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Grilled Korean Short Ribs are tender, sweet, savory, and ready in about 6 minutes on the grill. The thin flanken cut soaks up a kalbi-style marinade fast, so you get restaurant-level flavor with almost no hands-on work. It’s one of the easiest cookout mains I make all summer.
More rib recipes: St. Louis Ribs | Dr. Pepper Ribs | Braised Beef Short Ribs
Before You Get Started
These ribs are simple, but a few things make the difference between good and great. Here’s what matters most.
- Buy the flanken cut. Ask your butcher for 1/4-inch “flanken style” short ribs, cut across the bones instead of between them. This is the cut you’ll see labeled galbi or kalbi at Korean and Asian markets.
- Marinate at least 4 hours. Overnight is better, and up to 3 days is fine. The longer they sit, the deeper the flavor goes.
- Grill hot and fast. High heat burns off the marinade liquid and gives you that caramelized char. These ribs are thin, so they go from perfect to overcooked in under a minute.
recipe walk-through
How to Make Korean Short Ribs
Flanken-cut short ribs are sliced thin across the bone, which is why they cook in minutes instead of hours. You may see them sold as galbi, kalbi, or Korean-style short ribs. They’re all the same thing, and they’re all beef.
1. Mix the marinade
In a large resealable bag, combine the soy sauce, brown sugar, water, oil, garlic, rice vinegar, and sliced green onions. Massage the bag with your hands until the sugar fully dissolves.
Sesame oil is traditional but strong, so vegetable oil is a good swap if you want the marinade to stay in the background.
Want them extra tender? Grate in half an Asian pear. The natural enzymes break down the meat as it marinates. A little fresh grated ginger is a nice addition too.
2. Marinate the ribs
Give the ribs a quick rinse first. Because of how they’re cut, there are often small shards of bone left behind, and a rinse takes care of them. Add the ribs to the bag one at a time so each one gets coated, press out the air, and seal.
Refrigerate at least 4 hours or up to 3 days, turning the bag over once or twice along the way.
3. Preheat the grill to high
Get your outdoor grill up to 450 to 500°F before the ribs go on. A screaming hot grate is what gives you the caramelized edges, and a lukewarm grill will just steam the marinade instead.
No outdoor grill? A cast iron grill pan works well. Get it very hot and cook the ribs in batches so they sear instead of crowd. You can also broil them a few inches from the element.
4. Grill fast, about 3 minutes per side
Lift each rib out of the bag and let the excess marinade drip off before it hits the grate. Lay them flat with no overlap and discard the leftover marinade.
Grill about 3 to 4 minutes per side, until the edges char and the centers hit 125 to 130°F.
These aren’t fall-off-the-bone ribs and they aren’t meant to be. The meat is thin, so you eat it right off the bone while it’s still juicy. Cooking longer only dries it out.
5. Garnish and serve
Pile the ribs on a platter and scatter thinly sliced green onions and sesame seeds over the top. Purely for looks, but they make the platter.
Want more grill recipes? Once the grill is hot, I usually end up cooking more than just the ribs. Check out my collection of Best Recipes for Grilling.
What to Serve With Korean Short Ribs
These ribs are rich and salty-sweet, so they do best next to something plain and something fresh. Steamed white rice is the classic move and gives you a place to catch the juices. From there, add a crisp vegetable side to cut through the richness.
If you’re serving them at a cookout instead of as a Korean-style meal, the usual barbecue lineup works just as well.
Here are some of my favorite pairings:
You’ll also find kalbi-style ribs on Hawaii’s plate lunch, served with two scoops of sticky rice and a generous spoonful of mac salad. It’s a combination worth copying.
Storage Tips
Storage and Make Ahead
Storing leftovers: Keep cooked ribs in a resealable bag or airtight container in the refrigerator for 2 to 3 days.
Reheating: Warm them covered in a low oven, around 275°F, just until heated through. They’re thin enough to overcook quickly, so go gently. Honestly, they’re also good cold straight from the fridge.
Freezing ahead: Uncooked ribs can be frozen right in the marinade for up to 6 months. Thaw in the refrigerator before grilling, and they’ll have picked up plenty of flavor along the way.
Frequently Asked Questions
How long should you marinate Korean short ribs?
Four hours is the minimum for the flavor to actually get into the meat. Overnight is the sweet spot, and anywhere from 12 to 24 hours gives excellent results. You can push it to 3 days without any problem, though beyond that, the texture starts to soften more than you want.
Can you use regular short ribs instead of flanken-cut?
Not for this recipe. Standard short ribs are cut thick between the bones and need low, slow cooking to become tender, which is the opposite of what happens here. If that’s what you have on hand, Braised Beef Short Ribs is the better recipe for that cut.
Can you make Korean short ribs without a grill?
Yes. A cast iron grill pan over high heat is the closest substitute and gives you similar char. Work in batches so the ribs sear instead of steam. Broiling also works well, a few inches from the element, about 3 minutes per side. Either way, run your vent fan, because the marinade smokes.
Where can you buy Korean-style short ribs?
Korean and Asian markets almost always carry them pre-cut and labeled galbi or kalbi, and Costco often has them as well. At a regular grocery store, ask the butcher counter for a 1/4-inch flanken-style cut. Most butchers will cut down a rack of short ribs for you if you ask.
