Go Back
Korean Kalbi BBQ Short Ribs

Korean Kalbi BBQ Short Ribs

These flanken cut beef ribs are marinated in a rich blend of soy sauce and brown sugar. They provide a perfect mix of sweet and smoky flavors with a beautiful caramelized crust. This staple of Korean BBQ is ideal for festive gatherings and family dinners.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds flanken cut beef short ribs
  • 1 cup soy sauce
  • 0.5 cup brown sugar
  • 0.25 cup rice vinegar or mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 small onion grated
  • 2 green onions chopped
  • 1 teaspoon black pepper
  • 1 grated pear or 0.5 cup pineapple juice

Equipment

  • Large mixing bowl or zip top bag
  • Grill
  • Tongs
  • Cutting Board
  • Sharp knife
  • Measuring cups
  • Measuring spoons

Method
 

  1. Soak the ribs in cold water for 30 minutes then rinse and pat them dry.
  2. Mix the soy sauce brown sugar vinegar sesame oil garlic ginger onion green onions and pepper in a bowl.
  3. Add the ribs to the marinade and toss them well to ensure they are evenly coated.
  4. Cover the bowl and refrigerate the ribs for at least 6 hours or ideally overnight.
  5. Preheat your grill to medium high heat and lightly oil the grates.
  6. Remove the ribs from the marinade and let the excess liquid drip off.
  7. Grill the ribs for 2 to 3 minutes per side until they are nicely charred.
  8. Let the meat rest for 5 minutes before serving to allow the juices to settle.

Notes

Soaking the ribs in cold water before marinating helps draw out excess blood for a cleaner flavor.
Pat the ribs dry before placing them on the grill to avoid flare ups and achieve a better sear.
Do not overcook the ribs as the thin flanken cut only requires a few minutes per side.
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
You can freeze the ribs in a freezer safe bag with the marinade for up to 2 months.