• Olivia Hoekstra

Simple Kalbi Short Ribs


  • 2 cups soy sauce (shoyu)

  • 1 ¼ cups water

  • ¾ cup rice vinegar

  • 1 tbsp teaspoon sesame oil

  • 1 ½ tbsp fish sauce

  • 3 cups packed dark brown sugar

  • 1 tsp ground ginger

  • 6 cloves crushed

  • ½ tsp black pepper

  • 8- 6 pounds bone-in beef short ribs, ½ - inch -thick flanken style (Korean or cross-out)

  • Toasted white sesame seeds for garnish

  • 1 tsp green onions, green parts chopped for garnish.


In a bowl, whisk together the soy sauce, water, rice vinegar, sesame oil, fish sauce, brown sugar, ginger until well combined. Separate the short ribs into two three-gallon -size Ziploc bags. Pour marinade into two bags equality, marinade shorts ribs for 6- 24 hours. Turn the bags at least three times during the marinating period.

You can either grill the short ribs 4-5 minutes on each side on medium heat for a medium-rare cook. For more well-done ribs grill for 7-8 on medium to low heat. Or you can broil in the oven for 5 minutes on each side. Finish with sesame and green onion garnish and serve.

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