Kalbi (Korean BBQ short ribs) is made with thinly sliced beef short ribs marinated overnight in a delicious blend of garlic, green onion, pear, fresh ginger, rice wine, and rice wine vinegar. Simple to make, kalbi grills quickly and is the perfect dish for your next barbecue or cookout.

White plate with two grilled kalabi with a side of kimchi and white rice.

Known as gogi-gui in Korean, I love a good Korean BBQ, and kalbi, also known as galbi, is my favorite. I mean, what’s not to love about a plate filled with tender, mouthwatering marinated Korean beef short ribs?

What is Kalbi?

Kalbi is a popular Korean dish made with thinly-sliced marinated Korean-style short ribs that are grilled or broiled. The marinade typically includes a combination of different ingredients, such as Asian pear or kiwi, soy sauce, sugar, garlic, ginger, sesame oil, and green onions. It’s often served at Korean barbecues or as a main course at Korean restaurants and served with side dishes such as rice, kimchi, and various vegetables.

Ingredients needed to make Kalbi (Korean BBQ Beef Short Ribs) set aside in individual serving bowls.

Kalbi Ingredients

The full Ingredient list, including measurements, is found in the recipe card at the bottom of this post.

Beef short ribs: The two most common types of short ribs are English short ribs and flanken short ribs. English short ribs are thicker and cut along the bone, whereas flanken short ribs, also known as “LA kalbi,” are thinner and cut across the bone, exposing 3-4 bones along the long edge. Kalbi is made using flanken-style short ribs as they are widely available in Asian markets and allow for optimal marinade penetration and a faster cooking time.
Asian pear, regular pear, or kiwi fruit: The fruit tenderizes the meat. It also sweetens the marinade.
Liquid ingredients: Here, we’re adding mirin (rice wine), rice wine vinegar (also known as just rice vinegar), soy sauce, and toasted sesame oil. An optional (though popular) addition includes gochujang (Korean chili paste) for a little heat.
Aromatics: Aromatics are arguably the most important part of any marinade. This kalbi marinade includes fresh garlic, ginger, and chopped green onions. As tempting as using jarred garlic or ginger may be, the flavor doesn’t compare to freshly grated aromatics.
Brown sugar: Brown sugar adds a rich, caramelly sweetness. So yummy!

Six images detailing the steps to make Kalbi. The first image shows the kalbi marinade in a white bowl; the second image shows a ziplock bag filled with Korean short ribs; the third image shows Korean short ribs in a bag with marinade; the fourth image shows a sealed ziplock bag filled with marinating korean short ribs; the fifth image shows four Korean short ribs cooking on an electric indoor

How to Cook Kalbi

The full recipe instructions are in the recipe card at the bottom of this post.

1. Combine the ingredients for the kalbi marinade in a medium mixing bowl.

2. Marinate the Korean beef short ribs for at least one hour or up to 12 hours.

3. Remove the short ribs from the marinade and cook for 3-5 minutes on each side. Use a hot, preheated gas grill, electric grill, or grill pan set over medium-high heat.

4. Serve with rice, kimchi, and lettuce wraps.

Four marinated Korean beef short ribs cooking on an electric grill.

Leftovers and Reheating

Korean kalbi is best when enjoyed hot off the grill but still makes for amazing leftovers. Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, preheat your oven to 375 degrees F and arrange the leftover ribs on a baking sheet in an even layer. Heat uncovered for 6-8 minutes or just until heated through.

How to Serve

At home and in restaurants, serve kalbi with cooked white rice, kimchi (fermented cabbage), pickled vegetables, and lettuce wraps.

Grilled Kalbi (Korean BBQ Beef Short Ribs) on a baking sheet lined with parchment paper and garnished with thinly sliced green onions and served with a side of kimchi.

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