Easy Korean BBQ Short Ribs. (Galbi) An unusual secret ingredient produces velvety tender restaurant style beef short ribs. Just a few common ingredients yield sweet, sticky, smoky, delicious ribs.
Easy Korean BBQ Short Ribs.
Korean BBQ seems to be everywhere these days and I have been meaning to try my own version for a while. I most recently had them in Hawaii at a Korean BBQ place there, as part of a popular Hawaiian favourite, the plate lunch.
Our Korean BBQ Plate Lunch Picnic in Hawaii.
We had several delicious plate lunches on the island of Oahu, including these panko shrimp and BBQ short rib versions. It seemed weird to Spouse and I, but the plainest, most bland macaroni salad was always included as part of the meal.
After marinating overnight.
But I digress, back to the Easy Korean BBQ Short Ribs Recipe. The ribs I had sampled previously, all seemed to be pretty much the same flavour.
One restaurant I tried, whose name escapes me, added a little spicy heat to the mix and I enjoyed them most of all. Of course it is a simple matter of decreasing the chili flakes to reduce the heat or omit them altogether.
Easy Korean BBQ Short Ribs ready for the grill.
Either way, they will be delicious. You can always serve them with some spicy, tangy Kim Chi to provide spice on the side as a condiment.
That way you are sure to please everyone at the table no matter their preferred spice level for the dish.
Preheat grill to 400F.
Turn only once.
I’ve adapted this recipe to use simple ingredients, while leaving out certain less common ingredients, like mirren (rice wine). I’ve also added some smoked paprika to up the flavour and add a little tempting colour.
As I mentioned above, I’ve also added chili flakes for a spicy kick, which are completely optional.
Enoy!
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Easy Korean BBQ Short Ribs
Easy Korean BBQ Short Ribs. (Galbi) An unusual secret ingredient produces velvety tender restaurant style beef short ribs. Just a few common ingredients yield sweet, sticky, smoky, delicious ribs.
Ingredients
- 4 lbs beef short ribs
For the marinade
- 2 tsp baking soda
- 1/3 cup light soy sauce
- 2 tsp smoked paprika (or regular paprika if you prefer.)
- 6 cloves garlic minced
- 1 tbsp grated fresh ginger (Use 1/2 tsp powdered ginger if you are in a [inch)
- 2/3 cup water
- 2 tablespoons toasted sesame oil. (the golden colour version in small bottles at the supermarket or Asian market)
- 1/3 cup firmly packed brown sugar
- 1/3 cup vinegar (any kind really)
- 1 1/2 tbsp cracked black pepper
- 1 tsp chili flakes (Optional, or adjust to taste.)
Instructions
- Place all of the ingredients for the marinade into a large stainless steel or glass bowl or container.
- Stir well to ensure the sugar and baking soda are dissolved well in the liquid.
- Add the ribs to the marinade.
- Cover and leave to marinate in the fridge overnight or for up to 24 hours in advance.
- I like to toss them around in the marinade a couple of times during the marinating time, to ensure even seasoning of the beef.
- I find that most of the marinade gets absorbed by the meat, so don't let that worry you of it happens.
- Preheat grill to about 400 degrees F.
- Add the marinated ribs to the grill, close cover and cook for about 4 minutes. (check for flame ups after 2 minutes.
- Flip the ribs and cook fo about an additional 3-4 minutes, depending on the thickness of the ribs.
- Serve with a garnish of green onions, chives, and/or chili flakes. Great with a side salad or some plain sticky rice.
Notes
Note: There is actually no salt added to this recipe. The soy sauce is all that is needed to penetrate the meat and season it well.
Nutrition Information
Yield
8Serving Size
1 servingAmount Per Serving Calories 766Total Fat 55gSaturated Fat 23gTrans Fat 3gUnsaturated Fat 31gCholesterol 227mgSodium 1196mgCarbohydrates 10gFiber 1gSugar 7gProtein 59g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.