What is Korean Short Ribs? Is this a flavor explosion that’ll have everyone fighting for the last piece? I always get requests to make it at family gatherings. It’s that good! If you’re someone who loves the tenderness of a perfectly cooked Pot Roast, but craves that punch of flavor, this is the recipe for you. If you like sweet and savory, then you need this.Korean Short Ribs Recipe. in your life!

What are Korean short ribs?

Korean short ribs, also known as Galbi or Kalbis, are typically marinated in a marinade. a sweet and savory sauce before being grilled or braised. Think of it as the Korean version of BBQ ribs, but with a unique flavor profile. What’s the beef that has been given a serious upgrade, transforming it into melt-in-your-mouth goodness? What is the best part? It’s surprisingly easy to make at home.

Why you’ll love this recipe?

Where do I begin? There are a million reasons why you need this.Korean Short Ribs Recipe. in your life.

The Flavor:What is the marinade? Soy sauce, garlic, ginger, sesame oil, and a touch of salt. What is the umami flavor? How does beef soak up all that goodness and becomes incredibly tender and juicy.
Is it easier than you think?Don’t let the fancy name intimidate you. This recipe is surprisingly simple to put together. What’s the best marinade for ribs?
Budget-Friendly (KindWhat are some of the cheapest cuts of short ribs? How do I do it without breaking the bank? Is the flavor payoff worth it?
Is It Super Versatile?Can you grill these ribs in the oven or in a slow cooker? Is it safe to use an Instant Pot for cooking? What are some good ways to serve them with rice, noodles, or even tacos?

What do you love about this movie?Korean Short Ribs Recipe: What are some goodIs that it feels special enough for a celebration, but it’s also easy enough to eat on the weekend. What are family favorites like spaghetti bolognese? What a crowd pleaser! What’s your review of this book?

How do I make Korean short ribs?

Quick Overview

How do you make Korean short ribs? How do you marinate ribs in marinade? (or even overnight! ), and then cook them until they’re tender and caramelized. Is it a simple process, but the results are out of this world? Don’t skip the marinating time – that’s what makes the ribs so tender!

Ingredients

For the Marinade:

1 cup soy sauce (I always use low-sodium): 1 tbsp (
12 cup brown sugar (packed): 1 ts
14 cup rice wine vinegar. 1 cup vinegar per cup.
14 cup sesame oil (the good stuff)?
4 cloves garlic, minced (fresh is best)
1 tablespoon grated fresh ginger. 1 teaspoon grized fresh garlic.
1 teaspoon black pepper is fine.
1/2 teaspoon red pepper flakes (optional, for a little kick)
1 small Asian pear, grated (this tenderizes the meat like magic!)
2 green onions, thinly sliced.

For the Ribs:

3-4 pounds Korean-style short ribs (also known as flanken-cut)
Sesame seeds, for garnish.
Thinly sliced green onions, for garnish.

What are the steps to

Step 1: Make the Marinade

In a large bowl, whisk together the soy sauce, brown sugar, rice wine vinegar, sesame oil, garlic, and salt. Set aside. What are the best spices for ginger, Black Pepper, and red pepper flakes? Grate the Asian pear directly into the bowl. Add the sliced green onions. Cover and serve.

Step 2: Marinate the Ribs

Place the short ribs in a large zip-top bag or shallow dish. How do you marinate ribs? Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight. The longer they marinate, the more flavorful and tender they’ll be!

Step 3: Cook the Ribs (Grilling Method)

Preheat your grill to medium-high heat. Remove the ribs from the marinade and discard it. What are the best ways to grill ribs? What is the exact cooking time of ribs?

Step 4: Cook the Ribs (Oven Braising Method)

Preheat your oven to 325°F (160°C). Remove the ribs from the marinade and discard the sauce. In a large oven-safe pot or Dutch oven over medium-high heat, cook the ribs until browned on all sides. Remove from the heat if desired. Add about 1 cup of beef broth or water to the pot. Cover and bake for 2-2. 5 hours, or until the ribs are very tender.

Step 5: Cook the Ribs (Slow Cooker Method)

In a Slow Cooker, place the ribs in the bottom. Pour the marinade over them. Cook on low for 6-8 hours or on high for 3-4 hours, or until the ribs are very tender.

