Korean Grilled Short Ribs (Kalbi)

Preparation Time: 4 hours
Cook Time: 20 mins
Total Time: 4 hours 20 mins
Yield: 4 servings


800g Korean short ribs
7 tbsp soy sauce
3.5 tbsp dark brown sugar
2 tbsp mirin (rice wine)
2 tbsp grated Asian pear, or regular apple
2 tbsp grated onion
1.5 tbsp minced garlic
1.5 tsp grated ginger
4 sprinkles of ground black pepper
2 tsp salt


  1. Prepare the meat by washing it carefully. Soak the meat in cold water for at least 30 mins to get rid of all the blood and impurity.
  2. While waiting for the meat, make the marinade by combining the soy sauce, mirin, grated pear, onion, garlic, ginger, black pepper and salt. You can use a blender or food processor to mix everything together.
  3. Once the meat is done soaking, rinse, and put in a clean bowl. Add the marinade mixture and massage to coat all the pieces evenly.
  4. Cover and let it rest in the fridge for at least 3-4 hours or even overnight.
  5. When ready to cook, take the meat out 15-20 mins so it can come up to room temp.
  6. Heat a cast iron or thick bottom skillet over medium heat. Add a tablespoon of oil and cook the meat until brown both side, about 5 mins each side. Watch the meat carefully as the sugar in the marinade caramelize easily and can burn quickly. Note: cook in batches to avoid crowding the pan. This will allow the meat to brown individually and sear properly. Overcrowding will steam the meat instead.
  7. Let the cooked meet rest for 10 mins before serving.

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