Korean Traditional Galbi Bbq: Grilled Beef Short Ribs (갈비구이)
Korean Traditional Galbi BBQ: Grilled Beef Short Ribs (갈비구이) is a easy Korean recipe that serves 5. 900 calories per serving. Recipe by Maangchi on YouTube.
Prep: 1 hr | Cook: 20 min | Total: 1 hr 35 min
Cost: $19.05 total, $3.81 per serving
Ingredients
- 3 pounds Beef Short Ribs (flanken cut) (Thinly sliced into 1/8‑inch strips; look for square shape with more meat than bone)
- 1 large King Oyster Mushroom (Optional vegetarian version; sliced thinly)
- 3 tablespoons Organic Cane Sugar (Can substitute white granulated or brown sugar)
- 1.5 teaspoons Salt (Fine sea salt preferred)
- 1 teaspoon Ground Black Pepper (Freshly ground for best flavor)
- 2 tablespoons Sesame Oil (Toasted sesame oil for aroma)
- 4 cloves Garlic (Minced)
- 2 stalks Green Onion (Thinly sliced)
- 10 Skewers (Metal or bamboo; for holding meat while grilling)
Instructions
Trim and Slice the Ribs
Remove any excess fat, bone fragments, and then slice the short ribs thinly (about 1/8‑inch) across the grain, scoring both sides to create long strips.
Time: PT15M
Wash and Pat Dry
Rinse the sliced meat quickly under cold water to remove any blood, then pat dry with paper towels.
Time: PT5M
Prepare King Oyster Mushroom (Optional)
If using, clean the mushroom, trim the tough ends, and slice it thinly like the beef.
Time: PT5M
Make Marinade Powder
In a small bowl combine 3 tbsp sugar, 1.5 tsp salt, and 1 tsp ground black pepper. Mix well.
Time: PT5M
Add Aromatics and Oil
Mince the garlic, slice the green onions, and place them in a larger mixing bowl. Drizzle 2 tbsp toasted sesame oil over them.
Time: PT5M
Combine Meat with Marinade
Add the sliced beef (and mushroom, if using) to the bowl, sprinkle the dry seasoning powder over, and toss until every strip is evenly coated.
Time: PT5M
Marinate
Cover the bowl with plastic wrap and refrigerate for at least 20 minutes (up to 2 hours for deeper flavor).
Time: PT20M
Temperature: 4°C
Preheat Grill
Heat the grill to medium‑high, about 350°F, and clean the grates.
Time: PT10M
Temperature: 350°F
Skewer the Meat (Optional)
Thread the marinated strips onto skewers, leaving a little space between pieces for even cooking.
Time: PT2M
Grill the Galbi
Place the meat (or skewers) on the grill. Grill, turning every 2 minutes, until the strips are glossy, slightly charred, and cooked through, about 8 minutes total.
Time: PT8M
Temperature: 350°F
Rest and Slice
Remove the meat from the grill, let rest for 5 minutes, then cut into bite‑size pieces.
Time: PT5M
Serve
Serve hot with lettuce, perilla leaves, rice, ssamjang, and other Korean side dishes. Wrap a piece of meat with rice and greens, add a dab of ssamjang, and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 900
- Protein
- 55 g
- Carbohydrates
- 9 g
- Fat
- 60 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Keto-friendly, Paleo
Allergens: Sesame
Ingredient Substitutions
- Instead of Beef Short Ribs (flanken cut): Beef chuck short ribs, Beef short rib flanken
- Instead of King Oyster Mushroom: Portobello mushroom, Shiitake mushroom
- Instead of Organic Cane Sugar: White granulated sugar, Brown sugar
- Instead of Salt: Kosher salt (use 1 tsp), Table salt (use 1.2 tsp)
- Instead of Ground Black Pepper: White pepper
- Instead of Sesame Oil: Neutral oil + 1 tsp toasted sesame seeds
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Green Onion: Scallions
- Instead of Skewers: Grill basket
Equipment Needed
- Sharp Chef's Knife
- Cutting Board
- Mixing Bowl
- Spatula or Spoon
- Grill (charcoal, gas, or electric)
- Tongs
- Skewers
- Plate or Tray for Marinating
- Refrigerator
Critical Steps — Do Not Skip
- Trim and slice the ribs thinly
- Combine meat with the dry seasoning and sesame oil
- Marinate in the refrigerator
- Preheat grill to proper temperature
- Grill the galbi until glossy and cooked through
Chef Tips from the Video
- Use a very sharp knife; a dull blade will tear the meat and make thin slicing difficult.
