Kalbi: Korean BBQ Beef Short Ribs | Camila Made (2023)

Learn to prepare a tender, quick-to-grill, and delicious “Korean BBQ Beef Short Ribs” with this simple recipe. I’ve made many Asian-inspired dishes lately, so don’t be surprised that you see this kalbi/Galbi pop up on my blog. I love cooking dishes of various ethnic cuisines for my family; it takes our usual meals to the kitchens of faraway lands.

Korean food is one I haven’t cooked in a while, so tonight we are going to transport ourselves to Korea through their delicious “Korean BBQ Beef Short Ribs” 😋😍 You can make these mouth-watering Ribs on the charcoal grill, which is more traditional, or gas grill, (or you can cook it up on your oven). Either way, the Ribs will be delicious! I think you all should give this one a shot!😉

What is Korean BBQ?

Korean BBQ, also known as gogi-gui, is a Korean cuisine that involves grilling meat, typically beef, pork, or chicken, at the table. The meat is usually marinated in a blend of soy sauce, garlic, sugar, sesame oil, and other seasonings, which give it a distinct flavor. Korean BBQ is typically served with various side dishes, including rice, kimchi, and vegetables, and is often wrapped in lettuce or other greens to create a bite-sized package. Korean BBQ is a popular dining experience both in Korea and around the world, and it is known for its delicious and unique flavor.

Korean BBQ Ingredients

Note:The full ingredients list is provided in the recipe card below.

• Beef short ribs: This is the dish’s main ingredient, providing a meaty flavor and texture. Thinly sliced beef short ribs are ideal for this recipe, as they are easier to marinate and cook.
• Soy sauce: A staple ingredient in Korean cuisine, soy sauce adds a savory, umami flavor.
• Mirin: A sweet Japanese rice wine that adds a subtle sweetness and depth of flavor to the marinade.
• Rice vinegar: A mild, slightly sweet vinegar that helps to tenderize the meat and balance out the other flavors in the marinade.
• Brown sugar: Adds sweetness and helps to caramelize the meat when cooked.
• Gochugaru: A Korean chili powder made from sun-dried red peppers. It adds a mild spiciness and a slightly smoky flavor to the dish.
• Garlic: Adds a pungent, savory flavor to the marinade.
• Sesame oil: A nutty, flavorful oil that adds richness and depth of flavor to the marinade.
• Onion: Provides a mild, sweet flavor and helps to tenderize the meat.
• Asian pear: Adds natural sweetness and helps to tenderize the meat.
• Ginger: Adds a warm, spicy flavor and helps to tenderize the meat.

• Large Bowl
• Grater
• Roasting pan
• Measuring Cup

How to Make Korean BBQ

Note:The full instructions are provided in the recipe card below.

Start by trimming the excess fat from the short ribs, then submerge the meat in cold water to remove the blood and the bone fragment.

For the Marinade: Grate the Asian pear and onion into a large bowl, making sure to catch all of their juices. Add the soy sauce, brown sugar, garlic, gochugaru, gochujang, ginger, sesame seeds, Mirin, rice vinegar, scallions, and sesame oil. Mix to combine. Add the short ribs to the bowl and mix everything well by hand, ensuring all the ribs are thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours but preferably overnight, turning the ribs a few times while marinating.

*(The longer you marinate the meat, the better it tastes, but if you’re short of time, an hour is ok).

For Cooking: If using a grill: Clean and lightly oil the grill grate; preheat a gas grill to medium-hot. Once your grill is nice and hot, remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side. If using an oven: Preheat the oven to 400 °F (204.44 °C)

Remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade. Line a roasting pan with aluminum foil. Place strips of meat on a nonstick rack, then put the rack on top of the lined roasting pan. Cook at 400 °F (204.44 °C) the Korean BBQ Beef Short Ribs for 15 minutes, depending on your oven. Flip the meat and continue cooking for another 5 to 10 minutes. Cook the beef in batches until it is all roasted.

