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Korean Short Ribs (Kalbi Beef) Recipe

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4.3 from 14 reviews

Tender and flavorful Korean Short Ribs (Kalbi Beef) slow-cooked to perfection in a savory marinade of soy sauce, garlic, ginger, and a hint of spice. This recipe delivers melt-in-your-mouth meat with a rich, slightly sweet glaze, ideal for a comforting family meal served with rice.

  • Total Time: 6 hours 25 minutes
  • Yield: 5 servings

Ingredients

Main Ingredients

  • 4-6 pounds beef short ribs
  • 1 cup soy sauce
  • 1 cup beef broth
  • 2 Tablespoons rice vinegar
  • 1/2 cup dark brown sugar
  • 1/2 Tablespoon black pepper
  • 1 Tablespoon sesame oil
  • 5 cloves garlic (minced)
  • 1 Tablespoon ginger (minced)
  • 1 medium yellow onion (thinly sliced)
  • 1 teaspoon red pepper flakes (optional) or 2 tablespoons Gochujang
  • 2 Tablespoons cornstarch
  • 1/4 cup cold water
  • 2-3 green onions (sliced on the diagonal into 1-inch pieces for garnish)
  • 1 teaspoon toasted sesame seeds (for garnish)

Instructions

  1. Prepare Ribs and Onions: Arrange the beef short ribs in the bottom of the slow cooker and sprinkle the thinly sliced onion evenly over the ribs.
  2. Make Marinade: In a bowl, mix together soy sauce, beef broth, rice vinegar, dark brown sugar, black pepper, sesame oil, minced garlic, minced ginger, and red pepper flakes or Gochujang if using, creating the flavorful sauce for the ribs.
  3. Slow Cook the Ribs: Pour the marinade evenly over the ribs and onions. Cover the slow cooker with the lid and cook on low for 6-8 hours or high for 3-4 hours until the meat is tender and infused with flavor.
  4. Thicken the Sauce: Approximately 20 minutes before serving, whisk the cornstarch into cold water to create a slurry. Pour this into the slow cooker and stir to combine with the juices. Cover and cook for an additional 20 minutes until the sauce thickens slightly to a glaze consistency.
  5. Serve: Carefully remove ribs from the slow cooker and place on a serving platter. Sprinkle with toasted sesame seeds and sliced green onions for garnish. Use a fat separator to remove excess fat from the cooking liquid, then drizzle the sauce over the ribs and rice when serving.

Notes

  • For a spicier dish, substitute red pepper flakes with 2 tablespoons of Gochujang for authentic Korean flavor.
  • Use a fat separator to remove excess fat from the cooking liquid to keep the sauce light and smooth.
  • This dish pairs perfectly with steamed white rice or kimchi for a traditional Korean meal.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 10 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Korean

Find it online: https://dishiary.com/korean-short-ribs-kalbi-beef-recipe/