#2 Short Rib (kalbi) Recipe

Prepare the meat

If your top sirloin isn't already cut thin (kalbi style), partially freeze it for 20–30 minutes then slice across the grain into approximately 1/8-inch (3 mm) thin pieces. Trim excess fat, but leave some for flavor. Arrange slices in a shallow dish or zip-top bag in a single layer if possible.

Make the marinade

In a bowl, whisk together soy sauce, mirin, sake, granulated sugar, brown sugar, grated ginger, minced garlic, sesame oil, neutral oil and freshly ground black pepper until sugars dissolve. Stir in the white parts of the sliced green onions and toasted sesame seeds.

Marinate the short ribs

Pour marinade over the arranged meat, ensuring each piece is coated. Press out excess air and seal the bag (or cover the dish). Refrigerate and marinate for at least 3 hours, preferably overnight (8–12 hours) for best flavor penetration. Turn the bag once halfway through to redistribute marinade.

Prepare grill or pan

Remove meat from refrigerator 20–30 minutes before cooking to come toward room temperature. Preheat a grill (charcoal or gas) or a heavy cast-iron skillet to high heat. If using a grill, oil the grates lightly with vegetable oil to prevent sticking.

Cook the short ribs

Shake off excess marinade from each slice (reserve the marinade). Place short rib slices on the hot grill or in the hot skillet in a single layer without overcrowding. Cook 45–60 seconds per side — you want a nice char but do not overcook thin ribs. For slightly more glaze, brush a small amount of reserved marinade on the meat during the last 15–20 seconds of cooking, then flip and finish. Aim for medium-rare to medium; thin slices cook very fast.

Rest and garnish

Transfer cooked ribs to a platter and let rest 2 minutes. Sprinkle with green scallion slices and additional toasted sesame seeds. Serve with lemon or lime wedges on the side to squeeze over if desired.

Optional sauce reduction

If you reserved marinade and want a dipping sauce, bring the reserved marinade to a rolling boil in a small saucepan for at least 3–4 minutes to eliminate raw meat juices, then simmer 2–3 minutes until slightly reduced and syrupy. Cool slightly before serving.