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Kalbi Korean short ribs grilled
Tender and sweet-savoury grilled Korean short ribs with sesame seeds

Kalbi (Korean BBQ short ribs)

Author: Flavelo
Recipes Main Courses Quick Meals
The jewel of Korean BBQ. Kalbi (or Galbi) refers to a special cut of beef rib where the bone is left in but the meat is butterflied (or cross-cut bones in L.A. style). The secret lies in the marinade, specifically the pear. Pear enzymes break down tough beef fibres like nothing else, making it incredibly tender.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large bowl for marinating
  • Grill or griddle pan
  • Kitchen scissors for serving

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten (may be in soy sauce)
⚠️ Sesame

Instructions

1 ✓

Soak the ribs in cold water for 30 minutes to wash out bone dust from cutting and blood. Then wipe thoroughly dry.

Tip: Bone dust gives an unpleasant, gritty texture. Drying is important so the marinade doesn't get diluted.
2 ✓

Mix the marinade ingredients: soy sauce, sugar, vinegar, sesame oil, crushed garlic, grated ginger, and grated pear.

Tip: The protease enzymes in the pear start digesting the meat proteins; this is 'chemical tenderising'.
3 ✓

Toss the meat in the marinade and refrigerate for at least 4 hours, but best overnight.

Tip: Through osmosis, salt and flavours penetrate the cells.
4 ✓

Cook the meat on a very hot grill or pan for 3-4 minutes per side. Let the sugar catch and caramelise a little.

Tip: The dark brown, sticky layer is the result of the Maillard reaction and caramelisation, giving the distinctive taste.
5 ✓

Serve sprinkled with sesame seeds and chopped spring onions. You can cut into bite-sized pieces with scissors while eating.

Tip: In Korea, it is eaten wrapped in lettuce leaves (ssam), with a little rice and sauce.

Recipe FAQ

What can I use instead of pear?
Nashi pear is best, but regular pear works too. Be careful with kiwi or pineapple, as they can turn meat to mush in 1 hour (too strong enzymes).
The marinade burns.
There is a lot of sugar in the marinade. Cook turning frequently, and don't leave the meat unattended!

Ingredients

  • 1 kg Beef short ribs (thinly sliced, L.A. cut)
  • 120 ml Soy sauce
  • 50 g Brown sugar
  • 30 ml Rice vinegar
  • 1 tbsp Sesame oil
  • 4 cloves Garlic
  • 20 g Fresh ginger
  • 1 pc Pear (grated)
  • 3 stalks Spring onions
  • 1 tbsp Toasted sesame seeds