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Korean BBQ Short Ribs on the Big Green Egg XL
Sweet, smoky, and sizzling over Fogo charcoal.
There’s nothing quite like the smell of sizzling Korean BBQ on a hot grill — sweet soy, garlic, ginger, and fire all coming together in perfect harmony. Today at The Ginger Kitchen, we’re firing up the Big Green Egg XL with Fogo lump charcoal to make one of our favorite backyard dishes: Korean BBQ short ribs.
These thin-cut beef short ribs, often called galbi or kalbi, are marinated in a rich, sweet-savory blend that caramelizes beautifully over high heat. The result? Tender, juicy meat with charred edges and flavor that hits every note.
The Marinade
Ingredients:
• 1 cup soy sauce
• ½ cup sake (or Sprite, water, or rice wine)
• ½ cup mirin
• ¼ cup brown sugar
• 1 Asian pear, grated
• 3 green onion whites, chopped
• 5 garlic cloves, minced
• 2 Tbsp sesame oil
• 2 knobs fresh ginger, grated
• Salt & pepper to taste
• 1 tsp chili flakes (optional for a little heat)
Directions:
1. Combine all marinade ingredients in a blender or food processor until smooth.
2. Place your short ribs in a large zip-top bag or container and pour the marinade over them.
3. Mix well, seal, and refrigerate for at least 4 hours — overnight is even better.
The pear naturally tenderizes the meat while the soy, mirin, and garlic infuse deep flavor.
Fire Up the Big Green Egg XL
Load your Big Green Egg XL with Fogo Premium Lump Charcoal — we love it for its clean burn and rich, wood-fired flavor.
Light it up and stabilize your grill around 400°F for a direct-heat cook.
Set up your Eggspander or a raised grate if you prefer to get the ribs a little higher above the flame — that helps caramelize without burning the sugars in the marinade.
Time to Grill
1. Remove the ribs from the marinade and let the excess drip off.
2. Place the ribs directly over the fire.
3. Grill for about 3–4 minutes per side, turning once, until the meat has a nice char and the glaze is bubbling and sticky.
You’re not slow-cooking here — these ribs are meant to be quick, hot, and smoky, with just the right amount of caramelized crust.
Serve & Enjoy
Serve your Korean BBQ ribs hot off the grill with a side of steamed rice, kimchi, or even grilled pineapple for a sweet finish.
Sprinkle a few toasted sesame seeds and chopped green onions on top for that final touch.
Each bite has that perfect balance — sweet from the pear and mirin, salty from the soy, and smoky from that Fogo charcoal sear.
From The Ginger Kitchen
At The Ginger Kitchen, we love blending global flavors with backyard BBQ. This Korean BBQ short rib recipe is proof that you don’t need a fancy setup — just good ingredients, great charcoal, and a little fire in your heart.
Fire. Flavor. Sizzle. Welcome to The Ginger Kitchen.
Sweet, smoky, and sizzling over Fogo charcoal.
There’s nothing quite like the smell of sizzling Korean BBQ on a hot grill — sweet soy, garlic, ginger, and fire all coming together in perfect harmony. Today at The Ginger Kitchen, we’re firing up the Big Green Egg XL with Fogo lump charcoal to make one of our favorite backyard dishes: Korean BBQ short ribs.
These thin-cut beef short ribs, often called galbi or kalbi, are marinated in a rich, sweet-savory blend that caramelizes beautifully over high heat. The result? Tender, juicy meat with charred edges and flavor that hits every note.
The Marinade
Ingredients:
• 1 cup soy sauce
• ½ cup sake (or Sprite, water, or rice wine)
• ½ cup mirin
• ¼ cup brown sugar
• 1 Asian pear, grated
• 3 green onion whites, chopped
• 5 garlic cloves, minced
• 2 Tbsp sesame oil
• 2 knobs fresh ginger, grated
• Salt & pepper to taste
• 1 tsp chili flakes (optional for a little heat)
Directions:
1. Combine all marinade ingredients in a blender or food processor until smooth.
2. Place your short ribs in a large zip-top bag or container and pour the marinade over them.
3. Mix well, seal, and refrigerate for at least 4 hours — overnight is even better.
The pear naturally tenderizes the meat while the soy, mirin, and garlic infuse deep flavor.
Fire Up the Big Green Egg XL
Load your Big Green Egg XL with Fogo Premium Lump Charcoal — we love it for its clean burn and rich, wood-fired flavor.
Light it up and stabilize your grill around 400°F for a direct-heat cook.
Set up your Eggspander or a raised grate if you prefer to get the ribs a little higher above the flame — that helps caramelize without burning the sugars in the marinade.
Time to Grill
1. Remove the ribs from the marinade and let the excess drip off.
2. Place the ribs directly over the fire.
3. Grill for about 3–4 minutes per side, turning once, until the meat has a nice char and the glaze is bubbling and sticky.
You’re not slow-cooking here — these ribs are meant to be quick, hot, and smoky, with just the right amount of caramelized crust.
Serve & Enjoy
Serve your Korean BBQ ribs hot off the grill with a side of steamed rice, kimchi, or even grilled pineapple for a sweet finish.
Sprinkle a few toasted sesame seeds and chopped green onions on top for that final touch.
Each bite has that perfect balance — sweet from the pear and mirin, salty from the soy, and smoky from that Fogo charcoal sear.
From The Ginger Kitchen
At The Ginger Kitchen, we love blending global flavors with backyard BBQ. This Korean BBQ short rib recipe is proof that you don’t need a fancy setup — just good ingredients, great charcoal, and a little fire in your heart.
Fire. Flavor. Sizzle. Welcome to The Ginger Kitchen.
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