How-To Guides

How to bbq korean-style beef short ribs

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Korean short ribs bbq cooking time

Unlike their American and European-style counterparts, Korean-style beef short ribs are cut thinly across the bones, so they cook quickly on the barbecue.

Before cooking your Korean short ribs (also referred to as ‘La Galbi’ in Korea), try marinating them for 24 hours in a tenderising Korean marinade, renowned for its deep, savoury, sweet flavour. Cooking them over the bbq will also give your ribs a smoky hit and irresistible charred edges.

Unlike traditional short ribs that require long, slow braising or smoking, the golden rule when barbecuing your Korean short ribs is “hard and fast”. Once you’ve laid your beef ribs on the hot grill, aim to cook them for no more than 2-3 minutes on each side until caramelised.

How to cook Korean beef short ribs on the bbq

  1. If using a marinade, pour over the ribs and mix well to coat. Allow at least an hour to let the flavours soak in, but ideally, you should marinade and cover your beef for 24 hours before cooking. This is because beef short ribs are from an area of the cow that has done a lot of work – this means lots of flavour. Although not essential, a marinade will help.
  2. Remove beef from marinade or packaging.
  3. Rub a little olive oil over both sides of your Korean short ribs and generously season with salt and cracked black pepper if opting for a simple approach.
  4. Ensure the bbq has burnt down and the coals are hot before you start cooking – the short ribs should immediately sizzle on contact.
  5. Place your Korean beef short ribs on the bbq and cook for 2-3 minutes on one side until it has a lovely golden brown exterior.
  6. Repeat on the other side, again waiting a few minutes or three for them to caramelise.
  7. Set aside to rest for at least five minutes, covering the ribs loosely in aluminium foil.
  8. Serve and enjoy – don’t forget to lick your fingers.

Top tips

  • A classic bbq marinade, rich and sweet with molasses and tart with vinegar, backed up with punchy mustard, would work well as a marinade — brush on during cooking to enhance the glazed effect of the marinade.
  • This cut is known as ‘Banderitas’ in Argentina — use the same cooking technique with a simple seasoning and try serving your Korean-style bbq beef short ribs alongside vibrant, herbaceous, and spicy chimichurri sauce. A mainstay of the Argentinian asado (or barbecue), it’s the perfect fresh accompaniment to grilled meat, especially beef ribs that are so rich in flavour.

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Brent, a proud New Zealander, was lucky to grow up in Hawke's Bay, often referred to as the Fruit Bowl of New Zealand, and famed for its wineries. As a third generation farmer, agriculture and livestock management are in his blood. Enthused by the wholesome food production scene, Brent began his 16-year career in hospitality at a local winery, and then gained experience at some world class hotels; Huka Lodge beside the Waikato River NZ, and Hayman Island within the heart of Australia's Great Barrier Reef. Having met his future wife Dawn, Brent moved to England in 2007 where he then spent 4 years as Head Chef at Hipping Hall, gaining multiple awards during his tenure. Brent is passionate about native breeds and the conservation and enhancement of natural biodiversity in rural landscapes; so his 2013 appointment as the General Manager of Swaledale Butchers was the perfect match.