Korean Short Ribs!

Well everyone it’s officially spring! Clean off the BBQ’s and get your grilling on! This recipe for Korean Short Ribs or “Galbi” in Korean will definitely start your spring off right!



  • 4 lbs of short ribs (for grilling not braising)
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp corn syrup
  • 4 tbsp vegetable oil
  • 2 tbsp sesame oil
  • 1 korean pear
  • 1  1/2 onion
  • 10 cloves of garlic
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp monosodium glutamate (optional)


First I like to wash my short ribs off with cold water just to make sure there are no bone fragments on the meat. This will also help extract some blood so that you can marinate it easily. While the short ribs are soaking, in a food processor or blender (I just used my magic bullet, took a little longer but it works!), process your onion, Korean pear and garlic into a puree.


Put the mixture into a mixing bowl and add your soy sauce, honey, corn syrup, vegetable oil, sesame oil, onion powder, garlic powder, pepper and MSG (optional, it helps bring out the umami flavour as well as tenderizes the meat). There are many misconceptions with MSG, from what I’ve read it is not actually linked with any heath risks! All that I have seen is that MSG leeches water, so it links to just dehydration which can cause headaches. Drink a big glass of water and you can enjoy! Anyways, mix all of the ingredients throughly. Drain your short ribs as well as possible and submerge your short ribs in the marinade. Cover and refrigerate for at least 6 hours. Over night is best! When barbecuing turn your barbecue to the hottest temperature possible and grill for 2 and a half minutes on each side or until you get some nice grill marks on the ribs! This recipe is best prepared ahead of time and will freeze just as well. 

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