Air Fryer Galbi (Korean Short Ribs)
Air Fryer Galbi is made with flanken-cut short ribs marinated in soy sauce, Asian pear, and brown sugar; air fry at 400°F for 18 minutes until smoky and charred.
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Method
- 1
Soak short ribs in cold water for 30 minutes to draw out excess blood, then drain and pat dry.
- 2
Combine soy sauce, brown sugar, honey, mirin, sesame oil, grated pear, garlic, ginger, and pepper. Marinate ribs for at least 4 hours or overnight.
- 3
Remove ribs from marinade and shake off excess. Arrange in a single layer in the air fryer basket.
- 4
Air fry at 400°F for 8 minutes. Flip ribs and cook for another 6-8 minutes until edges are caramelized and slightly charred.
- 5
Garnish with sesame seeds and green onions. Serve with steamed rice and lettuce wraps.
Pro tip. Flanken-cut (cross-cut) short ribs are essential for galbi — they cook quickly and absorb marinade across the exposed bone cross-sections. Ask your butcher to cut them about 1/4-inch thick.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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