Galbi Gui Recipe - Authentic Korean BBQ Ribs

Galbi Gui

Galbi Gui Recipe - Authentic Korean BBQ Ribs
Region / culture: Asia, Korea | Preparation time: 1 hour | Cooking time: 6 minutes | Servings: 4


Galbi Gui
Galbi Gui

Galbi Gui, also known as Korean BBQ short ribs, is a popular and delicious dish that is loved by many. The marinade for this dish is a perfect balance of sweet and savory flavors, making it a favorite among both meat lovers and those with a sweet tooth.


Galbi Gui has a long history in Korean cuisine and is often enjoyed at special occasions and family gatherings. The marinade used in this dish has been passed down through generations, with each family adding their own twist to the recipe.


How to prepare

  1. Wash the meat.
  2. Occasionally, you may find small bone fragments sticking to the meat.
  3. Soak the meat in water for 1 hour, then drain.
  4. In a food processor, finely puree the chopped onion and pear.
  5. Transfer the puree to a large bowl and add the remaining ingredients. Stir well.
  6. Marinate the beef for 8 – 10 hours or overnight.
  7. Cook the beef for a short time, approximately 2 – 3 minutes on one side.
  8. Traditionally, this dish is grilled using wood charcoal, but you can also use a gas stove or outdoor grill.


  • Use pork ribs instead of beef ribs for a different flavor.
  • Add chopped green onions or sesame seeds for extra garnish.

Cooking Tips & Tricks

Make sure to soak the meat in water before marinating to remove any bone fragments.

- Marinate the beef for at least 8 hours or overnight for the best flavor.

- Grill the beef over wood charcoal for an authentic taste, but a gas stove or outdoor grill will work just as well.

Serving Suggestions

Serve Galbi Gui with steamed rice, kimchi, and lettuce leaves for wrapping.

Cooking Techniques

Grill the beef over high heat for a short amount of time to achieve a caramelized crust while keeping the inside juicy and tender.

Ingredient Substitutions

Use honey or brown sugar instead of white sugar for a different sweetness.

- Substitute apple or kiwi for the pear in the marinade.

Make Ahead Tips

Marinate the beef the night before to save time on the day of cooking.

Presentation Ideas

Serve Galbi Gui on a sizzling hot plate for a dramatic presentation.

Pairing Recommendations

Pair Galbi Gui with a light and refreshing salad or pickled vegetables to balance out the richness of the dish.

Storage and Reheating Instructions

Store any leftover Galbi Gui in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Galbi Gui contains approximately 400 calories.


Each serving of Galbi Gui contains approximately 15 grams of carbohydrates.


Each serving of Galbi Gui contains approximately 20 grams of fats.


Each serving of Galbi Gui contains approximately 30 grams of proteins.

Vitamins and minerals

Galbi Gui is a good source of iron, vitamin B12, and zinc.


This recipe contains soy and sesame oil, which may be allergens for some individuals.


Galbi Gui is a well-balanced dish that provides a good amount of proteins and fats, along with essential vitamins and minerals.


Galbi Gui is a delicious and flavorful Korean BBQ dish that is perfect for a special occasion or a family dinner. With a sweet and savory marinade and tender meat, this dish is sure to be a hit with everyone at the table.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day, and I had been invited to a cooking class by a friend. As I walked into the kitchen, the aroma of garlic and soy sauce filled the air, and my mouth began to water.

The instructor, a Korean grandmother with a warm smile and a twinkle in her eye, welcomed us with open arms. She began to explain the recipe for Galbi Gui, a traditional Korean dish of grilled marinated beef ribs. As she spoke, her hands moved gracefully, expertly slicing the meat and mixing the marinade.

I watched in awe as she demonstrated each step, her movements fluid and precise. She explained how the marinade, made with soy sauce, garlic, sugar, and sesame oil, would infuse the meat with flavor and tenderize it to perfection. I could hardly wait to taste the final result.

As we cooked together, the grandmother shared stories of her own childhood in Korea, where she had learned the art of cooking from her own grandmother. She spoke of family gatherings and feasts, where food was not just sustenance but a way of bringing people together.

I listened intently, absorbing every word and every technique she shared. I knew that this recipe was more than just a dish – it was a connection to the past, a link to my own heritage.

After hours of marinating and grilling, the Galbi Gui was finally ready. The meat sizzled on the grill, sending up plumes of smoke and filling the kitchen with its mouth-watering aroma. I eagerly took a bite, savoring the rich, savory flavors that danced on my tongue.

The grandmother watched me with a knowing smile, her eyes crinkling at the corners. "You've done well, my dear," she said. "You have a natural talent for cooking, just like my own grandmother."

Those words warmed my heart and filled me with a sense of pride. I felt a connection to this woman, this stranger who had welcomed me into her kitchen and shared her knowledge with me.

From that day on, Galbi Gui became a staple in my own kitchen. I would make it for family gatherings, for special occasions, or just on a whim when I wanted to savor the taste of Korea.

Over the years, I refined the recipe, tweaking the marinade here and adjusting the cooking time there. I added my own twist, using different cuts of meat or experimenting with new spices.

But no matter how many times I made it, the dish always brought me back to that warm summer day in the grandmother's kitchen. It was a reminder of the power of food to connect us, to nourish not just our bodies but our souls.

And so, every time I make Galbi Gui, I say a silent thank you to that Korean grandmother who taught me not just a recipe, but a lesson in love, tradition, and the joy of cooking.


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