Galbi Styled Maui Korean Short Ribs

What You’ll Need

For the Marinade

• ½ cup water

• ½ cup soy sauce

• ¼ cup white sugar

• 3 tbsp honey

• ¼ cup mirin (sweet rice wine)

• ¼ cup orange juice

• ¼ cup pineapple juice

• ½ Asian pear

• ½ white onion

• 1–2 tbsp fresh ginger

• 4 cloves garlic

• 3 tbsp sesame oil

• 3 tbsp chili paste (gochujang preferred)

• Freshly cracked black pepper

For the Ribs

• 2½–3 lbs Korean-style flanken-cut beef short ribs

For Garnish

• Sliced green onions

• Sesame seeds 

Let’s Cook

Make the Marinade

In a blender, combine:

Water, soy sauce, sugar, honey, mirin, orange juice, pineapple juice, Asian pear, onion, ginger, garlic, sesame oil, chili paste, and black pepper.

Blend until completely smooth. The pear and pineapple help tenderize the meat while adding natural sweetness.

Marinate the Short Ribs

Place short ribs in a large dish or zip-top bag.
Pour marinade over the ribs, ensuring they’re fully coated.

Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours for deeper flavor).

Grill to Caramelized Perfection

Preheat grill to medium-high heat.

Remove ribs from marinade and lightly shake off excess (do not wipe clean, you want that flavor).

Grill for 3–5 minutes per side, until:

• Deeply caramelized

• Slightly charred at the edges

• Cooked through but still juicy

Because of the sugar and fruit in the marinade, they will caramelize quickly, keep a close eye to avoid burning.

Rest & Garnish

Let ribs rest for 5 minutes.
Top with sliced green onions and sesame seeds. Pair with your favorite side dishes, rice, cucumber salad, kimchi, lettuce wraps, etc..