To Grill in a charcoal grill: Clean and lightly oil the grill grate. When adding the charcoal to the grill, pile the charcoal on one side. You will use both indirect and direct grilling for the short ribs. Let the coals burn until they are covered with gray ash. *(The fire is hot when you can hold your hand over the grill for no longer than 5 seconds). Once your grill is nice and hot, remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade.

Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side. If the meat is getting burned, move the ribs to the other side of the grill (the one with no coals under it) and close the lid. Keep cooking the Korean BBQ Beef Short Ribs over indirect heat until cooked. Transfer the Korean BBQ Beef Short Ribs to a serving platter and serve immediately with lettuce leaves on the side. If desired, combine sliced hot peppers, Ssamjang, and steamed rice. Garnish with thinly sliced green onions, if desired. 😉Enjoy!

Substitutions

• Beef short ribs: You can use other cuts of beef, such as flank steak or skirt steak, or even pork ribs or chicken thighs. Just make sure they are thinly sliced.
• Soy sauce: You can use tamari sauce, liquid aminos, or coconut aminos instead of soy sauce.
• Mirin: You can use sweet sherry, sweet marsala wine, or white wine with a pinch of sugar instead of mirin.
• Rice vinegar: You can use apple cider vinegar, white vinegar, or lemon juice instead of rice vinegar.
• Brown sugar: You can use honey, maple syrup, or agave nectar instead of brown sugar.
• Gochugaru: You can use cayenne or red pepper flakes instead of gochugaru.
• Garlic: You can use garlic powder instead of fresh garlic.
• Sesame oil: You can use vegetable, canola, or grapeseed oil instead of sesame.
• Onion: You can use shallots or leeks instead of onion.
• Asian pear: You can use kiwi or pineapple instead of Asian pear.
• Ginger: You can use ground ginger or ginger paste instead of fresh ginger.

Variations

• Pork Galbi: Substitute the beef short ribs with pork ribs and follow the same recipe for marinade and grilling. This variation is especially popular in Korea.
• Chicken Galbi: You can use boneless chicken thighs or breasts instead of beef short ribs for a lighter version. Marinate and grill as per the recipe instructions.
• Kalbi Jjim: This Korean braised beef short rib dish is slow-cooked in a flavorful broth until tender. The marinade for Kalbi Jjim is similar to the one used for Korean BBQ beef short ribs, but the cooking method is different. This variation is perfect for cold winter nights and can be served with steamed rice.
• Spicy Galbi: If you like spicy food, add more Gochugaru (Korean red chili powder) or Gochujang (Korean chili paste) to the marinade to make it spicier.
• Kalbi Tacos: This variation combines the flavors of Korean BBQ beef short ribs with Mexican-style tacos. Grill the short ribs as per the recipe, slice the meat, and serve it in warm tortillas with salsa, guacamole, and shredded lettuce.
• Kalbi Fried Rice: This is a great way to use leftover Korean BBQ beef short ribs. Chop the meat into small pieces and stir-fry it with rice, vegetables, and scrambled eggs. Season with soy sauce and sesame oil.
• Kalbi Sliders: Make mini burgers by sandwiching a slice of Korean BBQ beef short ribs between slider buns. Top with lettuce, tomato, and mayo.

How to Serve

Korean BBQ beef short ribs can be served as a main course dish with steamed rice and a variety of Korean side dishes, also known as banchan, such as kimchi, pickled vegetables, and seasoned spinach.

You can also serve the short ribs wrapped in lettuce leaves with sliced hot peppers and a dollop of ssamjang (spicy Korean soybean paste) for dipping. This is called ssam-style, a popular way to enjoy Korean BBQ. Garnish with thinly sliced green onions for extra flavor and presentation. Don’t forget to serve some refreshing drinks such as Korean rice wine (makgeolli) or beer to complement the spicy and savory flavors of the dish.

