Kalbi (Korean Barbequed Beef Short Ribs)

Total Time:
4 hr 28 min
20 min
4 hr
8 min

4 to 6 servings as a main course

  • 5 pounds Korean style beef short ribs*
  • 1 cup brown sugar, packed
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin ( rice wine)
  • 1 small onion, peeled and finely grated
  • 1 small Asian pear, peeled and finely grated
  • 4 tablespoons minced garlic
  • 2 tablespoons dark sesame oil
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced (optional)
  • Preparation:

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Pairs Well With

Peachy, honeyed white wine

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4.8 90
I was lucky enough to have Kalbi at a friends cookout. I immediately asked for the recipe, but it was his mother-in-laws "secret" recipe and I couldn't pry it from him. I found this recipe and decided to give it a try. It was great! I am not sure if if was as good as the "secret" recipe, but it is always hard to compare to the first time that you find such a delicious dish. Make this and enjoy! item not reviewed by moderator and published
Fantastic! I maranaided mine for about 24 hours... I made this with my homeade dumplings and fried rice with veggies... I will FOR SURE make this again! item not reviewed by moderator and published
Delicious!!! Only marinated 5 hours.... Although it was tender I definitely think over night would be even better!!! item not reviewed by moderator and published
excellent and perfect item not reviewed by moderator and published
Excellent!! Just like in the restaurants! I halved the soy sauce and sugar as one other reviewer recommended, and while it was still good, it tasted much better with the full soy and sugar (and I almost never say that!) item not reviewed by moderator and published
Subbed out an apple for the pear with no trouble. Other than some operator error with the grill, these came out amazingly. We each devoured nearly 3/4 lb of ribs and the moaning and lip smacking that occurred mean this will be made again! item not reviewed by moderator and published
Great marinade, as usual with recipes I cut down the amount of salt and sugar and it still tasted fantastic. I only used 1/4cup soy and 1/4cup packed brown sugar. item not reviewed by moderator and published
Shared this with my Korean neighbor, and she thought they were EXCELLENT! No worries that this wasn't tested in the Food Network kitchen, but they really should try it - and they will be arm wrestling for the last piece! item not reviewed by moderator and published
I was looking for a recipe to satisfy a craving I had for Kalbi ribs that would rival the ones from a restaurant where I first tasted these succulent little morsels of meat. I've done the marinade for 4 hours and overnight and IMHO they were far more tender with the overnight marinade. My local asian market puts the ribs on sale from time to time and that's ALWAYS when I stock up to make this dish. Regardless of how many I make there are never leftovers. The Asian Pear adds a subtle fruity sweetness that's awesome and the enzymes help to tenderize the meat... SO GOOD!!! item not reviewed by moderator and published
Always a tailgating favorite -- it's different than the standard burgers/dogs/brats -- and the bone provides a helpful handle for bite-size eats. item not reviewed by moderator and published

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