You and your whole family will love this easy, flavorful Spicy Grilled Galbi recipe. When you spot a good deal on flanken short ribs, pick some up and try this Korean BBQ-style preparation that combines sweet, savory, and smoky notes for a crowd-pleasing meal.
Grilled Galbi Short Ribs
Cooking galbi on a pellet grill adds a subtle smoky character to this classic Korean dish while offering steady, even heat for consistent results. Pellets make it simple to control temperature so the ribs cook quickly and develop a beautiful caramelized exterior without drying out. Whether you use a pellet grill, gas grill, or a very hot charcoal setup, the technique remains the same: a flavorful overnight marinade, a hot grate, and quick cooking time for tender, bold-tasting short ribs.
“Made these Korean flanken short ribs this weekend. They were absolutely delicious. Next time I’ll add a little more gochujang for heat. They were a huge success.” – Blake
Recipe Shopping List
If you need to shop, here’s what you’ll want to pick up. For exact quantities, see the ingredient list in the recipe card below.
- Flanken beef short ribs
- Soy sauce
- Brown sugar
- Mirin
- Toasted sesame oil
- Black pepper
- Gochujang (Korean chili paste)
- Onion
- Garlic
- Tart apple
- Fresh ginger
How to Make This Recipe (Overview)
This overview gives you a clear sense of the process. Use the full ingredient list and detailed steps below when you cook.
- Marinate: Blend the marinade until smooth, then pour it over the flanken short ribs in a large bag or container and marinate overnight for best flavor.
- Preheat: Heat your grill to a high temperature—about 425–450°F (218–232°C)—so the meat sears quickly.
- Grill: Remove the ribs from the marinade, shake off excess, and grill for 2–3 minutes per side until nicely caramelized and heated through.
- Serve: Let the meat rest briefly, then serve with steamed rice and a selection of vegetables or small side dishes.
Recipe FAQ
Are there any substitutions?
Marinades are forgiving. To reduce sweetness, lower the brown sugar. To increase heat, add more gochujang or Korean chili flakes. If you don’t have mirin, a dry sherry or a light rice wine can work in a pinch—use slightly less and taste the marinade before adding the meat.
How should you store the leftovers?
Place cooled leftovers in an airtight container and refrigerate for 2–3 days. For best texture, avoid reheating from frozen without first thawing.
How do you reheat the leftovers?
Reheating briefly on a hot grill or in a skillet with a small amount of oil gives the best result, restoring some of the char and texture. The microwave will warm the meat quickly but can make it slightly tougher or less crisp.
What’s the best side dish to serve with grilled galbi?
Traditional Korean accompaniments (banchan) pair beautifully: quick cucumber kimchi, japchae (glass noodle stir-fry), or spicy rice cakes are all excellent. Simple steamed rice, grilled vegetables, and a light green salad also complement the rich flavors.
More Recipes
- Traeger Irish Beef Stew
- Beef Noodle Soup with Prime Rib
- Smoked Beef Shank
- Smoked Beef Short Ribs
- Smoked Shredded Beef Burritos
- Smoked Hot Roast Beef Sandwich Boats
- Traeger Shredded Beef Enchiladas
Traeger Spicy Galbi Korean BBQ Short Ribs
Yield: 6 servings
Galbi are marinated short ribs that cook quickly over high heat, resulting in tender meat with a rich, sweet-savory glaze.
Time
- Prep Time: 20 minutes
- Marinate Time: 8 hours (overnight recommended)
- Cook Time: 6 minutes (approximately)
- Total Time: About 8 hours 26 minutes (including marinating)
Ingredients
- 3 pounds flanken short ribs
- For the marinade:
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ⅓ cup mirin
- 1 tablespoon toasted sesame oil
- 1 teaspoon black pepper
- ¼ teaspoon gochujang (adjust to taste)
- 1 medium onion, peeled and chopped
- 6 garlic cloves
- 1 tart apple, cored
- 2 teaspoons minced fresh ginger
Instructions
- Combine all marinade ingredients in a blender and blend until smooth.
- Pour the marinade over the flanken short ribs in a large resealable bag or container. Refrigerate and marinate overnight for best flavor.
- Preheat your grill to 425–450°F (about 218–232°C).
- Remove the ribs from the marinade, shake off excess, and lay them on the hot grill. Cook 2–3 minutes per side, watching carefully so they caramelize without burning.
- Remove from the grill, let rest briefly, then slice if needed and serve with steamed rice and vegetables.
Notes
These ribs are delicious on their own, but a mild, savory dipping sauce or a light drizzle of a Japanese-style BBQ sauce pairs nicely. For best texture, don’t over-marinate more than 24 hours, since the fruit in the marinade can tenderize the meat excessively.
Nutrition (per serving, estimate)
- Calories: 887
- Total Fat: 57g
- Saturated Fat: 25g
- Cholesterol: 234mg
- Sodium: 969mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 26g
- Protein: 60g
Nutrition data is an estimate.
Enjoy this Spicy Grilled Galbi with family and friends—its quick cook time and bold marinade make it a great choice for weeknight grilling or weekend gatherings. Adjust the spice and sweetness to your preference and pair with your favorite sides for a complete, satisfying meal.