Kalbi is Korean BBQ’s greatest hit. Thin-cut crosswise short ribs soak up a sweet-savory marinade of soy, garlic, ginger, and Asian pear—then get blasted on high heat until caramelized and smoky. The meat is tender, almost buttery. The edges get charred and sticky. Serve with rice and kimchi. You’re welcome.
Step-by-Step Instructions
Make the Marinade
Whisk soy sauce, brown sugar, mirin, grated pear, garlic, ginger, sesame oil, and green onions.
The pear is not optional—it tenderizes the meat naturally.
Marinate the Ribs
Place ribs in a large bowl or zip bag. Pour marinade over them.
Massage to coat. Marinate for at least 2 hours (overnight is better).
Heat Your Cooking Surface
Heat a grill, cast iron pan, or grill pan to medium-high heat.
Lightly oil the surface if needed.
Sear Fast and Hot
Remove ribs from marinade. Let excess drip off (reserve marinade for basting).
Sear for 2-3 minutes per side until deeply caramelized and slightly charred.
Don’t crowd the pan—cook in batches.
Brush with reserved marinade during cooking for extra glaze.
Serve Immediately
Slice between bones or serve whole. Sprinkle with sesame seeds and green onions.
Serve with rice, kimchi, and lettuce for wrapping. Build a little bundle and devour.
Summary
Prep Time: 10 minutes | Marinate: 2+ hours | Cook Time: 6 minutes | Total Time: ~2.5 hours
Yield: 3-4 servings
Difficulty: Easy (marinating does the work)
Storage Notes
How to Store:
Store cooked kalbi in an airtight container in the fridge for up to 3 days. The flavor gets even deeper overnight.
Reheating:
Sear in a hot pan for 30 seconds per side. Microwave makes it sad and rubbery—don’t.
Freezing:
Freeze raw ribs in marinade for up to 3 months. Thaw overnight in the fridge then cook as directed. Zero loss in quality.
Leftover Kalbi Rice Bowl:
Chop leftovers, toss with rice, a fried egg, and kimchi. Best lunch ever.
