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Korean BBQ Grilled Kalbi (Flanken-Cut Short Ribs)

Sweet, savory, and perfectly charred Korean-style short ribs marinated in a classic blend of soy sauce, brown sugar, garlic, ginger, and sesame oil. Quickly grilled over high heat for a beautiful caramelized crust, this is a fantastic quick weeknight dinner once marinated.

Prep 15 min Cook 10 min Total 2h 25m Level Easy

Serves 4

Ingredients

Meat

3 lbs Flanken-cut beef short ribs — Cut 1/4 to 1/2 inch thick across the bones. Rinse under cold water to remove any bone dust, then pat completely dry.

Marinade

0.75 cup Soy sauce — Use regular or low-sodium depending on preference
0.5 cup Water
0.5 cup Brown sugar — Packed
0.25 cup Mirin (rice wine) — Can substitute with water or apple juice
2 tablespoons Toasted sesame oil
1 small Asian pear or Fuji apple — Peeled and grated. Helps tenderize the meat.
6 cloves Garlic — Minced
1 tablespoon Fresh ginger — Peeled and grated
0.5 large Onion — Grated
0.5 teaspoon Black pepper — Freshly ground

Garnish

2 whole Green onions (optional) — Thinly sliced
1 tablespoon Toasted sesame seeds (optional)

Instructions

Prepare the ribs: Briefly rinse the flanken-cut short ribs under cold running water to remove any bone fragments or dust left from the butchering process. Pat them completely dry with paper towels.
~5 min
Drying the meat well ensures the marinade isn't watered down and helps achieve a better sear later.
Make the marinade: In a large bowl, whisk together the soy sauce, water, brown sugar, mirin, sesame oil, grated pear, minced garlic, grated ginger, grated onion, and black pepper. Stir until the brown sugar is fully dissolved.
~5 min
The grated Asian pear contains an enzyme called calpain that helps tenderize the beef.
Marinate the meat: Place the short ribs into a large ziplock bag or a shallow dish. Pour the marinade over the meat, ensuring every piece is well coated. Seal or cover, and refrigerate for at least 2 hours, or up to 24 hours.
~2h
For a quick weeknight dinner, prep this in the morning or the night before so it's ready to hit the grill immediately after work.
Preheat the grill: Preheat your gas or charcoal grill to high heat (around 450°F to 500°F). Lightly oil the grates.
~10 min
High heat is crucial for creating the signature caramelized, slightly charred crust without overcooking the thin slices of beef.
Grill the kalbi: Remove the ribs from the marinade, letting the excess drip off. Place the ribs on the hot grill and cook for 2 to 3 minutes per side, until deeply browned and caramelized.
~6 min
Because of the high sugar content in the marinade, watch the ribs closely to prevent burning.
Rest and serve: Transfer the grilled ribs to a serving platter. Let them rest for 3 to 5 minutes. Garnish with sliced green onions and toasted sesame seeds. Serve hot.
~5 min
Serve with steamed rice, kimchi, and crisp lettuce leaves for wrapping.

Nutrition

650

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1800

Sodium (mg)

120

Cholesterol (mg)

Equipment

Grill (gas or charcoal) or cast iron grill pan
Large mixing bowl or ziplock bag
Whisk
Tongs

Tips & Storage

If you cannot find Asian pear, a sweet apple (like Fuji) or even 1/4 cup of kiwi puree will work as a tenderizer.
Do not marinate for longer than 24 hours, especially if using kiwi or pineapple, as the meat can become mushy.
Use kitchen shears to cut the meat off the bone and into bite-sized pieces right at the dinner table for an authentic Korean BBQ experience.
Storage: Store leftover kalbi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave.