My easy Kalbi (Korean short ribs) recipe will level up your BBQ this summer! Tender meat grilled to caramelized perfection with crispy charred bits. With my secret kalbi marinade, you’ll get a savory, sweet, and garlicky taste that’s seriously addictive!

No grill? No problem! I also have oven and air fryer instructions.

Enjoy it with napa cabbage kimchi or cucumber kimchi with Romaine lettuce wraps and white rice. Serve a heap of gluten free gochujang for dipping on the side.

Photo shows LA galbi (korean short ribs) barbequed and served on a big white plate with side dishes on the side.
Simply marinate the short ribs overnight for the best Korean galbi!

What is kalbi?

Kalbi (or galbi) means “ribs” in Korean. It could be beef short ribs, pork spare ribs, or chicken ribs. But most often, when people mention galbi they are referring to beef short ribs.

Korean-style short ribs are thin sliced short ribs that cut alongside the rib bone.

There’s also another style made famous in LA, called LA galbi. The short ribs are cut across the bone (also known as flanken cut) and are usually around 3-4 inches in length and about ½-inch thick. This is the beef cut we use today.

The beef is marinated in a sweet and savory sauce (i.e. kalbi sauce or kalbi marinade) and then grilled or oven broiled.

There’s also a more modern version called saeng galbi that uses the same beef cut but not marinated.

Ingredients

You can make these easy kalbi ribs with everyday pantry ingredients you can find in your local grocery store:

LA galbi with flanken cut beef short ribs in a white ceramic container
LA galbi (flanken cut short ribs)
  • Beef short ribs (flanken style) – Thin-cut short ribs (about 3-4 inches long and ½-inch thick) which are perfect for grilling.
Ingredients needed to make kalbi sauce marinade
Kalbi marinade ingredients
  • Kalbi marinade: Asian or Bosc pears, kiwi, yellow onion, ginger, spring onions, garlic cloves, ground black pepper, honey, coconut palm sugar or brown sugar, gluten-free soy sauce, mirin or rice wine, toasted sesame oil, water, toasted white sesame seeds (optional).
  • Serving: Scallions, toasted white sesame seeds, kimchi, rice, Gochujang, lettuce leaves.

My secret tips for tender and flavorful short ribs

  • Tip 1:
    My kalbi marinade recipe has a blend of kiwi and pear! These delicious fruits act as a natural meat tenderizer and also add a sweet and tangy flavor to the marinade.
  • Tip 2:
    Use your hands to stretch the galbi lightly before marinating. This helps the muscle to relax and makes the meat thinner and more able to absorb the marinade.

Substitutions and variations

  • You can also make this recipe using Korean spare ribs (pork ribs).
  • If using boneless short ribs, the cooking time will be shorter.
  • Substitute with pineapple chunks or apples if kiwi fruit is not available.
  • Use 2 Bosc pears for an equivalent of 1 Asian pear.
  • Hawaiian-style short ribs have a similar marinade to LA Galbi. There’s no big difference between them.

How to make the dish

Making LA galbi is easier than you think! All you need is an authentic Kalbi marinade. You can cook Korean short ribs in an oven, on a stovetop, or in an air fryer, even if you don’t have an outdoor grill.

Step-by-step photo shows how to prepare the short ribs for marinating
  1. Prepare the short ribs: Rinse the meat under running water to remove bone fragments. Stretch them lightly to make them a bit thinner.
  2. Blend the marinade: Chop up the fruits and aromatics. Add all the marinade ingredients into a bowl. Then, blend until it’s smooth.
  3. Marinate the beef: Submerge the beef in the marinade. Leave beef kalbi to be marinated overnight and for up to 3 days.
  4. To cook kalbi: You can cook kalbi in an oven broiler, over a stovetop, or charcoal grill, until it is caramelized. You can also air fry them. See my recipe for details.
  5. How to serve it: Garnish kalbi short ribs with scallions (or green onions) and sesame seeds. Cut them up and serve hot with sides of your choice.

