Korean Style Short Ribs
Korean Style Short Ribs is a medium Korean recipe that serves 4. 450 calories per serving. Recipe by Tasty Shorts on YouTube.
Prep: 8 hrs 20 min | Cook: 35 min | Total: 9 hrs 10 min
Cost: $19.90 total, $4.98 per serving
Ingredients
- 2 pounds Short Ribs (flanken cut) (cut into 1/4‑inch strips, bone‑in for flavor)
- 1 medium Onion (peeled and roughly chopped)
- 1/2 piece Asian Pear (peeled, cored and chopped; adds natural sweetness)
- 4 cloves Garlic (peeled)
- 1 tablespoon Ginger (fresh grated or ginger paste)
- 2 tablespoons Mirin (sweet Japanese rice wine)
- 2 tablespoons Water (to thin the sauce slightly)
- 1/4 cup Soy Sauce (low‑sodium preferred)
- 2 tablespoons Honey (adds caramelized sweetness)
- 1 teaspoon Black Pepper (freshly ground)
- 2 stalks Green Onions (thinly sliced for garnish)
Instructions
Rinse the Ribs
Place the short ribs in a colander and rinse under cold running water, gently separating the pieces to remove any stray bone fragments.
Time: PT5M
Prepare the Marinade
In the blender, combine the chopped onion, Asian pear, garlic, ginger (or ginger paste), mirin, water, soy sauce, honey, and black pepper. Blend until smooth.
Time: PT15M
Marinate the Ribs
Transfer the rinsed ribs to the large bowl, pour the blended sauce over them, and toss to coat evenly. Cover tightly and refrigerate overnight (minimum 2 hours, ideally 8‑12 hours).
Time: PT8H
Preheat the Grill
Preheat your grill or grill pan to medium‑high heat, about 400°F (204°C). Lightly oil the grates to prevent sticking.
Time: PT10M
Temperature: 400°F
Grill the Ribs
Place the marinated ribs on the hot grill in a single layer. Grill 6‑8 minutes per side, basting with any remaining sauce, until the meat is nicely caramelized and reaches an internal temperature of 145°F (63°C).
Time: PT30M
Temperature: 400°F
Rest and Cut
Remove the ribs from the grill and let them rest for 5 minutes. Using kitchen scissors, cut the ribs into bite‑size pieces and sprinkle sliced green onions over the top.
Time: PT5M
Serve
Arrange the sliced ribs on a serving platter. Serve hot with steamed rice, lettuce wraps, or kimchi as desired.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 30 g
- Fiber
- 1 g
Dietary info: Contains meat, Not vegan, Gluten may be present if regular soy sauce is used
Allergens: Soy, Honey
Ingredient Substitutions
- Instead of Short Ribs (flanken cut): Beef short plate, Beef chuck short ribs
- Instead of Onion: Shallot, Leek
- Instead of Asian Pear: Apple, Bosc pear
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ginger paste, Ground ginger (1 tsp)
- Instead of Mirin: Rice vinegar + 1 tsp sugar
- Instead of Water: Broth (adds extra flavor)
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Honey: Brown sugar (1 tbsp), Maple syrup
- Instead of Black Pepper: White pepper
- Instead of Green Onions: Chives
Equipment Needed
- Large Bowl
- Blender or Food Processor
- Cutting Board
- Chef’s Knife
- Kitchen Scissors (Shears)
- Grill or Grill Pan
- Tongs
- Serving Plate
Critical Steps — Do Not Skip
- Rinse the ribs to remove stray bone fragments
- Marinate the ribs overnight for maximum flavor and tenderness
- Grill over high heat to achieve caramelized edges
- Cut the cooked ribs with kitchen scissors while still warm
Chef Tips from the Video
- Use a Korean Asian pear for its natural enzymes that tenderize meat
- Slice the ribs thin (about 1/4‑inch) so they cook quickly and stay juicy
- For authentic smoky flavor, grill over charcoal rather than gas
- Rest the meat before cutting to keep juices inside
Troubleshooting
Ribs are tough after cooking
Increase marinating time to at least 8‑12 hours or add a tablespoon of pineapple juice for extra tenderizing.
