Kalbi (Korean Beef Short Ribs)

While this dish is quick to grill, it is best to marinate the ribs for at least 4 hours or overnight. This recipe calls for gochujang, a Korean condiment made with chilies, fermented soy beans, and salt. If you can’t find it you can substitute sriracha.

Serves: 4Hands-on: 20 minutesTotal: 4 hours 40 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 Asian pear, peeled, cored, and grated
  • 1⁄2 cup brown sugar
  • 1⁄2 cup soy sauce
  • 1⁄4 cup mirin
  • 2 Tbsp. gochujang
  • 4 medium green onions, trimmed and thinly sliced, green tops reserved
  • 4 cloves garlic, peeled and minced
  • 1 tsp. toasted sesame oil
  • 1⁄2 tsp. ground black pepper
  • 4 flanken, king cut, or wang kalbi short ribs
  • 1 cup prepared kimchi
  • 1 Tbsp. toasted sesame seeds


  • In a large zip-top bag add pear, brown sugar, soy sauce, mirin, gochujang, white part of the green onions, garlic, sesame oil, and pepper. Mix until marinade is well combined. Add ribs, close the bag, and turn gently to coat. Refrigerate for at least 4 hours or overnight.
  • Heat a large skillet, cast iron is best, over medium-high heat, or heat a gas or charcoal grill to medium-high heat. Drain the short ribs well. Cook ribs, turning once, allowing 4 minutes per side, or until the meat is tender. Serve with kimchi, and garnish with tops of green onions and toasted sesame seeds.