​Galbi – Korean Short Ribs

  • Prep/marinate 4 hrs
  • Cook 7 mins
  • Serves 3-4
  • Difficulty easy


3lbs Beef Short Ribs, thinly sliced
1 cup Sunny’s Korean Teriyaki Sauce
1/3 cup Water
1 TBSP Sugar
2 clove Fresh Garlic, graded
1 TSP Fresh Ginger, graded
2 TBSP Green Onion, chopped


Step 1

In a large bowl whisk water, sugar, Sunny’s KoreanTeriyaki Sauce, garlic, and ginger. Mix well and set aside.

Step 2

On a cutting board use a meat tenderizer, hit the meat evenly over the whole surface, flip it over, and continue to hit the meat with the mallet.

Step 3

One layer at a time, lay ribs flat in a large baking pan and pour sauce mixture over. Use all of the sauce.

Step 4

Keep marinated meat in the fridge for 3-4 hrs, for best results leave covered over night.

Step 5

You can grill, bake, or pan-fry. Cook until meat is nicely browned, about 5-10 minutes flipping half way through. You can brush the marinade on the meat while cooking.

Before plating, garnish with green onions. Enjoy with steamed rice, on your favorite salad, or our favorite – wrapped in fresh red lettuce leafs. Simply Delicious!


Share this recipe