Hawaiian Kalbi Ribs 
(Hawaiian-American barbecued beef short ribs)

Written by on in Recipe
Platter of Hawaiian kalbi beef ribs
Image by stu_spivack

This recipe for marinated and grilled beef short ribs demonstrates the delicious influence of Korean cuisine on Hawaiian cooking. Salty-sweet with a subtle smokiness, kalbi short ribs are the central focus of many a Hawaiian plate lunch.

Hawaiian Kalbi Ribs
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Hawaiian Kalbi Ribs

Course: MeatsCuisine: Hawaiian, United States
Makes 4 to 6 servings

This recipe for marinated and grilled beef short ribs demonstrates the delicious influence of Korean cuisine on Hawaiian cooking.

Ingredients

  • Beef short ribs, flanken cut — 2 pounds

  • Soy sauce — 3/4 cup

  • Water — 1/4 cup

  • Sesame oil — 1 tablespoon

  • Sugar — 1/2 cup

  • Garlic, minced — 3 or 4 cloves

  • Gingerroot, peeled and minced — 1 1-inch piece (about 1 tablespoon)

  • Scallions, finely chopped — 3 or 4

  • Sesame seeds, toasted — 1 tablespoon

Directions

  • In a large bowl, whisk together the soy sauce, water, sesame oil and sugar until the sugar is dissolved. Next stir in the garlic, ginger, scallions and sesame seeds.
  • Add the short ribs and toss to coat. Place the ribs and marinade in the refrigerator to marinate for at least 2 hours and up to 8 hours. Toss occasionally to make sure the ribs get marinated evenly.
  • Remove the ribs from their marinade and pat dry. Grill the ribs on a prepared indoor or outdoor grill for about 2 minutes per side, or until just cooked through. Brush lightly with the remaining marinade while grilling if you like.
  • Serve immediately with scoops of steamed rice and Hawaiian-style macaroni salad.

Kalbi Short Rib Notes and Variations

  • What is “flanken” cut? Short ribs usually come in one of two types of butcher’s cut: English or flanken. English style is a cut of 2 to 3-inch sections of rib. This cut is best for braising. Flanken style is a thin cut across 3 or 4 ribs, anywhere from 1/4 to 1/2-inch thick. It’s important to chose flanken cut for kalbi short ribs so that they marinate thoroughly, cook quickly and evenly and turn out mouthwateringly tender.
  • Other marinade additions: Use mirin instead of water and cut back the sugar to 1/4 cup. Some recipes call for adding a little grated onion for flavor or grated Asian pear for sweetness.

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