Korean-Style Short Ribs (Galbi)
Korean-Style Short Ribs (Galbi)
Ingredients
For the Galbi Marinade
- 1/2 cup soy sauce
- 1 Granny Smith apple, grated
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons light brown sugar, packed
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
For the Short Ribs and Serving
- 2 pounds Korean-style short ribs (galbi)
- 1/4 cup Bachan's Japanese Barbecue Sauce, as needed for drizzling
- 2 cups jasmine rice, cooked, for serving
- 4 servings simple carrot salad, for serving
Instructions
- 1
In a large mixing bowl, combine the soy sauce, grated Granny Smith apple, minced garlic, grated fresh ginger, packed light brown sugar, honey, and sesame oil. Whisk all the marinade ingredients thoroughly until well combined.
⏱️ 5 min
- 2
Place the Korean-style short ribs (galbi) into a large, sturdy resealable plastic bag or a shallow dish.
⏱️ 2 min
- 3
Pour the prepared marinade over the short ribs, ensuring all pieces are submerged or well-coated. Seal the bag (or cover the dish) and gently massage the marinade into the ribs.
⏱️ 3 min
- 4
Marinate the ribs in the refrigerator for at least 8 hours, and preferably overnight (up to 24 hours), to allow the flavors to penetrate and tenderize the meat.
⏱️ 720 min
- 5
When ready to cook, remove the ribs from the refrigerator at least 30 minutes before cooking to bring them closer to room temperature. Heat a large skillet or grill pan over medium-high heat. Add a small amount of cooking oil if your pan is not non-stick.
⏱️ 5 min
- 6
Once the pan is hot, place the marinated short ribs in a single layer, being careful not to overcrowd the pan. You may need to cook them in batches.
⏱️ 1 min
- 7
Cook the ribs for 2 to 3 minutes per side, turning them until they are nicely caramelized and cooked through to your desired doneness. The marinade will create a beautiful glossy, sticky finish.
⏱️ 12 min
- 8
Once cooked, drizzle Bachan's Japanese Barbecue Sauce directly into the pan over the hot ribs, tossing gently to coat. This adds an extra layer of flavor and shine.
⏱️ 2 min
- 9
Serve the Korean-style short ribs (galbi) immediately with hot jasmine rice and a simple carrot salad on the side.
Kitchen Tools
Nutrition Facts (per serving)
Korean-Style Short Ribs (Galbi)
For the Galbi Marinade
- 1/2 cup soy sauce
- 1 Granny Smith apple, grated
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons light brown sugar, packed
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
For the Short Ribs and Serving
- 2 pounds Korean-style short ribs (galbi)
- 1/4 cup Bachan's Japanese Barbecue Sauce, as needed for drizzling
- 2 cups jasmine rice, cooked, for serving
- 4 servings simple carrot salad, for serving
Instructions
- 1
In a large mixing bowl, combine the soy sauce, grated Granny Smith apple, minced garlic, grated fresh ginger, packed light brown sugar, honey, and sesame oil. Whisk all the marinade ingredients thoroughly until well combined.
⏱️ 5 min - 2
Place the Korean-style short ribs (galbi) into a large, sturdy resealable plastic bag or a shallow dish.
⏱️ 2 min - 3
Pour the prepared marinade over the short ribs, ensuring all pieces are submerged or well-coated. Seal the bag (or cover the dish) and gently massage the marinade into the ribs.
⏱️ 3 min - 4
Marinate the ribs in the refrigerator for at least 8 hours, and preferably overnight (up to 24 hours), to allow the flavors to penetrate and tenderize the meat.
⏱️ 720 min - 5
When ready to cook, remove the ribs from the refrigerator at least 30 minutes before cooking to bring them closer to room temperature. Heat a large skillet or grill pan over medium-high heat. Add a small amount of cooking oil if your pan is not non-stick.
⏱️ 5 min - 6
Once the pan is hot, place the marinated short ribs in a single layer, being careful not to overcrowd the pan. You may need to cook them in batches.
⏱️ 1 min - 7
Cook the ribs for 2 to 3 minutes per side, turning them until they are nicely caramelized and cooked through to your desired doneness. The marinade will create a beautiful glossy, sticky finish.
⏱️ 12 min - 8
Once cooked, drizzle Bachan's Japanese Barbecue Sauce directly into the pan over the hot ribs, tossing gently to coat. This adds an extra layer of flavor and shine.
⏱️ 2 min - 9
Serve the Korean-style short ribs (galbi) immediately with hot jasmine rice and a simple carrot salad on the side.