Korean BBQ Kalbi: Authentic Grilled Short Ribs with Sweet & Savory Marinade

Authentic Korean BBQ Recipe Kalbi: Sweet and Savory Short Ribs

If you’ve been searching for the perfect korean bbq recipe kalbi that will transport your taste buds straight to the streets of Seoul, you’re in the right place. This mouthwatering dish features tender beef short ribs marinated in a perfect balance of sweet and savory flavors that caramelize beautifully on the grill.

What Makes Korean Kalbi So Special?

Known as “galbi” in Korean (though commonly spelled kalbi in English), these flavorful short ribs are a cornerstone of Korean barbecue culture. The signature cut—”flanken style” where the ribs are cut across the bone—allows for quick cooking while maintaining incredible tenderness. The sweet soy marinade penetrates deeply into the meat, creating a caramelized exterior when grilled that’s simply irresistible.

Kalbi Marinade: The Secret to Perfect Korean BBQ

The heart of any korean bbq recipe kalbi is the marinade. The key ingredients combine to create that distinctive flavor profile that makes kalbi so addictive:

• Soy sauce – Provides the savory umami base
• Brown sugar – Creates caramelization when grilled
• Asian pear – Traditional tenderizer that adds subtle sweetness
• Garlic and green onions – Aromatic foundation of Korean cooking
• Sesame oil – Adds nutty depth and richness

Ingredients You’ll Need

• 3 pounds beef short ribs, cut flanken style (across the bones)
• 3/4 cup soy sauce
• 1/3 cup brown sugar, packed
• 1/4 cup rice wine or mirin
• 1 small Asian pear, peeled and grated (or apple as substitute)
• 2 tablespoons sesame oil
• 6 cloves garlic, minced
• 4 green onions, finely chopped
• 2 tablespoons toasted sesame seeds, plus more for garnish
• 1/2 teaspoon black pepper

Kitchen Tools

• Large bowl or resealable plastic bag for marinating
• Grill or grill pan
• Tongs for turning the meat
• Sharp knife for slicing

Step-by-Step Korean BBQ Kalbi Instructions

1. Begin by preparing the beef short ribs. If necessary, rinse the ribs under cold water and pat dry with paper towels.
2. In a large bowl, combine soy sauce, brown sugar, rice wine, grated Asian pear, sesame oil, minced garlic, green onions, toasted sesame seeds, and black pepper. Whisk thoroughly until sugar is dissolved.
3. Place the short ribs in a large resealable plastic bag or shallow dish and pour the marinade over them. Make sure all ribs are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight (up to 24 hours for maximum flavor).
4. Turn the ribs occasionally throughout the marinating process to ensure even flavor distribution.
5. When ready to cook, remove the ribs from refrigeration and let them come to room temperature for about 30 minutes.
6. Preheat your grill to medium-high heat (around 400-450°F).
7. Remove the ribs from the marinade, allowing excess to drip off (do not discard marinade yet).
8. Grill the ribs for approximately 3-4 minutes on each side for medium-rare to medium doneness. The short cooking time is key for maintaining tenderness.
9. Optional: While grilling, brush the ribs with a little reserved marinade for the first few minutes of cooking (discard any remaining marinade afterward).
10. Once cooked to desired doneness, transfer to a serving plate and let rest for 5 minutes.
11. Garnish with additional sliced green onions and toasted sesame seeds before serving.

Tips for Perfect Korean Kalbi BBQ

• Choose the right cut: Ask your butcher for “flanken-style” short ribs cut about 1/4 inch thick across the bones.
• Don’t skip the pear: The enzymes in Asian pear help tenderize the meat. If unavailable, a regular apple or kiwi can work as substitutes.
• Marinating time matters: For the best flavor penetration, marinate for at least 4 hours, but overnight is ideal.
• Room temperature cooking: Always let marinated meat sit out for about 30 minutes before grilling for more even cooking.
• Hot and fast cooking: Kalbi is best when grilled quickly over high heat to get that beautiful caramelization without overcooking.

Traditional Korean Side Dishes to Serve with Kalbi

Kalbi is traditionally served with a variety of side dishes known as banchan. Here are some perfect accompaniments:

• Kimchi – Spicy fermented cabbage
• Steamed white rice – Essential for a complete meal
• Lettuce leaves – For wrapping meat with sauce and rice
• Ssamjang – Spicy dipping sauce
• Pickled vegetables – For a refreshing contrast

Korean Kalbi Serving Suggestions

The traditional way to enjoy kalbi is to wrap a piece of the grilled meat in a lettuce leaf along with a small spoonful of rice, a dab of ssamjang (spicy paste), and any additional banchan you desire. This creates a perfect bite with contrasting flavors and textures!

Nutrition Information

Frequently Asked Questions About Korean BBQ Kalbi

Can I make Korean kalbi in the oven?

Yes! While grilling gives the best flavor, you can broil kalbi in the oven. Place the marinated ribs on a broiler pan and broil for about 3-4 minutes per side, watching carefully to prevent burning.

What’s the difference between kalbi and bulgogi?

While both use similar marinades, kalbi uses beef short ribs cut across the bone, while bulgogi uses thinly sliced beef (usually ribeye or sirloin) without bones.

Can I freeze marinated kalbi?

Absolutely! Marinated kalbi freezes well for up to 3 months. Simply thaw in the refrigerator overnight before grilling.

What can I use instead of rice wine?

If you can’t find rice wine or mirin, dry sherry or even apple juice can work as substitutes, though the flavor will be slightly different.

Master the Art of Korean BBQ with This Kalbi Recipe

Once you’ve tried this authentic korean bbq recipe kalbi, you’ll understand why it’s such a beloved dish worldwide. The perfect balance of sweet, savory, and umami flavors combined with the tender, juicy short ribs creates an unforgettable meal that will have your family and friends asking for seconds. Whether you’re hosting a backyard barbecue or preparing a special weekend dinner, these Korean-style short ribs are sure to impress!

Recipe adapted from AllRecipes