La Kalbi Recipe

Prepare the pear

Peel and finely grate the Asian or Bosc pear into a bowl. If using kiwi, mash until pulpy. The grated fruit acts as a natural tenderizer and adds sweetness.

Combine wet ingredients

In a large mixing bowl, combine 3 cups soy sauce, 1 cup packed brown sugar, 2 tablespoons granulated sugar, 1 cup water, 1 tablespoon mirin (if using), and 2 teaspoons sesame oil. Whisk until the sugars are mostly dissolved.

Add aromatics

Add the grated pear, 6 cloves minced garlic, 2 teaspoons grated fresh ginger, the white and light green parts of 4 minced scallions, 2 teaspoons toasted sesame seeds, and 1 teaspoon freshly ground black pepper to the bowl. Stir to combine.

Marinade meat

Place 2 lbs thinly sliced beef short ribs (flanken/LA-cut) in a shallow dish or a zip-top bag. Pour the marinade over the meat, ensuring every piece is coated and submerged. Press out excess air if using a bag, seal, and refrigerate for at least 6 hours, ideally 12–24 hours. Turn or massage the bag once or twice during marination so the flavors penetrate evenly.

Bring to near room temperature

Remove the marinated beef from the refrigerator 30–45 minutes before cooking to allow it to come closer to room temperature for more even grilling.

Preheat grill or griddle

Preheat a grill, grill pan, or cast-iron griddle to high heat (around 450–500°F / 230–260°C). If using charcoal, let coals reach a steady high heat with some flame. Lightly oil the cooking surface with 2 teaspoons neutral oil to prevent sticking.

Drain excess marinade

Lift the beef from the marinade and let excess marinade drip off. Reserve the marinade if you plan to boil it down into a sauce (see note). Pat the pieces lightly with paper towel if they are excessively wet to ensure good caramelization.

Grill the beef

Place the short rib slices on the hot grill in a single layer without overcrowding. Cook 1.5–3 minutes per side, depending on thickness and heat, until well caramelized at the edges and just cooked through. Because the slices are thin, watch closely to avoid overcooking. Use tongs to flip once or twice for even char.

Rest and slice (if needed)

Move cooked pieces to a platter and let rest 2–3 minutes. If pieces are larger, slice into bite-sized portions against the grain for tenderness.

Optional: reduce reserved marinade

If you reserved marinade, bring it to a boil in a small saucepan and simmer 5–8 minutes (or until slightly thickened and safe to eat) to use as a glaze or dipping sauce. Skim foam and discard any excess oil. Cool slightly before serving.

Garnish the grilled kalbi with additional sliced green onions and a sprinkle of toasted sesame seeds. Serve with steamed rice, lettuce or perilla leaves for wraps, and ssamjang or gochujang on the side. Offer lime or lemon wedges for a bright squeeze if desired.

To eat ssam-style: place rice and a piece of kalbi on a lettuce leaf, add a small dollop of ssamjang and a scallion slice, wrap and enjoy.