Homemade Bulgogi Beef Short Ribs: A Flavor-Packed Korean Classic
Achunchigan LattoreFew dishes capture the essence of Korean cuisine like bulgogi—a sweet, savory, and deeply umami-rich marinated meat dish. While traditional bulgogi is often made with thinly sliced beef, using short ribs (galbi-style) adds incredible richness and tenderness to the dish.
In this recipe, we’ll break down the key components of bulgogi marinade, explain why ingredients like pear, sesame, and soy sauce work so well together, and share pro tips for achieving the most flavorful, caramelized results.
Why This Recipe Works
1. The Marinade: A Perfect Balance of Sweet, Salty, and Umami
The magic of bulgogi lies in its marinade, which tenderizes the meat while infusing it with layers of flavor:
- Soy Sauce – The backbone of umami, providing depth and saltiness.
- Asian Pear (or Regular Pear) – Natural enzymes break down proteins, tenderizing the meat, while its sweetness balances the saltiness.
- Sesame Oil – Adds a nutty, aromatic richness that’s unmistakably Korean.
- Garlic & Ginger – Bring warmth and pungency, enhancing the overall savoriness.
- Sugar (or Honey) – Helps with caramelization during cooking, creating that signature sticky glaze.
2. Why Short Ribs?
While traditional bulgogi uses sirloin or ribeye, short ribs (flanken-cut or LA galbi-style) are an excellent choice because:
✔ More marbling = richer flavor and tenderness
✔ Bone-in adds extra depth to the dish
✔ Thicker cut holds up well to grilling or pan-searing
Homemade Bulgogi Beef Short Ribs Recipe
Ingredients:
(Serves 4-6)
For the Marinade:
1 cup dark soy sauce
3 tbsp grated ginger
8 garlic cloves crushed or grated
2 scallion stalks chopped
4 tbsp sugar
3 tbsp gochujang
2 tbsp olive oil
2 tbsp toasted sesame oil
1 pear grated
½ cup mirrin or sake
For the Short Ribs:
- 2 lbs beef short ribs (flanken-cut, about ¼-inch thick)
- 1 tbsp neutral oil (for cooking)
- Extra sesame seeds & sliced green onions (for garnish)
Instructions:
1. Prepare the Marinade
In a blender or food processor, combine the soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, rice wine, and black pepper. Blend until smooth.
2. Marinate the Beef
- Place the short ribs in a large bowl or resealable bag.
- Pour the marinade over the meat, ensuring every piece is well-coated.
- Marinate for at least 4 hours, preferably overnight (for maximum tenderness and flavor).
3. Cook the Short Ribs
- Grill Method (Best for Char & Smokiness):
- Preheat the grill to medium-high.
- Grill ribs for 2-3 minutes per side until caramelized and slightly charred.
- Stovetop Method (Quick & Easy):
- Heat oil in a large skillet or cast-iron pan over high heat.
- Cook ribs in batches, 2-3 minutes per side, until deeply browned.
4. Garnish & Serve
- Sprinkle it with extra sesame seeds and green onions.
- Serve with steamed rice, kimchi, and lettuce wraps (ssam-style).
Pro Tips for the Best Bulgogi Short Ribs
🔥 Don’t Skip the Pear – The enzymes in pear (especially Asian pear) naturally tenderize the meat, making it incredibly juicy.
🔥 High Heat Cooking – Bulgogi should caramelize quickly—avoid overcrowding the pan to prevent steaming.
🔥 Double the Marinade? – Reserve some before adding to the meat to use as a glaze or dipping sauce.
🔥 Bone-In vs. Boneless – Bone-in ribs add flavor, but boneless cooks faster. Choose based on preference!
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Why These Flavors Work Together
- Soy Sauce + Sugar = The classic sweet-savory balance that defines Korean BBQ.
- Sesame Oil = Adds a toasty, nutty finish that elevates the dish.
- Pear = Not just for tenderizing—its mild sweetness enhances the marinade without overpowering.
These Bulgogi Beef Short Ribs are a fantastic way to enjoy Korean BBQ at home. The marinade does all the work, and the result is succulent, flavor-packed meat with the perfect mix of sweet, salty, and nutty notes.
Want to switch it up? Try using pork belly or chicken thighs with the same marinade!
Have you made bulgogi at home before? What’s your favorite cut of meat to use? Let me know in the comments!
Happy cooking! 🥢🔥