Grilled ribs, or galbi in Korean, is a common restaurant dish where diners use table top grills to cook beef short ribs themselves. In this recipe we’ve traded the table top grill for Suvie. Slow cooking the short ribs for over six hours makes them tender and delicious. The cooking method may be untraditional, but the marinade is pretty classic. These are Suvie-style ribs, so get ready for melt-in-your-mouth Korean beef cooked with the convenience of Suvie. 

Korean Short Ribs

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4-6
  • Difficulty: 7 hours and 30 minutes
  • Print


  • 1 ½ – 2 lbs beef short ribs, sliced across the bone into 1/4-inch thick slices
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup rice vinegar
  • 1 tbsp sesame oil
  • ¼ tsp gochujang
  • 1 medium onion, minced
  • 8 garlic cloves, peeled and minced
  • 1 small Asian pear, peeled, cored and grated (green apple will work as well)
  • 1 tbsp ginger, grated
  • 2 tsp sesame seeds, plus more for garnish
  • 1 cup white rice 
  • 1 cup kimchi, for serving
  • 1 head butter lettuce, for serving


1) Combine 1/3 cup soy sauce, 1/3 cup brown sugar, 1/3 cup rice wine, 1 tbsp sesame oil, 2 tsp ground black pepper, 1/4 tsp gochujang, 1 onion, 8 garlic cloves, 1 Asian pear, 1 tbsp ginger, and 2 tsp sesame seeds in a large bowl. Rinse the short ribs to remove any bone dust, pat dry with paper towels and season with salt. Add ribs to marinade and stir to coat.

2) Place ribs in a Suvie pan and pour the marinade over them. Load into bottom zone of Suvie. Enter cook settings and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook on High for 6 hours

3) Place 1 cup white rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Regular, 1 cup

4) After the cook, remove the ribs and rice from Suvie. Divide rice among bowls. Top with ribs and some of the liquid from the ribs pan. Sprinkle with sesame seeds. Serve with kimchi and lettuce leaves on the side. 


Nutritional Information per serving (4 servings per recipe): Calories 535, Total Fat 17.3g, Total Carbohydrates 66.2g, Total Sodium 404.8mg, Total Protein 27.2g

CategoriesBeef Dinner Korean
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