Broiled Korean Short Ribs: A Quick & Delicious Galbi Recipe

Korean short ribs, also known as *galbi* (갈비), are a beloved Korean BBQ staple. Traditionally grilled over charcoal, they boast a rich, savory-sweet flavor and tender, juicy meat. While grilling is fantastic, sometimes you crave that galbi flavor without the hassle. That’s where broiling comes in! This recipe provides a quick and easy way to enjoy incredibly flavorful Korean short ribs using your oven’s broiler.

## Why Broil Short Ribs?

Broiling offers several advantages:

* **Speed:** Broiling cooks food quickly, making it perfect for weeknight dinners.
* **Convenience:** No need to fire up the grill or deal with charcoal.
* **Ease of Use:** Broiling is a straightforward cooking method, even for beginner cooks.
* **Flavor:** The high heat of the broiler caramelizes the marinade, creating a delicious crust.

## What are Korean Short Ribs?

Korean short ribs are typically cut flanken-style, meaning they are thinly sliced across the bones. This cut is crucial for the fast cooking time and tenderness that defines galbi. Look for short ribs that are well-marbled, meaning they have streaks of fat running through the meat. This fat renders during cooking, contributing to the flavor and juiciness.

### Types of Korean Short Ribs

There are two main types of Korean short ribs you’ll find at the store:

* **Flanken-Cut (Galbi):** These are thinly sliced across the bone, usually about 1/4 to 1/2 inch thick. This is the type we’re using in this broiling recipe.
* **English-Cut:** These are cut parallel to the bone and are much thicker, resembling individual ribs. These are better suited for braising or slow cooking.

Make sure you purchase flanken-cut short ribs for this recipe. If you can’t find them pre-cut, you can ask your butcher to cut them for you.

## The Key: The Marinade

The heart of any great galbi recipe is the marinade. This marinade not only infuses the meat with flavor but also tenderizes it. Our broiled short ribs marinade is a balance of sweet, savory, and umami.

### Marinade Ingredients:

* **Soy Sauce:** The foundation of the marinade, providing saltiness and umami.
* **Brown Sugar:** Adds sweetness and helps with caramelization during broiling. Light or dark brown sugar works, but dark brown sugar will provide a richer molasses flavor.
* **Asian Pear (or Apple/Kiwi):** This might seem like an odd ingredient, but it contains enzymes that help tenderize the meat. Asian pear is preferred for its subtle sweetness and crispness, but apple or kiwi can be substituted in a pinch. Grate the pear/apple/kiwi finely for optimal tenderizing.
* **Garlic:** Essential for that pungent garlic flavor. Use fresh garlic for the best results; pre-minced garlic often lacks the same intensity.
* **Ginger:** Adds a warm, slightly spicy note to the marinade. Fresh ginger is recommended, but ground ginger can be used as a substitute (use about 1/2 teaspoon of ground ginger for 1 tablespoon of fresh grated ginger).
* **Sesame Oil:** Contributes a nutty, fragrant aroma and flavor.
* **Rice Wine (Mirin or Sake):** Adds sweetness and helps to balance the saltiness of the soy sauce. Mirin is sweeter than sake, so adjust the amount accordingly.
* **Ground Black Pepper:** Provides a touch of spice.
* **Optional: Gochujang (Korean Chili Paste):** For a spicy kick, add a tablespoon or two of gochujang. Be careful, as gochujang can be quite spicy.

### Marinade Ratios:

While you can adjust the marinade to your personal preferences, here’s a good starting point for about 2 pounds of short ribs:

* 1/2 cup soy sauce
* 1/4 cup brown sugar
* 1/4 cup grated Asian pear (or apple/kiwi)
* 4 cloves garlic, minced
* 1 tablespoon grated ginger
* 2 tablespoons sesame oil
* 2 tablespoons rice wine (mirin or sake)
* 1/4 teaspoon ground black pepper
* Optional: 1-2 tablespoons gochujang

### Preparing the Marinade:

1. In a large bowl, whisk together all the marinade ingredients until the brown sugar is dissolved.
2. Taste the marinade and adjust the seasonings as needed. You might want to add a little more brown sugar for sweetness, soy sauce for saltiness, or gochujang for spice.

## Broiling Korean Short Ribs: Step-by-Step

Now that you have your marinade ready, let’s get to the broiling!

