Kalbi Ribs with Kimchi (Korean Beef Short Ribs)

Kalbi ribs AKA Korean beef short ribs are tender, meaty, savory and ono-licious as they say in Hawaii! Flanken cut short ribs are marinated in a flavorful sweet and savory mixture including pear, garlic and ginger. Once grilled, serve the kalbi ribs in a bowl with rice, kimchi and a perfectly fried egg right on top!

Kalbi Ribs AKA Korean Beef Short Ribs

Growing up in Hawaii, there are a few plate lunches I always order when I go back home. One is shoyu chicken with rice and mac salad and the other is savory and slightly sweet, kalbi ribs!

You can also call these Hawaiian style short ribs because they are so poular in Hawaii and have strong Korean influences. Thinly cut flanken short ribs are marinated in a flavorful marinade with Korean chili pepper, ginger and pear, which gives the galbi ribs fantastic flavor.

Once you get your grill nice and hot, grill the short ribs until they caramelize and the meat becomes perfectly tender. Serve the grilled kalbi ribs in a bowl full of cooked rice, spicy kimchi and a perfectly fried egg right on top, because everything is better with an egg!

Ingredients for Kalbi Marinade

• Korean Short Ribs: this style of short ribs are also called flanken short ribs, where the meat is cut through the bone into thin and long pieces. You can often find flanken short ribs in most Asian stores as well as the meat department of your grocery store.
• Asian Pear: Pear is traditionally used in kalbi marinade to sweeten and tenderize the meat. If Asian pear isn't available, substitute with bosc pear or an apple.
• Onion, Garlic, Ginger and Scallions: These are aromatics that give the kalbi marinade a delicious savory flavor. Use fresh ingredients instead of dried or powdered for the best flavors.
• Korean Chili Pepper: Also called Gochucago, Korean red chili pepper is dried chili pepper with a medium spice level that is often used in making cucumber kimchi. You can find gochugaru in Asian grocery stores and online as well.
• Soy Sauce: I like using Shoyu, which is a Japanese style of soy sauce, which gives the marinade a delicious savory and umami flavor. For a gluten free alternative, use low sodium tamari.
• Sesame Oil: A little goes a long way when it comes to sesame oil but is necessary for layers of flavor. Look for a toasted sesame oil for a flavor punch.

How to Make Korean Short Ribs

1. Make the Kalbi Marinade: In a blender or food processor, add all of the marinade ingredients and blend to form a lose paste.
2. Dry the short ribs and add the ribs to a wide shallow dish or bowl and pour mixture over it, making sure to toss well so everything is coated evenly. Then cover and marinate the kalbi ribs in refrigerator for at least 8 hours to overnight.
3. When ready to cook, pre-heat grill pan or outdoor grill to high heat and brush with a high heat cooking oil, such as avocado oil.
4. Drip off any excess marinade from the kalbi ribs and cook the Korean short ribs for 2-3 minutes on each side until cooked through and charred on the outside.
5. Once done, serve the grilled kalbi ribs in a bowl filled with cooked rice, kimchi, over easy egg and garnish with furikake and green onions.

What to Serve with Kalbi Ribs

Serve Kalbi ribs with cooked white rice. For a Hawaii style plate lunch, add a scoop of Hawaiian Mac Salad and fresh Cucumber Kimchi or your favorite style of kimchi. Garnish the kalbi ribs with sliced green onion, sesame seeds and sriracha for even more spice!

Kalbi Beef Bowl with Kimchi (Korean Short Ribs)

Samantha Ferraro

LittleFerraroKitchen.com

These flavorful kalbi ribs are marinaded in a mixture of pear, ginger and garlic. Serve with rice and kimchi for the perfect bite!

5 from 6 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marinating 8 hours hrs

Total Time 8 hours hrs 35 minutes mins

Course Dinner, Main, Main Course

Cuisine Asian, Hawaiian, Korean

Servings 4 servings

Calories 447 kcal

Equipment

• ▢
  Food Processor

Ingredients

 

US CustomaryMetric

 

1x2x3x

Kalbi Marinade

• ▢ 2 pounds Korean short ribs also called flanken ribs
• ▢ 1 large Asian pears seeds removed and cut into chunks
• ▢ 1 small yellow onion cut into chunks
• ▢ 4 garlic cloves roughly chopped
• ▢ ¼ cup Korean chili pepper
• ▢ 3 tablespoons sesame oil
• ▢ 2 tablespoons shoyu or other soy sauce
• ▢ 2 scallions roughly chopped
• ▢ 1 inch piece of ginger peeled and grated or chopped well

For Serving

• ▢ Cooked White Rice
• ▢ Kimchi
• ▢ Fried Egg
• ▢ Green onions thinly sliced
• ▢ Furikake
• ▢ Sriracha

Instructions

 

• Make the Kalbi Marinade. In a blender or food processor, add all of the marinade ingredients and blend to form a loose paste.
• Dry the flanken ribs with paper towels and add the ribs to a wide shallow dish or bowl and pour mixture over it, making sure to toss well so everything is coated evenly. Cover and marinate the kalbi ribs in refrigerator for at least 8 hours to overnight.
• When ready to cook, pre-heat the grill pan or outdoor grill to high heat and brush with a high heat cooking oil, such as avocado oil.
• Drip off any excess marinade from the kalbi ribs and cook the Korean short ribs for 2-3 minutes on each side until cooked through and charred on the outside.
• Once done, serve the grilled kalbi ribs in a bowl filled with cooked rice, kimchi, over easy egg and garnish with furikake and green onions.

Notes

• Marinate the short ribs for 8 hours to overnight but no longer than 12 hours. 
• Shake off or wipe off any excess marinade before grilling.
• If Asian pear isn't available, substitute with bosc pear. 

Nutrition

Calories: 447kcalCarbohydrates: 16gProtein: 34gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 98mgSodium: 617mgPotassium: 801mgFiber: 2gSugar: 7gVitamin A: 106IUVitamin C: 9mgCalcium: 39mgIron: 4mg

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