When you blend smoky, caramelized galbi short ribs with melty cheese, crisp napa cabbage slaw, and a warm tortilla, you don’t just get a burrito—you get an explosion of textures and flavors that feel both indulgent and fresh. This Galbi Short Rib Burrito with Napa Slaw and Cheese is a crave-worthy mashup of korean bbq beef and classic comfort burrito staples. Perfect for a hearty dinner or an adventurous lunch, it’s a street food-inspired dish that brings the bold, punchy flavors of Korea right into your hands. Whether you’re exploring new korean dinner ideas or simply in the mood for something exciting and cheesy, this recipe checks all the boxes.
Galbi Short Rib Burrito with Napa Slaw and Cheese
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Korean, Mexican
Grill or grill pan For searing and cooking the galbi ribs. A grill provides authentic char, but a grill pan or even cast iron skillet will work if you're cooking indoors.
Mixing bowls You’ll need several for marinating the meat and tossing the slaw.
Tongs Essential for flipping the ribs and handling hot tortillas.
Knife and Cutting Board For prepping veggies and slicing the meat.
Grater or food processor To grate the Asian pear and ginger.
Foil or parchment paper Optional, but helpful for wrapping burritos neatly if you're serving them to-go or saving for later.
For the Galbi Short Ribs
- 2 lbs beef short ribs preferably flanken-cut, bone-in or boneless
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 Asian pear peeled and grated
- 4 cloves garlic minced
- 1- inch piece of fresh ginger grated
- 2 green onions sliced
- 1 teaspoon ground black pepper
- 1 tablespoon gochujang Korean chili paste
For the Napa Slaw
- 3 cups napa cabbage thinly sliced
- 1 medium carrot julienned
- 1/2 red bell pepper thinly sliced
- 2 green onions sliced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
For the Burritos
- 4 large flour tortillas burrito-sized
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar
- 1/2 cup cooked white rice optional, but adds body
- Gochujang mayo or spicy mayo optional, for drizzling
- Fresh cilantro optional, for garnish
Step 1: Marinate the Galbi Short Ribs
In a large mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, grated pear, garlic, ginger, green onions, black pepper, and gochujang. Stir until the sugar dissolves and the mixture is well blended.
Place the short ribs in a zip-top bag or shallow container and pour the marinade over them. Seal and refrigerate for at least 4 hours, preferably overnight. This long marinate is key to the deeply savory-sweet flavor galbi is known for.
Step 2: Make the Napa Slaw
While the meat marinates (or right before you grill), make the slaw. Toss napa cabbage, carrots, bell pepper, and green onions in a bowl. In a separate cup, whisk rice vinegar, sesame oil, sugar, and a pinch of salt and pepper. Pour the dressing over the veggies and mix well. Let it sit in the fridge while everything else comes together—it gets better as it rests.
Step 3: Grill the Galbi
Preheat your grill or grill pan over medium-high heat. Remove the ribs from the marinade, letting the excess drip off. Grill the ribs for about 3–4 minutes per side, or until caramelized and slightly charred. If you're using boneless short ribs or thin-cut ribeye, they’ll cook faster—keep an eye on them.
Let the meat rest for 5 minutes, then slice against the grain into bite-sized strips. You want the pieces small enough to nestle comfortably in a burrito but thick enough to maintain some chew.
Step 4: Warm the Tortillas
Warm each tortilla on a dry skillet or directly on the grill for about 20 seconds per side. This makes them pliable and less likely to tear when rolling.
Step 5: Assemble the Burritos
Lay a warm tortilla flat. Add a thin layer of rice (if using), then pile on a generous handful of galbi slices. Sprinkle a mix of mozzarella and cheddar cheese over the hot meat so it begins to melt. Top with a scoop of napa slaw and a drizzle of gochujang mayo for extra heat.
Roll the burrito by folding in the sides first, then rolling from the bottom up, tucking as you go to keep everything tight.
Step 6: Toast the Burrito (Optional but Recommended)
For the ultimate texture, place the wrapped burrito back onto the skillet or grill seam-side down and toast for 1–2 minutes per side until lightly golden and crispy. This locks everything in and melts the cheese completely.
Pairings
To round out your Korean-Mexican burrito feast, consider these flavorful additions:
- Kimchi Fried Rice: Adds even more umami and spice to your plate. It’s a great use of leftovers, too.
- Pickled Daikon and Carrots: The sweet-tangy crunch cuts through the richness of the meat and cheese.
- Korean Corn Cheese: A playful, gooey side that echoes the cheesy vibe of the burrito.
- Soju Cocktail: A light soju mojito or citrusy soju spritz balances the savory burrito beautifully.
- Korean Ramen Soup: A mini bowl of spicy broth and noodles pairs perfectly on colder nights or when you want a heartier meal—just one reason why this dish complements those looking for Korean ramen recipes.
This burrito also shines next to a pile of sweet potato fries or wrapped to-go with a side of crunchy slaw for a fusion picnic.
FAQs
1. Can I use a different cut of beef if short ribs aren't available?
Absolutely. Boneless short ribs are ideal, but ribeye, flank steak, or even thin-sliced chuck can work well for this recipe. You can also use thin bulgogi-style sliced beef if you want faster cook time. Just adjust the grill or pan-searing time accordingly.
2. Can this be made ahead of time?
Yes! You can marinate the meat up to 24 hours ahead and even grill and slice it a day in advance. Keep everything separate until assembly, then warm and roll just before serving. These also freeze surprisingly well if tightly wrapped and reheated in foil in the oven.
3. Is there a chicken version of this?
Definitely. If you're looking for chicken breast recipes with Korean flavor, try marinating chicken breast or thighs in the same galbi marinade. Thighs will offer more richness, but breasts are leaner and still flavorful. Grill, slice, and assemble as described.
4. What’s the difference between a Korean burrito and a bulgogi burrito?
A korean burrito is a broad term that might include kimchi, gochujang, slaw, rice, and grilled meats like galbi or bulgogi. A bulgogi burrito specifically uses thin-sliced marinated beef (bulgogi) as the main protein. This galbi burrito recipe leans toward a korean bbq burrito with its smoky, thicker-cut meat and bolder sauce.
5. Can I make this vegetarian?
Sure! Use grilled mushrooms or tofu marinated in the same galbi sauce, and keep the cheese and slaw. It won’t have the same depth as Korean BBQ beef, but it’ll still be satisfying. For a vegan version, skip the cheese or use a plant-based alternative.
