Kalbi Dinner Recipe

Prepare the ribs

Pat the 2 lbs of cross-cut beef short ribs dry with paper towels. If ribs are very thick (over 1 inch), score the meat lightly in a crosshatch or ask your butcher to cut slightly thinner slices. Sprinkle both sides lightly with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.

Make the marinade

In a large bowl, combine 1 cup soy sauce, 1/4 cup packed brown sugar, 2 tbsp mirin, 2 tbsp sesame oil, 1 tbsp rice vinegar, 6 cloves minced garlic, 2 tsp grated fresh ginger, 1/2 cup grated Asian pear (or grated apple), 1 tbsp toasted sesame seeds, and the white parts of 4 sliced scallions. Whisk until sugar begins to dissolve and mixture is uniform.

Marinate the ribs

Place the seasoned short ribs in a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, ensuring all pieces are well coated. Press out extra air and seal the bag, or cover the dish tightly. Refrigerate at least 6 hours, preferably overnight (8–12 hours) for best flavor. Turn the bag or stir ribs once halfway through marinating so all sides absorb the marinade evenly.

Bring to room temperature before cooking

Remove the ribs from the refrigerator 30–45 minutes before grilling to allow them to come closer to room temperature; this promotes even cooking.

Preheat the grill

Prepare a grill for medium-high heat (about 425–475°F / 220–245°C). Clean and oil the grates or brush the ribs lightly with 1 tbsp vegetable oil to prevent sticking. If using a charcoal grill, arrange coals for direct heat with a hot zone.

Grill the ribs

Remove ribs from marinade and let excess drip off (reserve marinade). Place ribs on the hot grill in a single layer. Cook 3–4 minutes per side for thin slices (about 1/4–1/2 inch) until nicely charred at edges and medium doneness; thicker pieces may need 5–7 minutes per side. Avoid moving them excessively so they get good grill marks. Use tongs to flip once. Total cooking time will be roughly 6–14 minutes depending on thickness.

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 kill bacteria, then brush lightly over cooked ribs in the last 30–60 seconds on the grill. Do not use raw marinade without boiling.

Rest and slice

Transfer grilled ribs to a platter and let rest 5 minutes. If ribs are cross-cut, they are ready to serve whole; if you prefer bite-sized pieces, slice between bones or across the meat with a sharp knife.

Garnish

Scatter the reserved green parts of the sliced scallions and an extra pinch of toasted sesame seeds over the ribs before serving.

Cook the rice: Rinse 1 1/2 cups uncooked short-grain rice (yields about 3 cups cooked) under cold water until the water runs clear. Combine rinsed rice with 1 3/4 cups water in a pot, bring to a boil, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let stand covered 10 minutes. Fluff with a fork.

Assemble plates: Serve kalbi over or alongside steamed rice. Offer lettuce leaves, ssamjang or gochujang, kimchi, and extra scallions so diners can make wraps (ssam).

Serving suggestion: Serve immediately while ribs are hot and slightly charred. Leftover ribs keep covered in the refrigerator up to 3 days; reheat briefly on a hot pan or grill to restore char.