Kalbi (Korean Short Ribs)
by 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.
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:
- Beef short ribs (flanken style) – Thin-cut short ribs (about 3-4 inches long and ½-inch thick) which are perfect for grilling.
- 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.
- Prepare the short ribs: Rinse the meat under running water to remove bone fragments. Stretch them lightly to make them a bit thinner.
- Blend the marinade: Chop up the fruits and aromatics. Add all the marinade ingredients into a bowl. Then, blend until it’s smooth.
- Marinate the beef: Submerge the beef in the marinade. Leave beef kalbi to be marinated overnight and for up to 3 days.
- 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.
- 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.
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
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.
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.
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.
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.
Authentic Kalbi recipe (Korean short ribs)
Video
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
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I just made the marinade and we’re planning on enjoying the beef for dinner tomorrow. I left out the yellow onion & honey & half the water but otherwise followed your recipe exactly. There was an extra 1.5c marinade left after I covered the beef. It looks and smells like the ginger dressing on salads I’ve had at Japanese restaurants, so I tasted it and wow, it is very yummy. Just thought I’d share that our side dish tomorrow is going to be iceberg lettuce and carrots with the extra “dressing”
You are so cute, Kori! Thanks for sharing and that sounds super yummy! Have fun and enjoy!
I have made a similar recipe for 15 years. One of my favorite dishes ever. I’m on keto/low carb but I did use one Asian pear and some swerve brown as the sweetener. Everything else was the same. Had this for the first time in Hawaii 23 years ago. Still my all-time favorite food
Thanks for sharing, Eve. Very helpful. :))
Superbe marinade! I used 1 apple and 1 kiwi, since it isn’t pear season atm and skipped honey and coconut sugar. It turned out delish. Thank you very much for your awesome recipe.
You are very welcome! Yes, you can definitely make it without adding the sugar or honey. A touch of sweetner will make the flavor extra authentic but it’s not necessary. 🙂
This was so delicious! The marinade was unlike anything I’ve made before and though I love all the ingredients, I was nervous about doing it. I marinated overnight and then cooked in the air fryer. It seems like more effort than it is. It was so delicious! This recipe went in the keep file to remake again! This was the first time I’ve had beef short ribs but it won’t be the last. Thank you for sharing!
Thanks so much, Heather. So happy you like the dish. Yes! It’s all about the marinade and I love that we can just add everything to a blender and MARINATE!
We made these Korean beef short ribs for friends and family over the weekend and they were fantastic! Everyone loved the dish so much. I marinated the beef for 3 days in the fridge (like the recipe suggested) and frozen some extra in the freezer since there’s extra marinade left so next time it will be even faster to enjoy! Highly recommend it!
Do you use Korean beef short ribs, or just regular beef short ribs?
I used Korean short ribs – LA galbi – that is a flanken cut short ribs.
I marinated these overnight and then cooked them in my instant pot for 40 minutes and they were amazing! My son said it was the best thing I have ever made!
I’m so happy to hear that. Thanks, Michelle!
I made these aip by omitting sesame oil and using ACV instead of rice vinegar. I also skipped frying them and just baked them on a wire rack and broiled them a bit at the end after brushing on the sauce. Sooooo delicious. Thank you!
You are so very welcome!
Any suggestions to make these with boneless short ribs? I was able to buy boneless at a good price.
Sure. I have a boneless version. Please find it here – air fryer short ribs (boneless): https://iheartumami.com/air-fryer-short-ribs/
I’d like to make this for my whole 30. Can you suggest how to make it without the sugar?
I’d skip the honey and use fresh dates – Soak them first in hot water until they are soft (about 5-10 minutes) then add them to the blender for the marinade.
This looks great, makes us wish we were that neighbor! Haha
Will definitely have your recipe shared! 😀