#7 Kalbi Short Rib & Steak Combo Recipe

Prepare the Marinade

In a bowl, combine 1/2 cup soy sauce, 3 tbsp brown sugar, 2 tbsp mirin, 1 tsp sesame oil, 4 tsp minced garlic, 2 tsp grated ginger, grated pear (if using), 1/2 tsp black pepper and half of the sliced green onions. Stir until sugar dissolves.

Marinate Ribs

Place 1.5 lbs flanken-cut short ribs in a shallow dish or resealable bag. Pour the marinade over the ribs, ensuring each piece is coated. Press out excess air, seal, and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness.

Bring to Room Temperature

Remove ribs from refrigerator 30–45 minutes before cooking to come to room temperature. Reserve the marinade for basting (if desired) and discard any marinade that contacted raw meat unless boiled.

Grill the Kalbi

Preheat grill to medium-high (about 450°F/230°C). Oil the grates lightly. Place ribs on the hot grill and cook 2–3 minutes per side until nicely charred and cooked through (short ribs cut thin will cook quickly). Use tongs to flip once or twice; do not press down. If you saved marinade and will use for basting, bring it to a rolling boil in a small saucepan for 2 minutes before brushing during the last minute of grilling.

Rest

Transfer ribs to a cutting board and let rest 5 minutes. Sprinkle with remaining sliced green onions and 1 tsp toasted sesame seeds before serving.

Prepare Teriyaki Marinade

In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 1 tsp rice vinegar, 2 tsp minced garlic and 1 tsp grated ginger until sugar dissolves. If you prefer a slightly thicker glaze, mix 1/2 tsp cornstarch with 1 tsp cold water and stir into the marinade.

Marinate Steak

Place 1 lb top sirloin steak in a shallow container or resealable bag and pour the teriyaki marinade over it, turning to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator. Remove from refrigerator 30 minutes before cooking to come to room temperature.

Grill the Steak

Preheat grill to medium-high (about 425–450°F/218–230°C). Brush steak lightly with 1 tsp vegetable oil and season both sides with 1/2 tsp salt and 1/4 tsp pepper. Place steak on the grill and cook 4–5 minutes per side for medium-rare (depending on thickness). If using the marinade as a glaze, bring the reserved marinade to a boil for at least 2 minutes and brush onto the steak during the last 1–2 minutes of grilling.

Rest and Slice

Remove steak from grill and let rest 5–8 minutes. Slice thinly against the grain into strips for serving.

Arrange sliced teriyaki top sirloin and kalbi short ribs on a warmed platter. Optional: squeeze lemon wedges lightly over the steak strips. Serve immediately with steamed rice, kimchi, or grilled vegetables. Leftover cooked marinade used as a glaze should have been boiled prior to use; discard any raw marinade.