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Flavorful Korean BBQ Beef Short Ribs Recipe Easy Kalbi Style Guide

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This recipe recreates the unforgettable Korean BBQ beef short ribs with a perfect balance of sweet and savory flavors, tender meat, and a smoky char, featuring a marinade with pureed Asian pear for natural tenderizing.

Ingredients

Scale
  • Beef short ribs, flanken-cut across the bone, about 1/2-inch thick
  • 1/2 cup soy sauce
  • 1 medium Asian pear, peeled and pureed
  • 2 tablespoons brown sugar
  • 4 cloves garlic, minced
  • 3 stalks green onions, finely chopped
  • 2 tablespoons sesame oil
  • 1 teaspoon ground black pepper
  • 2 tablespoons rice wine or mirin
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

  1. Peel and core the Asian pear, then puree it in a food processor until smooth or finely grate and squeeze out some juice if no processor is available (about 10 minutes).
  2. In a large bowl, combine soy sauce, brown sugar, pureed pear, minced garlic, chopped green onions, sesame oil, ground black pepper, rice wine or mirin, and grated ginger. Whisk until sugar dissolves and mixture is well blended (5 minutes).
  3. Trim excess fat from the flanken-cut short ribs. Place ribs in a large ziplock bag or shallow dish and pour marinade over them. Massage gently to coat thoroughly. Seal and refrigerate for at least 4 hours, preferably overnight (hands-on 10 minutes, then marinate).
  4. Preheat grill to medium-high heat (375–400°F). If using charcoal, let coals burn down to even heat with light ash coating. Lightly oil grill grates to prevent sticking (10–15 minutes).
  5. Remove ribs from marinade, letting excess drip off. Grill ribs for 3 to 4 minutes per side until nicely charred and cooked through, flipping every 2-3 minutes to avoid burning and flare-ups (7–10 minutes).
  6. Transfer grilled ribs to a plate and let rest for 5 minutes. Sprinkle with toasted sesame seeds and extra chopped green onions for garnish.
  7. Serve hot with steamed rice and optional kimchi or pickled vegetables.

Notes

Marinate ribs at least 4 hours, preferably overnight for best tenderizing. Use tamari and gluten-free rice wine for gluten-free adaptation. Watch grill closely to avoid flare-ups from marinade sugars. Flip ribs every 2-3 minutes for even cooking. Let ribs rest after grilling to redistribute juices. If ribs are tough, marinate longer or slice thinner. Can broil ribs if no grill is available.

Nutrition

Keywords: Korean BBQ, beef short ribs, kalbi, marinade, grilled ribs, Asian pear, Korean cuisine, barbecue, easy recipe

Find it online: https://lumalunch.com/flavorful-korean-bbq-beef-short-ribs-recipe-easy-kalbi-style-guide/