How to make flavor packed KALBI KOREAN SHORT RIBS on the grill

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 more affordable and neutral in flavor.

pear

🥗Healthier: apple

💰Cheaper: canned pear

Canned pear is often less expensive and still adds sweetness.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a more economical option.

Prepare the marinade in a bowl.

Add shoyu to the bowl.

Add golden brown sugar to the bowl.

Add grated garlic to the bowl (using a garlic press).

Add a teaspoon of sesame oil to the bowl.

Add mirin to the bowl.

Slice ginger into thin slices and add to the bowl.

Slice half of a large onion and add to the bowl.

Slice the tops of green onions and add to the bowl.

Mix the marinade ingredients well to incorporate.

Place the Korean short ribs in a zip top bag or bowl.

Pour the marinade over the short ribs in the bag.

Seal the bag, removing excess air, and massage the marinade into the meat.

Refrigerate the marinating ribs for at least four hours or overnight.

Prepare the grill, lighting half of it for direct heat.

Spray the grill grates with non-stick cooking spray to prevent sticking.

Shake off excess marinade from the ribs before placing them on the grill.

Place the ribs on the hot side of the grill and close the lid to retain heat.

Grill the ribs for a few minutes on one side until charred, then flip them over.

Monitor the cooking time, as thicker cuts take longer than thinner cuts.

Remove the ribs from the grill when cooked to desired doneness.

Garnish the grilled ribs with sliced green onions and toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens