Recipe

Korean Short Ribs (Kalbi)

Sweet, savory, garlicky short ribs with crisp edges and a glossy soy brown sugar finish. Grill or broil, no fancy ingredients required.

By Matt Campbell

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4.8

A platter of grilled Korean short ribs with caramelized edges, sprinkled with sliced scallions and sesame seeds, set on a cozy dinner table with small bowls of rice

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Korean short ribs are one of those foods that make you feel like you absolutely nailed dinner, even if the hardest part was waiting for the marinade to do its thing. You get that sticky-salty-sweet lacquer, little charred edges, and a kitchen that smells like garlic and toasted sesame. It is bold comfort food, and it does not ask you to be perfect.

This recipe is a very home-cook friendly take on kalbi (galbi), the classic Korean BBQ short rib. We are using the thin-cut, flanken-style ribs that cook fast and stay juicy. Grill them if you can, broil them if you cannot. Either way, we are chasing caramelization.

A wooden cutting board on a kitchen counter with soy sauce, brown sugar, garlic, ginger, sesame oil, sliced scallions, grated Asian pear, and black pepper measured out for marinade

Why It Works

Big flavor, simple list. Soy sauce, brown sugar, garlic, ginger, and sesame oil build that classic sweet-savory kalbi vibe without a specialty store run.
Asian pear does the tenderizing. Grated pear adds subtle sweetness and helps soften the meat so it stays tender even with high heat.
Fast cooking, maximum payoff. Flanken-cut ribs cook in minutes, which means weeknight friendly if you marinate ahead.
Multiple methods. Grill for smoke and char, or broil for crisp edges and a glossy finish.

Pairs Well With

Storage Tips

Fridge: Store cooked ribs in an airtight container for up to 4 days. Keep any extra sauce separate if you have it.

Freezer: Freeze cooked ribs up to 2 months. Wrap tightly, then place in a freezer bag to avoid freezer burn.

Reheat (best options):

Skillet: Medium heat with a splash of water. Cover 2 to 3 minutes to warm through, then uncover and crisp the edges.
Oven: 350°F for 10 to 15 minutes, covered with foil, then a quick broil to wake the edges back up.
Microwave: Works, but do it gently. Add a damp paper towel over the ribs so they do not dry out.

Leftover move: Chop the meat off the bone, toss it with rice, kimchi, a fried egg, and any drippings. Suddenly it is a new dinner.

Common Questions

What cut of short ribs should I buy?

Look for flanken-style short ribs, which are cut across the bone into thin strips (often about 1/4 to 1/2 inch thick). They cook fast and are the classic cut for kalbi. English-cut short ribs are thicker and better for braising, not quick grilling.

Do I really need Asian pear?

It is highly recommended, but you have options. The pear adds sweetness and gentle tenderizing. Swap with 1 small ripe pear (Bartlett works) or 1 small sweet apple (like Fuji), grated.

If you want to use kiwi, use just 2 tablespoons of grated kiwi and keep the marinating time short. 30 to 60 minutes is plenty, and I would not do overnight or you can end up with soft, mushy texture.

How long should I marinate?

At least 2 hours is good. Overnight is excellent. Because the ribs are thin, I would keep it under 24 hours so the texture stays meaty and not mushy.

Can I make these in the oven?

Yes. Use the broiler and put the ribs on a foil-lined rack over a sheet pan. Broil close to the heat for crisp edges, flipping once.

Why are my ribs burning before they cook through?

The marinade has sugar, which can scorch. Pat off excess marinade before cooking, keep a close eye, and use high heat for a short time. If you are grilling, keep a cooler zone and slide the ribs over if flare-ups happen.

Is this the same as LA galbi?

Very similar. LA galbi usually refers to the same flanken cut that became popular in Los Angeles. Marinades vary by family, but the vibe is the same: sweet, savory, garlicky, and grilled.

Can I use the leftover marinade as sauce?

Only if you cook it. Because it has been in contact with raw meat, you must boil it hard first. Pour it into a small saucepan and boil for at least 5 minutes, then simmer until slightly reduced. Otherwise, discard it and do not brush used marinade on cooked ribs.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Box grater or blender (for the pear)
Large zip-top bag or shallow dish for marinating
Tongs
Grill, grill pan, or sheet pan with oven rack
Instant-read thermometer (optional, mainly helpful for thicker cuts)

The first time I made Korean short ribs at home, I treated the marinade like a suggestion and the broiler like it was going to babysit for me. It did not. I turned my back for one minute and learned a valuable lesson about brown sugar and high heat.

Now I do it the way I should have from the start: pat the ribs so they are not dripping, cook them hot and fast, and stay in the kitchen like a responsible adult. The reward is worth the attention. You bite in and get that sweet-savory glaze, a little char, and meat that feels fancy without being fussy. It is the kind of dinner that makes everyone hover near the stove, “just checking” how many are left.