chicken galbi recipe

The Best chicken galbi recipe

Chicken galbi is one of those dishes that feels like a warm hug for your soul, especially when the air gets crisp and the holidays start rolling around. There’s something about the tender, marinated meat that makes it feel like a little celebration every time I pull it off the grill or simmer it in a pot. I first fell in love with it years ago when I was trying to find a way to make weeknight dinners feel special without spending hours in the kitchen. The key is in the marinate—it’s not just flavor, it’s a science of balance, with sweet, tangy, and savory notes that make every bite sing. My kids used to complain about “boring” meals, but once they tasted how the meat falls apart at the touch of their fork, they’d beg for seconds. It’s that kind of dish that makes you want to serve it at every gathering, whether it’s a family dinner or a simple weeknight family meal. Plus, it’s got that perfect mix of protein and fiber, with lean meat and veggies tucked in if you’re adding them. It’s not just food; it’s something that brings people together, and that’s why I keep it in my rotation.

Korean Chicken Galbi (Short Ribs)

4.9 from 974 votes

A flavorful Korean dish featuring tender short ribs marinated in a sweet and savory sauce, slow-cooked to perfection. This recipe is a must-try for any occasion.

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Prep Time30 mins

Cook Time1 hour 30 mins

Resting Time0 mins

Total Time1 hour 30 mins

Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Short Ribs

• 2 lbs Korean short ribs (or beef short ribs)
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 1 tbsp vegetable oil

For the Vegetables

• 2 cups sliced carrots
• 2 cups sliced bell peppers
• 2 cups sliced zucchini
• 2 stalks celery, sliced

For Garnish

• 1 green onion, sliced
• 1 tbsp sesame oil
• 1 tbsp soy sauce

👨‍🍳Directions

1. 1 Preheat oven to 325°F (165°C). In a large pot, combine short ribs, soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, and rice vinegar. Stir well and let marinate for at least 2 hours (or overnight).
2. 2 Preheat a grill or grill pan to medium-high heat. Arrange the marinated short ribs on the grill, fat-side up. Cook for about 5-7 minutes per side, until slightly charred.
3. 3 Transfer the ribs to a baking dish. Add sliced vegetables (carrots, bell peppers, zucchini, and celery) around the ribs. Pour any remaining marinade over the ribs and vegetables.
4. 4 Cover the dish tightly with foil and transfer to the preheated oven. Bake for 45-50 minutes, or until ribs are tender and vegetables are cooked through.
5. 5 Remove the foil and bake for an additional 10-15 minutes to caramelize the ribs. Garnish with sliced green onions, a drizzle of sesame oil, and soy sauce before serving.

🔧Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Mixing bowls
• Oven
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28💛Saturated Fat: 10❤️Cholesterol: 120🧂Sodium: 1200🌾Total Carbs: 30🥦Dietary Fiber: 4🍬Sugars: 18🥩Protein: 45

📝Notes

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This chicken galbi recipe is always a go-to for me because it’s simple yet packed with bold flavors that make any gathering feel special. Whether it’s a casual dinner with the family or a dinner party with friends, the tender marinated meat and crispy edges keep everyone coming back for seconds—no fuss, just delicious results. It’s the kind of dish that feels like a little extra effort, but the payoff is worth it when everyone’s enjoying it together.

❓ Frequently Asked Questions About Korean Chicken Galbi (Short Ribs)

What is chicken galbi, and how is it different from other Korean chicken dishes?

Chicken galbi is a classic Korean dish featuring marinated short ribs (or sometimes whole chicken thighs) slow-cooked until tender and flavorful. Unlike other Korean chicken dishes like galmaegi (chicken wings), samgyeopsal (pork belly), or dakgangjeong (grilled chicken), galbi is known for its deep, savory marinade and slow-cooked tenderness, making it a staple in Korean BBQ culture.

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What are the key ingredients in a traditional chicken galbi marinade?

A classic chicken galbi marinade typically includes: – Gochujang (fermented red pepper paste) – for heat and depth – Gochugaru (Korean red pepper flakes) – for a milder, smoky kick – Sesame oil – adds nutty flavor – Garlic – enhances savory notes – Ginger – balances sweetness – Soy sauce – for umami richness – Brown sugar or honey – caramelizes during cooking – Green onions – for freshness – Beef broth or water – for moisture – Optional: Glass noodles (soba) or dried shiitake mushrooms for extra umami

The marinade usually sits for at least 2 hours (or overnight) to let flavors penetrate deeply.

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How long should I marinate chicken galbi before cooking?

For the best results, marinate chicken galbi for at least 2 hours, but overnight (12+ hours) is ideal if possible. The longer it marinates, the more tender and flavorful the meat becomes. If short on time, a 4-hour minimum will still yield great results, though some textures may not be as perfect.

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Can I use chicken thighs instead of short ribs for galbi, and how does it differ?

Yes, you can use chicken thighs for a simpler, faster version called galbi-jjim (galbi stew). While traditional galbi uses short ribs, thighs are more accessible and cook faster. However: – Short ribs develop a richer, deeper flavor due to longer cooking. – Thighs stay juicier and cook in 30–45 minutes (vs. 1–2 hours for ribs). – If using thighs, you may need to adjust the marinade slightly (less sugar, more liquid) to prevent drying.

For a true galbi experience, ribs are preferred, but thighs work well for a quicker dish.

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What is the best way to cook chicken galbi, and do I need a special pot?

The most traditional method is slow-cooking in a dolsot (stone pot) or sundubu-jjim pot, but a large pot or Dutch oven works just as well. Here’s how: 1. Sear the meat in a hot pan first (optional but recommended for depth). 2. Pour the marinade into the pot, add vegetables (like zucchini, mushrooms, or glass noodles) if desired. 3. Cover and simmer on low heat (150–160°F/65–75°C) for 1–2 hours (or until ribs are fork-tender). 4. Optional: Add beef broth to keep it moist. For a sundubu-jjim (soft-boiled noodle version), use soft-boiled soba noodles and cook with the meat.

No special pot is strictly required, but a wide, deep pot helps distribute heat evenly.