Sheet Pan Korean Short Ribs (Galbi)
Sticky, caramelized Korean short ribs on one sheet pan in 50 minutes. No braising and no grill, just the oven and a low broiler.
Servings: 4 servings
Equipment
Ingredients
- 5-6 flanken-cut short ribs about 2 lbs
- 2 white onions thinly sliced
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce
- 1/3 cup dark brown sugar packed
- 4 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 5 cloves garlic minced
- 1 inch fresh ginger grated
- 1/3 cup beef broth
- scallions sliced, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Whisk together the soy sauce, hoisin, dark brown sugar, rice wine vinegar, sesame oil, garlic and ginger until the sugar dissolves.
- Spread the sliced onions in an even layer across a half-sheet pan. Arrange the short ribs on top in a single layer.
- Pour the sauce over the ribs and onions. Massage the sauce into the meat with your hands, flipping each rib so both sides are coated.
- Roast for 20 minutes.
- Flip the ribs and pour the beef broth around the edges of the pan, over the onions. Roast another 20 minutes.
- Switch the oven to low broil and broil for 10 minutes, until the tops are caramelized and the edges are dark. Watch closely.
- Rest 5 minutes. Serve with the onions and pan sauce spooned over the top and scallions scattered on.