Flavorful Korean BBQ Beef Short Ribs Recipe Easy Sweet Savory Kalbi Glaze
These Korean BBQ beef short ribs (Kalbi) feature a sweet and savory glaze with a perfect balance of flavors, tenderized by Asian pear and grilled to caramelized perfection. Ideal for quick weeknight dinners or social gatherings.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 3 hours 18 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
- 2 pounds flanken-style beef short ribs
- ½ cup soy sauce (preferably low sodium)
- ¼ cup brown sugar, packed
- 1 medium Asian pear, grated or pureed (about 1 cup or 240 ml)
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice wine or mirin
- ½ teaspoon freshly ground black pepper
- 2 stalks green onions, finely chopped (for garnish and marinade)
- Optional: sesame seeds for garnish
Instructions
- Prepare the marinade by combining soy sauce, brown sugar, grated Asian pear, minced garlic, grated ginger, toasted sesame oil, rice wine or mirin, and black pepper in a large mixing bowl. Mix until the sugar dissolves.
- Place the beef short ribs into a large zip-top bag or shallow dish. Pour the marinade over the ribs, massaging gently to coat every piece. Seal and refrigerate for at least 3 hours, ideally overnight.
- Preheat your grill or grill pan to medium-high heat (about 400°F). If using a grill pan indoors, lightly brush with oil to prevent sticking.
- Remove ribs from marinade, letting excess drip off. Place ribs on the grill and cook for 3-4 minutes per side until nicely charred with caramelized edges and juicy centers. Watch for flare-ups due to sugar in the marinade.
- Transfer ribs to a plate and let rest for 5 minutes. Sprinkle with chopped green onions and toasted sesame seeds before serving.
Notes
Marinate ribs for at least 3 hours, ideally 6 to 12 hours, but avoid over 24 hours to prevent meat from becoming mushy due to pear enzymes. Reserve ¼ cup marinade before adding meat to brush on ribs during last minute of grilling for extra glaze. Watch for flare-ups caused by sugar and keep a spray bottle handy. If no grill available, use a cast-iron skillet or broiler carefully to avoid burning glaze. Leftovers keep well refrigerated for 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: Approximately 1/2 po
- Calories: 400
- Fat: 28
- Protein: 30
Keywords: Korean BBQ, Kalbi, beef short ribs, sweet and savory glaze, grilled ribs, Asian pear marinade, easy Korean recipe