Authentic Korean Barbecued Beef Short Ribs (Kalbi)

Few dishes capture the bold, smoky-sweet essence of Korean cuisine like kalbi, also known as Korean barbecued beef short ribs. Marinated in a blend of soy sauce, garlic, sesame oil, and fruit for tenderizing, this beloved recipe delivers an irresistible balance of umami, sweetness, and char. Perfect for grilling season or anytime you want to impress kalbi is a celebration of flavor and tradition.

What Makes Kalbi Unique?

The star of this dish is the Korean-style short rib, also called “flanken cut.” Unlike Western-style short ribs, which are thick and meaty, this cut is thinly sliced across the bone, allowing the marinade to penetrate deeply and cook quickly on the grill.

You can typically find this cut at Asian markets, though many butcher shops now offer it on request. The thin cut and bone-in presentation give kalbi its signature appearance and texture.

Ingredients You’ll Need

• 5 pounds Korean-style beef short ribs (flanken cut)

• 1 cup brown sugar, packed

• 1 cup soy sauce

• 1/2 cup water

• 1/4 cup mirin (rice wine)

• 1 small onion, finely grated

• 1 small Asian pear, finely grated

• 4 tablespoons minced garlic

• 2 tablespoons dark sesame oil

• 1/4 teaspoon black pepper

• 2 green onions, thinly sliced (optional, for garnish)

Marinating the Ribs

1. Pre-marinate with sugar: Sprinkle the brown sugar evenly over the ribs and toss to coat. Let them sit at room temperature for 10 minutes. This helps tenderize the meat and begins infusing sweetness.

2. Mix the marinade: In a medium bowl, whisk together soy sauce, water, mirin, grated onion, grated pear, garlic, sesame oil, and black pepper.

3. Marinate: Transfer the ribs and marinade into large sealable plastic bags (you may need two). Seal tightly, removing excess air, and gently turn the bag to ensure all ribs are coated.

4. Refrigerate for at least 4 hours, but ideally overnight for maximum flavor.

Grilling the Kalbi

• Preheat a gas or charcoal grill to medium-high heat.

• Remove ribs from the marinade and drain off excess liquid.

• Grill ribs for about 3 to 4 minutes per side, turning once. The thin cut cooks quickly, and the marinade will caramelize beautifully on the grill.

• Garnish with sliced green onions, if using.

How to Serve

Kalbi is traditionally served whole as a main dish, often with steamed rice, kimchi, and banchan (small Korean side dishes). For appetizers or parties, use kitchen shears to cut the ribs into smaller pieces perfect for handheld bites.

Tips for Success

• The Asian pear isn’t just for sweetness it contains enzymes that naturally tenderize the meat. If unavailable, you can substitute with a ripe Bosc pear or even kiwi in a pinch.

• Make sure the ribs are well-drained before grilling to avoid flare-ups and burning.

• This marinade also works beautifully with boneless short ribs, chicken thighs, or even tofu for a vegetarian twist.

Nutrition Note

Korean short ribs are a protein-rich dish and also provide important nutrients like iron, zinc, and vitamin B12. Because they can be high in sodium and saturated fat, serve with fiber-rich vegetables and whole grains to balance your plate.

The Takeaway

Kalbi offers the perfect combination of fast cooking and deep flavor. With roots in Korean culinary culture and a marinade that’s both practical and flavorful, it’s a recipe worth learning and sharing.

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