Korean-style marinated beef short ribs (Kalbi) recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

This is my version of the traditional Korean dish, Kalbi. It's a quick and simple recipe that involves a really easy marinade. It's frequently requested and extremely tasty!

5 people made this

IngredientsServes: 6

  • 150g caster sugar
  • 175ml soy sauce
  • 4 tablespoons sesame oil
  • 4 cloves garlic, finely chopped
  • 3 spring onions, chopped
  • 2 tablespoons sesame seeds
  • 2.25kg beef short ribs

MethodPrep:10min ›Cook:30min ›Extra time:8hr marinating › Ready in:8hr40min

  1. Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, spring onions and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
  2. Preheat an outdoor barbecue for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
  3. Cook the short ribs on the preheated barbecue until they are very firm, hot and grey in the centre, about 15 minutes per side. An instant-read thermometer inserted into the centre should read 70 degrees C.

Beef short ribs

You may need to special order these at your local butcher. If unavailable, substitute in pork spare ribs.

Alternative cooking methods

You can also grill or roast these ribs.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(37)

Reviews in English (31)

by ScottFamily

This did not work for us at all. The flavor was very good (hence the 3 stars) on the tiny portion that was edible, but the ribs didn't grill right at all. I think it would have been much better to try this marinade with slow cooking the ribs instead of grilling them. They were almost impossible to eat and mostly went to waste, it was very disappointing.-06 Jun 2010

by Irma


by Linda

I've used this recipe a handful of times. Each time I made it, everyone raved about the ribs, even scooping up the last drop of juice and and pouring it over their rice. Since I do not have a grill, I cooked the ribs in the oven. I used aluminum foil to seal the ribs like a tent and gave it more of a steam effect so that they came out very tender; the meat was falling off of the bones. I cooked it in 400 degrees for 1 1/2 to 2 hours.-27 Nov 2011

Galbi (Korean-Style Grilled Marinated Short Ribs) Recipe

When I made my first attempt at some Korean barbecue, there was a strong consensus that although Daeji Bulgogi is pretty awesome, galbi is where it's at. I had to try it.

My galbi started with one-fourth of an inch thick beef flanken—beef short ribs cut across the bone—that was given an overnight marinade using a recipe I pieced together through a few different sources. After grilling over a high heat, it cooked through in no time and the marinade caramelized. This created not only the shiniest Galbi I've ever seen but also the most fantastic-tasting one.

Despite the heavy-looking coating, it was the flavor of the meat that took center stage. The semi-tender beef had some sweetness and saltiness going on, but the richness of the short rib dominated and balanced the other flavors.

Even if I did miss the spicy gochujang in the Daeji Bulgogi that originally attracted me to Korean barbecue, I'm totally on the galbi bandwagon now.

  • soy sauce
  • ginger
  • garlic
  • water
  • oil
  • rice wine vinegar
  • brown sugar
  • garlic powder
  • chili pepper powder or hot sauce
  • honey
  • toasted sesame seeds for garnish but optional
  • green onion for garnish but optional

As you can see, most are basic ingredients to make this savory sweet marinate.

Blend all the ingredients in a food processor or blender. Pour it over meat and marinate for at least ½ a day or overnight in the fridge.

If you have it marinating in a dishware, after a few hours, flip meat so both sides get well marinated. Actually, using a zip lock bag is way easier, no need to flip the meat.

Keto Korean BBQ Marinated Short Ribs

Our newest entry to our Keto Korean BBQ series is probably the most popular dish in Korean BBQ and its’ the Keto Korean BBQ Short Ribs!

The reason I say this is simple – it’s sold at Costco, and if it’s sold at Costco, it has to be popular (I know, not exactly a professional assessment)!

So here is kalbi/galbi, AKA Korean BBQ Marinated Beef Short Ribs. Ironically enough, I didn’t like this dish as a kid growing up.

I much preferred the softer meat of Korean BBQ Bulgogi, but as I grew older, the texture of short rib meat really grew into something I appreciated.

This dish is prepared with the same marinade as Korean BBQ Bulgogi, so the only real difference is the meat texture.

If you happen to be a fan of the Bulgogi Marinade flavor, the BBQ Marinated Beef Short Ribs might be perfect for you.

Making both at the same time should be no problem because all you do is double up on the marinade!

Now, get out there and get ready to have yourself a Keto Korean BBQ party!

For this recipe, we provided two ways you can cook the meat. The preferred method would be on a BBQ to infuse the smoke flavors inside the meat, however if you don’t have a BBQ at home, you can also pan fry it.

Either way, you’ll get the sweet & salty classic KBB taste at only

For this dish, the special ingredients you would need are Soy Sauce, Swerve/Monkfruit, Sesame Oil and Toasted Sesame Seeds. You can get these ingredients on Amazon or at a local Asian supermarket.

Note – You can use either bone-in or bone-less beef short ribs, but thickness of each slice should be around 1/2 inch.

Prepping Time 5M

Marinating Time 24H

Cooking Time 5M

Total Time 24H10M

Servings 2


    1 1/2lb Sliced Beef Chuck Short Ribs Bone-In (Use

  • 1/2 Medium Yellow/Brown Onion
  • 4 Garlic Cloves
  • 1/4 Whole Jalapeno (optional)
  • 1/4 Cup Soy Sauce
  • 2 tbsp Swerve/Monkfruit (use up to 3 tbsp if you prefer sweet)
  • 2 tbsp Sesame Oil
  • 1/8 tsp Black Pepper


1) Gather all the ingredients.

2) If needed, slice beef short ribs into 1/2 thickness and set aside (if bone-less). Note – it’s easier to slice meat more precisely if semi-frozen.

3) Use a blender or food processor to blend ingredients (Soy Sauce, Swerve/Monkfruit, Sesame Oil, 1/2 onion, jalapeno, garlic and black pepper) together to form marinade. Transfer marinade to a zip-lock bag.

4) Finley slice the 1/4 of the onion and add into zip-lock, along with sliced beef. Massage in the marinade ensuring equal distribution.

5) Place zip-lock bag flat in the fridge for 24 hours (up to 36 hours) flipping over at least once half way through the marinade.

6) After marination is complete, cut green onions into 1 inch sticks and set aside.

7a) If pan frying, add 1 tbsp of Sesame Oil to a large Teflon fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, transfer beef and chopped green onions and cook for 2-3 minutes per side until done. Transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!

7b) If grilling, preheat grill on high until temp reaches

350F. Once grill is up to temp, lower heat to medium-low and place beef on grill and chopped green onions on top rack/indirect heat. Close lid and cook for 2-3 minutes per side until until done. Once cooked, transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!

Hope you enjoy your low-carb/keto Korean BBQ Marinated Short Ribs!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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  • 1/2 cup/120 milliliter soy sauce
  • 1/4 cup/60 milliliter honey
  • 2-3 cloves garlic (minced)
  • 3 scallions (green onions, chopped)
  • 1 tablespoon/15 milliliter sherry
  • 1 tablespoon/15 milliliter sesame oil
  • 2 tablespoons/30 milliliters sesame (seeds, toasted)
  • 1/2 teaspoon/2.5 milliliter ginger (fresh grated)
  • 1 teaspoon/5 milliliter black pepper
  • Optional: 1/2 teaspoon/2.5 milliliter pepper flakes

In a small saucepan, add soy sauce, sesame oil, and honey. Bring to a good simmer, reduce heat to a low simmer and add sherry, ginger, black pepper, and pepper flakes. After one minute, remove from heat and allow the marinade to cool 20 minutes before adding chopped scallions and roasted sesame seeds.

To use, place ribs in a resealable plastic bag and pour cooled marinade over top. Seal bag and place into the refrigerator for 4 to 24 hours.

Recipe Variations

To make a serving sauce, simply make two batches. Follow the instructions above for the marinade. With the second batch, follow the above instructions but simmer on low for 8 to 10 minutes, stirring often. The sauce will reduce a bit. If it still remains to runny after simmering, combine 1 tablespoon/15 milliliter of water with 2 teaspoons/10 milliliter cornstarch. Bring the mixture up to a high simmer and pour in the mixture, whisking for 30 seconds. The sauce will thicken quickly. Remove from heat and use as needed.

Kalbi (Korean Short Ribs)

Kalbi is one of the popular menu items seen at Korean BBQ restaurants. The cut of the meat is important, a flanken-style short rib also known as Korean short ribs or LA style short ribs, commonly cut into ½-inch thick slices. If you only find thick cut short ribs, they can be butterflied to be made thinner. Either way, look for quality beef with heavy even marbling which brings great flavor with high heat cooking. The marinade is known for its sweet and salty flavor profile but it also acts as a tenderizer, typically from Korean pears or grated onion. The sauce gets massaged into the meat, but it takes time to fully marinate. Since it is recommended to rest overnight, you can make the sauce in advance and keep it refrigerated in a small jar.

In many Korean restaurants and households, the meat is cooked at the table where each person can cook the meat to their preferred doneness. At home charcoal grills still reign supreme, but a gas grill, or cast iron pan are great alternatives. No matter what method you use, take a moment to create a charred crust on the meat before you turn it. Without this step, the meat won&rsquot caramelize and will most likely steam. Scissors dedicated for food are a favorite tool to cut up the beef in between the bones when just before serving, which also acts as a handle if you choose to eat them with your hands. Serve the Kalbi right off the grill with bowls of steamed rice, kimchi and fresh red leaf lettuce to wrap the meat and rice in. A crisp cold beer is welcome too.

