Grilled Korean Short Ribs (Kalbi) – Cooking With Fire
These Korean short ribs are beef short ribs, flanken cut, that I make a kalbi marinade for in my food processor. Soy, brown sugar, Asian pears, garlic, ginger, onion, green onion, sesame oil, rice vinegar and toasted sesame seeds. They marinate for at least 2 hours, preferably overnight. Then they hit a very hot grill and get turned every 2 minutes until charred. Minimum of 4 minutes. The sugar and pear will char on the outside, and since the rib is so thin it will be cooked by the time it’s charred. I also have my Hoisin Garlic Beef Ribs that use the same cut, just a different marinade.
I made double the marinade to coat 4 pounds of ribs. Flanken ribs have a ton of square footage and bone, so I want all of it submerged. Not sitting on top of each other.
Serve them with steamed rice, kimchi and asparagus.
Quick Look: Grilled Korean Short Ribs (Kalbi)
- Method: Blended marinade, marinate, grill over high heat turning every 2 minutes
- Grill temp: High, about 400 to 450°F
- Marinade time: At least 2 hours. Overnight is best
- Grill time: Minimum of 4 minutes. Longer for more char
- Done when: Charred and to your liking. USDA recommends 145°F and a 3 minute rest for beef
- Serves: 6 to 8
- The one thing that matters most: Be aware of flare-ups. Prime grade ribs will flare up quickly
If you want beef ribs that take all day, check out my Espresso Maple Bourbon Beef Plate Ribs. These are the other end of it. Grill to table in minutes. Clear a spot on the grill and the ribs are on and off before the sides are plated.
Why This Recipe
- I blend my marinade. All the ingredients go in the food processor. Pears, onion, garlic, everything. It’s easier and it coats the ribs evenly. No grating, no mincing.
- Pears. Pears add sugar and help tenderize the meat. This is what makes kalbi kalbi.
- Flanken cut. Since it’s cut crosswise it is very thin. Each rib will have multiple bones in it. Because it’s thin you grill it quick over high heat.
- Turn every 2 minutes. There is sugar in the marinade and you want it to char. If you don’t turn them you will burn one side.
- Double the marinade. To cover 4 lbs of ribs I doubled my marinade. I want them all covered in it.
When I want to cook for a group this is my go to. From grill to table takes minutes, and everybody can stand around the grill while it happens. The marinade does the work ahead of time. The grill only has to put char on it.
Key Ingredients
For the Ribs
- Beef short ribs, flanken cut. 4 lbs. Should be about 1/4 inch to 1/2 inch thick, cut across the bone. I like to use prime grade ribs because they are fattier, which means more flavor. They also flare up more.
For the Kalbi Marinade (Doubled)
- Soy sauce. 1 1/2 cups. I use regular soy sauce, not low sodium. The sugar and pear balance it out.
- Brown sugar. 2 cups. This is what will char your ribs.
- Asian pears. 4 pears. Core and cut into quarters. You can leave the skin on your pears. The food processor will chop them up. Look for them in the produce section near the apples, usually wrapped in a foam sleeve.
- Water. 1 1/3 cups.
- Sesame oil. 2/3 cup. I use toasted sesame oil.
- Rice vinegar. 2/3 cup. This cuts some of the sweetness.
- Garlic. 2 heads of garlic. Peel the cloves.
- Fresh ginger. 4 tbsp, grated.
- Yellow onion. 2 medium sized onions, roughly chopped.
- Green onions. 8. Chop.
- Toasted sesame seeds. 5 tbsp plus 1 tsp.
- Black pepper. 2 tsp.
For the Topping
- Green onions. Slice and use as many as you like.
- Toasted sesame seeds. A handful.
My Garlic and Soy Marinated Beef Kabobs are a good alternative if you want a soy based marinade that doesn’t have the pear.
Substitutions or Additions
- No pear. Use any sweet pear or even a sweet apple. You can use kiwi. Just use one kiwi, not four. It breaks the meat down a lot faster than pear does.
- Short ribs. If you can’t find flanken cut ribs, use regular English cut short ribs. They will be thicker. You can use this marinade, but sear the ribs and cook over medium heat. My Teriyaki Beef Ribs are done this way.
- Boneless short ribs or skirt steak. You can use boneless short ribs or skirt steak. Slice thin and marinate the same. The skirt steak from my Skirt Steak Pinwheels would work here.
- Heat it up. Add 2 to 3 tbsp of gochujang to your marinade, or sprinkle gochugaru on the ribs when they come off the grill. The gochujang goes in the processor with everything else.
- Store bought marinade. If you don’t have time to make your own marinade, check out my Korean Style Marinated Flanken Beef Ribs.
- Use less sugar. I like to char my ribs so I use 2 cups of sugar. If you want to reduce it, use 1 1/2 cups. The pear will add plenty of sugar.
- No grill. If you want to make these inside, use a cast iron pan or grill pan on high heat. 2 minutes per side. Have your vent open.
How to Make Grilled Korean Short Ribs (Kalbi) (Step by Step)
Load the food processor. Put soy sauce, brown sugar, pears, water, sesame oil, rice vinegar, garlic, ginger, onion, green onion, sesame seeds and black pepper in the food processor. If your food processor is small, do this in two batches.
Blend your marinade. Blend until smooth. The pear skins and the garlic will disappear into it.
Marinate. Place ribs in a large bowl or a couple of gallon zip top bags. Add the marinade and make sure they are all coated. Refrigerate for at least 2 hours or overnight.
Preheat the grill and add the ribs. Preheat grill to high, about 400 to 450°F. Have your grill clean and a cooler area ready. Either turn one burner off or push your coals to one side. Remove ribs from the marinade and allow the excess to drip off. Place on the hot side of the grill bone side down. Give them some room.
Turn every 2 minutes. Minimum of 4 minutes on the grill. Continue to turn until the ribs are charred and at your desired temperature. The ribs are thin, so they will be done in 4 to 6 minutes.
Watch for flare-ups. With all the fat and sugar, flare-ups are going to happen. Move the ribs to the cooler side of the grill and allow the flames to die down. Then move them back to the hot side.
Top and serve. Place ribs on a plate. Add sliced green onions and toasted sesame seeds on top. Serve with steamed rice, grilled asparagus and kimchi.
The USDA minimum internal temperature for beef is 145°F and a 3 minute rest. These ribs will reach that temp long before they are charred, so cook to your liking. Charred on both sides with the edges crisp is where I pull them. The bones will show more as the meat pulls back, and the edges where the marinade pooled go almost black. That is the char you want, not a mistake. If you want to feed more people with one piece of beef, try my Santa Maria Tri Tip.
Tips From Miguel
Watch them. These ribs will flare up. Make sure you have a cooler side of your grill. Move them to that side when the flare-ups happen. That way you get the char without cooking them too far.
Marinate overnight. 2 hours will give you good flavor on the outside. Overnight will get the flavor deeper into the meat. Give the bag a turn halfway through so the ribs on the bottom are not the only ones soaking.
Turn every 2 minutes. You don’t want to leave them on one side too long. The sugar in the marinade will char them quickly.
Allow the excess marinade to drip off. You want to shake the excess marinade off before placing them on the grill. Wet ribs steam, and the drips feed the fire.
Give them room on the grill. You want to be able to move the ribs if flare-ups start. If you cram them in, you won’t be able to.
Cook in rounds. Four pounds of flanken ribs will not fit on one grill at once with room between them. Do them in two or three rounds and keep the finished ones covered with foil. They are only on for a few minutes each.
Storage and Reheating
- Fridge: Cooked ribs will last 3 to 4 days in an airtight container.
- Freezer: You can freeze raw ribs in the marinade for up to 3 months. Just thaw in the refrigerator and grill as directed. Cooked ribs will last 2 months in the freezer.
- Reheat: Place in a hot skillet for 1 minute per side, or in the oven at 350°F for about 10 minutes, covered with foil. Do not microwave. They will get rubbery.
- Make ahead: Blend the marinade and get the ribs in it the night before. The day of, it is a few minutes on the grill.
Leftover ribs come off the bone and go into tacos the next day. Pull the meat off the bones while the ribs are still warm, since it comes away cleaner than it will cold. The roasted salsa from my Rotisserie Picanha Tacos with Roasted Hatch Chile Salsa is what I would put on them.
More Beef Recipes to Try
Grilled Korean Short Ribs (Kalbi) FAQs
What kind of beef do you use for kalbi?
Beef short ribs that are flanken cut, which means they are cut across the bone and will have several small bones in each rib. Ask your butcher for flanken cut ribs or Korean style short ribs, about 1/4 to 1/2 inch thick.
How long should you marinate Korean short ribs?
At least 2 hours. I like to marinate them overnight. Since there is pear and sugar in the marinade, you want the ribs to sit in it as long as possible. I would not marinate them longer than 24 hours, because the pear keeps working on the meat.
Why are my Korean short ribs tough?
You are probably using thicker ribs. Flanken ribs are very thin and will cook quick. If your ribs are thick, you need to adjust your cook time, sear them first and finish over medium heat so the inside catches up with the outside.
Can I cook kalbi on the stove?
Yes. Use a cast iron pan or grill pan. Make sure your pan is hot and cook for 2 minutes per side with the vent on. You lose the smoke but the char is the same.
What do you serve with Korean short ribs?
Rice, kimchi and grilled vegetables. I like to serve asparagus. You can also serve lettuce leaves to wrap the ribs in.
Grilled Korean Short Ribs (Kalbi)
Ingredients
Equipment
Method
- Put the soy sauce, brown sugar, pears, water, sesame oil, rice vinegar, garlic, ginger, onion, green onions, sesame seeds and black pepper in a food processor. Blend until smooth. Work in two batches if the processor is small.
- Place the ribs in a large bowl or a couple of gallon zip top bags. Pour the marinade over and toss so every rib is coated. Cover and refrigerate at least 2 hours, or overnight.
- Preheat the grill to high, about 400 to 450°F, with a cooler zone set up (one burner off, or coals pushed to one side). Clean the grates.
- Remove the ribs from the marinade and let the excess drip off. Lay them on the hot side bone side down with room between them.
- Turn every 2 minutes for a minimum of 4 minutes, until charred on both sides and cooked to your liking. Thin ribs are done in 4 to 6 minutes. When flare-ups start, move the ribs to the cooler side until the flames die down, then move them back.
- Plate the ribs and top with sliced green onions and toasted sesame seeds. Serve with steamed rice, grilled asparagus and kimchi.
