Eva Pilgrim’s mom shares her recipe for galbi, Korean-style short ribs

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We share the food we love to eat with our loved ones with you.

To celebrate Mother’s Day, “Good Morning America” ​​is sharing recipes from our moms!

“GMA” weekend co-anchor and ABC News correspondent Eva Pilgrim asked her mom, InSook Kim Gayle, to share her recipe for galbi, or Korean-style short ribs, which are a family favorite.

Eva’s mother is Korean and immigrated from South Korea to the US with Eva and Eva’s American born father when Eva was a baby.

Check out the full recipe below and recreate Eva’s mom’s dish to share with friends and family.

Galbi or Korean short ribs


30 Korean Style Sliced ​​Beef Short Ribs

For Marinade (up to 30 ribs):

1/2 Asian pears (Large – grapefruit size)

3/4 cup soy sauce

1/2 mirin or rice wine

2 tablespoons sesame oil

1/4 cup firm pack of brown sugar

2 teaspoons black pepper

1 small onion

1 tablespoon fresh ginger

10-12 cloves of garlic

1/2 cup water


Prepare meat:

Wash, rinse and cut short ribs.

Soak the spare ribs in a bowl of water for 1 hour.

Use a meat mallet/tenderizer to tenderize the ribs. Hammer both sides until thin.

Trim off excess fat if necessary.

Preparation marinade*:

Combine pear, onion, garlic and ginger in a blender. Mix until smooth.

In a separate bowl, combine soy sauce, mirin, sugar, black pepper, and sesame oil. Stir until combined.

Add the blended pear mixture to the soy sauce mixture. Use 1/2 cup of water to remove from blender and add to mixture.

Marinating meat:

Dip each short rib in the marinade mixture. Use your hands to massage the marinade into the meat.

Place the spare ribs in a Tupperware or baking dish. Alternate the ribs in the dish so they are evenly covered and lay flat.

Spoon the remaining marinade on top.*

Marinating overnight**


Short ribs are usually grilled. If a grill is not available, these can be baked in a skillet or in the oven.

You will grill, bake, broil each rib until they caramelize. About 3 to 4 minutes on each side. Each grill, stove or oven bakes at a different pace. You are looking for a nice brown caramelization on the outside.

*Marinade can be divided and frozen if not cooking 30 ribs. Simply divide and freeze flat in the freezer bag. Marinade can be used for a variety of meats, including chicken and pork. The same marinade can also be used to make bulgogi!

**The longer you marinate, the more tender and flavorful the short ribs will be. If you need time, marinate for at least an hour!