Charcoal-Grilled Korean Galbi with Blackberry Bourbon Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs marinated in a savory-sweet Korean sauce, finished with a smoky blackberry bourbon glaze for a summer BBQ delight. This korean-inspired grilling ready in about 285 minutes pairs pounds beef short ribs (flanken cut), soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 270 min Cook: 15 min Serves 4 Korean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 4 minced garlic cloves, 1 tbsp grated ginger, 3 chopped green onions, 2 tbsp sesame oil, and 1 tsp black pepper to create the marinade. Add 2 pounds flanken-cut beef short ribs and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
  2. Step 2: Meanwhile, in a small saucepan over medium heat, whisk together 1/3 cup blackberry jam, 1/4 cup bourbon, 2 tbsp apple cider vinegar, and 1/4 tsp red pepper flakes. Bring to a gentle simmer and cook for 8-10 minutes until the glaze thickens and coats the back of a spoon. Remove from heat.
  3. Step 3: Preheat a charcoal grill to medium-high heat (about 450°F). Lightly brush the grill grates with 2 tbsp vegetable oil to prevent sticking.
  4. Step 4: Remove the ribs from the marinade, shaking off excess, and place on the grill. Cook for 4-5 minutes per side, turning once, until the edges are slightly charred and ribs are cooked through but still juicy.
  5. Step 5: During the last 2 minutes of grilling, brush both sides generously with the blackberry bourbon glaze and let it caramelize on the meat.
  6. Step 6: Remove ribs from the grill and let rest for 5 minutes before slicing between bones. Serve with extra glaze on the side.

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Frequently asked questions

How long does Charcoal-Grilled Korean Galbi with Blackberry Bourbon Glaze take to make?

Total time is about 285 minutes (270 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charcoal-Grilled Korean Galbi with Blackberry Bourbon Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Charcoal-Grilled Korean Galbi with Blackberry Bourbon Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charcoal-Grilled Korean Galbi with Blackberry Bourbon Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charcoal-Grilled Korean Galbi with Blackberry Bourbon Glaze?

Korean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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