Korean BBQ Short Ribs: Mandarin Galbi
Korean Short Ribs aka Galbi
Hi this is for @emigoldber !
This Korean BBQ short rib marinade traditionally uses Korean pear or kiwi to tenderize the meat—but when I was out, I reached for a sweet mandarin orange. Citrus has natural enzymes that help break down proteins while balancing the saltiness of soy sauce, giving you juicy, caramelized meat with a subtle brightness.
This recipe is perfect for flanken-cut short ribs (LA galbi style), but honestly, the marinade is versatile enough to use on pork, chicken, mushrooms—whatever you’ve got. You can grill or pan-fry depending on the weather or your mood. Either way, the result is 10/10.
Also I my first making this I used Robin Ha’s recipe in Cook Korean! It served as a wonderful inspo and base for the recipe I adjusted below.
Ingredients
For the Marinade
1/2 cup (120 ml) soy sauce
2 tbsp brown sugar
2 tbsp honey
1 tbsp sesame oil
2 tbsp rice wine or mirin (optional)
6 garlic cloves, minced
1 tbsp ginger
1 yellow onion, roughly chopped and small sized
1 mandarin orange, peeled and seeded
3 green onions, chopped
1/2 tsp black pepper
For the Ribs
2–3 lbs flanken-cut beef short ribs (or sub any cut of short ribs or pork)
1–2 tsp neutral oil, for grilling or pan-frying
Instructions
Blend the marinade: Combine all marinade ingredients in a blender or food processor. Blend until smooth.
Marinate the meat: Place ribs in a container or zip-top bag. Pour marinade over and mix to coat well. Marinate at least 6 hours or overnight.
Grill or pan-fry:
Grill: Preheat to medium-high. Grill ribs 2–3 minutes per side, until browned and caramelized.
Pan-fry: Heat a lightly oiled skillet over medium-high. Cook ribs 3–4 minutes per side until seared and cooked through.
Serve: Let rest 5 minutes. Sprinkle with sesame seeds, green onions, and serve with rice and kimchi.
Iski Note
Swap in Asian pear or kiwi if you have it.
Marinate overnight for best flavor.
Works with chicken, pork, or mushrooms too!
Why this recipe hits
It’s sweet, savory, and citrusy. Tender ribs with a deep, caramelized crust—no fancy ingredients, just flavor that hits every time. It goes great with rice; I used it for this Rice Burger!
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