How to Store & Re-Heat

Make-Ahead

You can prepare the marinade and marinate the beef short ribs up to 24 hours ahead. Simply cover the bowl with plastic wrap or transfer the short ribs and marinade to an airtight container and store it in the refrigerator until you’re ready to cook.

If you’re cooking the short ribs in advance, let them cool to room temperature before transferring them to an airtight container and storing them in the refrigerator for up to 3 days. To reheat the ribs, preheat your oven to 350°F (176°C). Place the ribs in a baking dish, cover with foil, and bake for 10 to 15 minutes or until heated.

How to Freeze

Let the cooked Korean BBQ Beef Short Ribs cool down to room temperature. Place the short ribs in an airtight container or a freezer-safe ziplock bag. Squeeze out any excess air and seal the container or bag tightly. Label the container or bag with the date and contents. Place the container or bag in the freezer. Korean BBQ Beef Short Ribs can be stored in the freezer for up to 3 months. When you’re ready to reheat them, Remove the container or bag from the freezer and let it thaw overnight in the refrigerator. Preheat your oven to 350°F (175°C).

Transfer the short ribs to an oven-safe baking dish. Cover the dish with foil and bake for 20-25 minutes or until heated. Alternatively, you can reheat the short ribs in a skillet on the stovetop over medium heat until heated, stirring occasionally. Be careful not to overheat the Korean BBQ Beef Short Ribs, as they can become tough and dry.

Tips for Making The Best Korean BBQ

• Use the right cut of meat: Beef short ribs are the most commonly used cut of meat for Korean BBQ, but you can also use flank steak or ribeye. Make sure the meat is thinly sliced so it cooks quickly and is tender.
• Marinate overnight: The longer you marinate the meat, the better the flavor. Marinate the beef for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat fully.
• Use an Asian pear or kiwi to tenderize the meat: Asian pear or kiwi contain enzymes that naturally tenderize meat. If you can’t find Asian pear, you can use kiwi instead. Make sure not to marinate the meat for more than 20-30 minutes with kiwi or pineapple, as the enzymes can turn the surface of the meat to mush.
• Grill over high heat: Korean BBQ is traditionally cooked over high heat, so make sure your grill is hot before adding the meat. This will help sear the meat and give it that delicious charred flavor.
• Don’t overcrowd the grill: Make sure there is enough space between the meat on the grill so that it cooks evenly. Overcrowding the grill can result in uneven cooking and less flavor.
• Let the meat rest: After cooking, rest for a few minutes before slicing it. This will allow the juices to redistribute throughout the meat and keep it tender and moist.
• Serve with traditional sides: Korean BBQ is often served with various sides, including lettuce leaves, sliced hot peppers, ssamjang (spicy Korean soybean paste), and steamed rice. These sides help balance the flavors and add texture to the dish.

FAQ

Can I use a different type of meat for Korean BBQ instead of beef short ribs?

For Korean BBQ, you can use other thin sliced meat, such as flank steak or sirloin.

Can I make Korean BBQ without a grill or oven?

You can cook Korean BBQ on a stovetop using a grill pan or a cast-iron skillet.

Can I marinate the meat for too long?

If you marinate the meat for too long, it can become mushy and lose its texture. Marinating for at least 4 hours is recommended, but no longer than 24 hours.

Can I use regular sugar instead of brown sugar?

You can use regular granulated sugar instead of brown sugar, but the flavor may differ slightly.

Can I omit the Asian pear from the marinade?

The Asian pear is a key ingredient that helps to tenderize the meat, but if you can’t find it, you can substitute it with kiwi or pineapple. Just be careful not to over-marinate, as the enzymes in these fruits can continue to tenderize the meat and turn it mushy.

Can I make Korean BBQ spicy?

You can adjust the spice level by adding more or less Gochugaru or hot pepper flakes.

Can I make Korean BBQ vegetarian or vegan?

You can substitute the meat with tofu, seitan, or tempeh and use vegetable broth instead of beef broth. Add vegetables like mushrooms, zucchini, or eggplant to the marinade.

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