Description
Bold and flavorful Korean-style grilled kalbi short ribs marinated in a sweet, savory, and slightly spicy sauce, then grilled hot for tender meat with caramelized edges.
Ingredients
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 fresh ginger, peeled
4 green onions, chopped
1 tablespoon sesame oil
1 tablespoon gochujang paste
1 teaspoon gochugaru chili flakes
Instructions
- Place the flanken-cut short ribs in a shallow baking dish.
- Add soy sauce, brown sugar, mirin, garlic, Asian pear, ginger, green onions, sesame oil, gochujang, and gochugaru to a blender and blend until smooth.
- Pour the marinade over the ribs, ensuring they are evenly coated.
- Cover and refrigerate for at least 12 hours, or up to 24 hours for best flavor.
- Remove ribs from the refrigerator 30 minutes before grilling.
- Preheat the grill to high heat and lightly oil the grates.
- Grill ribs over medium-high heat for 3–4 minutes per side until caramelized and cooked to medium doneness.
- Transfer ribs to a plate, loosely cover with foil, and let rest for a few minutes before serving.
Notes
Marinating overnight produces the most tender and flavorful ribs.
Avoid overcooking to prevent toughness.
Do not reuse raw marinade unless boiled to make a glaze.
Serve with rice or fresh vegetables for balance.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
