Korean Kalbi Marinade for Grilled Flanken Ribs
Equipment
- 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.
Ingredients
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
Instructions
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.