Galbi means “ribs” in Korean. You will find Gabli on the menu at most
Korean restaurants, but don’t wait until your next dinner out to enjoy these.
Our Booth Creek Wagyu Korean Short Ribs are an easy weeknight meal that you can make in under an hour (rice included).
- 3 lbs Booth Creek Wagyu Korean Short Ribs
- 1 tbs minced garlic
- 1 tbs minced ginger
- 3 tbs minced onion
- 1 tbs sesame seeds
- 2 tbs sesame oil
- 1/4 cup BCW Honey (or brown sugar)
- 1/2 cup soy sauce
- 1/2 cup water
- Pinch salt & pepper
- 1 tbs Gochujang (optional)
1. Mix all ingredients together to make a marinade. If you like a little spicy with your sweet, include the gochujang. You won’t regret it.
2. Add the Korean Short Ribs to the marinade and mix well. Cover and keep refrigerated for at least one hour, but overnight is preferred.
3. These ribs are best made on the grill, but in a pinch, cooking in a pan works fine too. The ribs are thinner than a traditional steak, so grill on each side for just 2 - 3 minutes.
4. Using kitchen scissors, cut it in half. Then serve the ribs with steamed rice, kimchi, and ssamjang, spicy Korean soybean paste for dipping.
Serve and enjoy!