Kalbi: Korean Grilled Short Ribs Recipe, Tips, and Serving Ideas

Kalbi (also spelled galbi) are grilled Korean beef short ribs. (Though beef is most common, kalbi may also refer to pork short ribs.) Kalbi is a type of gui, a category of grilled dishes in Korean cuisine.

Kalbi may refer to plain or marinated ribs. Kalbi marinade features sweet and savory flavors like those found in bulgogi sauce. Unlike bulgogi, kalbi places less emphasis on the spice from gochujang, the fermented chili paste that makes an appearance in a variety of other Korean dishes. For a touch of heat, serve kalbi with ssamjang, a spicy dipping sauce.

Kalbi are quick-cooking and full of flavor—here’s what to know before tackling this favorite cut.

1. 1. Ask for “LA-style” or “flanken-style” short ribs. You can find Korean-style short ribs at Korean markets and most Asian grocery stores, but if you don’t have one nearby, any high-quality meat counter should be able to cut them for you. The calling card of these beef ribs is their thin profile, which butchers achieve by cutting crosswise through the rib bones (or Western-style cuts like the rib eye). Each slice comes with a thin cross-section of bone along one side. The thinner cut allows the meat to soak up the marinade and cook more efficiently.
2. 2. For a quicker marinating time, make small incisions in the meat. You can marinate kalbi for as little as thirty minutes or as long as twenty-four hours. To speed things up, make tiny cuts in the flesh to allow the marinade to penetrate. If you want to make the marinade ahead of time, it will keep in the refrigerator for up to two days.
3. 3. Use a tabletop grill. Many Korean BBQ restaurants serve kalbi raw, allowing diners to grill the ribs themselves on griddles set into the center of the table. Apart from being a genuinely enjoyable communal dining experience, it also allows for easy basting of the meat with extra marinade as it cooks.

Serve kalbi as a main course or as one component of a larger spread. Either way, have a pair of kitchen shears at the table for easy deboning.

• In a lettuce wrap: Kalbi is best served in fresh, crisp lettuce leaves (or similarly leafy vegetables) with a bit of steamed rice and ssamjang, a spicy dipping sauce made from doenjang (fermented soybean paste), gochujang (chili paste), and aromatics.
• Over rice: If you don’t have any lettuce on hand, kalbi pairs perfectly well with a bowl of steamed rice. Toss a few fresh cucumber slices with rice vinegar, salt, and sesame seeds and serve alongside.
• With side dishes: Serve kalbi with assorted banchan, like kimchi, pickles, or soy-braised potatoes.