- For extra aroma, add a splash of toasted sesame oil just before serving.
- If you don’t have skewers, a grill basket works well and prevents the thin strips from falling through.
Troubleshooting
Meat turns brown instead of shiny during grilling.
Make sure the sugar is fully dissolved in the seasoning and that the grill temperature is not too high; lower the heat and finish cooking more gently.
Ribs are tough and chewy.
Slice the meat across the grain as thinly as possible and marinate for at least 20 minutes; over‑cooking also makes it tough, so watch the grill time closely.
Excess fat causes flare‑ups on the grill.
Trim visible fat before slicing and keep the grill temperature moderate; move the meat to a cooler part of the grill if flare‑ups occur.
Storage
Refrigerator: Store leftover cooked galbi in an airtight container for up to 3 days.
Freezer: Raw marinated meat can be frozen for up to 2 months; thaw in the refrigerator before grilling.
Room temperature: Do not leave raw or cooked galbi at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the sliced ribs up to 24 hours in advance for deeper flavor.
- Pre‑slice the meat and store in a zip‑top bag; keep the bag flat in the fridge.
- Grilled galbi can be reheated quickly on a hot skillet or under a broiler.
Frequently Asked Questions
What is the cultural significance and history of Korean style grilled beef short ribs (galbi gui) in Korean cuisine?
Galbi gui is a classic Korean barbecue dish that dates back to the royal courts, where premium beef ribs were grilled for special occasions. Today it is a staple at family gatherings, holidays, and restaurants, symbolizing hospitality and celebration.
What are the traditional regional variations of galbi gui in Korean cuisine?
In the southern region, especially Jeolla, galbi is often marinated with soy sauce, garlic, and pear. In the north, a simpler seasoning of salt, sugar, pepper, and sesame oil—like this recipe—highlights the natural beef flavor. Some regions add fermented soy paste or fruit juices for sweetness.
How is galbi gui traditionally served in Korea?
The grilled ribs are served hot off the grill, placed on a platter, and diners wrap a piece in lettuce or perilla leaf with rice, ssamjang, and sliced garlic. It is eaten with side dishes such as kimchi, soybean sprouts, and spinach, accompanied by rice and sometimes a shot of soju.
What occasions or celebrations is galbi gui traditionally associated with in Korean culture?
Galbi gui is popular at birthdays, Chuseok (Korean harvest festival), weddings, and family reunions. It is also a favorite for weekend home‑cooking gatherings and BBQ parties because it is shareable and festive.
What makes galbi gui special or unique in Korean barbecue cuisine?
Galbi gui uses short ribs that are thinly sliced, allowing quick grilling while keeping the meat juicy and tender. The minimalist seasoning of salt, sugar, pepper, and sesame oil lets the beef’s natural flavor shine, creating a sweet‑savory, glossy finish that is instantly recognizable.
What are the most common mistakes to avoid when making galbi gui at home?
Common errors include cutting the ribs too thick, which leads to uneven cooking; over‑marinating, which can make the meat mushy; and grilling at too high a heat, causing the sugar to burn before the meat is done. Follow the thin‑slice technique and watch the grill temperature.
Why does this galbi gui recipe use only salt, sugar, pepper, and sesame oil instead of soy sauce?
The creator learned this minimalist method from a Korean barbecue restaurant owner. The simple seasoning highlights the beef’s natural richness and creates a shiny, slightly caramelized surface without the darker color that soy sauce imparts.
Can I make galbi gui ahead of time and how should I store it?
Yes. You can slice and marinate the ribs up to 24 hours in advance, keeping them covered in the refrigerator. Cooked galbi can be stored in an airtight container in the fridge for up to 3 days and reheated quickly on a skillet or under a broiler.
What texture and appearance should I look for when grilling galbi gui?
The finished ribs should be glossy and slightly caramelized, with a pink‑red interior. They should be tender enough to bite through easily but retain a slight chew. Over‑cooked ribs become dry and lose their shine.
What does the YouTube channel Maangchi specialize in?
The YouTube channel Maangchi, hosted by Emily Kim, specializes in authentic Korean home cooking, offering step‑by‑step tutorials, cultural explanations, and modern twists on traditional dishes for English‑speaking audiences.
How does the YouTube channel Maangchi's approach to Korean cooking differ from other Korean cooking channels?
Maangchi focuses on clear, friendly explanations, often using everyday kitchen tools and ingredients that are easy to find in Western grocery stores. She also emphasizes cultural context and variations, making Korean cuisine approachable for beginners.
Last updated: September 3, 2026
