Korean BBQ: Galbi Recipe

Korean bbq galbi

Hellooo! Today I'll be sharing my experience making galbi! My husband and I didn't want to make a big deal out of Valentine's Day so I thought making our favorite 'special occasion meal' for dinner would be perfect. I've never cooked beef at home, but I enjoy eating Korean bbq so this was a fun learning experience.

I am a huge fan of Maangchi so I followed her recipe for galbi (here). The only change I made to the marinade was adding apple because I didn't have enough pear and a bit more soy sauce. I also bought some banchan to go along with our meal. The end result was success! We might just make our own Korean bbq at home from now on since it's cheaper too. A meal at Jang Su Jang will run $90-100 and the one we had in L.A. was about $70. In comparison we bought our own meat for $25 and the extra sides were about $10 so our bbq dinner was less than $40! :) If you love Korean bbq then you must try it at home!

Recipe (taken directly from Maangchi)


  • 3.5 LB (1.5 kg) of short ribs
  • soy sauce
  • water
  • honey
  • garlic
  • onion
  • ginger
  • pear
  • sesame oil
  • sesame seeds
  • black ground pepper
  • soybean paste
  • hot pepper paste
  • green onions
  • lettuce
  • perilla leaves
  • green chili pepper <- I did not use this
  • cucumber
  • carrot


  1. Trim excess fat from the short ribs and rinse a couple times in cold water.
  2. Soak the ribs in cold water for 10-20 minutes to remove the blood.

Make marinade:

  1. In a large bowl, add ⅓ cup soy sauce, ⅓ cup water or cooking wine, ¼ cup honey (or ⅓ cup brown sugar), and 1 ts ground black pepper.
  2. Blend 1 Korean pear (about 2 cups’ worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid.
  3. Add it to your soy sauce base and add 2 tbs sesame oil. *tip: If you can’t find a Korean pear, use 2 ripe bosc pears. I sometimes use bosc pears and they work well. 
  4. Rinse the short ribs in fresh cold water a couple more times to remove any remaining bone fragments. Drain the water.
  5. Add the ribs to the marinade and mix it well, by hand.
  6. Keep it in the refrigerator for at least an hour. Overnight is better, but an hour is ok if you are short of time.

Make ssamjang dipping sauce:

  1. Mix 2 tbs soy bean paste, 1 tbs of hot pepper paste, 1 stalk of chopped green onion, 1 clove of minced garlic, 1 ts honey, 1 ts of sesame oil, and 1 ts sesame seeds in a small bowl with a spoon.
Korean bbq galbi recipe

After marinating and making the sauce it's  BBQ TIME! Grill to your hearts content and feast away! We found the meat to cook very quickly so keep a close eye if you don't want to overcook it. My own tip is to taste the marinate before pouring it on the meat so you can adjust to your own taste preference. I found the recipe to be more on the sweet side so I added some salt and more soy sauce. Next time I might adjust the ingredients again to have a stronger flavor. I hope this was tempting enough for you to give it a try! :) P/S: I forgot to include my shisito peppers in the pictures below, but those taste amazing with the ssamjang dipping sauce in this recipe. They add nice texture since they're so crunchy. They also work well as a snack! :) 

Korean bbq galbi recipe
Korean bbq galbi recipe
Korean bbq galbi recipe
Korean bbq galbi recipe
Korean bbq galbi recipe
Korean bbq galbi recipe
Korean bbq galbi recipe
Korean bbq galbi
Korean bbq galbi