There’s something deeply satisfying about biting into smoky, char-grilled ribs that are juicy, tender, and bursting with bold, sweet-savory flavor. If you've ever been to a Korean BBQ joint and tried galbi, you already know the magic. This Korean Kalbi Marinade for Grilled Flanken Ribs brings that same restaurant-quality flavor straight to your backyard grill. Think umami-rich soy sauce, fragrant garlic, juicy pear, and just enough sweetness to balance out the salt. It's the kind of recipe that turns an average summer BBQ into an unforgettable event. Whether you're a seasoned pitmaster or just starting to explore Korean main dish recipes, this one’s an absolute must-try.
Korean Kalbi Marinade for Grilled Flanken Ribs
Prep Time 20 minutes mins
Cook Time 8 minutes mins
Marinating time 6 hours hrs
Total Time 6 hours hrs 28 minutes mins
Course Main Course
Cuisine Korean
Grill A charcoal grill is ideal for smoky flavor, but a gas grill or even a grill pan will work in a pinch.
Large bowl or zip-top bags For marinating the ribs.
Tongs Essential for flipping the ribs on the grill.
Grater or food processor For grating pear and onion.
Meat thermometer (optional) Not mandatory, but helps to ensure the ribs are done just right.
Cutting board and sharp knife For trimming and serving.
For the Kalbi Marinade
- 1 cup soy sauce – the base of that classic salty umami flavor
- 1/2 cup brown sugar – for sweetness and caramelization on the grill
- 1/4 cup honey – adds depth and stickiness
- 1/2 cup water
- 1/2 cup rice wine or mirin – helps tenderize the meat
- 1 Asian pear or Bosc pear – grated, for sweetness and natural meat tenderizer
- 6 cloves garlic – finely minced
- 1 small onion – grated or finely minced
- 2 tablespoons sesame oil – for that iconic nutty Korean flavor
- 1 tablespoon freshly ground black pepper
- 2 tablespoons toasted sesame seeds
- 2 green onions – chopped
For the Ribs
- 3 –4 pounds flanken-style beef short ribs about 1/3 inch thick – often labeled as kalbi short ribs or LA galbi
Step 1: Make the Marinade
In a large mixing bowl, combine the soy sauce, brown sugar, honey, water, and rice wine. Stir until the sugar is fully dissolved. Then add the grated pear, minced garlic, grated onion, sesame oil, black pepper, sesame seeds, and chopped green onions. This mixture should smell absolutely amazing—it’s your homemade kalbi marinade in the style of a traditional galbi recipe Korean beef lovers swear by.
Step 2: Marinate the Ribs
Place the flanken-style beef short ribs in a large zip-top bag or a glass container. Pour the marinade over the ribs, making sure they are fully submerged or coated well. Seal tightly and refrigerate for at least 6 hours, ideally overnight. This step is crucial—this is where that deep flavor magic happens.
Step 3: Preheat the Grill
About 30 minutes before grilling, remove the ribs from the marinade and let them come to room temperature. Meanwhile, preheat your grill to medium-high heat. If you're using charcoal, let the coals get nice and ashy before grilling. If using a gas grill, make sure it’s fully heated.
Step 4: Grill the Ribs
Place the marinated ribs directly on the grill grates. Grill for about 3–4 minutes on each side until they get a good char and caramelized edges. These kalbi ribs are thin, so they cook fast—keep an eye on them.
Step 5: Rest and Serve
Once grilled, let the ribs rest for 5 minutes before serving. This allows the juices to redistribute. Serve hot, garnished with more sesame seeds and chopped green onions if desired.
Pairings
These bold, sweet-salty ribs shine with the right sidekicks. Here are some pairing ideas that complement the rich flavor of Korean BBQ beef:
- Steamed white rice: A classic, neutral base that absorbs all that marinade goodness.
- Kimchi: The tang and spice cut through the richness of the meat.
- Korean potato salad (Gamja salad): A creamy contrast that balances the grilled edges.
- Cucumber or radish pickles: Crunchy, refreshing, and palate-cleansing.
- Lettuce wraps (ssam): For a lighter, hands-on approach—just add rice, a rib, and a dab of ssamjang.
- Cold Korean noodles (naengmyeon): Great if you're grilling in warm weather.
For drinks, try pairing with a cold beer, chilled soju, or even a sparkling water with a splash of citrus.
FAQs
1. What type of ribs should I use for kalbi?
The best choice is flanken-cut beef short ribs, sliced across the bone about 1/3 inch thick. These are often labeled as LA galbi (Korean BBQ short ribs). They’re ideal because they soak up marinade quickly and cook fast on the grill.
2. Can I use pork instead of beef?
Yes! While beef is traditional in galbi recipes, this marinade works beautifully on Korean pork ribs too. Just be aware that pork might need slightly longer on the grill, especially if the cut is thicker.
3. Do I need to use an Asian pear in the marinade?
Asian pear is traditional in a Korean short ribs marinade because it acts as a natural tenderizer. If you can’t find one, a Bosc pear or even a Fuji apple can work in a pinch.
4. How long should I marinate the ribs?
For the best flavor, marinate the ribs overnight. If you’re short on time, aim for at least 6 hours. This gives the kalbi marinade enough time to penetrate the meat and do its work.
5. Can I make this indoors?
Absolutely. If you don’t have a grill, use a cast iron grill pan or even a broiler. You’ll miss a bit of that smoky char, but the flavor from the korean ribs marinade will still shine through.
