This recipe for Kalbi or Galbi (Korean-style bbq short ribs) is made with tender beef short ribs marinated in an easy yet delicious sauce, making them the perfect grilled meat for any meal.
What is Kalbi?
Kalbi or Galbi literally means “ribs” in Korean. When the word kalbi is used, it typically implies beef short ribs or also called flanken ribs.
Kalbi vs Bulgogi
The main difference is the cut of meat that is used. Kalbi is made with beef short ribs and bulgogi is made with thinly sliced sirloin. The marinades used for kalbi (beef short ribs) and bulgogi are very similar in ingredients and taste.
What you’ll need to make Kalbi at home:
- Beef short ribs
- Soy sauce
- Pear puree
- Cooking wine
- Garlic
- Ginger
- Honey
- Salt & Pepper
How to make Kalbi:
This marinade is probably one of the easiest marinades you’ll ever make! This recipe makes about 1Β½ pounds (serves about 2 people), but feel free to 2x or 3x the recipe for a larger crowd!
Add all of the ingredients into a blender and blend until smooth.
Pour the marinade into a large container and place your beef short ribs into the marinade.
Toss the ribs in the marinade, so that the ribs get evenly coated in the marinade. Cover the container and let it rest in the refrigerator for at least 30 minutes or up to an hour.
Heat about 1 tablespoon of vegetable oil on a cast iron pan at high heat. Place your ribs on the cast iron pan, without overcrowding it.
Cook for about 3-4 minutes on each side or until charred and done.
Serve with a side of rice and enjoy immediately!
FAQs + Tips:
I recommend marinating for at least 30 minutes or up to overnight for best results!
Yes! You can cook the ribs on a baking sheet on the top rack with the broiler on high, for the best charring. Cook for about 3-5 minutes on each side, making sure to keep an eye on it to prevent burning.
Video Tutorial
Other Korean recipes you may like:
- Mayak Eggs (Korean Marinated Eggs)
- Tofu Tangsuyuk (Korean Sweet and Sour Tofu)
- Korean Scallion Salad ν무침 (Pa Muchim)
- 10 Minute Kimchi-Jjigae (Korean Kimchi Stew)
- Crispy Korean Potato Pancakes (Gamja-jeon)
Ingredients
- 1-1Β½ pounds of beef short ribs (also called flanken ribs)
- ΒΌ cup soy sauce
- ΒΌ cup pear puree
- 1 tablespoon cooking wine
- 1 tablespoon garlic, minced
- Β½ tablespoon ginger, minced
- 1 tablespoon honey
- β teaspoon salt
- β teaspoon black pepper
Instructions
Add all of the ingredients into a blender and blend until smooth.
Pour the marinade into a large container and place your beef short ribs into the marinade.
Toss the ribs in the marinade, so that the ribs get evenly coated in the marinade. Cover the container and let it rest in the refrigerator for at least 30 minutes or up to an hour.
Heat about 1 tablespoon of vegetable oil on a cast iron pan at high heat. Place your ribs on the cast iron pan, without overcrowding it.
Cook for about 3-4 minutes on each side or until charred and done.
Serve with a side of rice and enjoy immediately!
