Korean flanken ribs – also called Galbi or Kalbi – are thin-cut beef short ribs marinated in a sweet and savory soy sauce with garlic, ginger, and sesame, then grilled hot and fast until caramelized and smoky. They’re one of the most iconic dishes in Korean BBQ, and at home they’re done in under 10 minutes on the grill!

This recipe is based on the marinade from a butcher shop I worked at early on – their marinades just always work, and are perfect on the grill. The soy sauce and brown sugar create a deep lacquered char, the sesame oil adds richness, and the garlic and ginger are what make it taste like the real thing.

These ribs are endlessly versatile. Eat them as rib steaks with chopsticks or a fork, shred the meat into Korean beef tacos, slice into pieces for a rice bowl, or chop for a fried rice. Leftover Galbi is honestly one of the best problems to have.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

What are Korean Flanken Ribs (Galbi?)

Flanken ribs are beef short ribs cut across the bone rather than between the bones. Where a traditional “English cut” short rib is cut parallel to the bone and gives you a thick, meaty block of beef, a flanken cut slices through the bones horizontally, leaving you a long, thin strip about ½-inch thick with two or three small circular bone cross-sections per piece.

That thin cut is everything. It means the marinade penetrates the meat fully, the fat renders fast on a screaming hot grill, and what would normally be a 4-hour braise becomes an 8-minute grill session. This is why flanken ribs are the default cut for Korean BBQ — the Maillard reaction and the caramelization of the sugar in the marinade happen quickly, creating that signature lacquered char.

Flanken ribs are also called Galbi or Kalbi in Korean (galbi means “rib” in Korean), and you’ll often hear them called Miami ribs or short plate ribs depending on the butcher. They’re the same cut – thin, cross-cut, perfect for high-heat grilling.

Style	How cut	Thickness	Cook method	Best for
Flanken / Galbi cut	Across the bone	~½ inch thin strips	Grill 3-4 min per side	Korean BBQ, tacos, rice bowls
English cut	Between the bones	2-3 inch thick block	Braise or smoke 3-4 hours	Braised short ribs, stew

Check out my web story about these amazing ribs!

Why Every Ingredient Matters

To make this recipe, you’ll need:

• Soy sauce: The backbone — deep umami, salt, and richness. Use a quality brand (Kikkoman is the standard). Low-sodium works if you’re salt-sensitive, but don’t use tamari as a swap here; the flavor profile is different.
• Brown sugar: Non-negotiable. The sugar caramelizes on the grill and creates the lacquered, slightly crispy exterior that makes these ribs iconic. Light or dark both work; dark adds a slightly deeper molasses note. Don’t make this optional.
• Garlic (4 cloves, minced or grated): Garlic is essential to authentic Galbi. Grate it on a microplane rather than mincing — the finer texture disperses evenly into the marinade and penetrates the meat more deeply. This was the missing ingredient in the original recipe.
• Fresh ginger (1 tsp, grated): Ginger adds warmth and a slight heat that balances the sweetness. Like garlic, grate it rather than mince. Don’t skip it — this is what makes the marinade taste Korean rather than just sweet soy.
• Sesame oil: Adds a nutty, rich depth that is distinctly Korean BBQ. Use toasted sesame oil for the strongest flavor. A little goes a long way — 2 tablespoons is enough for 1 lb of ribs.
• Rice vinegar: The acid that tenderizes the meat and cuts through the richness. Use unseasoned rice vinegar. The lighter flavor doesn’t overpower the soy the way apple cider or white vinegar would.
• Oyster sauce: Sweet, slightly briny depth — think of it as a more complex form of sweetness than straight sugar. It also thickens the marinade slightly, helping it cling to the meat.
• Asian pear or kiwi (optional but recommended): The pro tip: grate 2 tablespoons of Asian pear or half a kiwi into the marinade. Both contain natural enzymes (calpain in kiwi, protease in pear) that break down the connective tissue in the beef, resulting in noticeably more tender ribs. This is standard practice in Korean home cooking and restaurant kitchens.
• Sriracha or gochujang (optional): For heat. Sriracha adds a straightforward chili heat; gochujang (Korean fermented chili paste) adds heat plus a savory, slightly sweet complexity that is more authentic. Start with 1 teaspoon and adjust.

How to Grill Galbi, Step by Step

Tips and Tricks to Make Perfect Galbi Flanken Ribs

Marinate for more flavor. The longer you let your beef ribs marinate, the more flavor they will soak up. I like to let these flanken ribs sit overnight, making the total marinating time close to 24 hours.

Brown as much as you like. I prefer a dark brown on my flanken ribs, with a light pink middle – similar to a medium rare. Some people prefer less crunch and a chewier steak – and can cook it for less. This is a cut that you can really cook to your own preference – I personally like flanken ribs slightly more done than a steak.

Cook hot and fast. Get your grill as hot as possible – scorching hot – and lay ribs on grates for 4 minutes per side to get a nice crisp char on each side. Flank steak is cut so thin, 4 minutes per side is all you need for a medium sear – with a tiny bit of pink and enough fat to have rendered to soften to make this cut tender and juicy!

How Long to Marinate Galbi

Time	Result
30 minutes	Minimum. You’ll get surface flavor but not deep penetration. Fine for a weeknight emergency.
4 hours	Good. Flavor is well-developed and the acid has started tenderizing.
Overnight (8-12 hours)	Best. Full flavor penetration, noticeably more tender. This is the sweet spot.
24 hours	Maximum. Still excellent. Beyond 24 hours and the acid begins to break down the texture too much, making the meat slightly mushy.
Frozen in marinade	Excellent make-ahead method. Freeze raw ribs in the marinade for up to 3 months. Thaw overnight in the fridge — they’ll marinate as they thaw.

How to Cook Without a Grill (Stovetop + Broiler)

No outdoor grill? No problem. Flanken ribs cook just as beautifully indoors!

Cast iron skillet (Best indoor method)

1. Heat a cast iron skillet over high heat until smoking.
2. Add a small amount of oil with a high smoke point (avocado or grapeseed).
3. Cook ribs 3-4 minutes per side without moving — let them develop a char.
4. Work in batches; don’t crowd the pan or the ribs will steam instead of sear.
5. Rest 2 minutes before serving.

Broiler

1. Set oven to broil (high) and position rack 4-6 inches from the broiler element.
2. Line a sheet pan with foil and place a wire rack on top.
3. Lay ribs in a single layer on the rack.
4. Broil 3-4 minutes per side until caramelized and slightly charred.
5. Watch carefully — broilers vary and these thin ribs go from perfect to overdone quickly.

Grill pan / ridged pan

1. Heat grill pan over high heat until very hot.
2. Cook 3-4 minutes per side for char marks.
3. Less caramelization than cast iron but good visual results for photos.

Where to Buy Flanken Ribs

• Korean or Asian grocery stores — H Mart, 99 Ranch, and similar Asian supermarkets are the most reliable source. They almost always have flanken cut ribs labeled as “beef short ribs — flanken style” or “LA Kalbi ribs.”
• Costco — carries flanken style short ribs regularly, usually in 4-5 lb packages at a fair price. Worth checking the meat section.
• Your local butcher — ask specifically for “flanken-style short ribs, ¼ to ½ inch thick, cut across the bone.” Most butchers can cut them to order even if they don’t stock them.
• Grocery store meat counter — most store butchers will cut flanken ribs on request. Call ahead to confirm they can do it.
• Online — Crowd Cow, Snake River Farms, and other online meat retailers ship flanken cut short ribs. More expensive but convenient.

Storage, Reheating & Freezing Korean Ribs

Refrigerator (cooked): Store in an airtight container for 3-4 days. Best reheated in a hot cast iron pan for 1-2 minutes per side to re-crisp. Microwaving makes them rubbery.

Freezer (cooked): Freeze for up to 2-3 months. Thaw in the refrigerator overnight. Reheat in a cast iron pan or under the broiler.

Freezer (raw, in marinade): Freeze uncooked ribs directly in the marinade for up to 3 months. This is the best make-ahead method — they’ll marinate as they thaw. Just pull from the freezer the night before and go straight to the grill.

Marinade (batch): Make a large batch of marinade and store in a sealed jar in the fridge for up to 4 months (without raw meat). Ideal for spontaneous grilling.

Flanken Short Ribs FAQs

What to Serve With Korean Grilled Flanken Ribs

Flanken ribs are delicious with grilled bok choy, garlic Chinese green beans, and easy spicy edamame!

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