More Beef Dinners to Try
- Slow Cooker Mongolian Beef
- Beef and Broccoli
- Beef Kabobs
- Carne Asada (Grilled Marinated Steak)
- Grilled Steak Marinade
Korean Short Ribs
Ingredients
Marinade
- 1 cup soy sauce
- ½ cup brown sugar
- ½ cup water
- ¼ cup sesame or vegetable oil
- 4 garlic cloves peeled and minced
- 2 tablespoons rice vinegar
- 3 sliced green onions
Ribs
- 5 pounds Korean-style short ribs beef chuck flanken, cut across bones
- Thinly sliced green onions for garnish, if desired
Instructions
- Combine the marinade. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, oil, garlic, rice vinegar, and sliced green onions. Massage the bag gently until the sugar fully dissolves.
- Rinse and add the ribs. Give the ribs a quick rinse to remove any bone shards from cutting. Add them to the bag one at a time so each is coated, press out the air, and seal.
- Marinate. Refrigerate at least 4 hours or up to 3 days, turning the bag over a few times.
- Preheat the grill. Heat an outdoor grill to high, 450 to 500°F.
- Grill the ribs. Remove the ribs one at a time, letting excess marinade drip off, and place them flat on the grate with no overlap. Discard the remaining marinade. Grill 3 to 4 minutes per side, until charred at the edges and 125 to 130°F internally.
- Serve. Transfer to a platter and garnish with sliced green onions and sesame seeds.
Notes
- Use flanken-cut ribs. Ask for a 1/4-inch cut across the bones. Standard short ribs cut between the bones will not work here.
- Rinse before marinating. The cutting process often leaves small bone shards behind.
- Marinating time. 4 hours minimum, overnight is ideal, up to 3 days is fine.
- For extra tenderness. Grate half an Asian pear into the marinade. The enzymes soften the meat as it sits.
- Optional add-in. A teaspoon of fresh grated ginger adds warmth to the marinade.
- Oil swap. Sesame oil is traditional but assertive. Vegetable oil keeps the marinade milder.
- No grill option. Use a very hot cast iron grill pan in batches, or broil a few inches from the element for about 3 minutes per side.
- Doneness. These are not fall-off-the-bone ribs. Pull them at 125 to 130°F for a juicy medium-rare.
- Storage. Refrigerate cooked ribs 2 to 3 days. Reheat covered at 275°F, or eat them cold.
- Freezing. Freeze uncooked ribs in the marinade up to 6 months and thaw in the refrigerator before grilling.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Made this recipe once and have made it 5 times since! Delicious!!!
Nice! Thanks for stopping by Crawford.
K.
A very simple recipe to prepare. My family and I loved these Korean-style short ribs!!
Love the feedback Jermaine! Thanks for stopping by.
I made this in the oven. And a quick grill. I can’t say enough about this recipe. The meat was sooo tender that it fell off the bones. Grandchildren went bonkers over it. Along with the chicken pot stickers,egg rolls and chicken chow mei. Thank you thank you so much
Sounds like a great meal – glad you all enjoyed it!
Loved this recipe. I usually use the bottled kalbi marinade from the Asian market. But this recipe works because I always have all the ingredients in hand.
The only thing I would do different next time is use low sodium soy sauce. My boyfriend uses no salt on anything at all so it was a little salty for him. Also I cooked them in two batches, one for 3 mins per side and one for 2 mins per side. We liked the 2 mins per side better.
Thanks for your feedback Rene! Everyone has different tastes and I’m glad you felt comfortable to do what works for you. I agree about the soy sauce – that’s often what I use but I leave it up to each cook to use what they like.
We cooked the short ribs yesterday. They were amazing
Nice! Thanks for stopping by George.
We don’t have have Barbecue Grill we live a apartment building that doesn’t allow a grill.
Can I cook on a cask iron grill pan? How long do I cook it on each side?
I think it would be fine to cook on a grill pan. They are very thin so they cook quickly. I’d follow the recipe instructions and maybe test one or two first.
This was the closest recipe to authentic Kalbi that I have tried in America! Excellent flavor. The only thing my Korean SIL would change is to not just finely mince the garlic but to puree it if you have the ability.
That’s a great idea!
These are delicious, but recommend grating half an Asian pear into the sauce. It tenderizes the ribs nicely! My Korean friend shared that secret ingredient.
Awesome feedback Paula! Thanks for stopping by.
Are these falling off the bone tender? 3 minutes per side just doesn’t seem like a very long time to grill them?? Thank you
No, they aren’t fall off the bone; they aren’t that type of ribs. You just eat them off of the bone. They are super thin, so cooking them longer will just dry them out.
I make these often & everyone loves them. Having a dinner party on Friday night (4 days from now). Since it’s getting colder in NY every day, wondering if I can bbq these ribs a few hours earlier then reheat in oven?
I would worry about them overcooking. If you warm them at a very low temperature and covered with foil, you might be ok, but they are best fresh off the grill since they are so thin.
The recipe prints out as Korean Shirt Ribs
Typo! Thanks!
Delicious, we loved this recipe, only change was to add some fresh grated ginger,
So glad you enjoyed it Debbie! Thank you so much for stopping by.