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Tender, juicy, and savory-sweet Korean BBQ short ribs marinated in a classic soy, pear, and garlic sauce. This flanken-cut beef recipe is a guaranteed crowd-pleaser and perfect for your next summer cookout.
Create the Marinade
Marinate the Short Ribs
Prepare for Grilling
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Tender, juicy, and savory-sweet Korean BBQ short ribs marinated in a classic soy, pear, and garlic sauce. This flanken-cut beef recipe is a guaranteed crowd-pleaser and perfect for your next summer cookout.
This korean recipe takes 35 minutes to prepare and yields 4 servings. At 1150.82 calories per serving with 73.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grill the Kalbi
Rest and Serve
Add 1-3 tablespoons of gochujang (Korean chili paste) or gochugaru (Korean chili flakes) to the marinade for a spicy kick.
If you can't find Asian pear, you can substitute with a Bosc pear or a sweet apple like Fuji. You can also use 1/4 cup of pineapple juice, but reduce marination time to 2-4 hours as pineapple is a very strong tenderizer.
Use the same marinade with bone-in pork shoulder steaks or thick-cut pork chops for a delicious alternative.
Use this marinade for thinly sliced ribeye or sirloin to make classic Bulgogi. Pan-fry instead of grilling.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
The beef in Kalbi provides heme iron, a form of iron that is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and transporting oxygen in the blood.
Short ribs are a good source of B vitamins, particularly B12, which is essential for nerve function and the formation of red blood cells.
The marinade uses garlic, ginger, and pear, which not only add incredible flavor but also contain beneficial plant compounds and antioxidants.
A typical serving of Kalbi short ribs (around 275g) contains approximately 700-850 calories, primarily from the beef and the sugars in the marinade. This can vary based on the fat content of the meat.
Kalbi is a good source of protein, iron, and B vitamins from the beef. However, it is also high in sodium and sugar from the marinade and can be high in saturated fat. It's best enjoyed in moderation as part of a balanced meal with plenty of vegetables.
The traditional and best cut is 'flanken-style' or 'LA-style' short ribs. These are cut thinly (about 1/2-inch) across the bones, making them ideal for quick grilling and absorbing the marinade.
Absolutely. You can cook Kalbi under a preheated broiler for 3-5 minutes per side, or pan-sear them in a hot, heavy-bottomed skillet (like cast iron) with a little oil. Work in batches to avoid overcrowding the pan.
For the best flavor, marinate for at least 4 hours, and ideally overnight (8-12 hours). Do not exceed 24 hours, as the enzymes in the pear will start to break down the meat too much, resulting in a mushy texture.
Kalbi is traditionally served with steamed short-grain rice, lettuce leaves for wrapping (ssam), and a variety of Korean side dishes called 'banchan,' such as kimchi, seasoned spinach, and pickled radish.