Marinated Kalbi Short Rib Recipe

Trim and score

Trim any excessive fat from the short ribs leaving a thin fat layer for flavor. If pieces are thicker than 1/2 inch, slice or ask your butcher for flanken-cut (thin cross-cut) ribs about 1/2 inch thick. Lightly season both sides with kosher salt (1 tsp total) and freshly cracked black pepper (about 2 tsp), pressing gently so it adheres.

Pat dry

Pat the meat dry with paper towels before marinating to help the marinade adhere and to reduce dilution of flavors.

Make the marinade

In a medium bowl, whisk together 1 cup low-sodium soy sauce, 1 tablespoon packed brown sugar, 2 tablespoons mirin, 1 tablespoon toasted sesame oil, 3 teaspoons minced garlic, 1 teaspoon grated fresh ginger, 1/4 cup grated Asian or Bosc pear (or apple purée), 1 teaspoon gochujang (optional), 1 tablespoon toasted sesame seeds, and 2 tablespoons thinly sliced green onion until the sugar dissolves and ingredients are well combined.

Marinate the ribs

Place the seasoned short ribs in a large zip-top bag or shallow nonreactive dish. Pour the marinade over the ribs, ensuring each piece is coated and submerged as much as possible. Seal the bag, press out excess air, and refrigerate. Marinate for at least 4 hours for taste penetration, ideally 8–12 hours. For best results, marinate up to 24 hours but no longer to avoid meat texture becoming mushy from the fruit enzymes.

Bring to temperature

Remove ribs from refrigerator 30–45 minutes before cooking to take the chill off. Reserve the marinade.

Reduce reserved marinade (optional)

If you want a sauce, pour the reserved marinade into a small saucepan, bring to a boil, then simmer 3–5 minutes to slightly reduce and kill any raw meat bacteria. Cool slightly before using as a glaze.

Preheat grill or skillet

Preheat a grill or heavy cast-iron skillet/grill pan over high heat (450–500°F / 230–260°C) until smoking hot. Lightly oil the grates or pan with 1 teaspoon neutral oil using a folded paper towel and tongs to prevent sticking.

Sear the ribs

Remove ribs from the marinade, letting excess drip off. Place ribs on the hot grill or pan in a single layer without crowding. Sear 1.5–2 minutes per side for thin flanken-cut ribs for medium-rare to medium (adjust time for thickness). Look for a deep caramelized crust. If using thicker pieces, sear 2–3 minutes per side and finish over indirect heat until desired doneness.

Glaze (optional)

During the last 30–60 seconds of cooking, brush a thin layer of the reduced reserved marinade onto the ribs and allow it to set for a glossy finish. Do not use raw marinade unless previously boiled.

Rest

Transfer cooked ribs to a cutting board and let rest 5 minutes to redistribute juices.

Slice and serve

If ribs are cross-cut flanken style, serve whole pieces. If requested, slice against the grain into bite-sized strips. Sprinkle additional toasted sesame seeds and thinly sliced green onion over the meat. Serve immediately with lemon or lime wedges on the side to squeeze as desired.