ChihYu’s notes for best results

  • For an authentic kalbi recipe, it’s important to use the right beef cut. The best one is flanken style short ribs, which are cut through the bone and about ½ inch thick. (source)
  • Rinse and lightly stretch out the meat with your hands for better marinade coverage and taste.
  • Marinate the meat in the kalbi marinade overnight or for up to 3 days in the fridge for the most flavorful bite.
Authentic kalbi marinade with short ribs marinated inside of a white ceramic container
Marinate the short ribs longer the better

Storage, make-ahead, and reheat

These Korean bbq short ribs are perfect for make-ahead! Prep in advance by marinating the beef overnight, or for up to 3 days in the fridge.

You can also store the marinated galbi in the freezer with a freezer-friendly bag for 1-2 months. Defrost them in the fridge 24 hours ahead. The meat will be fall-of-the-bone tender and extra flavorful.

This dish tastes better when it’s hot, but you can still enjoy them reheated. Simply air fry kal bi leftovers at 380°F for 5 minutes or oven broil on high for 3-4 minutes.

What to serve it with?

What better dish to make with Korean short ribs than fresh and tasty Korean side dishes? My Korean cucumber salad will pair perfectly with Korean beef short ribs, or gluten free kimchi that you can prep ahead.

If you prefer a lighter dish to serve with kalbi, this Korean zucchini side dish only takes 20 mins! You can also add this mung bean sprouts recipe to your menu that’s crispy, delicious, and low-carb.

Or, you can switch it up and serve Gochujang pasta alongside the main course. The creamy, umami-filled sauce complements the savory flavors of the Korean style short ribs really well.

FAQs

What is the difference between short ribs and kalbi?

Grilled kalbi short ribs are thinly cut across the bone and are about 3-4 inches in length and ½ inch thick. This beef cut is known as flanken. Meanwhile, regular short ribs are meatier, cut along the bones and about 3” thick.

What cut of meat is galbi?

Beef short ribs. Galbi means ribs in Korean. Strictly speaking, it can also mean pork ribs or chicken ribs. However, most people refer to galbi as beef short ribs.

What is the difference between bulgogi and kalbi marinade?

The marinade for grilling short rib is very similar but the type of beef used in the dish is different. Instead of short ribs, bulgogi uses boneless, lean, and thinly sliced beef.

More related recipes

Can’t get enough of this Korean short ribs recipe? This easy paleo bulgogi is great for weekly meal prep or quick dinner, especially if you’re pressed for time. My Air fryer short ribs in a boneless version also marinated in a delicious Korean sauce!

Stir fry fans will love this low-carb japchae. Serve it alongside keto kimchi pancakes for a flavorful Korean meal.

Want a meat-free alternative? My vegetarian bibimbap recipe is nutritious without skimping on the flavors.

Umami Tips

  • Select the right cut: use flanken-style beef short ribs that are sliced thin across the bones, also known as LA-style galbi.
  • Rinse the bones before marinating to remove the bone fragments from the cut-up.
  • Lightly stretch the meat with your hands to make it thinner. The meat will marinate faster and be a lot tastier.
  • Marinate the meat overnight and up to 3 days in the refrigerator, so the longer the better.
  • Preheat the cookware: whether you use a grill, grill pan on a stovetop, oven broiler, or an air fryer, preheat the cookware will give the kalbi a nice sear.
  • Rest the meat for a few minutes before cutting it to allow the juice to distribute and retain moisture.
  • Cut with kitchen shears for serving. This is how the dish is served in traditional Korean restaurants!
  • Serve with various Korean banchan. Pair the meat with loads of fresh vegetables on the side – lettuce leaves, kimchi, rice, gochujang paste, and various Korean side dishes you can find on my blog.
Photo shows how to serve kalbi - cut up kalbi served with rice, kimchi, gochujang, and lettuce leaves in a white plate
Photo shows LA galbi (korean short ribs) barbequed and served on a big white plate with side dishes on the side.
5 from 11 votes

