BeefEntreeRecipes
June 17, 2016
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Galbi, Korean BBQ Recipe for all types of protein!
Hi guys!!
Galbi (Kalbi) is a Korean marinated rib BBQ. Mostly beef or pork ribs are used for this particular dish, but there is no rule what cut of meat you have to use.
My family used to own a Korean BBQ restaurant, and yes, I know what I’m talking bout when it comes down to Korean BBQ. (I mean, I know what I’m talking about pretty much all kinds of foods, but especially Korean BBQ. ? lol)
As most Korean dishes are, galbi serves with lots of side diets that go well with reach meat.
Most of the time, it serves with Ssamjang- Korean spicy bean paste(mixture of Doenjang and Gochujang with other seasonings), some type of kimchi, some type of mini hot pot dish (steamed egg, doenjang jjigae or etc.), and definitely warm cooked rice or spicy/non-spicy cold noodles.
Galbi is the best taste when it’s grilled from direct fire as most of the other BBQ styles are. But you can also cook on a stove as well if that’s the only option. This recipe is also perfect for a BBQ party, family/friends gathering, especially the 4th of July is coming… this will WOW every your guests!!
Enjoy this BETTER than restaurant Galbi recipe at home!
Galbi (Kalbi) Korean Marinated Rib BBQ
- Author: Seonkyoung Longest
- Total Time: 2 hours 15 mins
- Yield: 12 1x
Ingredients
Scale
- 1 cup Korean ultimate stock or water
- 1 cup soy sauce
- 1 cup brown sugar
- 1/4 cup mirin
- 1/4 cup rice wine, soju or vodka
- 2 Tbs sesame oil
- 1 tsp black pepper
- 8 to 9 cloves garlic, finely chopped (approximately 3 Tbs)
- 6 to 8 green onions, finely chopped (approximately 1/3 cup)
- 1/2 fresh kiwi, grated or 2 Tbs finely chopped pineapple
- 3 lb beef short ribs (you can use any cut of your favorite meat, I like to use bone/boneless beef short ribs, chuck, pork butt/shoulder or boneless chicken)
Side Dish Suggestions (Click the Name of the Dish for the Recipe)
- Warm cooked rice
- Ssamjang (Korean spicy bean paste)
- Cucumber kimchi
- Real Korean kimchi
- Fresh cabbage kimchi
- Gyeranjjim (Korean steamed egg)
- Doenjang Jjigae (Korean soy bean paste soup)
- Korean spinach side dish
- Korean soybean sprouts side dish
Instructions
- In a mixing bowl, combine all ingredients except meat. Whisk until sugar has dissolved. This marinade can be store in a refrigerator for 10 days when you are ready to use and you can marinade unto 3 pounds of meat of your choice.
- Add your choice of meat into marinade sauce and marinate at least 2 hours to overnight. (Overnight will be the best for perfectly tenderized meat and flavors) You can use either mixing bowl or ziplock bags. Do not marinate meat over 2 days, otherwise kiwi/pineapple breakdown protein of meat too much, it will be a mush texture and you don’t want that.
- When you are ready to cook Galbi, remove meat from marinade first and pour marinade into a sauce pan and bring it to boil. When it starts boiling, reduce heat to medium and cook sauce about 10 minutes. Skim as you needed.* This will be a delicious dipping sauce for Galbi!
- You can grill galbi over medium high heat until meat is cooked to your desire doneness. If you want to cook indoor, just use a nonstick skillet (it’s easier to clean later) and pan fry them.
- Galbi is more delicious and enjoyable with some Korean side dishes. Most of times, it serves with Ssamjang, some type of kimchi, some type of mini hot pot dish (steamed egg, doenjang jjigae or etc.) and definitely warm cooked rice or spicy cold noodles. Hope you enjoy Galibi, Korean BBQ at home!!
Notes
*When the sauce starts hard boil, it will reach to high temperature that the sauce now safe to eat. But if you are not comfortable using it, you can definitely save some of the sauce separately and cook it when you are ready.
- Prep Time: 2 hours
- Cook Time: 15 mins
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28 comments
LynJune 18, 2016 at 12:33 am
Yesterday I was in LA and had delicious Korean BQ (pre-father’s day celebration). However, this looks amazing and can’t wait to have my own Korean BQ at home…Thanks for your delicious recipes….
Reply
SeonkyoungJune 20, 2016 at 9:38 pm
Hope you enjoy at home~!! LA is so much fun to travel and so many great places to eat!! We will be there end of July and can’t wait!!
