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Kalbi (Korean Barbecued Beef Ribs)

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“A quick, nutritious Korean meal that everyone will enjoy.”

Ingredients Nutrition

  • 6 tablespoons sugar
  • 6 tablespoons soy sauce
  • 6 tablespoons apple juice
  • 14 cup sesame oil
  • 4 medium garlic cloves, smashed
  • 4 teaspoons fresh ginger, peeled minced
  • kosher salt & freshly ground black pepper, to taste
  • 2 lbs short ribs (flanken-1/2-inch-thick, cross-cut, bone-in)
  • vegetable oil, as needed
  • 18 lettuce leaves, washed dried
  • 4 cups short grain white rice, cooked
  • 23 cup ssamjang


  1. In a large bowl, combine the sugar, soy sauce, apple juice, sesame oil, garlic and ginger with a pinch of salt and pepper. Add the short ribs and massage the marinade into the meat. Cover and refrigerate for at least 2 hours and up to 12 hours.
  2. Prepare a hot charcoal or gas grill fire. Clean and lightly oil the grill grate.
  3. Remove the short ribs from the marinade and let any excess drip off. Discard the marinade. Grill the short ribs, flipping once, until done to your liking (4 minutes for medium rare). Transfer to a serving platter.
  4. Serve with the lettuce, rice and ssamjang, cutting the bones from the meat with kitchen shears before eating.
  5. To eat, put a small spoonful of rice inside a lettuce leaf, dab it with some sauce and top with a piece of the beef. Wrap and eat.

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