 3, 2026
