Wendy's Food Blog & Random Thoughts BBQ Korean Shortribs


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Finely grate onion, nashi pear, ginger and garlic, then combine with remaining marinade ingredients; Unroll the Korean cut butterflied beef short ribs; Place beef in a ziplock bag or container then add the marinade; Marinate beef for 24 hours.


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In a large bowl, add ⅓ cup soy sauce, ⅓ cup water or cooking wine, ¼ cup honey (or ⅓ cup brown sugar), and 1 ts ground black pepper. Blend 1 Korean pear (about 2 cups' worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid.


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In this recipe variation, you are presented with the absolute easiest, no frill, tasty grilled Korean style Kalbi beef short ribs ready in minutes that any body can make. For this recipe, we will use only two simple ingredients; a 16 oz. bottle of pre-made bottled Korean BBQ marinade and 2 lbs. of beef short ribs cut Flanken style.


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Prep the kalbi marinade & marinate the short ribs:Add the shoyu, brown sugar, rice wine, sesame oil, sesame seeds, gochujang (if using), grated pear (if using), grated onion, green onion, garlic, ginger to a baking dish. Season with 1 ½ teaspoons kosher salt & ground black pepper as desired. Whisk to combine.


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Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. For serving: Heat grill to high. Remove short ribs from marinade and grill.


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In a container, add meat and the marinade. Mix everything so each piece is evenly coated. Kalbi short ribs with marinade. Let ribs marinate in the fridge for at least 1 hr to overnight. If you are in a hurry, even 30 minutes will work. Take ribs out of the fridge and heat your oven broiler for 5 minutes.


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Grill the short ribs, 2-3 minutes on each side. Broiler: To broil galbi in the oven, set the oven to broil and preheat. Lay the meat in a single layer in a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes.


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The full recipe instructions are in the recipe card at the bottom of this post. 1. Combine the ingredients for the kalbi marinade in a medium mixing bowl. 2. Marinate the Korean beef short ribs for at least one hour or up to 12 hours. 3. Remove the short ribs from the marinade and cook for 3-5 minutes on each side.


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Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the beef slices on the grill and cook until the meat is seared on both sides and cooked through, 2 to 3 minutes per side. Remove from the grill, let rest for 5 minutes, and serve.


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Kalbi marinade is the perfect complement to Korean style short ribs (flanken style cut). But once you master this Korean sauce, you'll realize it's also versatile - try it with chicken, pork, other cuts of steak and even tofu! Prep Time 10 minutes. Marinating Time 8 hours. Total Time 8 hours 10 minutes.


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Marinate in the refrigerator for 12 hours or overnight. Add the ribs from the marinade to a hot grill between 450° and 550° and cook for 3 to 4 minutes per side or until dark grill marks have formed. Remove from the grill, garnish with optional additional sesame seeds and sliced green onions, and serve right away.


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If using a grill, preheat grill to medium high heat (if using oven, preheat broiler to high heat). Place short ribs on grill (or lined baking sheet fitted with a wired rack), discard remaining marinade and cook, flipping once, until desired doneness is reached; about 3-4 minutes on each side, depending on thickness.


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Instructions. In a large bowl, whisk to combine the grated Asian pear, grated kiwi, soy sauce, brown sugar, garlic, sesame oil, and black pepper. Combine in a marinade bag with the beef, and let marinate for at least 4 hours, and as long as overnight (12 hours).


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