A galbi-style recipe with tender, caramelized ribs and a rich sweet-savory marinade
Hi! I'm Sabrina. I spend my days working in fintech, but my true love language has always been cooking, baking, and hosting.
sabrinajpark
•
May 27, 2026
Korean BBQ was always reserved for special occasions in our family. Birthdays, celebrations, summer nights with people we loved. So every time I make this recipe, it brings me back to some of the sweetest memories. Loud tables, full plates, and full bellies. There was always someone hovering near the grill trying to steal a piece before dinner officially started. Was it me? Maybe...
It’s still one of my favorite recipes for summer hosting because it’s easy, interactive, and perfect for feeding a crowd. Just be warned: your table will get messy and everyone will smell like smoke afterward. I think that’s part of the charm. ;)
To good food & good company,
Sabri
Rinse the beef ribs under cold water and pat them very dry with paper towels. Let them sit at room temperature for about 20 to 30 minutes while you prepare the marinade.
This helps the meat cook more evenly and gives the marinade a better chance to absorb.
Option to use a blender or food processor to combine the marinade or just layer in the ingredients on top of the meat in the baking dish.
Brown sugar, sesame oil, soy sauce, white onion, scallion greens, garlic, ginger, apple, kiwi, red pepper flakes, toasted sesame seeds (optional)
Lay the ribs in a large baking dish or zip-top bag. Pour the marinade over the meat and massage it in so every piece is coated. Cover and refrigerate for a minimum of 2 hours or overnight.
Try not to go much longer than 24 hours because the kiwi can start to over-tenderize the meat into existential pudding territory.
Heat a cast iron skillet over medium-high heat.
Lightly oil the pan, if needed.
Sesame oil / avocado oil would work well here.
Sear ribs for ~2-3 minutes per side until caramelized and cooked to your preferred temp.
If you're on a grill, grill over medium-high heat for about 3-4 minutes per side until caramelized and cooked to your preferred temp.
Because of the sugar in the marinade, the meat can go from perfectly caramelized to summoning the smoke alarm so watch closely! :)
Serve hot over steamed rice with extra green onion or sesame seeds on top.
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