Korean Marinated Flanken Short Ribs - Kalbi
These easy Korean Marinated Flanken Short Ribs have mouthwatering flavor with succulently tender meat... and the best part? This recipe has the ultimate time-saving tips with no grating or chopping needed. And whether you're tight on time with only 2 hours to marinate or have the luxury to marinate overnight, either way you'll be indulging in insanely flavorful ribs!
Ingredients
INGREDIENTS:
- 3 pounds flanken short ribs*
MARINADE:
- ½ cup soy sauce*
- ¼ cup dark brown sugar packed
- ¼ cup mirin
- 5 garlic cloves peeled
- 1/2 ripe kiwi* skin removed
- 1/2 medium onion peeled
- 2 tablespoons sesame oil
- ⅛ black pepper
GARNISHES (OPTIONAL):
- 1 teaspoon toasted sesame seeds
- 1 green onion thinly sliced
Instructions
- Add the marinade ingredients to a blender. Pro-tip: To quickly remove the kiwi flesh from the skin, half the kiwi then use a spoon to scoop the flesh out. If you have a very ripe kiwi, you should be able to get everything out in one scoop! Blend ingredients until smooth.
- Pour marinade in a large Ziploc bag or airtight container and add the short ribs. Toss to evenly distribute the marinade, then seal and push out as much air as possible. Marinate for at least 2 hours or up to 8 hours in the refrigerator. I like to massage the ribs every so often just to make sure all of the ribs are coated in the marinade.
Cooking:
- Remove ribs from the marinade.
- Grill-Best: Cook at medium-high heat for 6-8 minutes, or until charred but still juicy, flipping once halfway through. When you're done cooking, use a grill brush (this one is my FAVE!) to clean the grill grates super easily while it's still hot.
- Cast Iron-Great: Heat a cast iron on medium, then once hot, add a little oil. Add the flanken short ribs with some of the marinade and cook in batches - do no overcrowd. Cook for 6 - 8 minutes, flipping once halfway through. The sugars from the marinade easily burn, so adding a little of the marinade gives you a little extra buffer but is optional. Keep an eye on the Kalbi & adjust the heat level if needed.
- Oven-Good: Set oven to broil or 500 degrees F (260 degrees C), then place wire racks onto a baking tray, then place the kalbi on top. This will allow the excess fat to drain while cooking. Cook the ribs on the top rack (about 4 inches away from the heat source), checking on them often since every oven / broiler works differently.
- Non-Stick Pan -Fine: Heat a non-stick pan on medium, then add a little oil. Once hot, add the flanken short ribs with some of the marinade. Cook in batches & do no overcrowd. Cook for 6 - 8 minutes, flipping once halfway through. The sugars from the marinade easily burn, so adding a little of the marinade gives you a little extra buffer but is optional. Keep an eye on the Kalbi & adjust the heat level if needed.
- Remove from heat, then top with sesame seeds and green onions. Enjoy!
Notes
- Multiplying Marinade:
- Marinating Time:
- Grill Flares:
- Cook to Preferred Doneness:
- Flanken Short Ribs: Ideally, you'll want slices with nice marbling because the fat will melt while cooking for an even more tender piece of meat! If you're using a thin cut, make sure to review the "Key Tips" section below for important marinating notes. You can find them at local and Asian grocery stores under names like: Cross cut, Flanken cut, Kalbi cut, Korean-style ribs, or LA galbi short ribs.
- Soy Sauce: You’ll need regular soy sauce for its saltiness - not low-sodium/light soy sauce.
- Mirin: This is a Japanese rice wine often used in marinades and sauces to enhance its flavors. You can find it easily in Asian and Japanese markets or online.
- Kiwi: Use ripe kiwis for best flavor. I prefer to use golden kiwis which are sweeter and known to taste like a combination of strawberry and mango. Green kiwis are tangier. Both create a super delicious marinade that makes the ribs incredibly tender!
- Sesame Oil: A little goes a long way for a rich deep nutty flavor.
- Alternatives: If you can’t find kiwis, you can swap the 2 kiwis for ½ cup pineapple chunks (yes, even from the can)! If you adjust the serving size for the recipe, remember to adjust the amount of pineapples accordingly.
Key Tips:
Multiplying Marinade: The marinade serving size is easily adjustable, but keep in mind that the kiwi is very acidic and you don't want to add too much, otherwise, you risk making your meat mushy. 1/2 a kiwi should do the trick for up to 5 pounds of meat. Marinating Time: 2 hours is the minimum marinating time to infuse flavor & create tender meat. If you have the extra time, overnight marinating creates even more flavorful and tender short ribs! Either way, just try to make sure the meat is well coated. Keep in mind that the kiwi is very good at tenderizing the meat, but you don't want the meat to turn mushy, so I don't recommend marinating longer than 8 hours, especially if using thin cut flanken short ribs. Grill Flares: Don’t be surprised if the grill fires up, especially if your flanken short ribs have good marbling. The fat will cause flares, which is expected and let’s be honest, the best part of kalbi are the caramelized & burnt bits! Cook to Preferred Doneness: I prefer medium rare ribs (light pink in the middle), however, you can cook it a little longer if you prefer them more well done.
- Multiplying Marinade: The marinade serving size is easily adjustable, but keep in mind that the kiwi is very acidic and you don't want to add too much, otherwise, you risk making your meat mushy. 1/2 a kiwi should do the trick for up to 5 pounds of meat.
- Marinating Time: 2 hours is the minimum marinating time to infuse flavor & create tender meat. If you have the extra time, overnight marinating creates even more flavorful and tender short ribs! Either way, just try to make sure the meat is well coated. Keep in mind that the kiwi is very good at tenderizing the meat, but you don't want the meat to turn mushy, so I don't recommend marinating longer than 8 hours, especially if using thin cut flanken short ribs.
- Grill Flares: Don’t be surprised if the grill fires up, especially if your flanken short ribs have good marbling. The fat will cause flares, which is expected and let’s be honest, the best part of kalbi are the caramelized & burnt bits!
- Cook to Preferred Doneness: I prefer medium rare ribs (light pink in the middle), however, you can cook it a little longer if you prefer them more well done.
Nutrition Information
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 386
% Daily Value*
| Serving | 100g | |
| Calories | 386kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 2024mg | 84% |
| Potassium | 780mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.