kalbi short ribs

You will knock it out of the park with these mouthwatering sous vide Korean beef short ribs (also called Kalbi). Tender meat infused with complex sweet, salty, garlicky flavors. No sous vide equipment? No worries - you have options.

Korean Beef Short Ribs (Sous Vide)

lbs (1.36 kg) boneless beef short

(100 grams) brown sugar

(115 ml) light soy sauce

(59 ml) water

tbsp (30 ml) mirin or rice wine

Asian pear, peeled, cubed

tbsp minced garlic ((6 cloves))

tbsp (8.9 grams) dark sesame oil

tsp black pepper

green onion, chopped (optional)

MAKE MARINADE: Use a food processor, immersion blender or nothing. Place all ingredients in a food processor (or bowl). Process (or blend with immersion blender) until smooth. If you don&#039;t have a processor or blender, grate the pear and onion, then mix with the remaining ingredients.

MARINATE SHORT RIBS: Pour marinade into large zipper lock bag along with boneless beef short ribs. Remove air and seal bag. Squish meat around to ensure meat is well covered with marinade. Place in fridge for 24 -48 hours (or 6 hours if taking a shortcut).

SOUS VIDE SHORT RIBS (see Note 3 for non-sous vide option).  Heat water with sous vide equipment to 135F/57C. Lower bag of short ribs into water. Bag should float under water. If it doesn&#039;t, unseal bag, lower it until top of bag is just above water line, then reseal it once all air is pressed out by water. If using a circulator sous vide, cover pot with lid or towel to reduce evaporation. Sous vide ribs for 12-30 hours. I find 24 hours perfect or, if ribs are very thin, 12 hours.  (For a shortcut, sous vide for 6 hours - but not as tender). Remove shorts rib from bag. Pat dry with paper towel.

MAKE GLAZE/SAUCE (optional but recommended):  Pour marinade juices into small pot (I like to pour it through a sieve to remove small bits but it&#039;s fine if you don&#039;t). Bring to boil, then reduce to medium high. Boil for about 10 minutes until reduce by half and slightly thickened.

GRILL KOREAN SHORT RIBS: Spray grill with oil and heat to medium high (450-500F). Brush glaze on both sides of short ribs. Spray ribs with oil on one side to avoid sticking. Grill for 2 minutes on one side that is sprayed with oil. No need to grill the other side.  Brush on extra glaze and serve with remaining sauce on the side. Garnish with chopped green onions and/or sesame seeds if desired.

It's always a special treat when my mom preps Kalbi short ribs, the iconic grilled Korean beef short ribs that are perfectly savory-sweet with rich umami flavor. They're seriously the best &amp; they couldn't be easier to make at home!
It all starts with a kalbi marinade. It packs a big punch of flavor thanks to bold aromatics like onion, garlic, ginger, &amp; sesame oil, while generous amount of dark brown sugar provides sweetness for irresistibly charred grill marks. This marinade is a recipe we that comes to us from my maternal Grandma Marian, so its sweetness a little more Hawaii-style than traditionally Korean. (Be sure to check out the blog post, above, to learn all about Korean vs Hawaii kalbi!)
Pour the marinade over thin-cut flanken short ribs, then leave it to really soak into the meat – the longer you can marinate the better! 
At dinnertime, simply light up the grill or broiler, cook for a few minutes per side, &amp; serve alongside  your favorite banchan or a couple scoops of rice &amp; mac salad for the perfect quick &amp; easy meal! ♡ Happy grilling!

Hawaiian-Style Kalbi (Grilled Korean Short Ribs)

flanken beef short ribs

brown sugar

mirin (see Recipe Notes)

sesame oil

sesame seeds

gochujang

yellow onion, peeled & finely grated

green onions, finely chopped

garlic,

salt black pepper, to season

Prep the kalbi marinade &amp; marinate the short ribs

Add the shoyu, brown sugar, rice wine, sesame oil, sesame seeds, gochujang (if using), grated pear (if using), grated onion, green onion, garlic, ginger to a baking dish. Season with 1 ½ teaspoons kosher salt &amp; ground black pepper as desired. Whisk to combine. Add the beef short ribs to the baking dish, pressing down to ensure they are completely submerged in the kalbi marinade. Cover &amp; marinate in the refrigerator at least 12 hours or up to 3 days – the longer the better!

Prepare the grill: 

About 30 minutes before you&#8217;d like to begin grilling, pull the short ribs from the fridge to let them come up to room temperature as the grill preheats. Prepare the grill for high direct heat grilling, 550-600 degrees F.

Grill the kalbi short ribs: 

Working in batches to avoid overcrowding the grill, place the marinated kalbi short ribs on the grill, shaking off any excess marinade into the baking dish (discard excess marinade). Be sure to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill 2-3 minutes per side, until charred as desired.

Serve immediately

Serve grilled Korean short ribs immediately, with your favorite banchan or BBQ sides. At my house, we enjoy these grilled short ribs Hawaiian plate lunch-style, with rice, macaroni salad, &amp; kimchi. Enjoy!

You hit this one out of the park! Hawaiian plate lunch onolicious!!!❤️

I made this recipe and allowed it to marinade for a little over 48 hours. I added the Asian pear but not the sesame seeds or gochujang, although I hope to next time. My bf said it was amazing and asked for the recipe. This is probably one of the best things I’ve ever cooked for her. Thank you for sharing such a perfect recipe

I bought korean short ribs on an impulse at the store because we just moved from within the city of Las Vegas to the military base on the outskirts. My favorite thing about living in Vegas is the Hawaiian food, particularly the short ribs, as we don’t really have that where we’re from back east. Needless to say, ordering takeout on a military base is not an option unless we wanted to drive across the city to pick it up ourselves. I bought the pack of 7 ribs for the price of one serving from our favorite Hawaiian place in the city. I marinated them for about 36 hours and though they smelled delicious, didn’t know what to expect flavor wise. I popped them in a skillet on the stove (still not settled enough to have the grill up and running) and we ate them with rice. They tasted dead-on, exactly like the ribs served at the Hawaiian joints in the city. I couldn’t believe it. Even my two year old loved them. I fed three people for the price of one and could have fed six for the price of two. Thank you for this amazing recipe!!!!

https://content.jwplatform.com/videos/&rdquo;8mlNRtu1&Prime;.mp4

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Korean Beef Short Ribs (Sous Vide)

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Top 2 kalbi short ribs recipes from across the web

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Korean Beef Short Ribs (Sous Vide)

Hawaiian-Style Kalbi (Grilled Korea...

The most viewed kalbi short ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine