Kalbi Korean Short Ribs Recipe
Korean flanken ribs (Galbi) marinated in a sweet soy sauce with garlic, ginger, sesame oil, and brown sugar, then grilled hot and fast until caramelized and smoky. Total active time is under 15 minutes — one of the best weeknight dinners you can make. Recipe is per pound of ribs, which feeds two adults. Multiply for additional pounds.
Servings: 4 servings
Equipment
Ingredients
- 1 pound beef short ribs
For the marinade:
- ¼ cup olive oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon sriracha sauce or chili sauce optional
- 1 tablespoon brown sugar optional
- 1 teaspoon sesame seeds to garnish
- 2 teaspoons diced green onions to garnish
- 8 cloves garlic minced
- 1 tsp grated ginger
Instructions
- Combine all marinade ingredients in a bowl or zip-lock bag and whisk well. Taste - it should be sweet, savory, and slightly acidic. If too salty, add a touch more brown sugar.
- Add ribs to the marinade. Marinate at least 30 minutes, preferably overnight (up to 24 hours). For the best results, freeze in the marinade and thaw the night before.
- Remove ribs from marinade and let excess drip off. If you reserved marinade (from before adding raw meat), reduce it in a small saucepan over medium heat until syrupy for a finishing sauce.
- GRILL: Heat grill to 400-500°F (as hot as it will go). Place ribs on grates and do not move for 3-4 minutes. Flip once when browned and cook another 3-4 minutes until caramelized on both sides.
- STOVETOP: Heat a cast iron skillet over high heat until smoking. Add a thin layer of high-smoke-point oil. Cook ribs 3-4 minutes per side in batches - do not crowd the pan.
- Rest 2 minutes, then garnish with sesame seeds and sliced green onions. Serve with rice, in tacos, or over noodles.
Video
Notes
Marinate overnight for best results — minimum 30 minutes, maximum 24 hours. The longer, the more tender and flavorful.
Grill on a scorching hot grill (400-500°F). Do not move the ribs for the first 3-4 minutes per side — let them develop a proper char and caramelization before flipping.
Don't have a grill? Cook in a smoking-hot cast iron skillet 3-4 minutes per side, or under the broiler on a wire rack.
Pro tip: grate 2 tablespoons of Asian pear or half a kiwi into the marinade. The natural enzymes tenderize the beef noticeably.
Reserve some marinade before adding raw meat — reduce it in a saucepan over medium heat until syrupy and use as a finishing sauce.
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Nutrition
Serving: 1-2 ribs, per person | Calories: 362kcal | Carbohydrates: 6g | Protein: 18g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 49mg | Sodium: 989mg | Potassium: 360mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
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