Grilled Korean BBQ Short Ribs

aka The Seoul Fire Galbi

There’s something about standing over a hot grill with the smell of caramelized Korean BBQ filling the air that takes me straight back to summer nights in my backyard. I first fell in love with galbi at a tiny Korean restaurant in Atlanta — the kind of place with no sign out front but a line around the block. I knew I had to recreate it at home with cleaner ingredients, and y’all, this version might be even better than the original. The Asian pear in the marinade is the secret weapon — it tenderizes the meat naturally while adding this subtle sweetness that plays beautifully against the savory coconut aminos and toasted sesame oil.

Ingredients

• 3 lbs flanken-cut beef short ribs (cut across the bone, about ¼ inch thick)
• ⅓ cup coconut aminos
• 2 tablespoons toasted sesame oil
• 2 tablespoons raw honey
• 1 tablespoon coconut sugar
• 1 Asian pear, peeled and grated (or substitute ½ cup unsweetened applesauce)
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon avocado oil (for grilling)
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes (optional)

Instructions

1. Make the marinade: In a large bowl, whisk together the coconut aminos, sesame oil, raw honey, coconut sugar, grated Asian pear, garlic, ginger, black pepper, and red pepper flakes until well combined.
2. Marinate the ribs: Add the short ribs to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Preheat the grill: Heat your grill to high heat (about 450°F–500°F). Brush the grates with avocado oil to prevent sticking.
4. Grill the ribs: Remove ribs from the marinade, shaking off excess. Grill for 2–3 minutes per side until beautifully charred and cooked through. These are thin cuts, so they cook fast — don’t walk away!
5. Garnish and serve: Transfer to a platter and immediately sprinkle with toasted sesame seeds and sliced green onions. Serve hot alongside steamed rice, kimchi, and your favorite pickled vegetables.

Tips

• Ask your butcher for flanken-cut (LA-style) short ribs — they’re cut across the bone into thin strips, which is essential for this recipe.
• The Asian pear isn’t just for flavor — it contains enzymes that naturally tenderize the beef. Don’t skip it!
• Don’t over-marinate: If going longer than 8 hours, the pear enzymes can make the meat mushy.
• Leftovers make incredible lettuce wraps or can be sliced over rice bowls the next day.