Marinated Kalbi Recipe

Prepare the beef

Trim any large pockets of fat from the flanken-cut short ribs, leaving some fat for flavor. If ribs are thicker than 1/2 inch, score the meat lightly across the grain every 1 inch to help the marinade penetrate and to prevent curling.

Make the marinade

In a medium bowl, combine 1 cup soy sauce, 1 cup brown sugar, and 1 cup water. Whisk until sugar dissolves. Stir in the grated Asian pear, grated onion, minced garlic, and minced ginger. Add 2 tablespoons mirin, 1 teaspoon rice vinegar, 2 teaspoons sesame oil, 1 tablespoon toasted sesame seeds, 1 teaspoon freshly ground black pepper, and 1 teaspoon gochujang if using. Mix until uniform.

Add aromatics

Stir in the thinly sliced green onions, reserving a small amount (about 1 teaspoon) for garnish.

Marinate the ribs

Place the short ribs in a large zip-top bag or nonreactive container in a single layer as much as possible. Pour the marinade over the ribs, pressing out excess air if using a bag. Seal and refrigerate for at least 6 hours, preferably 12–24 hours. Turn the bag or stir the ribs occasionally to ensure even coating.

Prepare the grill or pan

Remove ribs from refrigerator 30 minutes before cooking to come closer to room temperature. Preheat a grill to medium-high (about 425–450°F / 220–230°C) or heat a heavy cast-iron skillet or grill pan over high heat. Lightly oil the grate or pan with the 1 teaspoon vegetable oil to prevent sticking.

Cook the kalbi

Remove ribs from the marinade, letting excess drip off (reserve marinade). Place ribs on the hot grill or pan in a single layer. Cook 2–3 minutes per side for thin (1/2-inch) flanken ribs, until well-browned and slightly charred at the edges and an instant-read thermometer reads about 125–130°F for medium-rare to 140°F for medium. Avoid overcooking; these cut thin and cook fast.

Optional glaze

If you want a glossy finish, bring the reserved marinade to a boil in a small saucepan and simmer 2–3 minutes to reduce slightly and sterilize. Brush a small amount over the ribs during the last 30 seconds of cooking, turning once. Do not reuse raw marinade without boiling first.

Rest and garnish

Transfer cooked ribs to a cutting board and let rest 3–5 minutes. Cut between bones into individual pieces if not already separated. Sprinkle with reserved sliced green onions and extra toasted sesame seeds or scallion threads.

Serve

Serve immediately with lemon or lime wedges on the side and steamed rice, lettuce leaves, and banchan (side dishes) if desired.