Korean Grilled Flanken-Style Short Ribs
Deliciously marinated Kalbi ribs that are sweet, savory, and quick to grill, perfect for everyday meals or cookouts.
Ingredients
For the marinade
- 1 cup soy sauce Salty base, classic umami
- 1/2 cup brown sugar Caramelization and sweetness
- 1 medium Asian pear or apple, grated Tenderizes, bit of fruitiness
- 4 cloves garlic, minced Makes it smell crazy good
- 3 scallions sliced green onion Non-negotiable, brings everything to life
- 1 tablespoon sesame oil Optional, adds extra flavor
- 1 tablespoon rice wine Optional, for additional zing
For grilling
- 2 pounds flanken-style short ribs Korean-style short ribs, thinly sliced
Instructions
Prepare the marinade
- Combine soy sauce, brown sugar, grated pear, minced garlic, sliced green onion, sesame oil, and rice wine in a large Ziploc bag.
- Add the flanken-style short ribs to the bag and ensure they are fully coated with the marinade.
- Seal the bag and refrigerate overnight for maximum flavor. Minimum marination time is 3 hours.
Grilling the ribs
- Preheat the grill to a high temperature.
- Remove the ribs from the marinade and lay them out on the grill in a single layer.
- Grill the ribs for 2 to 3 minutes per side, turning them once.
- Watch closely to avoid burning. Look for a nice char without burnt sugar.
Notes
These ribs pair excellently with steamed rice and a quick cucumber salad. Leftovers are great for a snack, wrapped in lettuce. You can use an indoor grill, but the flavor won’t be the same as outdoor grilling.