BBQ galbi or Korean BBQ beef short ribs is considered as "the king of all Korean BBQs". Galbi means ribs in Korean but generally implies beef short ribs. Koreans have devised an ingenious way of filleting the meat from the bone, creating a long thin strip of meat (with the bone still attached), that is perfect for quick cooking and grilling on a barbecue. Marinated with soy, garlic and sugar mixture, galbi is so tasty that everyone loves this recipe!






Skill level

Average: 3.8 (18 votes)


1.5 kg beef short ribs, butterflied very thinly to one side, meat left on bone (pyun galbi)

¾ cup sugar
½ onion, roughly chopped
¼ cup Korean/nashi pear, blended (optional)
⅓-½ cup soy sauce 
¼ cup cooking sake 
½ tsp ground pepper 
2 tbsp sesame oil 
3-4 cloves garlic, minced 
1 tsp ginger, minced 
2-3 green onions, sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 40 minutes

Marinating time: overnight

You'll need to begin this recipe 1 day ahead

In a large bowl, pour enough water to cover the meat. Let this stand for at least 30 minutes in the fridge. When the meat is pale in colour, discard the water, drain the meat and place back in the bowl.

Add ¼ cup of the sugar to the meat and gently massage into the meat. Let this stand for at least 10 minutes. Discard the meat juice and sugar solution, drain the meat and place back in the bowl.

Blend the onions and pear, if using, and stir this mixture through the meat. Let the meat stand for about 10 minutes.

Add the rest of the sugar with all the other ingredients and massage quickly into the meat. Marinate overnight.

Cook the galbi over a charcoal barbecue for best results. Otherwise, cook the meat in a heated frying pan, until all the meat juices have evaporated. (A good tip is to lay baking paper in the frying pan before cooking, so the marinade doesn't burn or stick to the pan base). Turn the meat over and make sure it is well caramelised.

It is best served with rice, dipping paste (mixture of chilli and soy bean paste), lettuce and kimchi.