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Blue platter of rice heaped up with Korean BBQ Ribs and garnished with green onions. Dipping sauce in the background.
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4 from 47 votes

Korean BBQ Short Ribs (Kalbi , Galbi or Garbi)

It is easy to make authentic Korean BBQ at home! Korean Short Ribs are easy to make and grill up in minutes. Marinated with ginger and soy sauce, they have a rich meaty flavor very different from American style BBQ ribs.  Instructions are included for stove top and oven cooking. 
Prep Time20 mins
Cook Time10 mins
Total Time31 mins
Course: dinner
Cuisine: Korean
Keyword: korean short ribs, galbi, la galbi, korean bbq, learning to make korean food at home
Servings: 4 servings
Calories: 1846kcal


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.


Stove top Instructions
To pan fry heat a cast iron or nonstick skillet to medium-high heat. Using enough oil to make sure the meat does not stick, cook turning frequently until the meat is as cooked as you desire. I recommend medium-rare.
Oven Instructions
Cook at 475 F until almost cooked.  Broil for about 5 minutes at the end to crisp the outside.  
Make Ahead Directions
When I find a sale on the ribs I make up the several batches of Garbi for the freezer.  I put the meat in the marinade and then freeze it in Ziploc bags until I need a quick and easy dinner. 
I love doing the work of making the marinade once and having it ready for a quick dinner when I need it.  As a bonus it defrosts quickly. Prepared food homemade style!


Calories: 1846kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Sodium: 3012mg | Potassium: 163mg | Fiber: 1g | Sugar: 52g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg