Authentic Korean Kalbi (Galbi) Recipe – Sweet & Savory BBQ Short Ribs

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Kalbi (also spelled galbi or galbi) is one of the most beloved Korean BBQ dishes worldwide. These cross-cut beef short ribs (often called “flanken-style” or “LA galbi”) are marinated in a sweet-savory pear-soy sauce, then grilled or pan-seared to juicy, caramelized perfection. The marinade tenderizes the meat, adds deep umami, and creates that signature shiny glaze everyone loves.

This authentic Korean kalbi recipe serves 4–6 people (about 3–4 lbs of ribs) and is perfect for summer grilling, indoor stovetop cooking, or even broiling. Total time is about 4–24 hours (mostly marinating) + 10–15 minutes cooking.

Ingredients

Kalbi Marinade (enough for 4–5 lbs ribs)

  • 4 lb cross-cut beef short ribs (flanken / LA galbi style – about ½ inch thick across the bone)
  • ½ Korean pear (or 1 small regular pear / Asian pear), peeled and grated (≈ ½ cup grated pear)
  • Substitute: 1 small kiwi (peeled and grated) if pear is unavailable
  • ½ medium white onion, grated or very finely minced
  • 6–8 garlic cloves, minced or grated (≈ 2–3 Tbsp)
  • ½ cup soy sauce (regular or low-sodium)
  • ½ cup water (or more pear juice if using extra pear)
  • ⅓–½ cup brown sugar (adjust to sweetness preference)
  • ¼ cup mirin (or rice wine / shaoxing wine)
  • 2–3 Tbsp honey (or more brown sugar)
  • 2 Tbsp toasted sesame oil
  • 1 tsp freshly ground black pepper
  • 1–2 tsp toasted sesame seeds (for garnish)
  • 2–3 green onions, thinly sliced (for garnish)

Instructions

1. Prepare the Marinade

  1. Grate the pear (and onion if not mincing very finely) directly into a large mixing bowl. The natural enzymes in pear (and kiwi) tenderize the meat beautifully.
  2. Add minced garlic, soy sauce, water, brown sugar, mirin, honey, sesame oil, black pepper.
  3. Whisk until sugar is mostly dissolved. Taste and adjust: more sugar for sweeter, more soy for saltier, more sesame oil for nuttiness.

2. Marinate the Ribs

  1. Place short ribs in a large zip-top bag or shallow glass/ceramic dish (avoid metal – it can react with the marinade).
  2. Pour marinade over ribs, massaging it in so every piece is coated.
  3. Seal bag or cover dish. Refrigerate at least 4 hours, ideally overnight (up to 24 hours) for maximum flavor and tenderness.

3. Cook the Kalbi

Grill (traditional & best flavor)

  1. Preheat grill to medium-high (about 400–450°F / 200–230°C).
  2. Remove ribs from marinade (reserve marinade if basting).
  3. Grill 3–5 minutes per side (depending on thickness) until caramelized and charred at edges. Internal temperature should reach 145°F (63°C) for medium.
  4. Optional: baste with reserved marinade during last 2 minutes (bring marinade to a boil first if reusing).

Stovetop / Cast-Iron Skillet

  1. Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot.
  2. Lightly oil if needed (marinade has oil already).
  3. Cook ribs 3–5 minutes per side until deeply caramelized. Work in batches to avoid overcrowding.
  4. Rest 2–3 minutes before serving.

Broiler (indoor alternative)

  1. Preheat broiler to high. Position rack 6–8 inches from heat.
  2. Place ribs on a foil-lined sheet pan.
  3. Broil 4–6 minutes per side, watching closely to prevent burning.

4. Garnish & Serve

  • Transfer to a platter. Sprinkle generously with toasted sesame seeds and sliced green onions.
  • Serve immediately with:
  • Steamed short-grain rice
  • Lettuce wraps (ssam style) + perilla leaves if available
  • Kimchi, pickled radish, ssamjang (dipping sauce), sliced garlic, green chili

Tips for Perfect Kalbi

  • Ask your butcher for “flanken-style” or “LA galbi” cut – English-cut short ribs won’t work the same way.
  • Don’t skip the pear (or kiwi) – it tenderizes and sweetens naturally.
  • For extra char and glaze, brush with reserved boiled marinade during the last minute of cooking.
  • Thinly sliced ribs cook fast – don’t overcook or they’ll toughen.

Frequently Asked Questions (FAQs)

Can I use regular short ribs instead of flanken cut?
Yes, but cooking time increases significantly (2–3 hours braising or slow-grilling). Flanken cut is ideal for quick grill/pan method.

Is pear necessary in the marinade?
It’s traditional and very effective for tenderizing. Kiwi is the best substitute (use half as much – it’s stronger). Apple works but is less effective.

How long can I marinate kalbi?
4–24 hours is ideal. Over 24 hours the texture can become too soft/mushy due to the fruit enzymes.

Can I freeze marinated kalbi?
Yes – marinate, then freeze in zip bags up to 3 months. Thaw overnight in refrigerator before cooking.

Is kalbi spicy?
Traditional kalbi is not spicy. This recipe is mild-sweet-savory. Add gochujang (1–2 Tbsp) or red pepper flakes to the marinade for heat.

What’s the best way to serve kalbi?
Korean BBQ style: grill at the table, wrap in lettuce with ssamjang, kimchi, garlic, and rice. Or serve family-style with banchan (side dishes) and rice.

Conclusion

Kalbi (galbi) is more than just grilled short ribs – it’s a celebration of bold Korean flavors: sweet pear-soy marinade, caramelized char, nutty sesame, and tender, juicy beef. Once you try homemade kalbi, it’s hard to go back to anything else. The marinade is simple, the cooking is fast, and the result feels special every time.

Whether you’re hosting a Korean BBQ night, making a show-stopping dinner, or just craving something different, this authentic kalbi recipe delivers. Fire up the grill (or skillet) and enjoy the best Korean BBQ at home.

Which part excites you most – the marinade, the char, or wrapping it in lettuce? Let me know in the comments how yours turns out!

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