Learn how easy it is to make popular and authentic Korean BBQ at home! Korean Short Ribs are tender and very flavorful from being marinated with ginger and soy sauce. Instructions are included for stove top and oven cooking.
If you have never made any Asian food before Garbi is the perfect dish to start with. It is easy, delicious, not spicy and a reliable family pleaser. Kids love it and it is a great way to introduce them to an authentic dish from another country that they will actually enjoy eating.
My husband is half-Korean and I’ve learned an amazing amount about Korean food and Asian cooking. Before Jonathan, I rarely ate any Asian food. When we got engaged I realized right away that without Jon’s mom or Aunts close by he was never going to get any Korean home cooking unless I did it.
I learned from my husband, from recipes, from my new mother-in-law. I experimented and I took strange shopping lists to the very patient Mr. Hong at the Korean store. He would walk me up and down the aisles finding the items on my list and filling my basket. He answered my questions and always sent me on my way ready to face a new challenge
How to Serve Korean Short Ribs
Use a kitchen scissors to cut each rib into sections. Generally I suggest cutting up between each bone so that every rib is cut into 3-5 pieces. This is the easiest way to eat it.
Traditionally all Korean BBQ and Korean food in general is served with steamed rice. You can also serve kimchi, broccoli, seaweed, lettuce leaves or other Korean bonchon (side dishes).
Names For Korean Beef Short Ribs AKA Garbi, Galbi, LA Galbi
This Korean beef short rib recipe goes by many different names. We call it Garbi in our house. It also can be called Kalbi or Galbi.
If you have been to Koreantown in LA you may have heard this dish called LA Galbi. American Koreans usually serve Korean short ribs cut through the middle of the bone instead of the more traditional rib bone shape. This makes it easy to grill and serve. The going theory is that this method of cutting and grilling originated in the LA area and has now caught on back in Korea.
How to Buy Korean Short Ribs for BBQ
If you have not seen this type of meat at your favorite grocery store ask the meat department if they carry it or can cut it. It is becoming a more trendy cut and I’m finding that big grocery store chains have it available all the time. Some of them sell it marinated but I have not been impressed with the quality of the marinade. I suggest buying it plain and making your own marinade.
Asian stores that sell meat almost always carry Korean Ribs and sometimes have the best price too. Supermarkets that employ a butcher are likely to have some on hand from time to time or be able to cut it for you.
Sometimes the cuts are extremely fatty. I look for cuts where the meat is marbled with some fat along the edge but not so much fat that it almost looks like bacon. When I do find a sale on good pieces I stock the freezer.
How Much Meat Should You Buy for Korean BBQ?
I find that three pounds serves four people very comfortably but if I was making dinner for Jon and his brothers I would plan on about two pounds per boy. Those boys can put away the Garbi! This is a fatty cut with plenty of bones. If you are serving it as a main dish you need to plan on about 3/4 pound per person. If you are serving multiple dishes with the meal you can get away with less.
Making Korean Short Ribs in Advance
Korean Short Ribs are easy to make in advance! Mix up the marinade and put it on the meat. You can cook it the next day or you can package it in a Ziploc bag and freeze it. It lasts about three months in the freezer. Defrost in the fridge and then grill as directed in the recipe.
Cooking Galbi Without a Grill
Galbi doesn’t have to be grilled. You can cook it in the oven, on the stove, or on a griddle or table top grill. Most Korean families own a table top grill. We love ours but only use it outside since it does set off the fire alarm. It is very fun to sit and grill your food right at the table. Usually one person has some cooking chopsticks and grills the meat up. Then as it is ready he or she serves it.
Oven Instructions: Cook in a preheated 475 F oven until almost cooked. Then broil on high for up to five minutes to brown the outside.
Stove Top Instructions: Cook in a frying pan on medium-high heat with plenty of oil so it won’t stick. Cook to medium rare.
Griddle Instructions: Set your griddle to the highest temperature available. Then grill with oil until medium-rare in the middle.
