Grilled Korean Beef Short Ribs also known as Korean Kalbi is marinated in a savory, flavorful, subtle sweet sauce and grilled until sugar caramelizes for crispy edges but tender and juicy in the inside. The aroma of Korean short ribs while grilled is mouth-watering that you can’t wait to devour this succulent and delicious Korean BBQ.
Korean Beef Short Ribs is an all-time family favorite. When grilling, we have at least two types of meat with different marinate to barbecue and as always this is one of them. It is so easy to prepare and the marinate ingredients are staples in our kitchen. If you don’t have some of these ingredients, they are easily available in your local grocer or most Asian stores and they are not expensive. If you love Asian food, rice wine vinegar has many uses in Asian cuisine so it won’t go to waste. It gives so much flavor to any dish.
Summer is here and it is barbecue time. If you’ve never made this before, time to try it and it can easily be one of your family’s favorite barbecue recipe. Pair it with a Korean appetizer like seasoned bean sprouts (Kongnamul Muchim)
What meat to use in Korean Style BBQ?
I prefer beef short ribs which is absolutely delicious but you can substitute chicken, pork or beef spareribs. Some local grocers have this cut of meat. It is available in Asian stores but I find Sam’s and Costco do carry a better cut and less expensive.
What are the ingredients for Korean Marinade?
- soy sauce
- rice wine vinegar
- brown sugar
- garlic powder
- chili pepper powder or hot sauce
- toasted sesame seeds for garnish but optional
- green onion for garnish but optional
As you can see, most are basic ingredients to make this savory sweet marinate. Blend all the ingredients in a food processor or blender. Pour it over meat and marinate for at least ½ a day or overnight in the fridge. If you have it marinating in a dish, after a few hours, flip meat so both sides get well marinated. Actually, using a zip lock bag is way easier, no need to flip the meat.
How to Cook Korean Beef Short Ribs?
Grilling is absolutely scrumptious, crispy along the edges and tender and juicy on the inside. When grilling with charcoal, make sure one side has charcoal while the other side doesn’t. When flames flare up, you can easily move the meat to the other area. No one likes charred short ribs. I like well-done but not burned. Cook each side for about 7 to 8 minutes. I don’t baste the meat since it was marinated overnight and already very flavorful. Also, it will trigger flare ups due to sugar content and it can easily burn. When done grilling, garnish with chopped green onions and toasted sesame seeds, if you like.
- Bake & Broil
Bake at 400 degrees for 25 minutes and broil each side for 1 minute or until slightly crisp.
Using a skillet is another way of cooking Korean BBQ. I like to brown both sides first, then I add marinate and simmer until sauce is reduced and short ribs are tender.
- Slow Cooker or Crock Pot
Cooking Korean Beef Short ribs in a slow cooker or crock pot will definitely work too. For busy moms out there who likes to multitask, this is another alternative in cooking Korean barbecue. Cook on high for about 5 to 6 hours or until meat is tender. It will not have crispy edges but it will still have the incredible flavorful taste.
- Instant Pot
I have yet to try cooking in my instant pot but it can be used.
What sides to serve with this dish?
Kimchi is one and the many vegetable Korean appetizers or any of your favorite vegetables will do.
White rice is not a side dish but definitely serve it with this dish.
Korean Beef Short Ribs Recipe and Video
- 1 1/2 pounds Korean style beef short ribs
- ¼ cup soy sauce
- 2 tablespoons ginger peeled and chopped
- 2 tablespoons garlic peeled and chopped
- ¼ cup water
- 2 tablespoons oil
- 1 ½ tablespoons rice wine vinegar
- ¼ cup brown sugar
- ½ teaspoon garlic powder
- 1/2 teaspoon chili pepper powder
- 4 tablespoon honey
- 1 teaspoon sesame seeds toasted (optional)
- ¼ cup green onion chopped (optional)
In a blender or food processor, combine all the marinate ingredients and pulse liquefy. (If you don’t have a blender, pound and crush garlic in a mortar. Cut ginger into small pieces and also pound in mortar.)
Taste mixture if sweetness and spiciness is good enough for you. Add more sugar or chili pepper, if needed.
Wash meat and pat dry with paper towel.
Pour marinate in a zip lock bag or pyrex big enough to accommodate meat.
Place and submerge each short ribs in bag. Turn the bag a few times making sure to coat all the meat with marinate. Press air out of the plastic bag and seal the top securely so marinate does not leak. If placing meat in pyrex instead of zip lock, flip each meat to well coat with marinate.
Marinate for ½ a day or overnight in the fridge. Overnight makes a more flavorful ribs.
Grill each side for about 7 to 8 minutes or until edges are crispy.
Rest meat for 5 minutes before serving.
Serve with white rice and any side dish you like. Enjoy!
Meat will easily burn due to sugar content so stand by next to your barbecue grill and have your serving plate handy.