Korean Beef Short Ribs (Korean Kalbi)

Korean Beef Short Ribs (Korean Kalbi)

I am obsessed with Korean Beef Short Ribs (Korean Kalbi). These beef ribs are marinated in a savory, flavorful, subtle, but still sweet sauce and oven baked until caramelized with a beautiful sugar crispy coating is formed. So good!


Edie O.



  • ¼  cup brown sugar
  • ¼ cup soy sauce (I used dark soy sauce, but you can use regular)
  • ¼ cup oyster sauce
  • 2 tablespoons ginger, minced 
  • 2 garlic cloves, minced
  • ¼ cup water
  • 2 tablespoons mirin or rice wine vinegar 
  • 5 tablespoons honey


  • 1 teaspoon sesame seeds toasted, garnish (optional)
  • ¼ cup green onion, chopped for garnish (optional)

Roasted Broccoli Ingredients (Optional)

  • 12 ounces broccoli florets
  • 2 tablespoons Olive oil (neutral Oil)
  • Sea Salt, to taste
  • Black Pepper, to taste 
  • Korean Style Beef Short Ribs Ingredients
  • 2  pounds Korean style beef short ribs
  1. Combine all the marinate ingredients in a medium size mixing bowl and whisk together.
  2. Clean and  dry ribs with a paper towel. (I cut the meat in smaller pieces by using kitchen shears by cutting in-between the bone). 1 rib makes 3 pieces
  3. Pour the marinate into a gallon size zip lock bag or large container (with top) and add ribs to the marinade. 
  4. Toss the ribs in the marinade and ensure the meat pieces are fully coated. Turn the bag a few times making sure to coat all the meat with marinate. Ensure there is no air left in the bag before you place the marinated ribs in the refrigerator,  and seal the top securely so marinade does not leak out. If placing meat in a container instead of zip lock, flip each rib piece to well coat with marinate.
  5. Marinate for at least 4 hours or overnight in the fridge. The longer you marinate the better, but do not exceed 24 hours.
  6. Preheat Oven to 400F and line one large baking sheet with parchment paper and another large baking sheet with aluminum foil.
  7. Place the broccoli florets on the parchment paper lined baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the sheet. 
  8. Roast broccoli 15 to 22 minutes or until browned around the edges.  Let the broccoli cool for 5 minutes, then transfer the roasted broccoli to a bowl, set aside. 
  9. Place the ribs on the second aluminum lined baking sheet, and cook the ribs at 400F for 25 minutes. After 25 minutes if you like your ribs charred,  you can broil each side for 1 minute or until slightly crisp.
  10. Take the ribs out of the oven and cover with aluminum foil to allow the ribs to rest before serving.
  11. Serve with white rice and  the roasted Broccoli Enjoy!


Cooking over the stovetop/Skillet:

Using a skillet is another way of cooking Korean BBQ. I like to brown both sides first, then I add marinate and simmer until sauce is reduced and short ribs are tender.


Grill 8 minutes on each side until the sides are crispy.

I do not recommend cooking in a Slow Cooker/Crock Pot or Instant Pot.

Easy burning can occur while cooking due to the use of  sugar. Ensure you are watching the ribs as they cook to not over cook the meat.

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These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


These tacos look amazing!


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