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Kalbi short ribs are Korean BBQ beef ribs made with thin flanken-cut short ribs and a sweet-savory fruit marinade. They look like a restaurant dish, but they’re surprisingly simple to make at home.
For this recipe, everything for the kalbi marinade goes into a blender. Pour it over the ribs, marinate overnight or up to 3 days, then grill, broil, or air fry until the edges are caramelized and lightly charred.
The beef comes out tender, juicy, savory-sweet, and so good with rice, kimchi, and lettuce wraps.
Why this kalbi recipe works
Kalbi looks like a big Korean BBQ project, but the prep is actually simple. The blender does the heavy lifting, and the marinade builds the flavor while the ribs rest in the fridge.
- Simple blender marinade: No need to finely mince or grate everything by hand. Add the fruit, aromatics, soy sauce, mirin, sesame oil, and sweetener to a blender, then pour it over the ribs.
- Fruit-based tenderizer: Pear plus kiwi, apple, or pineapple helps tenderize the short ribs and adds natural sweetness to the marinade.
- Tested longer marinade: Overnight works well, but I’ve tested these ribs marinated for up to 3 days. The flavor gets deeper, and the beef stays tender and juicy.
- Cook it 3 ways: Grill for classic BBQ char, broil for an easy indoor option, or air fry for smaller batches.
What cut of beef to buy for kalbi
For kalbi, look for flanken-cut beef short ribs, about ½ inch thick. This cut is sliced across the bone, so each strip has a few small bone pieces running through it. You might also see it labeled as LA galbi, LA kalbi, Korean-style short ribs, cross-cut short ribs, or kalbi cut ribs.
This thin cut is what makes Korean short ribs cook so quickly. It also gives the marinade more surface area to season the meat, so the ribs turn tender, juicy, and flavorful after marinating.
Try not to buy thick English-cut beef short ribs for this recipe. They are delicious, but they are a different cut and won’t cook the same way. For this blended kalbi marinade and quick cooking method, thin flanken-style Korean beef ribs work best.
Kalbi marinade ingredients
The marinade is what gives Korean beef ribs their tender texture and deep savory-sweet flavor. For this recipe, everything goes into a blender, so the fruit and aromatics turn into a smooth sauce that coats the ribs really well.
- Asian pear: Adds natural sweetness and helps tenderize the beef. If you can’t find Asian pear, use 2 Bosc pears.
- Kiwi, apple, or pineapple: These fruits help tenderize the meat and add a light fruity sweetness. I usually use kiwi, but apple or pineapple works, too.
- Soy sauce: The main savory base of the kalbi marinade. Use gluten-free soy sauce if needed.
- Mirin or rice wine: Adds a little sweetness and rounds out the salty flavor from the soy sauce.
- Honey and coconut palm sugar: Help the ribs caramelize and give the outside that lightly charred, sticky edge.
- Toasted sesame oil: Adds a nutty aroma that makes the marinade taste more full and rounded.
- Onion, garlic, ginger, and spring onions: These aromatics build the deep, classic Korean BBQ flavor. Blending them also helps the marinade cling to the thin short ribs.
- Toasted sesame seeds: Optional, but they add a little nuttiness and look nice for serving.
How to prep and marinate kalbi short ribs
Galbi is all about the marinade. That’s the secret to getting Korean beef ribs tender, juicy, and full of flavor. Luckily, the prep is simple. Blend the marinade, pour it over the ribs, and let the fridge do the work overnight.
Step 1: Rinse and dry the ribs. Rinse the flanken-cut beef short ribs under cold running water to remove any small bone fragments from the cut bones. Pat them dry well so the marinade can coat the meat better.
Step 2: Gently stretch the meat. Use your hands to lightly stretch each piece of galbi so the meat becomes a little thinner. I learned this tip from my Korean friend’s mom, and it makes such a difference. The thinner pieces marinate faster and turn out more tender and flavorful.
Step 3: Blend the kalbi marinade. Add the pear, kiwi or apple, onion, garlic, ginger, spring onions, soy sauce, mirin, sesame oil, sweetener, water, and sesame seeds to a high-speed blender. Blend until smooth.
Step 4: Marinate the ribs. Place the Korean beef ribs in a large rectangular container and pour the blended marinade over the top. Turn the ribs so every piece is coated and mostly submerged. Cover and refrigerate overnight, or up to 3 days for deeper flavor.
Step 5: Get ready to cook. When you’re ready to cook, remove the ribs from the marinade and let the excess drip off. Then grill, broil, or air fry until caramelized and lightly charred.
