Kalbi-Style Short Ribs

August  6, 2014
4 Ratings
Photo by James Ransom
Author Notes

These spicy Korean barbecue style short ribs are perfect for summertime grilling. —Cara Nicoletti

  • Serves 4 to 5
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup rice wine vinegar
  • 1/2 cup sesame oil
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons garlic paste
  • 1 tablespoon grated fresh ginger
  • 1/4 cup minced scallions
  • 1 teaspoon red pepper flakes
  • 5 pounds kalbi-style short-ribs
In This Recipe
  1. 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.
  2. 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.

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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,, 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.