Kalbi short ribs recipe
Kalbi short ribs with a tested fruit-based marinade for tender, sweet-savory Korean BBQ beef. Includes grill, broiler, and air fryer instructions.
Servings: 6 servings
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.
Video
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
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