Reply
YASUAAugust 20, 2021 at 10:12 am
Amazing website and Delicious recipes
Reply
ReneeJune 30, 2016 at 6:39 pm
Made them yesterday – they taste just like the Korean bbq I used to love when I was a kid!! Thank you!!
Reply
SeonkyoungJuly 8, 2016 at 6:33 pm
YASSSS!!! So happy for you Renee!!! <3
Reply
EmilyJuly 30, 2016 at 7:32 am
Do you think you could make a recipe for Vietnamese Ga roti Chicken? ☺
Reply
SeonkyoungAugust 2, 2016 at 8:51 pm
Definitely Emily! Thanks for your request!! 😀
Reply
HaiSeptember 5, 2016 at 5:28 am
Thank you for the recipe. I had a dinner party this weekend and my friends really enjoyed it.
Reply
TynaSeptember 28, 2016 at 6:46 pm
Have you ever tried making this without using Soy sauce? I’ve been playing with a soy sauce replacement (coconut aminos) because my bf is highly allergic. Do you think coconut aminos and the brown sugar would be equivalent in ratio to your recipe or will I have to add more sugar and coconut amino? Wondering if you have ever tried this before?
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Julia DuganSeptember 29, 2016 at 12:53 pm
This looks delicious. Although when I cook, the soy sauce I use is more salt then what are normally served in Asian restaurants. So before I try this recipe, what type of soy sauce do you use or recommend?
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JolandaDecember 31, 2016 at 7:45 pm
Can you substitute vegetable stock for the Korean stock?
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SeonkyoungJanuary 1, 2017 at 10:56 am
Yes, you can!
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CathleenJanuary 17, 2017 at 4:26 pm
I made this over the weekend and it’s delicious!!! Thank you!
Reply
JWApril 26, 2017 at 5:29 pm
Can I broil them in the oven? For how long?
Reply
SeonkyoungApril 26, 2017 at 6:12 pm
Cooking time will be same as grilling, about 3 to 5 minutes each side.
Reply
ScottDecember 1, 2017 at 11:15 pm
I tried this marinade a couple months ago and cooked over coals. Man, this tastes just like Korean BBQ restaurant. Thanks for the upload and please don’t quit Youtube.
Reply
SeonkyoungDecember 7, 2017 at 8:14 am
I’ll never ever quite YouTube and creating recipes!! 😀
Reply
JuliaDecember 4, 2018 at 7:11 pm
Before you marinate the beef do you soak it in water to wash out the blood? I remember my mom doing that. She would soak the galbi in water then dry and marinate it. Is that step really necessary? Thank you.
P.S. Love all your dishes
Reply
SeonkyoungDecember 8, 2018 at 12:46 am
You can soak in cold water for over night if you prefer. I don’t see it’s necessary for grilled meat like galbi- even in Korea we don’t do much for grilled meat. Soaking meat/bones in cold water works the best for soup dishes, because lots of Korean soups are require to have clear look. But even those soup dishes, I just blench the meat and bones in boiling water because it takes much short time and still do the same thing! Hope this helps!
Reply
Catherine PangcoJanuary 22, 2020 at 1:14 am
I cant find korean soy sauce to where I live right now, can i use kikoman soy sauce instead? Thank you
Reply
SeonkyoungJanuary 29, 2020 at 9:58 am
yes! that will work just fine
Reply
TieuSeptember 11, 2020 at 7:05 pm
Can you marinate the meat and freeze? Or will the kiwi still break down and make the meat not taste good?
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AshNovember 2, 2020 at 7:17 pm
I just tried this, and I am OBSESSED! As someone who is new to cooking asian food, this recipe NAILED it – the only thing I’m confused about is what is the difference between Mirin and Rice Wine? I used double the portion of Mirin and no Rice Wine as I wasn’t sure in the store what to buy! I loved it though – already made a second batch of marinade for some chicken!
Where do you recommend buying short rib from?
Reply
HelanFebruary 26, 2021 at 8:42 pm
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
★★★★★
Reply
JillianMarch 2, 2021 at 8:49 am
Hi, I see the recipe calls for 1/4 cup Mirin and also 1/4 cup of rice wine. I thought mirin was rice wine? I have both mirin and shaoxing wine, would I use 1/4 cup of each?
Reply
SeonkyoungMarch 2, 2021 at 9:47 am
They are slightly different, and yes you would use 1/4 cup of both. Hope this helped (:
Reply
Kalbi loverJune 21, 2021 at 8:54 pm
What do you recommend as a substitute for the Korean broth?
Reply
Kalbi loverJune 22, 2021 at 3:01 am
What is the best substitute for the Korean ultimate stock?
Reply
