Mouth-watering tender, marinated Korean Short Ribs cooked to perfection! This easy-to-follow Kalbi ribs recipe promises a fantastic balance of sweet and savory flavors with little effort for a great weeknight meal anytime.

plate of Kalbi Korean BBQ Ribs with broccoli and rice

Korean Short Rib Recipe

Korean short ribs have gained popularity worldwide and are a favorite at Korean barbecue restaurants, but if you don’t live near one, you’re in luck! These are super easy to make at home. This dish is beloved for its succulent and flavorful meat, combining the umami-rich marinade with the natural juiciness of the short ribs. My family loves them.

What are Korean Short Ribs?

Korean short ribs, also known as Galbi or Kalbi, are a popular dish in Korean cuisine traditionally grilled or barbecued. They refer to beef short ribs that are cut across the bone into thin slices, resulting in a distinctive “flanken” style cut. This cut allows for much quicker cooking.

The marinade used for Korean short ribs typically includes a combination of soy sauce, brown sugar, sesame oil, garlic and ginger, which infuses the meat with a sweet and savory taste and helps tenderize the ribs. I also add in mirin (a sweet rice wine) and red chili flakes for additional depth of flavor and heat.

Ingredients Needed

This Kalbi Korean BBQ recipe delivers an explosion of flavors from just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)

Flanken beef short ribs – These type of ribs are thin cut, about 1/2-inch thick, and goes across the bones so that each slice contains a few pieces of bone. A must for Korean barbecue kalbi-style results.
Soy sauce – Nothing can beat Chinese dark soy sauce, which is made with a bit of molasses. It tastes incredible, but definitely more salty. If you need to cut back on sodium levels, use low-sodium soy sauce.
Mirin – This is a sweet Japanese rice wine, which is similar to sake, but with less alcohol and more sugar. It’s available at all Asian markets and most common grocery stores with the other Asian sauces and spices. (See note below for possible substitutions.)
Sesame oil – A little sesame oil provides a unique, bold flavor and a key ingredient in Asian cooking. Don’t skip it.
Dark brown sugar – Adds sweetness and needed to balance out the savory soy sauce and tangy wine.
Minced garlic and ginger – Provides wonderful aromatics and flavor.
Red chili flakes – Adds a bit of heat and balances out the other flavors.
Optional garnishes – Sliced green onions, sesame seeds.
Optional sides – Steamed rice, steamed vegetables.

Recipe Variations

Use the marinade with other cuts of meat. You can use this marinade with other cuts of meat such as regular short ribs, pork ribs, or even thin cut steak. However, the cooking time will vary depending on the cut you use so be sure to cook it to an appropriate temperature before serving it.
Substitute for mirin. This has a unique wonderful flavor and highly recommended for this dish, but if you can’t find it or don’t want to spend the money, a good substitute would be dry sherry mixed with a bit of granulated sugar. Avoid rice wine vinegar, which can give the sauce an acidic taste.
Use a different type of ginger. Freshly grated ginger provides the best flavor, but ground ginger powder or ginger paste can be used instead, if needed. Use about 1/4 as much ginger powder as it is much stronger in flavor.
Change the heat level. You can increase or omit the chili flakes to match your heat preferences.
Make it gluten free. Tamari sauce can be used as a substitute for soy sauce if you prefer a gluten-free option.

close up flanken style cooked marinated beef

How to Make Korean Short Ribs

Marinate the beef overnight and then dinner is literally just 10 minutes away.
(Scroll below to the printable recipe card for details and measurements.)

Marinate the beef. Place the beef ribs in a large, sealable plastic bag. Whisk together the soy sauce, dark brown sugar, sesame oil, mirin, minced garlic and ginger, and red chili flakes. Pour over the ribs and slosh the beef well in the sauce until completely coated. Remove any excess air and then marinate for at least 4 hours but ideally overnight.
Preheat grill. When ready to cook the ribs, preheat an indoor or outdoor grill to a medium-high heat and grease well with sesame oil (or your favorite high-smoke point cooking oil.)
Cook. Remove the ribs from the sauce and shake off any excess before placing the ribs on the hot grill. Cook the ribs for 3-4 minutes per side or until they reach 160F internally.
Serve. Remove from the grill and garnish with the green onions and sesame seeds. Serve hot with cooked rice and/or vegetables.

Don’t have an outdoor grill?

Korean short ribs are traditionally grilled or barbecued, but they can also be made in the oven, on the stove, or on a griddle or table top grill. Cooking times will vary.

large piece of marinated Korean beef between chopsticks

Serving Suggestions

Our favorite side dishes that pair well with Korean short ribs include the following:

Proper Storage

Fridge. Allow leftovers to cool completely, then store in an airtight container or tightly wrapped in the refrigerator. They will keep up to 3 days.
Freeze. You can also freeze leftovers up to 2 months. Thaw in the fridge overnight and reheat in the microwave or air fryer basting with a bit more freshly made sauce (if possible) so they don’t dry out.

More Asian Beef Recipes:

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