Step 6: Serve and Garnish

Remove the ribs from the grill, oven, or Slow Cooker. Let them rest for a few minutes before slicing. Garnish with sesame seeds and thinly sliced green onions. Serve immediately. I like to add a side of kimchi or fresh cucumber salad for something refreshing!

What should I serve it with?

Korean short ribs are incredibly versatile and go with so many different sides!

With Rice:What is the classic pairing? What’s the best marinade for a fish? White rice?
With Noodles: Try serving them with glass noodles (japchae) or soba noodles. The noodles add a nice textural contrast to the tender ribs.
In Tacos: Yes, really! Shred the ribs and serve them in tortillas with kimchi slaw and a drizzle of sriracha mayo for a fun and flavorful twist.
With Kimchi: The spicy, fermented cabbage is the perfect complement to the sweet and savory ribs.
With a Fresh Salad: A light and refreshing cucumber salad or a simple green salad helps to balance out the richness of the ribs.

In our family, we often make these ribs during summer BBQs. I always make sure there’s plenty of rice, kimchi, and a big bowl of fresh greens. It’s a meal that everyone loves!

Top Tips for Perfecting Your Korean Short Ribs

Over the years, I’ve picked up a few tricks that take this Korean Short Ribs Recipe from good to amazing.

Don’t Skip the Asian Pear: This is the secret ingredient! The enzymes in the pear help to tenderize the meat and add a subtle sweetness.
Marinate Long Enough: The longer you marinate the ribs, the more flavorful and tender they’ll be. Aim for at least 4 hours, but overnight is even better.
Don’t Overcook: Overcooked short ribs will be tough and dry. Cook them until they’re very tender and easily pull apart.
Adjust the Sweetness to Your Taste: If you prefer a less sweet marinade, reduce the amount of brown sugar.
Add a Little Heat: A pinch of red pepper flakes adds a nice kick to the marinade.
Use High-Quality Sesame Oil: The flavor of sesame oil can vary greatly depending on the brand. Look for a good quality sesame oil for the best flavor.
Don’t Discard the Marinade (If Braising): When braising, you can add the marinade (after boiling it first to kill any bacteria) to the pot for even more flavor.

One mistake I made early on was not using enough Asian pear. The ribs were still good, but not nearly as tender as they could have been. Now, I always make sure to use a generous amount of grated pear. It makes a huge difference!

Storing and Reheating Tips

Got leftovers? Lucky you! These Korean short ribs are just as delicious the next day.

Refrigerator Storage: Store the cooked ribs in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, freeze the ribs in a freezer-safe container for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
Reheating: Reheat the ribs in the microwave, oven, or on the stovetop. If reheating in the oven, add a little bit of broth or water to the dish to keep them from drying out.
Glaze Timing Advice: If you plan to freeze the ribs, it’s best to add the glaze after reheating them. This will prevent the glaze from becoming sticky or crystallized during freezing.

I usually make a big batch of these ribs and freeze half for later. It’s such a lifesaver on busy weeknights when I don’t have time to cook!

Frequently Asked Questions

Can I make this gluten-free?

Yes! Simply use gluten-free soy sauce (tamari) and ensure that all other ingredients are also gluten-free. The flavor will be almost identical.

Can I use a different cut of beef?

While Korean short ribs (flanken-cut) are the most traditional, you can use other cuts of beef, such as bone-in short ribs. However, the cooking time may need to be adjusted.

Can I make this in an Instant Pot?

Absolutely! Sear the ribs first, then add the marinade and cook on high pressure for about 25-30 minutes, followed by a natural pressure release.

What if I can’t find Asian pear?

You can substitute with a regular pear or even apple. The enzymes won’t be quite as effective, but it will still add some sweetness and help to tenderize the meat.

Can I grill these indoors?

Yes, you can use a grill pan on your stovetop or an indoor electric grill. Just be sure to ventilate your kitchen well!

Final Thoughts

These Korean Short Ribs are more than just a meal; they’re an experience. The incredible flavor, the melt-in-your-mouth tenderness, and the ease of preparation make this recipe a true winner. If you’re looking for a dish that will impress your family and friends, this is it!

If you enjoy this Korean Short Ribs Recipe, be sure to check out my other recipes for Asian-inspired dishes, like my sesame noodles or my spicy peanut noodles. They’re all family favorites!

Happy cooking, friends! I can’t wait to hear how yours turn out. Let me know in the comments if you try this, and if you tweak the recipe in any way, let me know what works for you! Sharing is caring!

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