**Yields:** 4 servings
**Prep time:** 20 minutes (plus marinating time)
**Cook time:** 6-8 minutes

### Ingredients:

* 2 pounds flanken-cut Korean short ribs
* Prepared marinade (as described above)
* Sesame seeds, for garnish (optional)
* Chopped green onions, for garnish (optional)

### Equipment:

* Large bowl
* Shallow dish or resealable bag
* Broiler pan or wire rack placed over a baking sheet

### Instructions:

1. **Marinate the Short Ribs:** Place the short ribs in a shallow dish or resealable bag. Pour the marinade over the ribs, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours (or even overnight for maximum flavor). The longer the marinating time, the more flavorful and tender the ribs will be. Do not marinate for more than 24 hours, as the meat can become mushy.

2. **Prepare the Broiler:** Preheat your broiler to high. Position the oven rack about 4-6 inches below the broiler. This distance is crucial – too close and the ribs will burn on the outside before they cook through, too far and they won’t get that nice caramelized crust.

3. **Arrange the Short Ribs:** Remove the short ribs from the marinade and place them in a single layer on a broiler pan or a wire rack placed over a baking sheet. Discard the remaining marinade (do not reuse it).

4. **Broil the Short Ribs:** Broil for 3-4 minutes per side, or until the ribs are cooked through and nicely browned. The exact cooking time will depend on the thickness of the ribs and the strength of your broiler. Keep a close eye on them to prevent burning. They should reach an internal temperature of 145°F (63°C) for medium doneness.

5. **Rest (Optional):** Let the short ribs rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.

6. **Garnish and Serve:** Garnish with sesame seeds and chopped green onions, if desired. Serve immediately with rice, kimchi, and your favorite Korean side dishes.

## Tips for Perfect Broiled Short Ribs

* **Don’t Overcrowd the Pan:** Make sure the short ribs are in a single layer on the broiler pan. Overcrowding will cause them to steam instead of broil, resulting in less browning.
* **Watch Carefully:** Broiling is a fast process, so keep a close eye on the ribs to prevent burning. The sugars in the marinade can caramelize quickly.
* **Adjust Broiling Time:** The broiling time will vary depending on the thickness of the ribs and your broiler. Start with 3 minutes per side and adjust as needed.
* **Use a Meat Thermometer:** For perfectly cooked ribs, use a meat thermometer to check the internal temperature. Aim for 145°F (63°C) for medium doneness.
* **Marinate for at Least 30 Minutes:** While a longer marinating time is preferred, even 30 minutes will make a difference in flavor.
* **Proper Rack Placement:** The distance between the ribs and the broiler is key. Experiment to find the sweet spot in your oven.

## Serving Suggestions

Broiled Korean short ribs are delicious served with a variety of Korean side dishes (banchan). Here are some popular options:

* **Rice:** Steamed white rice is a classic accompaniment.
* **Kimchi:** Fermented cabbage (kimchi) is a must-have.
* **Korean Cucumber Salad (Oi Muchim):** A refreshing and slightly spicy cucumber salad.
* **Spinach Salad (Sigeumchi Namul):** Blanched spinach seasoned with sesame oil, garlic, and soy sauce.
* **Bean Sprout Salad (Kongnamul Muchim):** Seasoned bean sprouts.
* **Lettuce Wraps:** Serve the short ribs with lettuce leaves for wrapping, along with ssamjang (Korean dipping sauce) and other toppings.

## Variations and Substitutions

* **Spicy Galbi:** Add more gochujang to the marinade for a spicier flavor.
* **Honey Galbi:** Substitute some of the brown sugar with honey for a different sweetness profile.
* **Vegetarian Option:** While this recipe is for short ribs, you can use a similar marinade to flavor and broil tofu or tempeh.
* **Marinade Substitutions:** If you don’t have Asian pear, you can use apple or kiwi. If you don’t have rice wine, you can use a dry sherry or even apple juice.

## Storing and Reheating

* **Storing:** Leftover broiled short ribs can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the ribs in the oven, broiler, or microwave. Be careful not to overcook them, as they can become dry. Adding a little water or broth to the pan during reheating can help keep them moist.

## Broiling vs. Grilling

While grilling imparts a smoky flavor that broiling can’t replicate, broiling offers a quicker and more convenient alternative. Both methods result in delicious galbi. If you have the time and desire for that smoky flavor, grilling is the way to go. But for a fast and easy weeknight meal, broiling is an excellent option.

## Broiled Short Ribs: A Delicious and Convenient Choice

Broiled Korean short ribs are a fantastic way to enjoy the classic galbi flavor without the fuss of grilling. The simple marinade and quick cooking time make this recipe perfect for busy weeknights. So, give it a try and enjoy tender, flavorful, and perfectly caramelized Korean short ribs in the comfort of your own kitchen!