Korean Style Ribs (Kalbi Kui)

Updated: 3 days ago


One of our favorite meals during the summer is Kalbi Kui, Korean Style Ribs. Thinly sliced beef ribs are marinated with flavorful ingredients like ginger, garlic, and sesame oil. They are then grilled and served with rice, lettuce, kimchi, and many pickled vegetables. The meal is so healthy and packs lots of flavors. I love how simple it is to prepare these delicious ribs. This is a winner.


Ingredients for Korean Style Ribs (Kalbi Kui):

4 pounds beef flanken

1/2 cup soy sauce

8 teaspoons minced ginger

1/2 cup dark brown sugar

1/2 cup mirin

1/4 cup + 2 tablespoons sesame oil

12 cloves minced garlic

4 green onions, chopped


Serve with cooked sushi rice, lettuce leaves, kimchi, and pickled veggies.


Time-Saving Tip: Marinade the beef up to 6 hours in advance.


Let's see what we need.

We're ready to cook.



Combine the garlic, green onions, ginger, soy sauce, mirin, sesame oil, and brown sugar.


Place the meat in a bowl or large baggie and add the marinade. Marinate 2-6 hours.


Drain the meat and transfer it to a hot grill. Cook until both sides have grill marks. The meat is thin and cooks fairly quickly, about 15-20 minutes depending on the thickness.


It's ready! Korean Style Ribs are so delicious. Once you try them you'll be wanting to make them all of the time.


Enjoy!



Korean Style Ribs (Kalbi Kui):

  • 4 pounds beef flanken

  • 1/2 cup soy sauce

  • 8 teaspoons minced ginger

  • 1/2 cup dark brown sugar

  • 1/2 cup mirin

  • 1/4 cup + 2 tablespoons sesame oil

  • 12 cloves minced garlic

  • 4 green onions, chopped


  • Serve with cooked sushi rice, lettuce leaves, kimchi, and pickled veggies.

  • Combine the garlic, green onions, ginger, soy sauce, mirin, sesame oil, and brown sugar.

  • Place the meat in a bowl or large baggie and add the marinade. Marinate 2-6 hours.

  • Drain the meat and transfer it to a hot grill. Cook until both sides have grill marks. The meat is thin and cooks fairly quickly, about 15-20 minutes depending on the thickness.

  • Time-Saving Tip: Marinade the beef up to 6 hours in advance.