Our newest entry to our Korean BBQ series is probably the most popular dish in Korean BBQ and its’ the Korean BBQ Short Ribs!
The reason I say this is simple – it’s sold at Costco, and if it’s sold at Costco, it has to be popular (I know, not exactly a professional assessment)!
So here is kalbi/galbi, AKA Korean BBQ Marinated Beef Short Ribs. Ironically enough, I didn’t like this dish as a kid growing up.
I much preferred the softer meat of Korean BBQ Bulgogi, but as I grew older, the texture of short rib meat really grew into something I appreciated.
This dish is prepared with the same marinade as Korean BBQ Bulgogi, so the only real difference is the meat texture.
If you happen to be a fan of the Bulgogi Marinade flavor, the BBQ Marinated Beef Short Ribs might be perfect for you.
Making both at the same time should be no problem because all you do is double up on the marinade!
Now, get out there and get ready to have yourself a Korean BBQ party!
For this recipe, we provided two ways you can cook the meat. The preferred method would be on a BBQ to infuse the smoke flavors inside the meat, however if you don’t have a BBQ at home, you can also pan fry it.
Note – You can use either bone-in or bone-less beef short ribs, but thickness of each slice should be around 1/2 inch.
Now, let’s get making this Korean BBQ Marinated Short Ribs recipe!
- Prepping Time 5M
- Marinating Time 24H
- Cooking Time 5M
- Total Time 24H10M
- Net Carb/Serv ~3g
- Servings 2
Ingredients
Galbi
- 1 1/2lb Sliced Beef Chuck Short Ribs Bone-In (Use ~3/4 lbs if Bone-Less)
- 1/4 Cup Sliced Onions
- 2 Stalks Green Onion
- 1 tbsp Toasted Sesame Seed
- 1 tbsp Neutral Cooking Oil
Marinade
- 1/4 Cup Chopped Onions
- 4 Garlic Cloves
- 1/4 Whole Jalapeno (optional)
- 1/4 Cup Soy Sauce
- 2 tbsp Water
- 2 tbsp Sweetener (sugar alternative, sugar or preferred sweetener)
- 2 tbsp Sesame Oil
- 1/8 tsp Black Pepper
Directions
1) Gather all the ingredients.
2) If needed, slice beef short ribs into 1/2 thickness and set aside (if bone-less). Note – it’s easier to slice meat more precisely if semi-frozen.
3) Use a blender or food processor to combine Soy Sauce, Water, sweetener, Sesame Oil, chopped onions, jalapeno, garlic and black pepper together to form marinade. Transfer marinade to a zip-lock bag.
4) Finley slice onions and add into zip-lock, along with sliced beef. Massage in the marinade ensuring equal distribution.
5) Place zip-lock bag flat in the fridge for 24 hours (up to 36 hours) flipping over at least once half way through the marinade.
6) After marination is complete, cut green onions into 1 inch sticks and set aside.
7a) If pan frying, add cooking oil into a large Teflon fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, transfer beef and chopped green onions and cook for 2-3 minutes per side until done. Transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!
7b) If grilling, preheat grill on high until temp reaches ~350F. Once grill is up to temp, lower heat to medium-low and place beef on grill and chopped green onions on top rack/indirect heat. Close lid and cook for 2-3 minutes per side until until done. Once cooked, transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!
Hope you enjoy your Korean BBQ Marinated Short Ribs!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
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Korean BBQ Marinated Short Ribs
Ingredients
Galbi
- 1 1/2 lb Sliced Beef Chuck Short Ribs Bone-In Use ~3/4 lbs if Bone-Less
- 1/4 Cup Sliced Onions
- 2 Stalks Green Onion
- 1 tbsp Toasted Sesame Seed
- 1 tbsp Neutral Cooking Oil
Marinade
- 1/4 Cup Chopped Onions
- 4 Cloves Garlic
- 1/4 Whole Jalapeno optional
- 1/4 Cup Soy Sauce
- 2 tbsp Water
- 2 tbsp Sweetener sugar alternative, sugar or preferred sweetener
- 2 tbsp Sesame Oil
- 1/8 tsp Black Pepper
Instructions
- Gather all the ingredients.
- If needed, slice beef short ribs into 1/2 thickness and set aside (if bone-less). Note - it's easier to slice meat more precisely if semi-frozen.
- Use a blender or food processor to combine Soy Sauce, Water, sweetener, Sesame Oil, chopped onions, jalapeno, garlic and black pepper together to form marinade. Transfer marinade to a zip-lock bag.
- Finley slice onions and add into zip-lock, along with sliced beef. Massage in the marinade ensuring equal distribution.
- Place zip-lock bag flat in the fridge for 24 hours (up to 36 hour flipping over at least once half way through the marinate.
- After marination is complete, cut green onions into 1 inch sticks and set aside.
- A) If pan frying, add cooking oil into a large Teflon fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, transfer beef and chopped green onions and cook for 2-3 minutes per side until done. Transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!B) If grilling, preheat grill on high until temp reaches ~350. Once grill is up to temp, lower heat to medium-low and place beef on grill and chopped green onions on top rack/indirect heat. Close lid and cook for 2-3 minutes per side until until done. Once cooked, transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!
Video
Nutrition
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I have a rack of baby back ribs that I would like to cook tonight (no time to marinate). Do you think the marinade can be cooked into a sauce? I marinated some short ribs in this a few weeks ago and it was a huge hit, so I would love the same flavor from my back ribs tonight.
Hey Lola! You can reduce the marinade into a sauce, but it’ll taste very light compared to it being marinated. Hope that helps!
Sesame oil has a very low smoking point…you probably don’t want to be frying with it. It will burn. Better to use a high smoke point oil like avocado or peanut and add a little sesame oil at the end for flavour.
The marinade smells amazing though! Can’t wait to grill those badboys up tomorrow!
Hi Cliff! You can use whatever oil you’re comfortable with, but we’ve had no issues with pan frying sesame oil (not deep frying). Also, toasted sesame oil’s smoking point is around from 410F, so not that low IMO.
This recipe was so easy and delicious. Everyone loved the flavor! Thank you for a great recipe!
Hey Julian! So happy to hear you liked the recipe!
Hello-I, too am a foodie and have adopted low to no carb for the work week and ‘normal’ food intake while still loosely watching carbs which still allows me to enjoy eating good food!
I’ve used coco aminos in lieu of soy sauce in alot of Asian marinades but have not yet used with
Korean BBQ marinade. I understand it will be less salty but wondering if it will be good. Have you tried and what are your thoughts, suggestions.
Hi Kim! We never have used coconut aminos so can’t tell you one way or the other. But in our humble opinion, the amount of carbs you save from soy sauce vs coconut aminos isn’t worth the sacrifice on flavor since soy sauce is such a staple ingredient in Asian cooking, but of course, to each their own!