Grill/Barbecue
by: Cara Nicoletti
August6,2014
4.6
7 Ratings
- Serves 4 to 5
Jump to Recipe
Author Notes
These spicy Korean barbecue style short ribs are perfect for summertime grilling. —Cara Nicoletti
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1/4 cupsoy sauce
- 1/4 cupmirin
- 1/4 cuprice wine vinegar
- 1/2 cupsesame oil
- 1/4 cuppacked dark brown sugar
- 2 tablespoonsgarlic paste
- 1 tablespoongrated fresh ginger
- 1/4 cupminced scallions
- 1 teaspoonred pepper flakes
- 5 poundskalbi-style short-ribs
Directions
- Whisk all of your marinade ingredients together (everything except the short ribs). Place short ribs in a large ziplock bag and pour marinade over them, making sure to coat all of the ribs. Allow them to marinate overnight.
- The next day, pat the ribs dry to avoid flare-ups. Grill them over high heat for 2 minutes on each side. You can also cook them in a super-hot pan, or stick them under the broiler for 1 to 2 minutes on each side.
Tags:
- Korean
- Beef
- Rib
- Grill/Barbecue
- Spring
- Summer
- Fourth of July
- Mother's Day
- Father's Day
- Entree
See what other Food52ers are saying.
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Jacques Spilka
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Savanah Belanger
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Picholine
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Lizzie Deroy
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Ariette Coleman
Cara Nicoletti is a butcher and writer living in Brooklyn, New York. Cara started working in restaurants when she moved to New York in 2004, and was a baker and pastry chef for several years before following in her grandfather and great-grandfathers' footsteps and becoming a butcher. She is the writer behind the literary recipe blog, Yummy-Books.com, and author of Voracious, which will be published by Little, Brown in 2015. She is currently a whole-animal butcher and sausage-making teacher at The Meat Hook in Williamsburg.
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13 Reviews
Jacques S. May 6, 2022
Taste very authentic. Next time I’ll try sous-vide to make them more tender.
Savanah B. December 6, 2021
This was delicious! I didn’t have any mirin do I used some red wine vinegar instead and added a little miso paste. So flavorful! I let the ribs marinate for almost 24 hours. I’m thinking of using this marinade on skirt steak for beef and broccoli!
Elle July 14, 2019
I liked the marinade. The recipe is simple and easy compared to other kalbi recipes I’ve tried. I would have marinated the meat longer than 24 hours to let the flavors soak deeper if I did this again.
Picholine July 31, 2017
Could I use boneless country style spareribs?
Lizzie D. July 12, 2015
Dear Ms. Nicoletti: The marinade makes an excellent tofu dish as well. I cut your recipe in half for one block of firm tofu. Searing the tofu gave it a wonderful caramelization, thanks to the coconut sugar I used. I really appreciate your sharing this terrific, versatile recipe. It's my new go-to. Thanks.
Elle July 17, 2019
I tried this based on your suggestion and it was an amazing glaze for tofu. Thanks for the idea.
Ariette C. September 23, 2014
Wow. Looks really delicious. I'm a big fan of steak so seeing this makes me crave for more. I have tried this recipe and it went well. Good thing, my culinary student brother was there to help me out. He also taught me another marinated recipe for steaks: Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, dijon mustard, and garlic in a small bowl. Season it with salt and pepper. Try it. I'm telling you, it's worth the try. =)
Susan W. August 13, 2014
Had these for dinner last night. Deliciously outstanding! I had extra marinade, so I am going to marinate chicken thighs and make bibimbap with it.
Susan W. August 11, 2014
I can't wait to try this. Cara, are Kalbi style ribs the same as flanken ribs? That is what my local store calls them. They look like the ones in your photo. :0)
Cara N. August 11, 2014
Yes, exactly Susan! The ones in the picture are boneless, but they are SO delicious bone-in too. Let me know how they turn out!
Susan W. August 11, 2014
Just walked next door and bought the ribs. They are bone-in, so I bought a lot!! :0) Serving them with the copycat recipe of Chipotle's lime and cilantro rice and watermelon. Yay summer!
ChefJune August 11, 2014
This recipe sounds wonderful, but how could it be a Community Pick already? It was just submitted last Wednesday, and it isn't the featured contest. If Cara Nicoletti is a "celebrity" contributor, then some notes on who she is would be helpful. I've never heard of her...
Cara N. August 11, 2014
Hi June,
I'm not sure how these things work, but I can tell you that I am not a "celebrity" contributor. I am a butcher. If you want to know more about me you can read my bio on the site.