Kosher Korean Beef Short Ribs – Galbi Style Recipe

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I first discovered Korean galbi at a kosher restaurant in Los Angeles, and I’ve been obsessed ever since. The way the sweet marinade caramelizes on the meat while it grills creates this incredible balance of flavors that honestly made me rethink everything I knew about short ribs. Korean cuisine has this amazing ability to combine umami, sweetness, and heat in ways that just work.

Traditional galbi uses soy sauce, Asian pear, and garlic as the base for its marinade, but the real magic happens when you add rice wine and sesame oil. For the kosher version, I use mirin instead of traditional Korean rice wine, and it gives the same depth of flavor. The key is marinating the meat for at least four hours, though overnight is even better. Short ribs can be tough if you rush them, but this marinade breaks down the fibers beautifully.

The Secret to Perfect Korean Short Ribs

What I love about this recipe is how simple it actually is once you get the marinade together. You’re basically just combining ingredients, letting time do most of the work, then grilling until the edges get crispy and caramelized. The smell alone will have your neighbors asking what you’re cooking. I like to serve these with steamed rice and some quick pickled vegetables to cut through the richness.

These ribs work perfectly for Shabbat dinner when you want something special but not too complicated. You can marinate them Friday morning, then grill them Saturday night after Shabbat ends. They’re also fantastic for entertaining because people always think you did something incredibly complicated when really, the marinade did all the heavy lifting.

When to Serve Korean Galbi

Kosher Korean Beef Short Ribs - Galbi Style Recipe - Korean recipe
I first discovered Korean galbi at a kosher restaurant in Los Angeles, and I've been obsessed ever since. The way the sweet marinade caramelizes on the meat while it grills creates this incredible balance of flavors that honestly made me rethink everything I knew about short ribs. Korean cuisine has this amazing ability to combine umami, sweetness, and heat in ways that just work. Traditional galbi uses soy sauce, Asian pear, and garlic as the base for its marinade, but the real magic happens when you add rice wine and sesame oil. For the kosher version, I use mirin instead of traditional Korean rice wine, and it gives the same depth of flavor. The key is marinating the meat for at least four hours, though overnight is even better. Short ribs can be tough if you rush them, but this marinade breaks down the fibers beautifully. What I love about this recipe is how simple it actually is once you get the marinade together. You're basically just combining ingredients, letting time do most of the work, then grilling until the edges get crispy and caramelized. The smell alone will have your neighbors asking what you're cooking. I like to serve these with steamed rice and some quick pickled vegetables to cut through the richness. These ribs work perfectly for Shabbat dinner when you want something special but not too complicated. You can marinate them Friday morning, then grill them Saturday night after Shabbat ends. They're also fantastic for entertaining because people always think you did something incredibly complicated when really, the marinade did all the heavy lifting.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Short Ribs
  • 3 pounds kosher beef short ribs cut flanken-style (across the bone)
  • 2 tablespoons vegetable oil for grilling
For the Marinade
  • 1/2 cup soy sauce use kosher certified
  • 1/4 cup brown sugar packed
  • 3 tablespoons mirin or rice wine vinegar
  • 2 tablespoons sesame oil toasted
  • 1 medium Asian pear peeled and grated, or 1 regular pear
  • 6 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 green onions scallions chopped
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon black pepper freshly ground

Method
 

Prepare the Marinade
  1. In a large bowl, whisk together soy sauce, brown sugar, mirin, and sesame oil until the sugar dissolves completely.
  2. Add the grated Asian pear, minced garlic, grated ginger, chopped scallions, sesame seeds, and black pepper. Mix well to combine.
Marinate the Ribs
  1. Place the short ribs in a large resealable bag or shallow dish. Pour the marinade over the meat, making sure all pieces are well coated.
  2. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. Turn the ribs once or twice during marinating.
Grill the Ribs
  1. Remove ribs from refrigerator 30 minutes before cooking to bring to room temperature. Preheat grill to medium-high heat.
  2. Remove ribs from marinade, letting excess drip off. Reserve the marinade for basting.
  3. Brush grill grates with vegetable oil to prevent sticking. Grill ribs for 3-4 minutes per side, basting occasionally with reserved marinade.
  4. Continue grilling until the meat is caramelized on the outside and cooked to your desired doneness, about 10-12 minutes total.
  5. Let ribs rest for 5 minutes before serving. Garnish with additional sesame seeds and chopped scallions if desired.

Notes

For best results, ask your butcher to cut the short ribs flanken-style, which means cutting across the bone into thin strips. This allows the marinade to penetrate better and reduces cooking time. If you can't find flanken-cut ribs, you can use English-cut short ribs but increase the marinating time to overnight and the cooking time to 20-25 minutes. These ribs can also be cooked under the broiler for 4-5 minutes per side if you don't have access to a grill. Store leftover cooked ribs in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 1240mg 54%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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