Korean BBQ Short Ribs (Kalbi): Sweet, Savory, and Grilled to Perfection

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

pear

🥗Healthier: apple

💰Cheaper: canned pear

Canned pear is a budget-friendly alternative.

beef short ribs

🥗Healthier: flank steak

💰Cheaper: chuck roast

Chuck roast is less expensive and can be tenderized.

Start by adding brown sugar, low sodium soy sauce, coconut water, and mirin into a mixing bowl to create the marinade.

Grate the onion and peel and grate the Asian pear.

Add the grated Asian pear and Kiwi to the marinade, as they act as tenderizers for the meat.

Grate the ginger and add it to the marinade along with olive oil and black pepper.

Mince the garlic and add it to the marinade, mixing everything together well.

Use short ribs cut across the bone, known as flanken style, which can be found at Korean supermarkets or requested from a butcher.

Chop the white part of the green onions and add it to the marinade, mixing thoroughly.

Marinate the short ribs overnight for the best flavor, or at least from morning until dinner if short on time.

Preheat the grill for 10 minutes to ensure it's hot.

Brush oil over the grill grates to prevent sticking.

Turn the grill heat down to medium to avoid burning the short ribs.

Cook the short ribs on both sides until done, ensuring they are cooked through as they may appear done on the outside but still be rare inside.

Pour the marinade sauce over the beef while cooking.

Garnish the cooked ribs with sesame seeds and chopped green onions before serving.

Cut the short ribs with a pair of scissors for serving and enjoy with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens