Best Korean BBQ. Traditionally galbi is cooked over wood charcoal but can be cooked by grill, oven, or using a non-stick frying pan. Instead of Asian pears, you can use rice wine or kiwis. You can also add green onions, sesame seeds or fresh ginger.

Recipe Summary

prep:
1 hr 30 mins
cook:
10 mins
additional:
8 hrs
total:
9 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.

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  • Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight.

  • Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.

Nutrition Facts

1092 calories; protein 39.1g; carbohydrates 57.5g; fat 78.6g; cholesterol 155.4mg; sodium 2500.6mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2011
Forgot to mention after you combine the garlic, onion, pear, soy sauce, sugar, honey, & sesame seed oil, taste the sauce. if you want it sweeter you can add more sugar/honey/cola also instead of honey you can also used cola. pear is used as a meat tenderizer so you can substitute w/ kiwi or rice wine too! enjoy! Read More
(35)

Most helpful critical review

Rating: 2 stars
06/06/2017
I lived and worked as a chef in Seoul for three years and often ate Kalbi with my Korean wife. While the marinade is close to being authentic there are a few ingredients missing the cut of meat is wrong and that is why only 2 stars. When I was in Seoul they never served "short" ribs as used in this and other recipes on this site but a rib with a lot of meat attached which was cut and spread out from the bone. Difficult to describe and I do not have a camera to show what I mean as I am preparing it for some friends tonight for our monthly ethic food gathering. Read More
43 Ratings
  • 5 star values: 37
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/08/2011
Forgot to mention after you combine the garlic, onion, pear, soy sauce, sugar, honey, & sesame seed oil, taste the sauce. if you want it sweeter you can add more sugar/honey/cola also instead of honey you can also used cola. pear is used as a meat tenderizer so you can substitute w/ kiwi or rice wine too! enjoy! Read More
(35)
Rating: 5 stars
09/14/2011
I have made this a couple times and it's super yummy! Made it exactly like the recipe states and it drew 2 of my neighbors over to find out what I had on the grill that smelled so good! I always make extra so that we can have it again for lunch the next day. Read More
(25)
Rating: 5 stars
12/29/2009
Excellent barbeque marinade recipe. My family and friends love it when we put this on the grill. Finger licking good. Read More
(15)
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Rating: 5 stars
09/13/2012
this was a home run i am from Hawaii and this was just like eating at the local drive in i made the usual Hawaiian sides rice and macaroni salad. ONO. Read More
(5)
Rating: 5 stars
02/26/2014
I'm Korean and this is the best galbi recipe... as is. No need to change anything. I wonder if honey is the secret ingredient that gives it the sweet glaze like coating that you can't get with other recipes. I also tried this recipe with the boneless short rib meat from Costco (which is better for braised short ribs) and still came out delicious. Read More
(5)
Rating: 4 stars
02/03/2012
In Korea Galbi is served in lettuce leaves with Ssamchang and sometimes Gojujang - these are spicy condiments and quite tasty. You can probably get them in an Asian grocery store. Read More
(5)
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Rating: 5 stars
06/16/2012
Yum! Read More
(4)
Rating: 5 stars
05/12/2013
This made a delicious dinner for us. I did have to change a few things (sorry review purists!) because of personal preferences. I had bonesless short ribs but this was the recipe I wanted to use. I only used one cup of sweeteners (about 7/8 cup of brown sugar and a tablespoon or so of honey) and went short on the sesame oil. I only marinated this for 8 hours and the taste was very delicious. I loved how they grill because you get crunchy parts on the edges and the insides were perfectly medium rare and perfect. I served this over sticky rice a perfect complement to the meat! I have more to BBQ waiting for us and I can't wait! Thanks for this recipe! Read More
(3)
Rating: 5 stars
03/18/2012
This is one of my favorite dishes from Korea. Just to clarify from the earlier review Ssamchang is a spicy bean paste and Gojujang is also a paste made from finely crushed red peppers. Served with steamed white rice this is a great meal. Read More
(3)
Rating: 2 stars
06/06/2017
I lived and worked as a chef in Seoul for three years and often ate Kalbi with my Korean wife. While the marinade is close to being authentic there are a few ingredients missing the cut of meat is wrong and that is why only 2 stars. When I was in Seoul they never served "short" ribs as used in this and other recipes on this site but a rib with a lot of meat attached which was cut and spread out from the bone. Difficult to describe and I do not have a camera to show what I mean as I am preparing it for some friends tonight for our monthly ethic food gathering. Read More
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