8 Weeks of Easy Family Dinners E-Cookbook!
These delicious Grilled Korean Short Ribs are so tender and full of flavor! Marinated in a tangy Kalbi style marinade for hours, this juicy short rib recipe is sure to become an instant favorite.
The key to these Korean Short Ribs is the cut. English style beef short ribs are cut between the bone, so each piece has a thick bone with a good size chunk of meat attached. For Flanken style ribs, the ribs are cut lengthwise and across the bone, to create a thin (1/2-inch thick) piece of flank steak with several thin, oval shaped bones throughout.
The Flanken method was developed by Korean-American immigrants to accommodate the thinner rib-eye cut of beef preferred by American butchers. You may need to ask your butcher for the “flanken” or “Korean Short Ribs” cut if it isn’t readily available in the meat section of your grocery store. It’s not common to find this cut in American grocery stores, except for maybe a short time during grilling season.
* Be sure to see the recipe card below for the
complete list of ingredients and full instructions *
This particular Korean Short Ribs recipe is from a Korean pastor I knew many years ago. He taught us lots of Korean food, but this is by far my favorite and now it’s my turn to share so home cooks like you can easily make this restaurant quality meal in their own kitchens, or backyards!
Make the marinade. Grab a large resealable plastic bag and add the marinade ingredients. Seal the bag and give it a light shake until the sugar is dissolved and the marinade is well combined.
Marinate. Add the ribs are marinate for 4 hours in the refrigerator or even marinating overnight and up to 3 days if you want. The longer they marinate, the deeper the flavor.
Grill. Preheat your outdoor grill to medium-high heat and grill the shorts ribs for a few minutes per side. Because the meat is so thin, it’s important not to overcook these. Three minutes per side is usually perfect for a medium rare, but depending on the thickness of the meat and the heat of your grill, you may need to adjust the cook time.
Serve. I like to garnish the plate with thinly sliced green onions or sesame seeds. These are purely for looks, but they do look pretty!
The second most important trick to making amazing Grilled Korean Short Ribs is the marinade. It should be savory, with a slight tang and a full, rich flavor. the main ingredients in a Korean BBQ Marinade are:
Grill the Korean style short ribs for about 3 minutes per side over medium-high heat. Set it down, don’t touch it, then flip it in three minutes.
You can also find Kalbi style ribs in Hawaii’s plate lunch, with two scoops of sticky rice and Hawaiian Mac Salad.
Yes! Some proteins, like chicken and seafood, can overcook in the marinade, but a good cut of beef will just become more tender. The acid and salt help to tenderize and create a juicy, tender bite.
Although it’s safe to marinate beef and pork for up to 5 days as long as the meat isn’t past the sell-by date, it can become mushy if left in the marinade for more than a few days.
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