Grilled Korean short ribs (aka galbi or kalbi) taste just as beefy as other beef short rib recipes, but it’s the marinade that gives the meat a special twist. It’s rich in sugar, which helps the ribs caramelize and gives them a perfectly charred exterior. A hot grill adds a smoky essence that builds on the marinade’s sweet, salty, umami-rich flavors. But its real secret is Asian pear, which contains an enzyme that tenderizes the rib’s tough muscle fibers.
The first time I tried Korean short ribs, I was visiting my brother in Seoul. He took me to his favorite Korean barbecue restaurant, where each table had a gigantic pit in its center. Before I could ask why, the server dropped by with a bucket of glowing coals and a grill grate. Apparently, we were going to cook dinner at the table!
Once the server returned with bottles of soju, a few banchan side dishes and a platter of raw, marinated beef short ribs, they showed me how to add the meat to the grill, which sizzled in an intensely aromatic way. It cooked surprisingly fast over the hot coals—about five minutes per side—and I learned to use scissors to cut the ribs between each bone. My brother’s favorite way to enjoy the meat was wrapped in a perilla leaf with a slice of pickled radish. The experience was so much fun, I knew I had to recreate this kalbi recipe at home.
What is kalbi?
Kalbi (or galbi) is the Korean word for “rib” and also refers to a dish made by grilling marinated strips of meat over a hot grill. Kalbi recipes are typically made with beef short ribs, which are sometimes labeled as “LA galbi.” Some say that LA galbi got its name because the cut was developed in Los Angeles by Korean immigrants. More likely, the letters refer to the lateral cut used to produce the ribs.
Ingredients for Korean Short Ribs
- Beef short ribs: There are two types of short ribs. English-cut short ribs are large, meaty sections that contain a single bone. They’re cut lengthwise and are best suited for braised dishes like slow-cooker short ribs. For this recipe, you’ll want flanken-cut short ribs. These thin ribs are cut crosswise, so each piece contains three to four small pieces of the rib bone. Their thin profile makes them ideal for grilling recipes.
- Soy sauce: Soy sauce is the salty component of the Korean short rib marinade. Salt helps the meat retain moisture, making the ribs taste juicier.
- Brown sugar: Molasses-rich brown sugar adds a complex sweetness to the marinade. You can substitute regular sugar, but the flavors won’t be as robust.
- Mirin: You can find this sweet rice wine at most grocery stores in the international aisle. If it’s unavailable, substitute sake or white wine with a pinch of added sugar.
- Sesame oil: Oil helps to transfer the flavors from the marinade onto the ribs. Sesame oil is particularly flavorful, but any type of oil can work here.
- Asian pear: This pear is the secret ingredient in this Korean short rib marinade. It has a specific type of enzyme (called calpain) that helps to tenderize the meat. It’s possible to use an apple or a different kind of pear, but there’s no guarantee it’ll have the same tenderizing effect.
- Onion, garlic and ginger: These vegetables are pureed with the pear to add flavor to the marinade.
- Garnishes: Serve the short ribs with sesame seeds and sliced green onions.
Directions
Step 1: Prepare the Korean short rib marinade
In a 13×9-inch dish, combine the soy sauce, sugar, mirin, sesame oil and pepper.
Place the pear, onion, garlic and ginger in a blender, and process them until they’re smooth.
Whisk the pear mixture into the soy sauce mixture.
Step 2: Marinate the short ribs
Add the ribs, and turn to coat them in the marinade. Cover and refrigerate the ribs for four hours.
Editor’s Tip: Don’t over-marinate the ribs. The enzyme in the pear works quickly, and the ribs obtain the best texture within four hours. Marinating them for longer will cause the meat to take on an unpleasant mushy texture.
Step 3: Grill the short ribs
Drain and discard the marinade. Grill the ribs, covered, over medium heat for four to five minutes on each side or until the meat reaches the desired doneness. For medium-rare, a thermometer should read 135°F; for medium, 140°; or for medium-well, 145°.
Before serving, garnish the ribs with sesame seeds and green onions.
Editor’s Tip: Probing the thin flanken-cut short ribs can be tricky, but you’ll know they’re done when the meat is firm to the touch with a little give. The meat will also shrink away from the bones, causing them to pop out like buttons.
Recipe Variations
- Make them in the oven: For oven Korean short ribs, preheat the broiler on high. Broil the ribs 3 to 4 inches from the heat for four to five minutes on each side or until the meat reaches the desired doneness.
- Use another type of meat: If you can’t find flanken-cut short ribs, make this kalbi recipe with flank steak, skirt steak or chuck steak sliced into 1/2-inch-thick pieces. If you substitute a naturally tender steak like ribeye or beef tenderloin, omit the Asian pear from the marinade. These cuts don’t have as much connective tissue and don’t need to be tenderized, so the enzyme in the pear could make the meat mushy.
How to Store Korean Short Ribs
Store leftover Korean short ribs in an airtight container in the refrigerator for up to four days. You can store the ribs as long strips of meat, or slice between the bones if it helps them fit in the storage container.
How do you reheat Korean short ribs?
Reheat the ribs in a 350° oven until they’re heated through. You can also remove the meat from the bones, roughly chop it and reheat it, stir-fry-style, in a hot skillet with vegetables to make an easy pork and veggie stir-fry. It can also be used to make bulgogi salad bowls.
Korean Short Ribs Tips
Do you have to rinse short ribs before making Korean short ribs?
Some Korean short rib recipes include a cleaning step where the ribs are rinsed in cold water to remove bone fragments. We don’t include this step because rinsing meat can spread meat juices to other foods and surfaces, increasing the chances of bacterial cross-contamination. Any excess sediment that may be left over from the butchering process will be removed while the short ribs marinate.
What do you serve with Korean short ribs?
Pair Korean short ribs with cooked rice and banchan (side dishes) like kimchi, sauteed spinach or sesame-ginger cucumber salad. To serve the ribs as lettuce wraps, cut the meat between the bones and serve the pieces with butter leaf lettuce or perilla leaves—an herb in the mint family with an intense flavor and aroma. For a Korean-inspired meal, pair the ribs with kimchi soup (kimchi jjigae) and Korean wontons (mandu).
