Ingredients
- 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:
Directions
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.
1 Video | Photo: Kalbi (Korean Barbequed Beef Short Ribs) Recipe

















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By momma_4_2
Washington DC
on May 07, 2013
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yum!! Tastes almost exactly like my mom's and thats a compliment.. not only is she Korean, but also a classically trained chef! One of my absolute favorites
By Volte6
on April 18, 2013
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I joined so that I could write this review.
I often order short ribs at either Korean or Japanese restaurants. It's a fantastic tasting dish and worth the money.
When I found this recipe I figured I would give it a shot. Well I don't think I'll be buying this at restaurants anymore! The flavor was spot on and delicious. I've since made this dish 3 times, and it ranks up there with my favorite dishes to make. This is worth trying if anybody is wondering. I'm fortunate and live in Los Angeles so have access to several Asian markets who have all of the ingredients that I need.
By hmblair
Happy Valley, OR
on April 15, 2013
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I've made these so many times, and they're always a huge hit. I can't stress how important it is that you get good meat. I visit a local meat market known for it's quality. You won't be satisfied if you picked 'em up at your local grocery chain. We made that mistake once. I use a little more garlic and omit the green onion, but this is truly one of my favorite dishes ever. We marinade overnight, turning once. Oh, and if you can't find an Asian pear, a regular pear will do.
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