Ribs are not caramelized enough
Raise grill temperature slightly or finish the ribs under a broiler for 2‑3 minutes.
Unexpected bone fragments in the dish
After rinsing, pat the ribs dry and manually inspect for stray bones before marinating.
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; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the ribs up to 24 hours in advance
- Grill the ribs a day ahead, cool, and reheat gently in a skillet or oven
- Prepare the garnish (green onions) and sauce ahead of time and store separately
Frequently Asked Questions
What is the cultural significance and history of Korean style short ribs (galbi) in Korean cuisine?
Galbi, or Korean short ribs, originated as a royal court dish where beef was prized for its richness. Over time it became a staple at family gatherings, holidays, and Korean BBQ restaurants, symbolizing celebration and hospitality.
What are the traditional regional variations of Korean style short ribs in Korea?
In the Jeolla region, galbi is often marinated with a higher proportion of soy sauce and fermented soybean paste, while in Seoul the sweeter version with Asian pear and honey is more common. Some coastal areas add a splash of makgeolli (rice wine) for extra depth.
How is Korean style short ribs traditionally served in Korea?
Traditionally, grilled galbi is served hot off the grill on a metal plate, accompanied by lettuce leaves, ssamjang (spicy dipping sauce), steamed rice, and side dishes like kimchi and pickled radish.
During which Korean celebrations are short ribs especially popular?
Galbi is a centerpiece during Chuseok (Korean harvest festival) and Seollal (Lunar New Year) family feasts, as well as at weddings and birthday celebrations where a lavish meat dish is expected.
What makes Korean style short ribs unique compared to other beef rib dishes?
The unique sweet‑savory marinade featuring Asian pear, mirin, and honey creates a tender, caramelized crust while keeping the meat juicy, a flavor profile distinct from American BBQ ribs that rely on smoky rubs and tomato‑based sauces.
What authentic ingredients are essential for Korean style short ribs and what are acceptable substitutes?
Key ingredients include Korean Asian pear, mirin, soy sauce, and honey. Substitutes can be apple for the pear, rice vinegar plus sugar for mirin, tamari for soy sauce, and brown sugar or maple syrup for honey, though the flavor will shift slightly.
What other Korean dishes pair well with Korean style short ribs?
Serve galbi with classic Korean sides such as kimchi, japchae (stir‑fried glass noodles), pajeon (green onion pancake), and a bowl of steamed short‑grain rice to balance the rich meat.
How has the preparation of Korean style short ribs evolved over time in modern Korean cuisine?
While traditional galbi was grilled over charcoal in outdoor pits, modern home cooks often use gas grills, indoor grill pans, or even air‑fryers. Marinade recipes have also diversified, incorporating ingredients like gochujang for heat or fruit juices for extra tenderness.
What are the most common mistakes to avoid when making Korean style short ribs at home?
Common errors include under‑marinating the meat, cooking over too low heat which prevents caramelization, and overcrowding the grill which steams the ribs instead of searing them.
Why does this Korean style short ribs recipe use mirin and honey instead of a simple soy‑sugar mixture?
Mirin adds a subtle acidity and depth of flavor that balances the sweetness of honey, creating a more complex glaze and helping the meat stay tender, whereas plain sugar can become overly caramelized and gritty.
Can I make Korean style short ribs ahead of time and how should I store them?
Yes, marinate the ribs up to 24 hours in advance. After grilling, store the cooked ribs in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; reheat gently on the stovetop or under a broiler.
What does the YouTube channel Tasty Shorts specialize in?
The YouTube channel Tasty Shorts specializes in quick, visually engaging short‑form cooking videos that showcase popular international dishes, street‑food favorites, and easy home‑cooking hacks in under a minute.
How does the YouTube channel Tasty Shorts' approach to Korean cooking differ from other Korean cooking channels?
Tasty Shorts focuses on ultra‑concise, high‑energy clips that highlight the most essential steps, using minimal narration and fast‑forward editing, whereas many traditional Korean cooking channels provide longer, detailed walkthroughs with extensive cultural background.
Last updated: September 3, 2026