Authentic Kalbi recipe (Korean short ribs)

Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate time:: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Author: ChihYu Smith
Authentic Kalbi (Korean Short Ribs) recipe with the best Kalbi marinade. This LA galbi is easy to cook in an oven, grill, or air fryer! Marinate the short ribs longer the better!
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Ingredients 

  • 3 lbs flanken cut beef short ribs, about ½ inch thick

Kalbi marinade:

  • 1 whole Asian pear, or 2 bosc pears
  • 1 wholle kiwi, or a small apple, 1 cup diced pineapple chunks
  • 4 oz. yellow onion, half of 1 medium
  • 0.4 oz. ginger, 1-inch chunk
  • 3 bulb spring onions
  • 1.2 oz garlic cloves, 6 large
  • ½ tsp ground black pepper
  • 2 tbsp honey
  • ¼ cup coconut palm sugar, or brown sugar
  • ½ cup gluten-free soy sauce
  • ¼ cup mirin, or rice wine
  • 2 tbsp toasted sesame oil
  • ¼ cup water
  • 1 tbsp toasted white sesame seeds, optional

Serving suggestions:

  • Chopped scallions, toasted white sesame seeds, kimchi, rice, Gochujang, lettuce leaves.

Instructions 

Prepare the ribs:

  • Rinse them under tapwater to remove bone fragment bits. Lightly stretch the meat with your hands to make it a little thinner. The meat will marinate faster and be more tasty.

Make the galbi marinade:

  • Peel the pear skin and remove the seeds. Scoop out the kiwi flesh. Roughly dice up the onion, ginger, and spring onions.
  • Add all the ingredients from pear to sesame seeds into a high speed blender. Blend for 1 minute or until the marinade is completely smooth.
  • In a large rectangular container, add the ribs and pour the marinade over. Make sure all sides are submerged under the liquid. Marinate the ribs overnight in the fridge. The longer the better and up to 3 days.

3 ways to cook kalbi:

  • Grill: Gas or charcoal grill over medium-high to high heat grilling with 3-4 minutes per side until they are caramelized and little charred. This is the most authentic way of enjoying the dish.
  • Oven broil: Line the ribs over a sheetpan. Cook in the top rack, about 4 inches away from the heat source, on high broil for 3-4 minutes until they are caramelized.
  • Air fry: Add the ribs into an air fryer basket in a single layer. Air fry at 400F for 8 minutes the first side, and 5 additional minutes the flip side. Repeat the process until you finish the batch.

To serve:

  • Transfer the beef onto a large serving plate. Garnish with chopped scallions and toasted white sesame seeds.
  • Rest the beef for a few minues before cutting up the ribs with a pair of kitchen shears so they are easier to eat. Serve with gochujang paste, kimchi, rice, and lettuce on the side. Serve hot and immediately.

Notes

  • Select the right cut: use flanken style beef short ribs that are sliced thin across the bones, also known as LA style glabi.
  • Rinse the bones before marinating to remove the bone fragments from the cut-up.
  • Lightly stretch the meat with your hands to make it thinner. The meat will marinate faster and be a lot tastier. 
  • Marinate the meat overnight and up to 3 days in the refrigerator, so the longer the better.
  • Preheat the cookware: whether you use grill, grill pan on a stovetop, oven broiler, or an air fryer, preheat the cookware will give the kalbi a nice sear.
  • Rest the meat for a few minutes before cutting it to allow the juice to distribute and retain moisture.

Nutrition

Serving: 1serving, Calories: 425kcal, Carbohydrates: 21g, Protein: 34g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 98mg, Sodium: 964mg, Potassium: 738mg, Fiber: 1g, Sugar: 13g, Vitamin A: 7IU, Vitamin C: 4mg, Calcium: 49mg, Iron: 4mg
Course: Main Course
Cuisine: Korean
Keyword: kalbi, korean short ribs, LA galbi
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