Kalbi Recipe

Prepare beef

If your short ribs are not pre-sliced flanken-style (thin across the bone), ask your butcher to slice them 1/4–1/2 inch thick across the bones. Pat the beef dry with paper towels and place in a shallow nonreactive dish or large resealable plastic bag.

Make the marinade

In a medium bowl combine 1 cup soy sauce, 1/2 cup packed brown sugar, 1/4 cup mirin, 2 tablespoons sesame oil, 6 cloves grated garlic, 1 tablespoon grated fresh ginger, 1/2 grated Asian pear, 1 tablespoon toasted sesame seeds, 1/2 teaspoon freshly ground black pepper and 1 teaspoon rice vinegar (if using). Stir until the sugar begins to dissolve. Add the thinly sliced white and light green parts of 4 scallions and mix to combine.

Marinate the beef

Pour the marinade over the short ribs, ensuring each piece is well coated. If using a resealable bag, remove excess air and massage the marinade into the meat. Refrigerate and marinate for at least 3 hours, ideally overnight (8–12 hours) for best flavor and tenderness. Turn the beef once or twice during marinating to redistribute the marinade.

Remove excess marinade

About 30 minutes before grilling, remove the beef from the refrigerator to come closer to room temperature. Using tongs, lift pieces from the marinade and let excess drip back into the dish. Reserve marinade for finishing sauce if you will reduce it (see next step). Pat meat lightly with paper towel if marinade is excessively wet—too much liquid will cause flare-ups and steaming.

Optional: Make reduced glaze

If you want a finished glaze, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce heat and simmer 3–5 minutes until slightly thickened and cooked through (this kills raw meat juices). Cool slightly before brushing onto cooked meat.

Preheat grill

Preheat a charcoal or gas grill to high heat (500–550°F / 260–290°C) and oil the grates well by brushing with 1 teaspoon neutral oil on a folded paper towel held with tongs. Alternatively, heat a heavy cast-iron griddle or grill pan until smoking-hot.

Grill the kalbi

Place the marinated short ribs on the hot grill in a single layer, leaving space between pieces. Grill thin slices 1–2 minutes per side until deeply caramelized at the edges with good grill marks. Because the meat is thin, watch closely to avoid overcooking; total cook time should be about 2–4 minutes per piece depending on thickness and heat. If using the reduced glaze, brush a thin layer in the last 30 seconds of grilling and flip once more.

Rest

Transfer cooked kalbi to a platter and let rest 2 minutes to allow juices to redistribute. Sprinkle with additional toasted sesame seeds and extra sliced green onions.

Serve the kalbi hot with steamed short-grain rice and lettuce or perilla leaves for wrapping. Provide kimchi and gochujang at the table so diners can assemble ssam (wraps) with a piece of meat, rice, and condiments. Leftover cooked kalbi keeps 2–3 days refrigerated; reheat briefly on a hot pan or grill to restore char.