Grilled Beef Galbi (Korean-Style Marinated Short Ribs) Recipe (2024)

FAQs

What is the difference between Korean ribs and short ribs? ›

Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones.

Marinating also allows the meat to hold more liquid so the ribs won't dry out, whether you are grilling or smoking them. Plan on marinating the ribs for at least 12 hours or overnight for the best flavor. Offering a combination of sweet and spicy, this recipe includes honey as well as cayenne pepper.

Tips on Marinating

I usually prepare it in the morning, pop it in the fridge, and then cook it that evening. Of course, you can speed things along by marinating the steak at room temperature for about 2 to 3 hours though going this route, I wouldn't marinate galbi marinated steak for more than 12 hours.

It's cut across and along the bone. Each piece that goes on the grill is one section of the rib, with one piece of bone in it. It's a lot thicker. LA galbi is only cut across the bone, not along, so each piece on the grill is a longer, thinner strip, and includes 3 pieces of bone.

The main feat why it is so expensive is because of the excellent marbling it has. As a result, despite it being a bit thicker than most Korean BBQ meat, it remains tender and juicy to eat. Quality at its finest! The traditional Korean Galbi is cut along the bones and the meat is butterflied.

"Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Make-Ahead and Storage. The grilled short ribs are best enjoyed immediately. The marinade can be made ahead and refrigerated for up to two days. The short ribs can be marinated for up to 24 hours.

The first five ribs of the animal are shorter (hence the term “short ribs”), and the meat around them is more muscular than that around the other ribs. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

Over rice: If you don't have any lettuce on hand, kalbi pairs perfectly well with a bowl of steamed rice. Toss a few fresh cucumber slices with rice vinegar, salt, and sesame seeds and serve alongside. With side dishes: Serve kalbi with assorted banchan, like kimchi, pickles, or soy-braised potatoes.

What temperature do you grill kalbi? ›

Grill Instructions:

Turn the heat down to 450-500 degrees (medium/high direct heat). 3. Place Kalbi on the Korean BBQ System insert and grill 2-3 minutes per side.

What Is Kalbi? Kalbi (sometimes written as “galbi”) is a flavorful Korean beef dish of short ribs. Flank steak and skirt steak are sometimes alternatives to beef short ribs. Cooks marinate kalbi before they cook it, and they serve it close to boneless—they leave one bone on the edge.

Why is Galbi so expensive? - Quora. It is made of a good cut of meat, not crummy meat. it is relatively time consuming to make because it must be marinated for a while, and the “real estate” inside a walk in refrigerator in a restaurant is very important.

Galbi meat comes from the short rib and is presented with the bone on (more on this in a minute). Bulgogi is a lean, tender cut of steak which might come from the rib eye just above the short rib, or maybe a fillet, sirloin or flank steak.

This is an easy way to make Korean short ribs. You can also substitute chicken breast or sliced rib-eye for the short ribs.

Korean BBQ is also known for its distinctly sweet taste, calling for ingredients like soy sauce, sugar, garlic, sesame and oil. For the ultra-adventurous, some recipes use pear and honey for an even more sophisticated flavor profile.

Butchers cut beef short ribs in two dominant fillets: flanken and English. We also know flanken short ribs as crosscut ribs, kosher ribs, and Korean-style ribs. Chefs may refer to English cut short ribs as braising ribs, barbeque ribs, or fancy cut ribs because of the dense slab of meat perched atop their bones.

Galbi, Korean Style Beef Short Ribs, is one of the girls' favorite Korean dishes, and a dish that they often order when we eat at Korean restaurants. They love the savory and sweet taste, meaty and tender texture, and the chewy delicious texture around the bone of the beef short ribs.