Korean BBQ Short Ribs
Kalbi is a popular Korean barbecue dish made with marinated beef short ribs.The meat is flavored with a sweet, savory, and aromatic Korean-style marinade.Soy sauce, garlic, ginger, sesame oil, and fruit create its signature taste.The ribs are grilled until beautifully caramelized and tender.Kalbi is delicious when served with rice, lettuce wraps, and Korean side dishes.This flavorful recipe is perfect for family meals and special occasions.
Ingredients
For the Short Ribs
- 2 pounds (900 g) Korean-style beef short ribs, preferably thin-cut
- 1 tablespoon neutral cooking oil, if using a grill pan
For the Kalbi Marinade
- ½ cup soy sauce
- ¼ cup brown sugar or honey
- ¼ cup Asian pear, finely grated or blended
- 1 small onion, grated or blended
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil
- 2 tablespoons mirin or a suitable cooking substitute
- 1 tablespoon toasted sesame seeds
- 3 scallions, finely chopped
- ¼ teaspoon black pepper
For Serving
- Steamed rice
- Lettuce leaves
- Sliced scallions
- Toasted sesame seeds
- Kimchi or other Korean-style side dishes
Instructions
Prepare the Short Ribs
- Rinse the short ribs if necessary and pat them dry with paper towels.If the ribs are very thick, gently score the meat to help the marinade penetrate more effectively.
Prepare the Marinade
- In a large bowl, combine the soy sauce, brown sugar or honey, grated Asian pear, onion, garlic, ginger, sesame oil, mirin, sesame seeds, scallions, and black pepper.Mix everything thoroughly until the sugar is mostly dissolved.
Add the Ribs
- Place the beef short ribs in a large shallow dish or resealable container.Pour the marinade over the ribs.
Coat the Meat
- Turn the ribs several times to ensure that every piece is evenly coated with the flavorful marinade.
Marinate
- Cover the container and refrigerate for at least 4 hours.For deeper flavor, marinate the ribs overnight.Turn the meat once or twice during marination if possible.
Prepare the Grill
- Preheat an outdoor grill or grill pan over medium-high to high heat.The cooking surface should be hot enough to create caramelized grill marks.
Grill the First Side
- Place the short ribs on the hot grill.Cook for approximately 3–5 minutes, depending on the thickness of the ribs.
Turn the Ribs
- Turn the ribs carefully.Grill the second side for another 3–5 minutes until browned and caramelized.
Garnish
- Sprinkle toasted sesame seeds and freshly sliced scallions over the ribs.
Serve
- Serve the hot Kalbi with steamed rice, lettuce leaves, kimchi, and your favorite Korean side dishes.
Notes
- Cut of beef: Thin-cut Korean-style short ribs cook quickly and are ideal for grilling.
- Marinating: Longer marination provides deeper flavor.
- Asian pear: The fruit adds natural sweetness and helps create a classic Korean-style marinade.
- High heat: A hot grill helps caramelize the exterior of the meat.
- Sugar: Sweet ingredients can burn quickly, so monitor the ribs carefully.
- Cooking method: Kalbi can also be prepared on a grill pan or under a broiler.
- Resting: Allowing the meat to rest briefly helps retain its juices.
- Serving: Kalbi is especially delicious with fresh lettuce and steamed rice.