Korean Kalbi Short Ribs Recipe

This image shows a Korean Kalbi Short Ribs



  • 4 pounds beef short ribs, bone-in, Sliced thin
  • 1 cup Soy Sauce
  • 1/2 cup Water
  • 1/4 cup Sesame Oil
  • 1/4 cup Rice Vinegar
  • 1/3 cup Sugar
  • 1 tablespoon Sriracha
  • 6 cloves garlic, pressed, crushed, or minced
  • 4 teaspoons minced fresh ginger
  • 1/2 small onion (about 1/4 cup), chopped coarsely


The night before, prepare the short ribs and marinate the meat. Purchase short ribs with at least 1 inch (25.4 mm)  of meat on the bones and as little hard fat as possible. If you can find it boneless, that's even better. If the meat is boneless and cut about 1/2′′ (12.7 mm) thick, as it is sometimes sold, you can lay it on wax paper, cover it with another sheet of wax paper, and pound it flat with the bottom of a frying pan until it is about 1/8′′ (3.16 mm) thick. Plastic wrap also works well. If you don't have beef short rib meat, skinless chicken breasts or pork loin meat will work just as well in this rich marinade.



  1. Remove the fat cap and the silver skin beneath it with a sharp knife. If not already done, cut the bone into individual sections. Stand the meat on its side and slice the meat into 1/8″ (3.16 mm) to 1/4″ (6.35 mm) slices working towards the bone. In Korean restaurants, the meat is usually cut thinner, but if it's a little thicker, you can get away with a little pink in the centre. I aim for slices that are 1.5′′ ( 5.08 mm) wide and 2′′ ( 50.8 mm) long. Remove any extraneous hard fat.
  2. Combine all of the ingredients in a zipper bag or a bowl and thoroughly mix. Allow the meat to marinate for at least an hour and up to 12 hours in the refrigerator. Move the meat around every hour or so to ensure that it is all exposed to the marinade.


When you're ready to cook the next day, set the Slow 'N Sear to full-on sear mode. Fill a full chimney with coals and heat them up until they are white-hot. Remove the water reservoir to create a larger sear zone. Allow the coals to become red-hot in the Slow 'N Sear. Place the meat on the grill grate (no need to oil them, the meat is too wet to stick). Cook for 2-3 minutes per side with the lid off. Try to remove the meat when it is brown on the outside but still has a pink colour on the inside.


This image shows short ribs cooked on S'nS Kettle Grill



Kalbi is delicious served over rice. I like to top the meat with thinly sliced green onions, toasted sesame seeds, and orange zest. Most Korean restaurants in the United States serve Kalbi wrapped in a crisp lettuce leaf with rice and kimchi on the side, similar to a taco.


This image shows a shorts rib, rice and lettuce




  • The night before, prepare and marinate the ribs.
  • Using a full chimney, heat up the SnS until they are glowing hot.
  • Take out the water reservoir (if Deluxe version)
  • Cook 2–3 minutes per side with the lid off.
  • Remove the meat while it is still pink on the inside.


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