Go Back
–+ servings
Logo of The Forked Spoon featuring a blue spork.
White plate with two grilled kalabi with a side of kimchi and white rice.
4.77 from 13 votes

Kalbi Recipe (Korean BBQ Short Ribs)

LA Kalbi / LA Galbi (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.
Prep Time15 minutes
Cook Time10 minutes
Marinating Time8 hours
Total Time8 hours 25 minutes
Servings: 6 Korean short ribs
Calories: 358kcal
Chef: Jessica Randhawa

Ingredients

  • 5 cloves garlic - minced or grated
  • 1 tablespoon fresh ginger - peeled and grated
  • 1 bunch green onions - chopped (about 1 cup)
  • 1 Asian pear, regular pear, or kiwi fruit - shredded or grated
  • ½ cup soy sauce
  • ¼ cup mirin - (rice wine)
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • ⅓ cup dark brown sugar
  • 6 flanken beef short ribs

Instructions

  • Prepare the kalbi marinade: In a medium bowl, combine the garlic, ginger, green onions, fruit (Asian pear, regular pear, or kiwi fruit), soy sauce, mirin, rice wine vinegar, sesame oil, and dark brown sugar.
    Bowl of LA Galbi marinade with chopped green onions, garlic, and ginger in a soy-based sauce.
  • Marinate the short ribs: Transfer the short ribs to a large heavy-duty plastic bag and pour the marinade over the meat (you may also marinate the short ribs in a large baking dish).
    Marinated flanken-cut short ribs in a zip-top bag with chopped green onions and sauce.
  • Seal the bag and gently rotate the bag to cover the short ribs completely in the marinade. Marinate the steak for at least 4 hours, ideally overnight.
    Flanken-cut beef short ribs fully sealed in marinade inside a plastic bag.
  • Approximately 30 minutes before cooking, remove the marinating short ribs from the refrigerator and allow them to come to room temperature, and heat a grill or grill pan over medium-high heat.
  • Remove the ribs from the marinade, discarding any excess marinade (see notes). Without crowding the grill, place the ribs on the grill and cook for 3-5 minutes on each side or until they are cooked through. Repeat with any remaining short ribs.
    Raw marinated short ribs grilling on a stovetop grill pan.
  • Serve with kimchi, white rice, and lettuce leaves. Garnish with freshly sliced green onions if desired.
    Cooked LA Galbi ribs on a grill pan with chopsticks and kimchi on the side.

Notes

  • Instead of tossing the marinade, bring it to a rolling boil in a small saucepot over medium-high heat. Skim off the surface layer and enjoy it as a glaze or dipping sauce.
Storage Tips:
Allow the grilled short ribs to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3–4 days, or freezer the cooked ribs in a freezer-safe bag or container for up to 2 months. To prevent sticking, place parchment paper between layers.
Reheating: Reheat gently to avoid drying out the meat.
  • Stovetop: Reheat in a skillet over medium heat with a splash of water or broth to keep the ribs moist. Cover loosely with a lid and heat for 3–5 minutes, flipping once.
  • Oven: Preheat the oven to 350°F. Wrap ribs in foil and heat on a baking sheet for 10–15 minutes, or until warmed through.
  • Microwave: Place ribs on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until hot.

Nutrition

Calories: 358kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1086mg | Potassium: 119mg | Fiber: 1g | Sugar: 14g | Vitamin A: 53IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2025 The Forked Spoon

QR Code linking back to recipe