Korean Short Ribs
These delicious Grilled Korean Short Ribs are so tender and full of flavor! Marinated in a tangy Kalbi style marinade for hours, this juicy short rib recipe is sure to become an instant favorite!
Nutrition Facts
Ingredients
Instructions
Combine the Marinade: In a large, resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, garlic, rice vinegar, and sliced green onions. Massage the bag gently with your hands until the sugar is fully dissolved.
Marinate the Ribs: Add the ribs to the marinade, making sure each one is fully coated as it's added. Squeeze out all the air from the bag and seal it. Refrigerate for at least 4 hours or up to 24 hours, massaging the bag and turning it over a few times.
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Continue Reading at Yellowblissroad →Chef's Notes
Storage: Leftovers can be stored in a resealable plastic bag in the refrigerator for up to 2-3 days. Reheat in the oven, or eat them cold straight out of the fridge.
Make ahead: The uncooked beef can be frozen in the marinade for up to 6 months. Thaw in the fridge before grilling.
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Reviews from the Original Source
Made this recipe once and have made it 5 times since! Delicious!!!
A very simple recipe to prepare. My family and I loved these Korean-style short ribs!!
Loved this recipe. I usually use the bottled kalbi marinade from the Asian market. But this recipe works because I always have all the ingredients in hand.
The only thing I would do different next time is use low sodium soy sauce. My boyfriend uses no salt on anything at all so it was a little salty for him. Also I cooked them in two batches, one for 3 mins per side and one for 2 mins per side. We liked the 2 mins per side better.
This was the closest recipe to authentic Kalbi that I have tried in America! Excellent flavor. The only thing my Korean SIL would change is to not just finely mince the garlic but to puree it if you have the ability.
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