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Grilled Beef Short Ribs (Wang Galbi Gui)

Judy Joo's Kimchi Mac & Cheese + Grilled Beef Short Ribs + KFC Wings
Judy Joo's Kimchi Mac & Cheese + Grilled Beef Short Ribs + KFC WingsNathan Congleton / TODAY


Short Ribs
  • pounds bone-in beef short ribs
  • 3 tablespoons finely chopped garlic
  • 4 teaspoons grated ginger
  • tablespoons mirin
  • cups soy sauce
  • 4 tablespoons roasted sesame oil
  • 2 tablespoons brown sugar
  • 1 pear, peeled and grated
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil, for frying
  • 4 baby leeks or spring onions, trimmed
  • 1 red onion, quartered
  • 10-12 shishito or padron peppers
Ssamjang Sauce
  • 1 spring onion, finely chopped
  • 2 cloves garlic, grated or finely chopped
  • 3/4 cup dwengjang (Korean soybean paste)
  • 4 tablespoons roasted white sesame seeds
  • 1/2 cup gochujang (Korean chili paste)
  • 5 tablespoons mirin
  • tablespoons roasted sesame oil
Spring Onion Salad
  • 4 teaspoons soy sauce
  • tablespoons rice wine vinegar
  • 2 teaspoons gochugaru (Korean chili flakes)
  • 1/2 tablespoon roasted sesame oil
  • 1 teaspoon roasted sesame seeds
  • 1 teaspoon white sugar
  • 4 spring onions, trimmed
To Serve
  • Ssam leaves
  • Ssamjang sauce (recipe above)
  • Spring onion salad (recipe above)
  • Roasted seaweed
  • Steamed short grain rice

Chef notes

Galbi (beef short ribs) is one of the most loved cuts of Korean barbecue. Nicely marbled and full of flavor, everyone loves this sweet–salty meat boasting a heady mix of garlic and ginger. Serve this cut in the traditional Korean way, with ssam leaves to wrap and ssamjang sauce. You'll quickly see why this dish is so popular.

Technique tip: Ask your butcher to give you short ribs cut into about 3-inch lengths through the bone.


For the short ribs:


Butterfly the meat into a long strip, keeping the meat attached to the rib. Score the meat in a criss cross pattern, along the full length of the meat.


For the marinade, in a large bowl, whisk together the garlic, ginger, mirin, soy sauce, sesame oil, sugar, pear and black pepper. Place the beef into a shallow dish or a food-safe plastic bag and tip in the marinade, making sure all of the meat is covered in the marinade. Marinate the beef for at least 1 hour or overnight in the fridge.


Heat a grill or griddle pan up over high heat and, once hot, brush the griddle lightly with vegetable oil. Shake off the excess marinade and place the beef under the grill or in the pan.


Cook until charred and to the desired doneness (about 1 minute on each side for medium rare).


Place the vegetables in the pan and cook until wilted and charred.

For the ssamjang sauce:

In a small bowl, whisk together all ingredients until well combined.

For the spring onion salad:


In a small bowl, whisk together the soy sauce, vinegar, gochugaru, sesame oil, sesame seeds and sugar. Whisk well until the sugar is dissolved. Set aside.


Cut the spring onions into 2-inch lengths and julienne into thin strips. Soak in ice-cold water for about 5 minutes until crisp and curly. Drain and dry.


Place the spring onions in a large bowl, drizzle over the spring onion dressing, and toss to coat.

To serve:

Use kitchen scissors to cut the beef into 1-inch wide pieces and serve immediately alongside the ssam leaves, ssamjang sauce, spring onion salad, seaweed and rice.