Print

Savory Korean BBQ Beef Short Ribs Kalbi Recipe with Sticky Sweet Glaze

korean bbq beef short ribs - featured image
Print Recipe

This savory Korean BBQ beef short ribs recipe features a sticky sweet glaze with a perfect balance of soy, garlic, and brown sugar, delivering tender, flavorful ribs ideal for easy homemade meals and gatherings.

Ingredients

Scale
  • 2 pounds flanken-cut beef short ribs, thinly sliced across the bone
  • ½ cup soy sauce (naturally brewed, e.g., Kikkoman)
  • 3 tablespoons packed brown sugar
  • ½ medium Asian pear, grated
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons toasted sesame oil
  • 2 stalks green onions, sliced thinly
  • 1 tablespoon honey (optional but recommended)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon rice vinegar
  • Toasted sesame seeds for garnish

Instructions

  1. Rinse 2 pounds of flanken-cut beef short ribs under cold water and pat dry with paper towels. Set aside. (5 minutes)
  2. In a large bowl, combine ½ cup soy sauce, 3 tablespoons brown sugar, ½ grated Asian pear, 4 minced garlic cloves, 1 tablespoon grated ginger, 2 tablespoons toasted sesame oil, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 teaspoon freshly ground black pepper. Whisk until sugar dissolves and ingredients are well mixed. (10 minutes)
  3. Add the short ribs to the marinade, making sure each piece is coated well. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. (4+ hours)
  4. Heat your grill or grill pan to medium-high (about 400°F). Brush the grill grates with oil to prevent sticking. (10-15 minutes)
  5. Place the ribs on the hot grill, cooking for about 3-4 minutes per side until deep caramelized color and slight char appear. Avoid overcooking. (8 minutes)
  6. Brush ribs with reserved marinade or additional honey during the last minute on each side for a sticky finish. Remove ribs from the grill and let rest for 5 minutes. (5 minutes)
  7. Sprinkle with toasted sesame seeds and sliced green onions before plating. Serve immediately with steamed rice and kimchi.

Notes

Marinate ribs for at least 4 hours or overnight for best tenderness. Use medium-high heat to avoid burning the sugar in the glaze. Flip ribs every 2-3 minutes to prevent burning and ensure even cooking. If no grill is available, broil ribs on a rack for 4-5 minutes per side, watching closely. For gluten-free, substitute soy sauce with tamari. Adding gochujang adds a spicy kick. Leftover ribs taste better the next day. Avoid microwaving leftovers to keep texture and glaze intact.

Nutrition

Keywords: Korean BBQ, Kalbi, beef short ribs, sticky sweet glaze, grilled ribs, Asian pear marinade, homemade Korean BBQ

Find it online: https://milacook.com/savory-korean-bbq-beef-short-ribs-kalbi-recipe-with-sticky-sweet-glaze-perfect-for-easy-homemade-meals/