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Overview
Galbi gets its sweet-savory flavor from soy sauce, sesame oil, garlic, ginger, and pear or apple. Grill or broil the cooked ribs until the edges are browned and sticky.
Time and temperature
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| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Tender | 140°–145°F | 145°F | 18–36 hours | 36 hours |
| Very Tender | 150°–155°F | 145°F | 18–36 hours | 36 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 140°–145°FTender
- Tender ribs with a juicy, steak-like bite.
Best for
- Korean-cut flanken short ribs
- English-cut short ribs
- Traditional galbi
Notes
- Marinate ribs overnight for the best flavor penetration
- Remove excess marinade before bagging to prevent overly salty taste
- Pat very dry before finishing for best char
Tips
- Marinate overnight for deepest flavor — the marinade penetrates better with time
- Always shake off excess marinade before bagging — too much makes the meat overly salty
- Pat ribs bone-dry before grilling — moisture is the enemy of char and caramelization
- 150°–155°FVery Tender
- Soft ribs that pull apart like a slow braise.
Best for
- English-cut short ribs
- Braised-style preparations
- Rice bowls
Notes
- Handle very carefully after cooking — meat is extremely fragile
- Use lower heat for finishing to prevent meat from falling apart
- Good for shredding and using in rice bowls or tacos
Tips
- Use English-cut short ribs at this temperature — they have more connective tissue that benefits from higher heat
- Handle ribs very gently when removing from bags — they're fragile and can fall apart
- This texture is good for shredding and using in rice bowls, tacos, or lettuce wraps
Get it ready
- Mix soy sauce, sugar or honey, grated pear or apple, garlic, ginger, onion, and sesame oil.
- Marinate the ribs in the refrigerator for at least 4 hours or overnight.
- Save a clean portion of marinade for the sauce before it touches the raw beef.
- Drain the ribs and arrange them in one flat layer in food-safe bags.
- Seal the bags and keep them fully submerged while the ribs cook.
Finish and serve
- Take the ribs out of the bag and pat them dry.
- Brush with sauce and grill or broil until browned and sticky at the edges.
- Rest for at least 3 minutes, then add sesame seeds and scallions and serve.
Useful tips
- Korean galbi cuts are flanken-style — cross-cut into thin strips with bone segments — and they cook much faster than English-cut short ribs. Past 18 hours at 140°–145°F they fall apart entirely. Stick to the recommended time or you'll get pulled meat.
- Pear is the marinade's key weapon. Asian pear (or kiwi if you can't find it) has natural enzymes that tenderize beef without making it mushy the way pineapple does. Grate it directly into the marinade and let the meat sit at least 4 hours.
- The sugar-soy ratio matters more than you think. Korean galbi marinade should be about 1:1 sugar to soy by volume — sweeter than you'd guess. The sugar caramelizes on the grill and gives galbi its signature lacquered, sticky-sweet edge.
- Sear over very hot fire, not in a pan. Galbi was made for live coals or a gas grill cranked to maximum. The thin slices need 30 seconds per side max — any longer and you'll dry out meat that just spent 4 hours in the bath becoming well-balanced.
- Anti-tip: don't trim the fat. The thin strips of fat and gristle along each rib piece are flavor bombs that crisp up on the grill. Trimming them turns galbi into a lean steak — and that's not what anyone wants. Leave it on, eat it all.
Questions
QTender: What's the difference between Korean-cut and English-cut short ribs?
Korean-cut (flanken style) are sliced across the bone into thin strips with 3–4 bones per piece. English-cut are thick pieces cut parallel to the bone. Korean-cut cooks faster and is traditional for galbi.
QTender: Can I substitute regular pear or apple for Asian pear?
Yes, but Asian pear is best. Bosc pear or Granny Smith apple work. In a pinch, use 1/2 cup unsweetened applesauce. The fruit enzymes help tenderize the meat.
QTender: Do I add the marinade to the sous vide bag?
No! The ribs have absorbed plenty of flavor during marinating. Adding marinade to the bag makes the meat too salty and prevents proper browning. Reserve marinade for basting during grilling.
QVery Tender: Will higher temperature make short ribs tough?
No! At 150°–155°F with long time, collagen breaks down completely into gelatin. The meat becomes spoon-tender and almost braised in texture.
QVery Tender: Can I use Korean-cut flanken ribs at this temperature?
You can, but English-cut benefits more from this temperature. Flanken ribs are thinner and can become too soft. Stick to 140°–145°F for flanken style.
QVery Tender: How do I prevent the meat from falling apart during finishing?
Use lower heat, handle gently with two spatulas, and sear briefly — just 1–2 minutes per side. Or skip searing and serve directly from the bag with sauce.
Cook safely
Use the chart for timing, then check the thickest part of the short ribs with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices.
If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.