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Kalbi (Galbi) Korean BBQ Short Ribs
5 from 167 votes

Kalbi (Galbi) Korean BBQ Short Ribs

Kalbi is Korean BBQ short ribs prepared by marinating thinly sliced beef ribs in a sweet-savory mixture including brown sugar, soy sauce, garlic, ginger, sesame oil, and rice wine. Kiwi juice is added prior to cooking to tenderize the meat without breaking it down excessively. The ribs are then grilled until cooked through with a slightly charred exterior.

Prep Time
20 mins
Cook Time
7 mins
Servings: 6 people
Calories: 556 kcal
Course: Main Course, Dinner, Others
Cuisine: Asian, Asian-American Fusion

Ingredients

  • 5 lbs beef short ribs 1/4" thick*
  • kosher salt
  • black pepper freshly ground
  • 10 TB brown sugar packed
  • 10 TB soy sauce or gluten-free tamari sauce
  • 3.5 TB sesame oil Asian
  • 3.5 TB garlic crushed
  • 5 TB rice cooking wine or sake
  • 1 TB ginger root minced, fresh
  • 2 whole kiwi peeled and pureed/juiced
  • green onion optional, thinly sliced, for garnish

Instructions

    Cup of Yum
  1. Place beef short ribs in a large pan. Sprinkle a light layer of kosher salt and black pepper onto both sides of short ribs. Set aside.
  2. In a bowl, mix together the brown sugar, soy sauce, sesame oil, garlic, rice wine, and ginger until well combined.
  3. Pour marinade evenly over the short ribs; work it in so that every piece is well coated. Cover and place in fridge for several hours, preferably overnight. If needed, turn ribs over halfway to evenly redistribute marinade.
  4. Two hours prior to cooking, add kiwi juice and mix well so all short ribs are coated. This is amount of time is perfect for tenderizing beef, without breaking it down too much.
  5. Grease and preheat outdoor or indoor grill on medium heat. Drain and reserve marinade from short ribs. Cook beef until fully cooked through and lightly charred on both sides, about 3-4 min per side.* Keep warm.Meanwhile, bring reserved marinade to a boil, for use as a serving sauce.
  6. Serve kalbi beef with sauce. Garnish with green onions and serve in whole pieces, or cut into smaller pieces for a large party.

Notes

  • The 1/4-inch thickness is crucial; thicker cuts require longer kiwi juice tenderizing to avoid overly soft texture.
  • Do not marinate with kiwi juice for more than 2 hours to prevent the meat from breaking down excessively.
  • Cooking times vary with rib thickness, starting temperature, and grill heat; monitor for doneness accordingly.
  • Raw ribs can be marinated (excluding kiwi juice) and frozen for up to 2 months for meal prep convenience.
  • For a spicy option, serve with gochujang on the side.
  • This recipe yields approximately 6 main dish servings.

Nutrition Information

Serving 1g Calories 556kcal (28%) Carbohydrates 49g (16%) Protein 53g (106%) Fat 36g (55%) Saturated Fat 13g (65%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 15g (75%) Cholesterol 163mg (54%) Sodium 726mg (30%) Potassium 1036mg (22%) Fiber 0.1g (0%) Sugar 42g (84%) Vitamin A 1IU (0%) Vitamin C 2mg (2%) Calcium 48mg (5%) Iron 6mg (33%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 556

% Daily Value*

Serving 1g
Calories 556kcal 28%
Carbohydrates 49g 16%
Protein 53g 106%
Fat 36g 55%
Saturated Fat 13g 65%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 15g 75%
Cholesterol 163mg 54%
Sodium 726mg 30%
Potassium 1036mg 22%
Fiber 0.1g 0%
Sugar 42g 84%
Vitamin A 1IU 0%
Vitamin C 2mg 2%
Calcium 48mg 5%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.