More Korean Recipes To Love
- 15 Minute Easy Korean Beef Bowls (think all the flavors of Korean BBQ in an easy toss together dinner)
- Broccoli with Korean BBQ Dipping Sauce
- Korean Beef Lettuce Cups
- How to Make Kimchi at Home
Korean BBQ Short Ribs (Kalbi , Galbi or Garbi)
To Marinate the Short Ribs (Traditional Korean Recipe)
- 3 pounds beef short ribs sliced across the bone
- 3/4 cup low sodium soy sauce
- 1/2 cup granulated sugar can sub brown sugar
- 2 Tablespoon vegetable oil
- 1 Tablespoon sesame oil
- 2 teaspoon minced garlic
- 1 bundle green onions minced
- 1 Tablespoon fresh grated ginger look for tubes of ginger in produce section to save time
- 1/4 teaspoon crushed red pepper flakes
To Make a Dipping Sauce (optional - not a traditional recipe)
- 2/3 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1 Tablespoon fresh grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes optional
- 1/4 teaspoon sweet paprika optional
- 1/2 cup granulated sugar
- 1/4 teaspoon onion powder
- 2 Tablespoons green onions minced
To Make the Ribs
- Put everything but the meat into a Ziploc bag. Seal the bag and shake to mix all ingredients.
- Add the meat and refrigerate a minimum of six hours. Overnight is best. If you plan to make the dipping sauce this is the perfect time to start it so the flavors can develop.
- About two hours before you want to cook it, set the bag of marinated meat on the counter and allow it to come to room temperature.
- To grill the ribs preheat a BBQ to high heat. When it is good and hot, add the meat and cook for 1-2 minutes / side allowing good char marks to establish.
- Continue to cook the meat for a few more minutes turning frequently until it is as cooked as you desired. I recommend medium-rare.
- Serve immediately with rice and dipping sauce.
To Make the Dipping Sauce
- Stir all the sauce ingredients together and refrigerate until you are ready to use. The sauce is best if it as had at least 12 hours to develop. Leftover sauce keeps indefinitely in the refrigerator but will become very strong after a few months. We prize leftover sauce as a condiment for stir fry, a dip for almost any Asian food, and particularly for pot stickers.
I read each and every comment and I try to respond to questions asap, so ask away! If you’ve made a recipe, I would love to hear about it! Please come back and share your experience and give the recipe a 5-star rating so other people will know how much you loved it!
This post was originally published in 2015. It has been updated for content in July of 2020.
I just made your Korean short rib Kalbi beef recipe and it was AMAZING!!!! I’m married to a very white guy that is completely in love with Korean food. We live in Naples FL and there are no Korean restaurants here. The closest is a 2 hour drive away, but don’t think we haven’t made that trip more than once. Lol. His favorite however, is pork bulgogi. I was hoping to find it on your website. Because I did not, my husband asked me to email you to see if you can help and Since your ribs recipe taste exactly like it does at our favorite restaurant I’m sure your pork bulgogi will as well. Thank so much and feel free to post this as I’ve been bragging to everyone about you and I’m going to try your other recipes as well!!!
Hi Marie – Sorry to be SO long in getting back to you! We have had some family stuff going on and I am just getting back to comments and e-mails now. I am thrilled that you enjoy this so much! It is one of my all time favorite Korean foods. Are you looking for a recipe for pork bulgogi with the spicy red sauce? Sometimes it is called “dedgi bulgogi” I think. Or did you have something different in mind? If you are doing a lot of Korean cooking at home I think that Holly at Beyond Kimchee has some really helpful stuff. She might be a good resource for you (https://www.beyondkimchee.com/). Also stay posted in the next few weeks. I have a post in the works on making Kimchee at home the way my mother in law taught me.
Hi just a quick question I would assume brown sugar for something like this but it just says sugar, are you using white granulated sugar for this? Thank you!
Great question, Kim! You can use white sugar or brown sugar here. I usually use white because the soy sauce marinade is so strong I don’t feel like you notice anything different from the brown sugar. I’ve made a note in the recipe for clarity – hope that helps going forward!
DELICIOUS Best recipe ever!!!
Thank you so much! I love this one. I’m actually getting ready to make a video of it to share on the post too. We could eat this every week!
I made these last night after marinating foe 3 days like your recipe said. I couldn’t cook them on the grill because of bad weather so i used my griddle. The flavor was good but way too strong. I think 3 days marinating was overkill. Next time I’ll cut it down to one day.
Hi Sue – thanks for the feedback! In my experience Korean food can be quite strong – it is a flavor set built on garlic, ginger and soy sauce! We all have our own taste sets and for you one day might be perfect! Remember the tenderness of the ribs will be impacted in part by marinating. Also thicker ribs will take longer than thinner ones 🙂 I’m glad you are willing to tweak and try again! I’m going to make a note in the recipe so other people can use this feedback.
Do I put the green onions in while the meat is marinating?
Or do I use it as a garnish?
Thank you so much,
The green onions do go in the marinade but you can use additional for garnish if you like! I used some in the photo because it is pretty and it is actually quite hard to take photos of brown food – the color is hard to capture on camera and have it look yummy!