Gluten-Free Korean Galbi Short Ribs

Tender, marinated short ribs are grilled or pan-seared to caramelized perfection, boasting a sweet and savory Korean-inspired glaze. This dish offers a delightful balance of rich beef flavor with aromatic garlic and a hint of umami.

Prep: 20 min Cook: 25 min Total: 75 min Serves: 4

At a glance: This easy dinner recipe yields 4 servings in about 1h 15m (20 min prep, 25 min cook). It uses 11 ingredients — including beef short ribs, gf tamari or coconut aminos, sesame oil — and walks through 5 steps. Updated October 24, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Korean Galbi Short Ribs: When preparing this dinner recipe, always ensure that all packaged ingredients, especially gluten-free tamari alternatives and broths, are gluten-free to prevent cross-contamination with gluten. Be mindful of shared kitchen equipment. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Gluten-Free Notes for Gluten-Free Korean Galbi Short Ribs: This recipe is naturally gluten-free by using gluten-free tamari or coconut aminos and avoiding any gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 In a medium bowl, whisk together the GF tamari (or coconut aminos), sesame oil, brown sugar (or maple syrup), rice vinegar, minced garlic, grated ginger, and black pepper to create the marinade. Add the thinly sliced beef short ribs to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2 Heat 2 tablespoons of olive oil (or your chosen cooking oil) in a large skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the marinated short ribs in a single layer in the hot pan, working in batches if necessary to avoid overcrowding. Sear the ribs for about 3-4 minutes per side, until they develop a beautiful golden-brown crust and are cooked to your desired doneness.
3 Once the ribs are seared, remove them from the pan and set aside on a plate. Pour off any excess fat from the skillet, leaving about 1 tablespoon. Return the pan to medium heat and add the GF chicken or vegetable stock, scraping up any browned bits from the bottom of the pan to deglaze. Bring the stock to a gentle simmer.
4 In a small bowl, whisk together the cornstarch (or arrowroot starch) with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering stock in the pan. Continue to cook, stirring constantly, for about 1-2 minutes, until the sauce thickens to a glossy consistency. Taste the sauce and adjust seasoning if needed.
5 Return the seared short ribs to the pan with the thickened sauce. Toss gently to coat the ribs evenly with the glaze. Allow the ribs to simmer in the sauce for another 2-3 minutes, allowing the flavors to meld and the ribs to heat through. Serve the Korean Galbi Short Ribs immediately over steamed rice or your favorite gluten-free noodles, garnished with sesame seeds and chopped scallions if desired.

Nutrition (per serving)

384

Calories

44g

Protein

48g

Carbs

22g

Fat

Fiber

536mg

Sodium

Tips & Notes

Ask for flanken-cut (LA-style) short ribs, sliced about 1/4 inch thick across the bones. Thin slices cook through in the few minutes of searing this recipe uses.
Wipe excess marinade off the ribs before they hit the shimmering oil and sear in batches. Brown sugar and tamari scorch quickly in a crowded, cooler pan.
Grate a little Asian pear or apple into the marinade if you like. It is a traditional galbi addition that adds sweetness and helps tenderize the beef. Use tamari labeled gluten-free.

Common questions

What cross-contamination risk is specific to Gluten-Free Korean Galbi Short Ribs?

Check beef short ribs, thinly sliced against the grain, GF tamari or coconut aminos, sesame oil before they go into Gluten-Free Korean Galbi Short Ribs. Always ensure that all packaged ingredients, especially gluten-free tamari alternatives and broths, are gluten-free to prevent cross-contamination with gluten. Be mindful of shared kitchen equipment. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Which gluten-free swaps does Gluten-Free Korean Galbi Short Ribs use?

Gluten-Free Korean Galbi Short Ribs relies on 1/4 cup gf tamari or coconut aminos and 1 tbsp cornstarch or arrowroot starch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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