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Korean short ribs, also known as kalbi or galbi made with kalbi marinade were my right of passage into my husband’s Hawaiian and Korean heritage. They are also an easy way to feed a crowd and enjoy grilling season!

If you are looking for more traditional baby back ribs, check out my How to grill perfect baby back ribs.

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Plate of korean short rib with red chopsticks and cucumber salad, kimchi and rice. — A class and traditional Korean BBQ dish - kalbi short ribs.

Hawaiian style BBQ short ribs

If you ask my husband if these are Hawaiian style or traditional Korean style – he’ll quickly tell you they are Hawaiian style. But what does that mean?

Well, maybe it just means that my husband's mother was born in Hawaii and his grandmother moved to Hawaii (see her in the picture below) so this recipe is infused with two generations of Hawaiian influence. On his father's side, both his dad and grandmother were born in Hawaii.

Grandma cooking kalbi ribs on Hawaiian beach with daughters in the background. — My husband's grandmother cooking a huge pot of ribs on a tiny hibachi on a beach in Hawaii, circa 1960s.

Or perhaps it is the conspicuous absence in his family’s recipe of Asian pear and onion. This is only speculation – I’ve researched many Korean and Hawaiian cookbooks and have yet to discern a pattern of differentiation. When I figure it out, I’ll come back and update the post – I promise!

What is Korean barbecue/bbq?

Broadly, Korean barbecue is a style of eating small cuts of beef, pork, or chicken grilled on a charcoal or gas grill. In BBQ restaurants, each table will have their own table top grill for cooking.

A table top shot of a restaurant bbq in a Korean restaurant with side dishes. — A table top grill in a restaurant

The most well-known meat is the steak. If boneless, it is known as bulgogi. If it’s on the bone, it’s known as kalbi or galbi. The two transliterations - kalbi and galbi – can be used interchangeably. Here in the United States, you might see this type of meat listed on a menu as Korean BBQ short ribs.

Types of short ribs (flanken vs English style)

The key to kalbi is the cut of the short rib. The two types of short rib cuts are English style and flanken. English style gives you a full bone with beef on it that can be braised for a long time.

Flanken-style is cut across the bone into ⅜ – ½ inch high thin slices of beef. Each piece has 3 – 4 bones in it. This thin cut grills up quickly and is not meant for braising slowly, like you can with the English cut.

Kalbi ribs cut into small pieces using kitchen shears sitting on tan platter with cucumber and kimchi. — I love to cut the longer ribs up into single serve pieces.

The little bones are perfect markers for cutting the pieces up post-grilling or even removing the meat from the bone entirely. You’ll see me do this to make Korean street tacos (post coming soon).

Where will I find Korean style short ribs?

This cut of short rib has become more popular in the United States in the last few years. While I have not seen them at large grocery chains like Safeway, I have seen them at non-Asian groceries with a good butcher counter.

Of course, you can go to a Korean market if there is one near where you live. And sometimes I see them at Costco. The last Costco package I bought was cut really nicely and tasted great.

If you have a butcher who can cut them for you, then you can request the thickness you want – probably somewhere between ⅜ of an inch and ½ of an inch.

Marinating the ribs

The other key to these ribs is the marinade. You'll find all the details about making the marinade in my kalbi marinade post. My recipe is based on an old family recipe from my husband's Hawaiian Korean family.

2 Glass dishes full of marinated ribs side by side to compare color at the beginning of marination and at the end showing color change due to absorption of marinade. — See how the meat has absorbed the marinade and changed color

Give the ribs time to soak up that flavor. 6 - 8 hours or overnight. If at all possible. See how the ribs change color after marinating for 8 hours? You want to see the same thing.

How to grill the short ribs

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You can grill these with whatever grill you have available. We use an outdoor gas grill on high heat.

Short ribs on gas grill with being turned with tongs. — Outdoor gas grill with Dormant Chef hard at work.

You can also use a charcoal grill.

Korean short ribs (kalbi) on charcoal grill. — Charcoal grill - this was at a kalbi cookoff with friends.

BUT, I have done this indoors in a grill pan and they still tasted great!

4 kalbi ribs cooked on an indoor grill pan on the stove. — Successful grilling in an indoor grill pan!

Steps to grill the ribs

Drain the marinade (reserve if you want to boil it to serve with the rice and ribs).
You do not need to wipe the marinade off the ribs, just drain the marinade.
Put the ribs on a hot grill and don’t walk away. If the ribs are ⅜ inch thick they’ll be done in no more than two minutes per side.
If they are ½ inch thick, you may need three to four minutes per side.
They are ready to eat straight off the grill. If you want, you can use kitchen shears to cut them into small pieces between the bones. This is a nice way to feed a crowd and fun way to eat them. But it’s up to you!

What to serve with Hawaiian BBQ short ribs

Traditionally, banchan (pronounced panchan) – little side dishes – are served along with rice. My MIL always made spinach (sigeumchi) namul and bean sprout (kon) namul. I also like cucumber namul.

3 types of Korean banchan (side dishes) in small white bowls on corrogated cardboard. — Sides dishes - in this case cucumber salad, pickled red onions and radish kimchi

And of course you have to serve kimchi! Traditional cabbage kimchi can be found at most grocery stores. My husband likes the less common radish kimchi (koktugee) and for this, I need to visit my local-ish Korean market. Or make it myself.

Since this is grilled beef with Korean seasonings, rice is a must for my husband. But if you don’t have kimchi or time to make side dishes, whip up a salad or broccoli or snap peas or grilled corn or cabbage. The key is some freshness to complement the umami-rich grilled meat.

If you want to mimic my husband's mom's New Year's feast, then make mandu aka Korean dumplings. Your family will thank you!

Pan-fried and boiled mandu on a white plates with red chopsticks.

This corn salad, minus the cilantro and if you're feeling a little spicy, plus some gochugaru (red pepper) would be a great side to feed a crowd or to have leftovers the next day.

3 kalbi ribs with bowls of banchan (side dishes) ready for serving. — The side dishes are as much fun to eat as the smoky grilled kalbi ribs!

Another way to serve this is with lettuce or perilla leaves – more traditional for bulgogi which is already off the bone. But you can easily take this meat off the bone and serve it with lettuce leaves to make wraps. I promise no one will complain!

And if you love lettuce wraps, try my Korean style bulgogi burgers with lettuce wrap and kimchi sauce!

Supplies for Grilled Korean Short Ribs

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While many of us have outdoor grills, for those of you who live where it is not grilling weather year round or you don't have a backyard, an indoor grill pan is really handy. This cast iron grill pan is a good option or try this nonstick round grill pan (that's what I have). The other tool that's super handy is a set of grilling tongs - they are longer so if you are using a big grill outside you can get to the back of the grill and keep your hands far enough from the flame.

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