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Get ready to upgrade your BBQ game with these Korean BBQ Short Ribs! Skip the restaurant and make this flavor-packed dish right at home with a homemade marinade that beats any store-bought sauce. Tender, juicy, and bursting with umami goodness, these short ribs will have your taste buds dancing!

Korean BBQ Short Ribs Recipe — Korean BBQ Short Ribs

Korean BBQ is unlike any other BBQ. It’s all about that perfect balance of sweet, savory, and slightly smoky flavors. Growing up, my mom would make Korean BBQ short ribs using store-bought sauce, and don’t get me wrong, they were delicious. But as an adult, I decided to take it up a notch by making the marinade from scratch using Ahnest Kitchen’s recipe. Growing up, my mom, a Vietnamese kitchen queen, could whip up some of the best Vietnamese dishes ever, but when it came to Korean BBQ, I was happy to pass the baton to Sarah’s mom from Ahnest’s Kitchen.

Korean BBQ short ribs and banchan — Korean BBQ Short Ribs and banchan

Sarah’s mom has perfected the art of Korean BBQ, and this recipe for Korean BBQ Short Ribs (LA Galbi) is straight from her Korean mom’s kitchen. It’s authentic, bursting with flavor, and, in my opinion, even better than what you get at the restaurant. You don’t need to head to a Korean BBQ joint to get your fix—you can make these at home, no fancy grill required!

The Marinade – The Heart of Korean BBQ

The real star of this recipe is the marinade, adapted from Ahnest’s Kitchen, and it’s truly authentic. The blend of Asian pear, fuji apple, and onion juice gives the ribs a natural sweetness and helps tenderize the meat. Add to that soy sauce, mirin, and sesame oil, and you’ve got a marinade that’s equal parts sweet, savory, and umami. The inclusion of fish sauce gives it an extra layer of depth, while pineapple juice brings a tangy brightness to the dish.

Letting the ribs marinate for at least 24 hours (but 48 hours is even better) really allows all the flavors to soak into the meat. The result? Tender, melt-in-your-mouth short ribs that pack a serious punch of flavor.

Different Cuts of Short Ribs

For this recipe, flanken-style short ribs are traditionally used. These ribs are cut thin across the bone, making them perfect for soaking up the marinade and cooking quickly on a grill or in a pan. If you can’t find flanken-style ribs, English-cut short ribs can work in a pinch, but keep in mind that they’re thicker and will need more time to marinate and cook.

Pro tip: Check out your local Korean grocery store for the best cuts of meat. The marbling on the short ribs there is usually far superior to what you’d find elsewhere, which makes a huge difference in flavor and tenderness.

Ways to Cook Korean BBQ Short Ribs

• Grilling: For that classic smoky char, grilling is the way to go. Heat the grill to medium-high and cook the ribs for 3-4 minutes per side. The sugars in the marinade will caramelize, giving the ribs that perfect crispy exterior.

• Pan-Frying: No grill? No problem. A cast-iron skillet over medium-high heat will do the trick. Sear the ribs on both sides until they’re golden and slightly caramelized.

• Broiling: If you’re cooking indoors, broiling is another great option. Set your broiler to high and cook the ribs for 4-5 minutes per side, keeping an eye on them to avoid burning.

Served with kimchi, bean sprouts, rice, pickled radish, seasoned spinach

How to Serve Korean BBQ Short Ribs

Traditionally, Korean BBQ short ribs are served with steamed white rice and a variety of banchan (side dishes) like kimchi, pickled radish, and seasoned spinach. You can also serve them with lettuce wraps, garlic, and a dipping sauce like ssamjang for the full Korean BBQ experience. For a little extra flair, top your ribs with caramelized onions or grilled vegetables. The possibilities are endless!

How to make Korean BBQ Short Ribs

What you will need:

2.83 to 3 pounds beef short rib trim
2 Tbsp sugar
Water

The Marinade

1 Asian pear, peeled, cored, and roughly chopped (457g); to yield 1 ¼ cup pear juice

½ fuji apple, peeled, cored, and roughly chopped (115g); to yield ¼ cup apple juice
½ yellow onion, peeled and roughly chopped (141g); to yield ¼ cup onion juice
¼ cup pineapple juice
5 Tbsp soy sauce
½ Tbsp fish sauce
4 Tbsp mirin
2 Tbsp toasted sesame oil
2 Tbsp (36g) minced garlic
1 tsp (8g) minced ginger
2 green onion, finely chopped (25g)
3 Tbsp sugar
1 tsp black pepper

Step 1:
Submerge ribs in water with 2 Tbsp sugar. Mix around meat so that the sugar is dissovled and set aside for 30 minutes.

Asian Pear, Onion, and Apple for. marinade — **Step 2**:

Meanwhile, process Asian pear in a blender until very smooth. Run the pear juice through a cheesecloth, allowing the liquid to collect in a measuring cup. Squeeze the cheesecloth to extract as much liquid. Discard the pulp in the cheesecloth. Reserve exactly 1¼ cup pear juice.
Transfer to a large bowl. Repeat the same process for fuji apple and reserve ¼ cup apple juice. Add to large bowl. Repeat process for yellow onion and reserve ¼ onion juice. Add to large bowl.

The marinade — **Step 3**:

To same large bowl, add the remaining ingredients to create marinade. Mix thoroughly to dissolve sugar.

Step 4: Once 30 minutes have passed, drain the ribs and rinse, rinsing one rib at a time. Make sure to rinse the bones to remove bone powder. Transfer to strainer. Repeat process to rinse twice total. Lay the rinsed ribs on a strainer and let it drain for 30 minutes (tip: tilt the strainer to make sure the meat doesn’t sit in the drained liquid). Discard drained liquid.

Add the beef to the marinade — **Step 5:**

Mix marinade once more to dissolve remaining sugar at bottom of bowl. Working with one rib at a time, dunk rib into marinade to coat with marinade and chopped vegetables. Transfer rib to airtight container. Repeat with remaining ribs, making sure to layer the ribs so that the bones aren’t all aligned on one side.
Pour remaining marinade over ribs and cover with lid. Refrigerate for at least one day, rotating the strips from bottom to top the next day. Enjoy on second or third day.

Step 6: Heat a nonstick pan over medium-high heat until just shimmering. Add 1 Tbsp of marinade per galbi strip. Cook for one minute, then flip, making sure to cook other side of strips over the marinade. Continue to cook until marinade is reduced by half, about 2 minutes, then cut the strips by sections of the bone. Continue to cook, flipping occasionally, until marinade is absorbed and ribs are slightly caramelized and charred, about 4-5 minutes. Garnish with green onion. Enjoy with rice and other banchan.

Rib-tastic BBQ Awaits

Ready to bring the bold flavors of Korean BBQ right into your own kitchen? This authentic recipe, courtesy of Ahnest’s Kitchen and her mom’s Korean culinary skills, is your ticket to the perfect BBQ short ribs. With tender meat, a flavor-packed marinade, and multiple cooking options, you’ll wonder why you ever bothered with store-bought sauce. Whether you grill, pan-fry, or broil, this dish is guaranteed to become a staple in your kitchen!

Craving Korean BBQ? Get your grill (or skillet) ready and give this authentic Korean BBQ short ribs recipe a try! Trust me—you won’t be disappointed.