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!
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.
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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 meatovernight 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.