Kalbi (Korean Grilled Beef Ribs)

  • Serves

    serves 4


Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Ask your butcher for bone-in short ribs cut in half crosswise.


  • 1 lb. bone-in beef short ribs, cut crosswise, about 3" thick
  • 12 cup fresh pineapple juice
  • 14 cup soy sauce
  • 14 cup sugar
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. sesame oil
  • 2 tbsp. sesame seeds, lightly toasted, plus more for garnish
  • 2 tsp. freshly ground black pepper
  • 5 cloves garlic, mashed into a paste
  • 1 small white onion, grated
  • 2 scallions, thinly sliced
  • Gochujang (Korean hot pepper paste), for serving
  • Kimchi, for serving (optional)
  • Green leaf lettuce, for wrapping


Step 1

Slice short ribs (see "Cutting Kalbi"); place in a bowl. Whisk juice, soy, sugar, vinegar, oil, sesame seeds, pepper, garlic, and grated onion in a bowl; rub mixture over ribs. Cover and refrigerate for 45 minutes.

Step 2

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Brush marinade onto ribs; cook on hottest part of grill, flipping once, until charred in spots and cooked to desired doneness, 2-4 minutes for medium rare. If outside starts to burn before beef is fully cooked, move to cooler section of grill until done. Garnish with sesame seeds and scallions; serve with gochujang, kimchi, and lettuce leaves for wrapping.

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