These Korean Short Ribs, known as Kalbi, are a showstopper for any dinner party or casual BBQ. The secret lies in the rich marinade, combining soy sauce, brown sugar, and plenty of fresh garlic, which tenderizes the meat while infusing it with deep, savory flavors. The ribs are traditionally cut into thin strips, allowing the marinade to penetrate deeply and the meat to cook quickly over high heat. The result is a caramelized, slightly charred exterior with a juicy, tender interior that melts in your mouth. Serve these ribs alongside steamed white rice and a refreshing side salad to balance the richness. This dish is perfect for entertaining friends or for a special weekend meal where you want to bring restaurant-quality Korean flavors to your own table.
Korean Short Ribs
Description
These Korean Short Ribs, known as Kalbi, are a showstopper for any dinner party or casual BBQ. The secret lies in the rich marinade, combining soy sauce, brown sugar, and plenty of fresh garlic, which tenderizes the meat while infusing it with deep, savory flavors. The ribs are traditionally cut into thin strips, allowing the marinade to penetrate deeply and the meat to cook quickly over high heat. The result is a caramelized, slightly charred exterior with a juicy, tender interior that melts in your mouth. Serve these ribs alongside steamed white rice and a refreshing side salad to balance the richness. This dish is perfect for entertaining friends or for a special weekend meal where you want to bring restaurant-quality Korean flavors to your own table.Ingredients
Directions
-
In a large bowl, whisk together the soy sauce, brown sugar, minced garlic, oil, and black pepper until the sugar is fully dissolved.
-
Place the beef short ribs into the marinade, ensuring each piece is thoroughly coated.
-
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
-
Preheat your grill to medium-high heat.
-
Remove the ribs from the marinade, letting excess liquid drip off.
-
Grill the ribs for 3-4 minutes per side, or until caramelized and cooked to your desired doneness (medium-rare is recommended).
-
Let the ribs rest for a few minutes before serving.
-
Serve hot with steamed rice and a fresh side salad.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 31.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3382.2mg141%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.5g2%
- Sugars 0.5g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The traditional cut for Kalbi is "flanken-cut," which means sliced across the bone into thin strips. If your butcher only sells English-cut ribs (along the bone), ask them to slice them thinly across the grain for best results.
For a sweeter glaze, you can add 1 tablespoon of honey or pear puree to the marinade.
If you don't have a grill, you can cook these ribs in a hot cast-iron skillet or grill pan on the stovetop.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to maintain tenderness.
