Kalbi Korean BBQ Short Ribs Recipe

Soy sauce: A salty and savory liquid made from fermented soybeans, essential for the marinade.

Brown sugar: Adds sweetness and helps to caramelize the ribs during grilling.

Sesame oil: Provides a rich, nutty flavor that is characteristic of Korean cuisine.

Garlic: Minced garlic adds a pungent and aromatic depth to the marinade.

Ginger: Grated ginger contributes a warm, spicy note that complements the other flavors.

Asian pear: Grated pear adds sweetness and helps tenderize the meat. A regular pear can be used if Asian pear is unavailable.

Beef short ribs: Flanken cut beef short ribs are ideal for this recipe, as they are thinly sliced across the bone, allowing for quick marination and grilling.

When marinating the beef short ribs, ensure that each piece is fully submerged in the marinade. This allows the soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear to penetrate the meat thoroughly, resulting in a more flavorful and tender short rib. For best results, use a resealable plastic bag to marinate the ribs, squeezing out as much air as possible to maximize contact between the meat and the marinade.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor profile to soy sauce.

• brown sugar - Substitute with honey: Honey provides a natural sweetness and can add a slightly different but pleasant flavor to the marinade.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is unavailable, though it will lack the nutty flavor of sesame oil.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may not provide the same intensity of flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, but use it sparingly as it is more concentrated than fresh ginger.

• asian pear - Substitute with apple: Grated apple can provide a similar sweetness and texture to the marinade as an Asian pear.

• flanken cut beef short ribs - Substitute with boneless beef short ribs: Boneless beef short ribs can be used if flanken cut is not available, though the cooking time may need to be adjusted.

• To store leftover kalbi short ribs, allow them to cool to room temperature first. Place the ribs in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• For longer storage, freezing is an excellent option. After cooling, place the short ribs in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer the ribs to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date and store for up to 2-3 months.

• When ready to enjoy your frozen kalbi short ribs, thaw them in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the ribs by preheating your oven to 350°F (175°C). Place the ribs on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through. Alternatively, you can reheat them on a grill or stovetop over medium heat, turning occasionally until heated evenly.

• If you have leftover marinade, you can store it separately in an airtight container in the refrigerator for up to 3 days. Do not reuse the marinade that has been in contact with raw meat unless it has been boiled for at least 5 minutes to kill any bacteria.

• For a quick meal prep, you can marinate the short ribs and freeze them in the marinade. Place the marinated ribs in a freezer-safe bag, ensuring the marinade coats the meat evenly. When ready to cook, thaw the ribs in the refrigerator overnight and proceed with grilling as directed. This method infuses the meat with even more flavor as it marinates while thawing.

• Oven Method: Preheat your oven to 350°F (175°C). Place the short ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil to prevent them from drying out. Heat for about 15-20 minutes or until warmed through. This method helps retain the juiciness and flavor of the ribs.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of sesame oil. Place the short ribs in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping occasionally, until the ribs are heated through. This method gives a nice, slight crisp to the exterior while keeping the inside tender.

• Microwave Method: Place the short ribs in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in slightly less crispy ribs.

• Grill Method: Preheat your grill to medium heat. Place the short ribs on the grill and heat for about 2-3 minutes on each side. This method helps to re-crisp the exterior while keeping the meat tender and flavorful.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the short ribs in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is great for achieving a crispy exterior.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the short ribs in a vacuum-sealed bag and submerge in the water bath for about 45 minutes. This method ensures the ribs are evenly heated and remain incredibly tender.

• Mixing bowl: A large bowl used to combine the marinade ingredients and mix them thoroughly with the beef short ribs.

• Whisk: Useful for blending the soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear into a smooth marinade.

• Grater: Essential for grating the ginger and Asian pear to incorporate their flavors into the marinade.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring cups: Necessary for accurately measuring the soy sauce, brown sugar, and sesame oil.

• Tongs: Useful for turning the short ribs on the grill to ensure they cook evenly on both sides.

• Grill: The primary cooking equipment used to achieve the perfect char and cook the short ribs to perfection.

• Refrigerator: Needed to marinate the beef short ribs for at least 2 hours or overnight to allow the flavors to penetrate the meat.

• Serving platter: Used to present the grilled short ribs attractively when serving.

• Rice cooker: Convenient for preparing the rice to serve alongside the short ribs.

• Side dish bowls: Small bowls for serving any accompanying side dishes.

Prepare the marinade ahead: Mix the soy sauce, brown sugar, sesame oil, garlic, ginger, and pear the night before to save time on the day of cooking.

Use a food processor: Grate the pear and ginger quickly by using a food processor instead of doing it by hand.

Marinate in a ziplock bag: Place the short ribs and marinade in a ziplock bag for easy mixing and even coating, plus it saves on cleanup time.

Preheat the grill in advance: Start preheating your grill while the ribs are marinating to ensure it's ready to go when you are.

Batch grilling: Grill multiple short ribs at once to save time, ensuring they are evenly spaced for proper cooking.