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Korean Galbi Short Ribs

This Korean kalbi short ribs recipe is one of the best ways to serve up this cut of beef! Delicious and fun to eat, these short ribs are tender, have a sweet and salty flavor, and cook up in no time after marinating overnight (which is key).


Kalbi (or sometimes spelled "galbi") basically means "ribs" in Korean, and the dish uses a flanken cut of beef where thin slices are cut across the bones instead of parallel to the bones.

This cut of beef has three to four small bones next to a strip of beef that is often marbled with fat (which is what makes this cut so tender and tasty!). The P.S Short Ribs (Flanken/Galbi) cut is sold here.


Besides the usual Asian marinade ingredients like soy sauce (tamari for gluten-free), garlic, ginger, sesame oil, etc., this marinade also has a special ingredient: Asian pear!

While offering a bit of sweetness to the marinade, the pear also acts as a tenderizer for the beef. If you don't have access to Asian pears, I have read that Bosc pair will also do the trick. All you need to do is grate the pear and mix it right in (juices, too!) with the other marinade ingredients.

Place the short ribs and marinade in a ziploc bag or shallow container, making sure all the meat has been well-coated on all sides, and let everything hang out overnight!

Serve these ribs with simple sides like leafy greens and rice. Alternatively, you can make this more of a Korean style meal by serving them with Korean Sweet Potato Noodles (Japchae) and have some Korean Chili Sauce (Gochujang) on the side if you want to add some spice to the meat!

How to cook!


  • 2 lbs. (908g) beef short ribs