Kalbi ribs are a local favorite in Hawaii. They are sometimes referred to as Korean Beef Short Ribs. Introduced to the islands by the Koreans, it is loved by locals and visitors alike. A great Summer Grilling Recipe.
Last summer, while visiting my local meat market, I noticed they had “short ribs” for sale. I was intrigued and purchased several pounds of the meat. I’d had Hawaiian-Style Beef Short Ribs before and knew how tasty they are, especially when grilled! They’re finger licking good.
The Kalbi marinade for this dish is all about flavor! Using simple ingredients found in your pantry you can create this fantastic sauce! You will need to marinade these ribs for at least 4 hours, preferably overnight. This allows the flavors in the marinade to soak into the meat and help tenderize the beef.
Korean-Style beef short ribs, are nothing more than “Flanken Steak”, that is cut lengthwise across the bone. They grill quickly and make for a spectacular presentation for your summer grilling!
How to Make Kalbi (Korean BBQ Beef Short Ribs)
List of Ingredients to make Grilled Korean Beef Short Ribs
- 2 pounds Korean style beef short ribs
- 4 green onions, chopped
- 3/4 C Soy Sauce
- 3/4 C Dark Brown Sugar
- 3 tbsp White Vinegar
- 2 tbsp sesame oil
- 2 tbsp honey
- 3 tbsp minced garlic
- 1/4 tsp black pepper
- 1/4 tsp ginger paste (optional)
- 3/4 C Pepsi or 7-up, or water
How to make Kalbi Marinade
In a large bowl combine onions, soy sauce, brown sugar, white vinegar, sesame oil, honey, minced garlic, black pepper, ginger paste (optional) and Pepsi, 7-up or water. Whisk ingredients together until well combined.
Marinating the Korean Beef Short Ribs
Transfer beef into a large sealable freezer bag (you may need 2), or a large container with a lid.
Add marinade, if using a bag, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. If using a marinading container, place the lid on top and seal, make sure to “burp” the lid. Then shake the container a few times to make sure the beef is well coated.
Refrigerate for at least 4 hours, but preferably overnight. (Why does “resting” in a tub of marinade sound heavenly??!)
How to Grill Hawaiian-Style Korean Beef Short Ribs
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Place ribs on hot pre-heated grill.
Grill short ribs, turning once to desired doneness, about 3–4 minutes per side. I love how quickly these ribs cook! Means they’ll be in my tummy sooner! Goals!!!
Remove ribs from the grill. Garnish with thinly sliced green onions and toasted sesame seeds. If desired.
You can serve these whole or cut into smaller pieces, for a starter or party appetizer.
I love serving them whole on a bed of steamed white rice. This scrumptious Korean Beef short rib recipe pairs together well with my Traditional Hawaiian Macaroni Salad and grilled pineapple!
Don’t they look amazing! A great summer grill recipe that your family is sure to love. It’s like a tropical vacation without leaving home! (Okay…kind of like that!)
Other Favorite Grilling Recipes
- Best Grilled Tri-Tip Recipe
- Loaded Grilled Hash Brown Omelet
- Grilled Honey Garlic Bone-in Pork Chops
- Grilled Jay’s Jerk Chicken with Pineapple
- Grilled Honey Mustard Chicken
- 100 Best Grilling Recipes from Taste of Home
Thanks so much for stopping by today! Enjoy this delicious tropical dish!
Happy Nesting!
Hawaiian-Style Kalbi Grilled Beef Short Ribs
Ingredients
- 2 pounds Korean style beef short ribs
- 4 green onions chopped
- 3/4 C Soy Sauce
- 3/4 C Dark Brown Sugar
- 3 tbsp White Vinegar
- 2 tbsp sesame oil
- 2 tbsp honey
- 3 tbsp minced garlic
- 1/4 tsp black pepper
- 1/4 tsp ginger paste optional
- 3/4 C Pepsi or 7-up or water
Instructions
- Set ribs aside on a plate for 10 minutes. In a large bowl, whisk together all the remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. You can also place the ribs in a large container with a lid.
- Refrigerate for at least 4 hours but preferable overnight.
- Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, for an appetizer.