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Galbi Bowls

Galbi Bowls (Korean Style Short Ribs over Rice)

Sabrina Baksh
Prep Time 20 mins
Cook Time 10 mins
Marinating Time 6 hrs
Total Time 6 hrs 30 mins
Course Main Dish
Cuisine Korean
Servings 4 People


  • 2 pounds beef short ribs
  • 1/4 cup toasted pine nuts or 2 tablespoons of toasted sesame seeds
  • 2 green onions julienne


  • 2 green onions minced
  • 2 1/2 tablespoons soy sauce
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons grated Asian Pear (optional)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 clove garlic minced
  • 1 teaspoon granulated onion
  • 1/2 teaspoon black pepper


  • Rinse ribs under cold water and pat dry with paper towels.
  • Butterfly beef ribs. Lay each rib on its side. Cut along the bone almost all the way through. Leave about a 1/4 inch of meat on the bottom. Flip the rib over and cut about 1/2 an inch away from the bone, again almost all the way through. Repeat this process until you can lay out the rib in a long, thin layer.
  • Place ribs in a resealable plastic bag. Combine marinade mixture and pour over ribs. Seal bag and gently massage marinade into the meat until well coated. Place into the refrigerator for 3-6 hours.
  • Preheat grill for high, direct heat. Remove ribs from bag and place onto grill. Grill on each side for about 4 to 5 minutes or until cooked through to the desired doneness.
  • Once cooked, remove from grill and place onto a cutting board. Cut the meat away from bone and slice into thin strips. Place on top of rice with your choice of vegetable side.


Photo by: Sabrina Baksh
Keyword beef short ribs