Hawaii-Style Beef Kalbi Shortribs Recipe

Hawaii-Style Beef Kalbi Shortribs

Serves 4

Kalbi or galbi means "ribs" in Korean. In the United States, they are almost always cut flaken-style, across the bone. This results in thin strips of meat that cook quickly. Traditional Korean marinades use Asian pear or kiwi to sweeten and tenderize meat. The same marinade used for Bulgogi Beef can be used for kalbi; the difference is in the cut of meat. Hawaii-style kalbi marinade substitutes brown sugar for the fruit. This results in a slightly sweeter taste.


  • 4 pounds beef short ribs, flanken cut
  • 1 -inch piece ginger root, peeled and grated
  • 2 green onions, finely chopped
  • 4 cloves garlic, finely minced
  • 1 tablespoon toasted sesame oil
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1/2 cup packed brown sugar
  • 1 cup soy sauce


  1. Place everything except ribs to a bowl. Whisk to combine.
  2. Place ribs in a long casserole dish or sealable bag. Cover with marinade. Refrigerate 2 hours or up to 3 days.
  3. Heat grill on medium-high. Tap excess marinade from ribs and place on hot grill. Cook ribs 2 to 3 minutes per side, until charred to preference.
  4. Serve warm or at room temperature, with white rice and a side of kimchee.


Amount Per Serving (based on 4 servings)
Calories: 340
Saturated Fat: 8 g
Trans Fat: 0 g
Total Fat: 19 g
Cholesterol: 110 mg
Sodium: 490 mg
Carbohydrates: 3 g
Fiber: 0 g
Added Sugars: 2 g
Total Sugar: 3 g
Protein: 36 g
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