Grill, broil, or air fry kalbi
Once the ribs are marinated, they cook fast. Remove the ribs from the marinade and let the excess drip off before cooking. The goal is the same for all three methods: caramelized edges, a little char, and juicy beef inside. Choose the method that works best for your kitchen.
- Grill: This is the classic way to cook Korean BBQ short ribs. Use medium-high to high heat and grill the ribs for 3 to 4 minutes per side, or until the edges are caramelized and lightly charred. This gives you the best smoky flavor and BBQ-style char.
- Oven broil: This is my favorite indoor option when I want that grilled-style finish without using an outdoor grill. Line the ribs on a sheet pan and broil on the top rack, about 4 inches from the heat source, for 3 to 4 minutes per side. Keep an eye on them because the sugar in the marinade can caramelize quickly.
- Air fryer: This works well for smaller batches of thin flanken-cut kalbi ribs and easy cleanup. Place the ribs in a single layer and air fry at 400°F for 8 minutes on the first side, then flip and cook for 5 more minutes.
Tip
No matter which method you use, don’t overcrowd the ribs. Give them space so the marinade can caramelize and the edges can brown nicely.
Kalbi short ribs recipe
Video
Ingredients
- 3 lbs flanken cut beef short ribs about ½ inch thick
Kalbi marinade sauce:
- 1 whole Asian pear or 2 bosc pears
- 1 wholle kiwi or 1 small apple, or 1 cup diced pineapple chunks
- 4 oz. yellow onion half of 1 medium
- 0.4 oz. ginger 1-inch chunk
- 3 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 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
- For boneless beef short ribs: Most boneless short ribs sold in the U.S. are much thicker than Korean-style flanken-cut short ribs. If using 1½-inch thick boneless short ribs, air fry at 400°F for 9 minutes for medium-rare or 10 minutes for medium. If using ¾-inch thick boneless short ribs, air fry for 7 minutes for medium-rare or 8 minutes for medium.
- Marinating time: Marinate the ribs overnight for the best flavor. For a deeper, richer flavor, you can marinate them for up to 3 days in the fridge. I tested the longer marinating time and the ribs came out flavorful and tender.
- For longer storage: Freeze the ribs in the marinade instead. Transfer the ribs and marinade to a freezer-safe bag or container, press out as much air as possible, and freeze for up to 3 months for the best flavor and texture. Thaw overnight in the fridge before cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with kalbi
Kalbi is best served hot with rice, kimchi, lettuce leaves, and a little gluten-free gochujang on the side. The Korean short ribs are savory-sweet, juicy, and rich, so fresh vegetables and tangy sides help balance the meal.
Serving Tip
Use kitchen shears to cut the ribs into smaller pieces at the table. This makes the Korean beef ribs easier to share and eat, especially with rice, kimchi, and lettuce wraps.
For a classic Korean BBQ-style meal, serve LA kalbi with cucumber kimchi, Napa cabbage kimchi, Korean mung bean sprouts side dish, or Korean zucchini side dish. For something more filling, add chicken japchae as a noodle side.
FAQs
Yes. A grill gives kalbi the most classic BBQ flavor, but you can also broil it in the oven or cook it in the air fryer. The broiler gives you caramelized edges indoors, and the air fryer is great for smaller batches and easy cleanup.
Yes. If you want to store the ribs longer than 3 days, freeze them in the marinade instead. Transfer the ribs and marinade to a freezer-safe bag or container, press out as much air as possible, and freeze for up to 3 months. Thaw overnight in the fridge before cooking.
The ribs may be too thick, not marinated long enough, or not fully coated in the marinade. Use thin flanken-cut short ribs, stretch the meat lightly, and marinate overnight or up to 3 days for the best flavor.
Kalbi uses beef short ribs and has a more fruit-forward marinade. Bulgogi uses thin boneless beef and tastes more savory-sweet and saucy.
More Korean beef recipes to try
If you love the savory-sweet flavor of these Korean short ribs, try my Ground Beef Bulgogi for a faster weeknight dinner or Bulgogi Bibimbap for a hearty rice bowl meal.
For a different short rib recipe, try my Air Fryer Short Ribs. That recipe uses thick-cut boneless short ribs cut into steak-like bites, while this kalbi recipe uses thin bone-in flanken-cut ribs made for Korean BBQ.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
I’m half korean and Caucasian and I love this recipe, I thank you so very much.
I made it numerous times, no left overs at my place. I look forward to all your recipes. So easy to follow.
Have a great 4th of July
Aloha from Hawaii.
Thank you, Cindy! I’m so touched. :))
Made these for the first time… I let them marinate about 24 hrs and cooked on the grill the next evening. Delicious!!! It’s a keeper. Thanks for sharing.
Wonderful! So happy to hear. My husband loves this dish very much, too!