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Korean Kalbi - Grilled Short Ribs

Korean Kalbi - Grilled Short Ribs

Updated November 3, 2026

Korean BBQ short ribs marinated in sweet soy sauce, grilled hot. Party food.

SHOPPING: Ask for LA-cut or flanken-cut short ribs, sliced thin (about 1/4 inch) across the bone. Korean markets always have them; regular butchers can cut to order. Asian pear can be replaced with kiwi or apple in a pinch.

Cook time
30 min
Rating
…

Ingredients

Scale
Measurement units
  • LA-cut beef short ribs
  • Soy sauce
  • Brown sugar
  • Mirin
  • Sesame oil
  • Asian pear, grated
  • Garlic cloves, minced
  • Fresh ginger, grated
  • Scallions, chopped
  • Black pepper
  • Sesame seeds

Instructions

Make the marinade
Make the marinade
Marinate the meat
Marinate the meat
Grill to finish
Grill to finish
Equipment: grill or cast iron
Final garnish
Final garnish

Tomorrow's Meal

Kalbi Fried Rice with Crispy Shallots

Shredded kalbi short ribs tossed into fried rice with kimchi, gochujang, and crispy edges for a next-day Korean comfort bowl

You'll need to pick up:

Cooked rice (day-old, cold)2 eggsKimchi (1/2 cup, chopped)Green onionsSesame oilGochujang or soy sauceNeutral oil for frying

Quick overview:

  1. 1.Shred leftover kalbi meat off the bone, discarding any charred exterior bits
  2. 2.Heat 2 tablespoons oil in a wok or large skillet over high heat until smoking
  3. 3.Add cold rice, break up clumps, fry 3-4 minutes until heated and edges start to crisp
  4. 4.Push rice to sides, scramble eggs in center, then fold into rice
  5. 5.Add shredded kalbi, kimchi, 1 tablespoon gochujang, and 1 teaspoon sesame oil
  6. 6.Toss constantly for 2 minutes until everything is hot and well combined
  7. 7.Finish with green onions and extra sesame oil, serve immediately

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