#6 Teriyaki Chicken & Kalbi Short Rib Combo Recipe

Prepare marinade

In a medium bowl, combine 1/4 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp sake, 2 tbsp brown sugar, 1 tbsp honey, 1 tsp grated ginger and 1 tsp minced garlic. Whisk until sugar dissolves.

Marinate chicken

Trim excess fat from 1.25 lb boneless skinless chicken thighs and score the surface lightly. Place chicken in a resealable bag or shallow dish and pour half of the prepared marinade over the chicken, reserving the other half for basting/sauce. Seal and refrigerate for at least 30 minutes and up to 4 hours.

Make teriyaki glaze

Pour the reserved half of the marinade into a small saucepan and bring to a gentle simmer over medium-low heat for 4–5 minutes to cook the alcohol from sake and meld flavors. Mix 1/2 tsp cornstarch with 1 tsp water to make a slurry and whisk into the simmering sauce; cook another 1 minute until slightly thickened. Remove from heat and set aside.

Preheat grill or pan

Heat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grates or pan with 1 tsp vegetable oil to prevent sticking.

Grill chicken

Remove chicken from marinade and let excess drip off. Grill thighs skinless-side up first directly over heat for 4–5 minutes, then flip and grill 3–4 minutes more, brushing with teriyaki glaze during the last 2 minutes. Internal temperature should reach 165°F (74°C). Total grill time ~8–10 minutes depending on thickness.

Rest and garnish

Transfer chicken to a cutting board and rest 5 minutes. Slice into strips if desired and drizzle any remaining glaze over top. Garnish with 1 tbsp thinly sliced green onions and 1/2 tsp sesame seeds.

Prepare kalbi marinade

In a bowl, combine 1/4 cup soy sauce, 1.5 tbsp brown sugar, 1/4 cup grated Asian pear, 1 tsp minced garlic, 1/2 tsp grated ginger, 1 tsp sesame oil, 1 tbsp chopped scallions and 1/8 tsp freshly ground black pepper. Stir until sugar is dissolved and pear is distributed.

Marinate ribs

Place 0.75 lb flanken-style top sirloin short ribs in a resealable bag or shallow dish. Pour marinade over ribs, ensuring pieces are well coated. Refrigerate at least 2 hours, preferably overnight for best flavor (minimum 2 hours).

Preheat grill

When ready to cook, preheat the grill to high heat (about 450–500°F / 230–260°C).

Grill kalbi

Remove ribs from marinade and let excess drip off. Grill ribs 2–3 minutes per side over direct high heat for thin flanken slices, until nicely charred at the edges and cooked through to desired doneness (medium rare to medium is common). Thicker pieces may take longer—target internal 130–145°F depending on preference. Do not overcrowd the grill; cook in batches if needed.

Finish and garnish

Transfer ribs to a plate to rest 3 minutes. Sprinkle with 1/4 tsp toasted sesame seeds and extra chopped scallion if desired.

Warm 2 cups steamed white rice and divide between plates or a single platter.

Arrange sliced teriyaki chicken and grilled kalbi short ribs alongside the rice. Offer kimchi (1/2 cup) and lettuce leaves or pickled vegetables as optional accompaniments.

Serve immediately while hot. Leftover teriyaki glaze can be served on the side for dipping.