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Korean BBQ Beef Short Ribs Recipe Easy Sweet Savory Kalbi Glaze

Korean BBQ beef short ribs - featured image
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This Korean BBQ Beef Short Ribs recipe features a sweet and savory kalbi glaze that balances bold flavors with tender, juicy meat. Perfect for grilling or indoor cooking, it’s a crowd-pleaser with an authentic Korean taste.

Ingredients

Scale
  • 3 pounds flanken-cut beef short ribs (cross-cut across the bone, roughly ¼ inch thick)
  • 1 medium Asian pear, peeled and grated or pureed
  • ½ cup soy sauce (preferably low sodium)
  • ¼ cup packed brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 3 stalks green onions, thinly sliced
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine or mirin
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon toasted sesame seeds (optional, for garnish)
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Rinse 3 pounds of flanken-cut beef short ribs under cold water, then pat dry with paper towels. Trim any excess fat if desired (about 5 minutes).
  2. In a large mixing bowl, combine ½ cup soy sauce, ¼ cup packed brown sugar, 1 medium grated or pureed Asian pear, 4 minced garlic cloves, 1 tablespoon grated ginger, 3 sliced green onions, 2 tablespoons sesame oil, 2 tablespoons rice wine or mirin, 1 teaspoon freshly ground black pepper, and ½ teaspoon red pepper flakes if using. Stir well until sugar dissolves (about 10 minutes).
  3. Add the ribs to the marinade, ensuring each piece is fully coated. Cover with plastic wrap or place in a zip-top bag and refrigerate for at least 3 hours, ideally overnight for maximum flavor and tenderness.
  4. Preheat the grill or grill pan to medium-high heat (about 5-7 minutes) to get it hot enough to sear the ribs and caramelize the glaze quickly.
  5. Using tongs, place ribs on the grill. Cook for about 3-4 minutes per side, watching closely to avoid burning the sugars. Aim for a nicely charred, sticky crust with juicy meat inside.
  6. Transfer ribs to a platter and let rest for 5 minutes. Sprinkle with toasted sesame seeds and extra sliced green onions before serving.

Notes

If you don’t have a grill, use a cast-iron grill pan or broil the ribs in the oven to achieve a similar caramelized finish. Avoid burning by controlling heat and moving ribs to cooler spots if flare-ups occur. Marinate at least 3 hours, preferably overnight, for best tenderness. Keep some marinade aside for brushing during grilling to add extra flavor. Toasted sesame seeds and green onions add a fresh crunch and aroma. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: Korean BBQ, beef short ribs, kalbi, Korean marinade, sweet and savory, grilling, Korean cuisine, Asian pear, sesame seeds

Find it online: https://elaraeats.com/korean-bbq-beef-short-ribs-recipe-easy-sweet-savory-kalbi-glaze/