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Kalbi Ribs


Kalbi Ribs are the Korean version of short ribs and taste outstanding. Because they are a thin cut (Flanken Cut), they cook much quicker than the regular short ribs. The marinade takes many hours, up to three days, and creates a flavor second to none.


- 3 lbs Korean Ribs (AKA Flanken Ribs)


- ¼ cup Mirin

- ¼ cup sugar

- ¼ cup soy sauce

- 2 Tbs Ketchup

- 3 cloves minced garlic

- 1" grated ginger

- ½ grated Asian Pear

- ½ yellow onion (small dice)

- 3 green onions (½" chop)


- Marinate meat for at least 24 hours. I prefer longer if possible (up to three days).

- Outdoors: Remove excess marinade and cook on hot grill for about 4 minutes on each side

- Indoors: Preheat oven on broil. Remove excess marinade and broil for 10 minutes on first side and 7 minutes on second.

- Strain marinade and place liquid in a small pot, bring to boil and reduce to simmer until it reaches desired consistency. Remove from heat and use to coat ribs.

- Plate with rice/fried rice*, Korean Corn Cheese** or Cole-slaw. 

* See Asian section for recipe.

** See side dishes for recipe

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