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Savory Korean BBQ Beef Short Ribs Recipe Easy Sticky Kalbi Glaze

Korean BBQ beef short ribs - featured image
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This recipe delivers tender, juicy flanken-style beef short ribs coated in a sticky, sweet-savory kalbi glaze that’s quick to prepare and perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 2–3 pounds flanken-style beef short ribs, cut about 1/2 inch thick
  • 1/2 cup (120 ml) low-sodium soy sauce (preferably Kikkoman)
  • 1/3 cup (70 grams) packed brown sugar
  • 4 cloves garlic, finely minced or grated
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons toasted sesame oil
  • 1/2 cup grated Asian pear or Fuji apple (or 1 tablespoon honey as substitute)
  • 2 tablespoons rice wine or mirin
  • 1/2 teaspoon freshly ground black pepper
  • 3 green onions, thinly sliced (plus extra for garnish)
  • 1 teaspoon toasted sesame seeds (optional, for garnish)

Instructions

  1. Rinse and pat dry the beef short ribs. Trim excess fat if desired and set aside.
  2. In a medium mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, toasted sesame oil, grated Asian pear or apple, rice wine or mirin, and black pepper. Stir until sugar dissolves.
  3. Add the short ribs to the marinade and toss to coat thoroughly. Cover with plastic wrap and refrigerate for at least 3 hours, ideally overnight. If short on time, marinate for at least 1 hour.
  4. Preheat grill to medium-high heat (about 400°F / 200°C) or set broiler to high with rack about 6 inches from heat source.
  5. Remove ribs from marinade, letting excess drip off. Place ribs on grill or broiler pan.
  6. Cook ribs for 3-4 minutes per side, brushing occasionally with leftover marinade to build a sticky glaze. Watch closely to prevent burning and adjust heat as needed.
  7. Check for doneness; ribs should be caramelized and cooked to medium (internal temperature around 145°F / 63°C).
  8. Transfer ribs to a plate and garnish with sliced green onions and toasted sesame seeds if using. Serve immediately with steamed rice or preferred sides.

Notes

Marinate ribs for at least 3 hours for best tenderness; overnight is ideal. Watch grill or broiler closely to avoid burning the sticky glaze. For extra sticky glaze, reduce leftover marinade by simmering and brush on before serving. Use tongs to flip ribs to keep juices intact. If grilling outdoors, keep a spray bottle of water nearby to manage flare-ups. Leftovers keep well refrigerated for up to 3 days and reheat gently in a skillet.

Nutrition

Keywords: Korean BBQ, beef short ribs, kalbi glaze, sticky ribs, easy Korean recipe, savory ribs, grilled beef, Asian marinade

Find it online: https://flurpchef.com/savory-korean-bbq-beef-short-ribs-recipe-easy-sticky-kalbi-glaze/