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Kalbi (Korean BBQ Short Ribs)


"This is the staple of Korean fine dining, but too expensive in the restaurants. It is also simple to make at home, and will leave your guests asking for more. Total time includes marinating time. Traditionally, should be served sliced, rolled in romaine lettuce leaves, along with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste)."
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3 h 30 m servings 1096 cals
Original recipe yields 4 servings


  • Calories:
  • 1096 kcal
  • 55%
  • Fat:
  • 85.6 g
  • 132%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 2831 mg
  • 113%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
  2. Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

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Read all reviews 112
  1. 162 Ratings

Most helpful positive review

Fantastic recipe! Followed it exactly but I baked mine in the oven at 375 for 20 mins and then turned on the broiler for about 5 mins. The meat came out very juicy w/ a little char on the edges ...

Most helpful critical review

Nice. Too much salt for me, (I used reduced sodium soy sauce the 2nd time) and too much sugar. (I tried it with 1/8 cup sugar the second time.) And if you do that, reduce the salt and sugar, ...

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Most positive
Least positive

Fantastic recipe! Followed it exactly but I baked mine in the oven at 375 for 20 mins and then turned on the broiler for about 5 mins. The meat came out very juicy w/ a little char on the edges ...

This is a great recipe. I make this dish quite often and usually marinate the meat with rice wine(if you don't have it you can use red wine or beer) and a cup of grated apple or kiwi or pineappl...

These were awesome. Followed the recipe exactly. Used boneless ribs. The extra thing I did was after I marinaded the ribs for 36 hours, I poured it all in a saucepan - boiled it and then cook...

Great recipe! I read the previous reviews and followed two of the suggestions. 1. I cooked the ribs at 375 for 20 min then broiled them for 5 min. 2. After marinading the meat I boiled the le...

Wow. If this is Korean BBQ then American BBQ needs to learn a few things from this.

I eat korean bbq ribs all the time and my korean auntie makes this quite often at family gatherings along with all the assorted korean veggies (namool), rice, soup, etc. You don't need to grill ...

this recipe is very tasty. i used boneless shortribs and marinated in a ziplock bag for 2 days in the fridge and did not add water. i did not have any green onions on hand and subbed minced ye...

Delish! I mostly can only rate the marinade because I used a different cut of meat. Beef chuck flanken style ribs. Marinaded it for a good 6 hours. Actually thickened the marinade that was left ...

This is fantastic! Followed the recipe exact and I wouldn't change a single thing...thanks for submitting this delicious recipe!