Why You’ll Love Grilled Kalbi Short Ribs Recipe

I enjoy this recipe because it delivers restaurant-quality flavor with minimal hands-on work. I can prep the marinade ahead of time, let the ribs soak overnight, and then grill them quickly when it’s time to eat. I also love how the balance of sweet, salty, and savory flavors makes this dish a guaranteed crowd-pleaser at any backyard BBQ.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢3 lbs flanken-cut beef short ribs
▢3/4 cup soy sauce
▢1/3 cup brown sugar
▢1/4 cup mirin
▢3 garlic cloves, peeled
▢1/2 asian pear, peeled and chopped
▢1 inch peeled fresh ginger
▢4 green onions, chopped
▢1 tablespoon sesame oil
▢1 tablespoon gochujang paste
▢1 teaspoon gochugaru chili flakes

Directions

I start by placing the short ribs in a shallow baking dish. In a blender, I combine the soy sauce, brown sugar, mirin, garlic, asian pear, ginger, green onions, sesame oil, gochujang paste, and gochugaru chili flakes, blending until the mixture is completely smooth. I pour the marinade over the ribs, making sure they’re well coated, then cover and refrigerate them for at least 12 hours.

Before grilling, I remove the ribs from the refrigerator about 30 minutes early so they can come to room temperature. I preheat the grill to high heat and let it warm up thoroughly, cleaning and lightly greasing the grates.

When I’m ready to cook, I grill the ribs over medium-high heat for a few minutes per side, allowing them to develop good grill marks without moving them too much. Once cooked, I transfer the ribs to a plate, loosely cover them with foil, and let them rest briefly before serving.

Servings and Timing

I usually get between 6 and 8 servings from this recipe. Prep takes about 15 minutes, grilling takes another 15 minutes, and while the total active time is around 30 minutes, I always plan ahead for the 12 to 24 hours of marinating time.

Variations

I sometimes add grated onion to the marinade for extra sweetness. When I want more heat, I increase the amount of gochugaru or gochujang. For a slightly smoky flavor, I like finishing the ribs with a quick brush of leftover marinade during the last minute of grilling.

Storage/Reheating

I store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently on the grill or in a hot skillet until heated through, being careful not to overcook them.

FAQs

How long should I marinate the short ribs?

I’ve found that at least 12 hours is ideal, but up to 24 hours gives the best flavor and tenderness.

Can I cook these ribs without a grill?

I sometimes use a grill pan or broil them in the oven when grilling isn’t an option.

What does flanken-cut mean?

I use flanken-cut ribs because they’re sliced thin across the bone, which helps them cook quickly and absorb more marinade.

Can I make this recipe less spicy?

I reduce or omit the gochugaru chili flakes when I want a milder version.

Why do I need to let the ribs rest?

I let them rest so the juices redistribute, keeping the meat tender and juicy.

Can I freeze the marinated ribs?

I often freeze them in the marinade and thaw them overnight before grilling.

What internal doneness do I aim for?

I grill them to a juicy medium doneness, which keeps the ribs tender.

Can I reuse the marinade?

I don’t reuse it as-is, but I simmer it briefly if I want to turn it into a glaze.

What sides go well with these ribs?

I like serving them with steamed rice, macaroni salad, or a fresh cucumber salad.

Why are my ribs tough?

I’ve noticed this usually happens when they aren’t marinated long enough or are overcooked.

Conclusion

I love these Grilled Kalbi Short Ribs because they bring big flavor, juicy texture, and true grill-worthy appeal to the table. With a little planning and a hot grill, this recipe delivers a standout dish that always impresses.