Korean short ribs, or Kalbi, are a staple of Korean barbecue known for their savory, sweet, and garlicky flavor. The recipe uses flanken-style ribs, which are cut thinly across the bone, allowing them to soak up lots of marinade and cook very quickly on the grill.
Most of the prep time is for hands-off marination, making this a great dish to prepare a day ahead. The blended marinade, which includes Asian pear and kiwi, not only adds flavor but also naturally tenderizes the beef, resulting in very tender ribs with a satisfying char from the grill.
Why is Korean Short Ribs a Must-Try?
A blended fruit marinade with pear and kiwi contains natural enzymes that act as a tenderizer, breaking down tough connective tissues in the meat.
Marinating the ribs overnight allows the savory and sweet flavors of the soy sauce, garlic, and ginger to penetrate deep into the beef.
Cooking quickly over high heat gives the ribs a delicious smoky char on the outside while keeping the inside juicy and tender.
Korean Short Ribs Ingredients
• Flanken-Cut Short Ribs: These are beef ribs cut across the bone into thin strips. Look for them at Asian grocery stores or ask a butcher to cut them for you.
• Asian Pear: This fruit adds a distinct sweetness and helps tenderize the meat. If you can’t find it, a Bosc pear is the next best substitute.
• Kiwi: Like the pear, kiwi contains enzymes that break down protein, making the meat very tender. Use it sparingly as it is quite powerful.
• Mirin: This is a sweet Japanese rice wine used for cooking. If you don’t have it, you can substitute dry sherry with a teaspoon of sugar.
• Toasted Sesame Oil: This adds a nutty, aromatic finish to the marinade. Be sure to use toasted, not plain, sesame oil for the best flavor.
Exact quantities are in the recipe card below.
How to Make Korean Short Ribs
Step 1: Prepare the Marinade
The key to this dish is the flavorful marinade. Combine soy sauce, brown sugar, mirin, sesame oil, pear, kiwi, onion, garlic, and ginger in a blender. Process the mixture until it is completely smooth.
Step 2: Marinate the Ribs
First, rinse and thoroughly dry your short ribs. Place them in a large dish or bag and pour the blended marinade over them. Make sure every rib is coated, then cover and refrigerate for at least 8 hours or overnight.
Step 3: Grill and Serve
Preheat your grill to high heat. Cook the ribs for just 3-4 minutes on each side until they have a nice char. Let them rest for a few minutes before cutting between the bones and serving with your favorite garnishes.
Expert Tips for Korean Short Ribs
Food Safety: For whole cuts of beef, the USDA recommends cooking to a minimum internal temperature of 145°F (63°C) as measured by a food thermometer, followed by a three-minute rest time.
The kiwi and Asian pear contain enzymes that are very effective at tenderizing meat. Do not marinate for longer than 24 hours, as the meat can become mushy.
If you don’t have an outdoor grill, you can cook these ribs on a cast-iron grill pan on the stovetop over medium-high heat.
Flanken-cut ribs are cut thinly across the bones. You can usually find them at Asian markets or ask your local butcher to prepare them for you.
What to Serve with Korean Short Ribs?
Serve the ribs hot off the grill with steamed white rice and a side of kimchi. Lettuce wraps are also a popular way to enjoy them.
How to Store and Freeze Korean Short Ribs
Store leftover cooked ribs in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Reheat gently in a skillet, on the grill, or in an air fryer to maintain their texture.
Korean Short Ribs Recipe FAQs
Can I use a different cut of beef?
Yes, this marinade works well with other thinly sliced cuts of beef like ribeye, sirloin, or skirt steak. You will need to adjust the cooking time as these cuts will cook even faster than the ribs.
Can I make these in the oven?
While grilling provides the best smoky flavor and char, you can cook these under your oven’s broiler. Arrange the ribs on a foil-lined baking sheet and broil for 3-5 minutes per side, watching them closely to prevent burning.
Why were my ribs tough?
Toughness can result from two main issues: not marinating long enough or overcooking. Ensure the ribs marinate for at least 8 hours. Because they are cut so thinly, they only need a few minutes on the grill, so be careful not to leave them on the heat for too long.
Korean Short Ribs (Kalbi)
Ingredients
- 3.5 lbs flanken-cut beef short ribs about 1/2-inch thick, 1.6 kg
- 1/2 cup soy sauce 120 ml
- 1/4 cup packed brown sugar 50 g
- 2 tbsp mirin 30 ml
- 2 tbsp toasted sesame oil 30 ml
- 1 medium Asian pear peeled, cored, and roughly chopped
- 1 kiwi peeled and roughly chopped
- 1 small yellow onion roughly chopped
- 6 cloves garlic peeled
- 1-inch piece ginger peeled and roughly chopped
- 1 tsp ground black pepper
- For garnish: sliced green onions and toasted sesame seeds
Instructions
- Rinse the short ribs under cold running water to remove any bone fragments. Pat them completely dry with paper towels.
- In a blender, combine the soy sauce, brown sugar, mirin, sesame oil, Asian pear, kiwi, onion, garlic, ginger, and black pepper. Blend on high until the mixture is very smooth.
- Place the ribs in a large, non-reactive dish or a zip-top bag. Pour the marinade over the ribs, ensuring each piece is well-coated. Cover the dish or seal the bag.
- Refrigerate and marinate for at least 8 hours or overnight, but no more than 24 hours. The fruit enzymes will continue to tenderize the meat.
- Preheat your grill to high heat, around 450°F to 500°F (232°C to 260°C). Clean and oil the grill grates well to prevent sticking.
- Remove the ribs from the marinade, allowing excess to drip off. Place the ribs on the hot grill in a single layer.
- Grill for 3 to 4 minutes per side, until nicely charred and cooked through. The thin cut means they will cook quickly.
- Transfer the cooked ribs to a cutting board and let them rest for 3 to 5 minutes. Beef is safe to eat when the internal temperature reaches 145°F (63°C).
- Using kitchen shears or a sharp knife, cut the ribs between the bones into individual pieces. Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
