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Korean Beef Short Ribs (Galbi or Kalbi)

The best way to get invited (and hopefully re-invited) to cottages and pool parties is probably to bring meat and by meat, I mean specifically, these Korean beef short ribs called galbi or kalbi. Take it from a culture that specializes in grilled meats - these ribs are the perfect combination of salty, sweet and jam-packed with flavour.
Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: corn-free, dairy-free, egg-free, gluten-free, kid-friendly, meat, mom, nut-free
Servings: 4
Author: ness


  • 3 pounds beef short ribs (cut 1/4" to 3/8" thick)
  • 1 large onion
  • 10 cloves garlic
  • 1 thumb sized piece ginger
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 1/3 cup gluten-free tamari soy sauce
  • 1/3 cup water
  • 1 teaspoon black pepper
  • Canola or grapeseed oil for grilling
  • Chopped green onions and sesame seeds for garnish


  • Trim the ribs of any excess fat. In a blender or food processor, combine onion, garlic and ginger and puree into a paste. Combine with tamari soy sauce, sesame oil, sugar, pepper, and water. Stir to combine.
  • In a large deep sided plate, add a thin layer of the marinade. Add a single layer of ribs and cover with more marinade. Continue until all ribs are in dish and pour any remaining marinade over top. Cover and refrigerate overnight.
  • Preheat grill pan or BBQ to high heat. When hot, reduce heat to medium and lightly brush with oil. Add a single layer of ribs. Cook for a few minutes or until blood starts to show on top. Flip and cook for a couple more minutes. Remove from heat and garnish with green onions and sesame seeds.
Recipe aadapted from Maangchi.