Kalbi Short Ribs
Bring the bold, savory-sweet flavors of Korean barbecue to your table with this Kalbi Short Ribs recipe. Featuring flanken-cut beef short ribs marinated in a luscious blend of soy sauce, brown sugar, garlic, fresh ginger, and the secret ingredient—grated pear for a touch of natural sweetness—this dish achieves the perfect balance of umami and caramelized goodness. A splash of sesame oil and rice vinegar, along with toasted sesame seeds and green onions, elevates the marinade for a rich, aromatic finish. After soaking in the marinade overnight, the ribs are grilled to perfection in just minutes, resulting in tender, juicy meat with irresistible charred edges. Serve these mouthwatering Korean-style short ribs with steamed rice, spicy kimchi, or any of your favorite banchan for an authentic and satisfying feast. Perfect for weeknight dinners or summer cookouts, this quick and flavorful recipe will wow your family and guests alike!
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Recipe Information
Ingredients
- 2 pounds Beef short ribs (flanken-cut)
- 0.75 cups Soy sauce
- 0.5 cups Brown sugar
- 0.25 cups Water
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 6 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 4 stalks Green onions (finely chopped)
- 0.5 Pear (grated)
- 1 tablespoon Toasted sesame seeds
- 0.5 teaspoons Black pepper
Instructions
Rinse the beef short ribs under cold water to remove any bone fragments, then pat them dry with paper towels.
In a large bowl, whisk together the soy sauce, brown sugar, water, sesame oil, rice vinegar, minced garlic, grated ginger, grated pear, and black pepper until the sugar is dissolved.
Add the green onions and toasted sesame seeds to the marinade and mix well.
Place the short ribs in a shallow dish or large resealable plastic bag. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap.
Marinate the short ribs in the refrigerator for at least 4 hours, preferably overnight, turning them occasionally to ensure even absorption of the flavors.
Preheat a grill or grill pan over medium-high heat.
Remove the short ribs from the marinade, allowing any excess to drip off. Discard the marinade.
Grill the short ribs for about 3-4 minutes per side, or until they are caramelized and cooked to your desired level of doneness. Keep a close eye on them as they cook quickly due to their thin cut.
Transfer the cooked short ribs to a serving platter and let them rest for a few minutes before serving.
Serve the Kalbi Short Ribs with steamed rice, kimchi, or your favorite Korean side dishes.
Nutrition Facts
Calories |
3656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.3 g | 367% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 7630 mg | 332% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 78.2 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3093 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
