Kalbi BBQ Beef Short Ribs
Tender Korean-style short ribs marinated in a bold, savory-sweet blend of soy sauce, brown sugar, garlic, green onions, and sesame oil, then grilled to perfection. A must-have for BBQ parties and family dinners.
Equipment
- 1 Grill Preheated to medium-high
- 1 Mixing Bowl For marinade
- 1 Zipper Plastic Bag To marinate the ribs
- 1 Tongs For flipping ribs on grill
Ingredients
- 3/4 cup Soy Sauce Use low-sodium for a healthier version
- 3/4 cup Brown Sugar Packed
- 3/4 cup Water
- 1 clove Garlic Minced
- 2 Green Onions Chopped
- 1 tbsp Toasted Sesame Oil Asian style preferred
- 2 lbs Korean-Style Short Ribs (flanken) 1/3 to 1/2 inch thick, beef chuck cut
Instructions
- Prepare the Marinade: In a bowl, mix soy sauce, brown sugar, water, garlic, green onions, and sesame oil until sugar dissolves.
- Marinate the Ribs: Place ribs in a plastic zipper bag and pour marinade over them. Seal and refrigerate for 3 hours or overnight.
- Preheat the Grill: Heat the grill to medium-high (~400°F). Oil the grate lightly to prevent sticking.
- Prepare the Ribs: Remove ribs from marinade, shake off excess, and discard the marinade.
- Grill the Ribs: Grill ribs for 5–7 minutes per side until nicely caramelized and slightly pink inside.
- Serve: Let ribs rest for 2–3 minutes. Garnish with chopped green onions if desired.
Notes
- For a spicier version, add 1 teaspoon gochujang or 1/4 teaspoon red pepper flakes to the marinade.
- Serve with steamed rice, kimchi, or lettuce wraps with ssamjang for a traditional Korean meal.
- Marinate overnight for deeper flavor, but grill just before serving for best texture.
- Use low-sodium soy sauce and trim rib fat for a healthier option.
- Store ribs in the refrigerator for up to 3 days or freeze for up to 6 months.