Galbi is marinated beef short ribs grilled over charcoal. The best versions use top-graded hanwoo cattle, butchered in-house and cut thick to the bone.

Galbi (short ribs) has been part of Korean food culture since at least the Goryeo dynasty, when beef became associated with ceremonial and celebration food. The marinade of soy sauce, Asian pear, garlic, ginger, sesame oil and sugar is a Joseon-era development recorded in court cooking texts. Suwon in Gyeonggi Province is historically associated with the most generous galbi cut: the claim is that Suwon galbi is cut longer and thicker than anywhere else in Korea. The post-war premium galbi tradition was codified by restaurants like Byeokje Galbi, which began sourcing top 1% graded hanwoo cattle and doing in-house butchery in the 1980s.

Where to eat Galbi (Grilled Short Ribs) in Seoul

2 editor picks for Galbi (Grilled Short Ribs) in Seoul, ranked by editorial score. All Seoul signature dishes · Galbi (Grilled Short Ribs) across every city.

  • Byeokje Galbi

    Order Galbi (short ribs) over charcoal.

    In the Michelin Guide and on 50Best Discovery, Byeokje Galbi has served premium charcoal-grilled hanwoo short ribs since 1986, handling its own butchery.

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  • Maple Tree House

    Order Aged hanwoo sirloin, cooked tableside over charcoal and served with perilla wraps.

    Maple Tree House in Itaewon serves premium hanwoo (Korean beef) and Jeju black pork belly over charcoal in a polished room frequented by international guests.

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Make it at home

Serves 44 hrModerate

Ingredients

  • 800g beef short ribs (flanken cut), scored to the bone
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 Asian pear, grated (or 1 kiwi as substitute)
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons sesame oil
  • 1 tablespoon mirin

Method

  1. Score the ribs through to the bone in a crosshatch pattern to allow the marinade to penetrate.
  2. Combine all marinade ingredients. The pear contains bromelain enzymes that tenderise the meat.
  3. Marinate the ribs for at least 3 hours, preferably overnight in the refrigerator.
  4. Grill over high direct charcoal heat. Cook until caramelised and slightly charred at the edges, about 4 to 5 minutes per side.
  5. Rest for 2 minutes before serving. Cut between the bones to serve individual ribs.

Editor tip. The grated Asian pear is not optional: it tenderises and sweetens. If unavailable, kiwi works as an enzyme substitute but use half the quantity.

Common allergens: Soy in marinade, Sesame in marinade.