This Korean kalbi short ribs recipe is one of the best ways to serve up this cut of beef! Delicious and fun to eat, these short ribs are tender, have a sweet and salty flavor, and cook up in no time after marinating overnight.
In a ziploc bag, combine the beef short ribs and marinade, making sure the marinade coats the meat well.
Seal the bag, squeezing out most of the air, and marinate in the refrigerator overnight.
Cooking Day:
Remove beef short ribs from ziploc bag and discard marinade.
Oven Broiling:
Preheat oven broiler.
Place short ribs on a baking rack and broil short ribs for 3-4 minutes each side until sizzling. Keep watching them to make sure they do not burn!
Oven Roasting:
Preheat oven 450 deg F (230C).
Place short ribs on a rack on a baking sheet and roast for 20 minutes.
Pan Fry:
Heat skillet over medium-high heat and fry short ribs, a few strips at a time, for 2-3 minutes each side. Repeat with remaining pieces.
Outdoor Grill:
Grill for 2-3 minutes each side.
Garnish with sesame seeds and chopped green onions.
Notes
You can easily find short ribs at your local Asian supermarket. Some other markets may also sell them and they might be called "flanken" cut ribs.
Gluten-free substitutes for the soy sauce in marinade are tamari, coconut aminos, or liquid aminos. Be wary of bottles labelled "gluten-free soy sauce" as they often contain other ingredients like sugar.
Marinating the meat overnight is best, but if you are short on time, marinate for 4 hours at a minimum.
If you can't find Asian pears to use for the marinade, I have read that Bosc pears are a good substitute.