Kalbi (Korean Barbequed Beef Short Ribs)

Korean cuisine has been influencing Hawaiian cooking since the 19th century, making Hawaii's food scene one beautiful melting pot — case in point, these Korean-style beef short ribs, aka kalbi. Marinated and grilled beef short ribs are typical of the Hawaiian lunch plate, but we see no reason to limit them to lunch!

Dovetailing Tip: Prepare and begin Marinating the Honey Orange BBQ Chicken for tomorrows dinner.

Prep Time: 20 min+4-24 hours refrigeration time
Cook Time: 8 min
Total Time: 24 hours 28 minutes


5 pounds korean style beef short ribs*
1 cup brown sugar , packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion , peeled and finely grated
1 small asian pear , peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions , thinly sliced (optional)


Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

Kalbi (Broiled/BBQ Short Ribs) Recipe

This Korean-style roasted spiced rib is one of the most popular Korean foods. How to make it is so easy. Should bake on a charcoal fire to mature evenly and fragrant aroma.


Beef Short Ribs (4 lbs), Large Green Onions (2), Garlic (4 cloves), Soy Sauce (3/4 cup), Sesame Oil (1 tbs), Sesame Seeds (2 tbs), White Vinegar (1/4 tbs), Sugar (2 tbs), Black Pepper (1/4 tbs), Onion (1/4), Water (1/4 cup)


  • Trim the excess fat from the meat.
  • Score the meat deeply, almost to the bone.
  1. The marinade
  • Dice up onion and mix in a mixer with a few spoons of water until solution becomes liquid.
  • Mince garlic.
  • Chop green onions.
  • Put onion solution, garlic, and the green onions into a container and add soy sauce, sesame oil, sesame seed, white vinegar, sugar, black pepper and water.

Add meat into marinade and let it sit in refrigerator overnight.

Cook on a grill until well done.

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Country Style Ribs Recipe

Galbi is made with beef short ribs, marinated in a sauce that may contain soy sauce, water, garlic, sugar and sliced onions. It is believed to taste best when grilled with charcoal or soot.

Bulgogi is the most popular variety of Korean barbecue. Before cooking, the meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and pepper. It is traditionally cooked using gridirons or perforated dome griddles that sit on braizers, but pan cooking has become common as well.

Jumulleok is short steak marinated with sesame oil, salt and pepper. It is almost similar to unmarinated gogigui and one thing that distinguishes it from other kinds is its steak-like juicy texture. Spicy pork daeji bulgogi is also a popular gogigui dish. It is different from beef bulgogi in that the marinade is not soy sauce-based, but instead, is marinated in sauces based on gochujang and/or gochu garu (Korean chili powder).

Korean BBQ Short Ribs Recipe Pellet Grills Recipes

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For the Galbi: Combine onion, Asian pear, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Stop processor and add soy sauce, water, brown sugar, mirin, and black pepper to food processor bowl. Continue processing until liquids and sugar are well-combined with vegetables, 15 to 30 seconds longer. Transfer mixture to a medium bowl, and stir in scallions, sesame oil, and sesame seeds.

Place beef in a gallon zipper-lock bag or large baking dish, and pour marinade over the short ribs. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer short ribs to refrigerator, and marinate for at least 1 hour and up to 24 hours.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Remove short ribs from marinade and wipe off excess. Place directly over the hot side of the grill. If using a charcoal grill, leave uncovered if using a gas grill, cover. Cook, turning occasionally, until beef is cooked through and lightly charred on both sides, 6 to 8 minutes total (3 to 4 minutes per side). Transfer to a serving platter and allow to rest for at least 2 minutes before serving.

For Serving: Serve short ribs immediately with a pair of kitchen shears on-hand for cutting the meat off the bone and into bite-size pieces. Pass ssamjang, lettuces, garnishes, and banchan at the table.

Special Equipment

Food processor , grill , chimney starter , wire cooling rack


Bosc pear or apple can be substituted for Asian pear.

Flanken-style beef short ribs are thin, long pieces of short rib that have been cut crosswise through the rib bones. They can be found at Korean markets, where they are usually labeled “LA-Style Galbi,” or can be cut to order at good butcher shops.

Make-Ahead and Storage

The grilled short ribs are best enjoyed immediately. The marinade can be made ahead and refrigerated for up to 2 days. The short ribs can be marinated for up to 24 hours.