If you’ve ever wondered how to make tender, flavorful Korean Short Ribs that practically melt in your mouth, you’re in for a real treat. This Korean Short Ribs (Kalbi Beef) Recipe brings together a perfect balance of sweet, savory, and slightly spicy notes, all simmered to perfection in a slow cooker. Whether you’re craving an impressive dish for a family dinner or a special occasion, this recipe makes those rich, succulent ribs easy to achieve with simple, accessible ingredients.
Ingredients You’ll Need
Every ingredient in this Korean Short Ribs (Kalbi Beef) Recipe plays an essential role in creating its distinct flavor and tender texture. From the salty depth of soy sauce to the aromatic burst from garlic and ginger, these components come together seamlessly to craft an unforgettable meal.
- Beef short ribs (4-6 pounds): The star of the dish, these cut tenderly absorb all the flavors during slow cooking.
- Soy sauce (1 cup): Adds salty umami richness that’s classic in Korean cuisine.
- Beef broth (1 cup): Provides a savory base that deepens the overall flavor.
- Rice vinegar (2 Tablespoons): Offers a subtle tang that balances the sweetness.
- Dark brown sugar (1/2 cup): Delivers caramelized sweetness and helps with the ribs’ beautiful glaze.
- Black pepper (1/2 Tablespoon): Gives a mild heat that complements the savory elements.
- Sesame oil (1 Tablespoon): Infuses a nutty, toasty aroma critical to Korean dishes.
- Garlic (5 cloves, minced): Brings aromatic pungency that elevates the entire dish.
- Ginger (1 Tablespoon, minced): Adds freshness and a slight bite that cuts through richness.
- Yellow onion (1 medium, thinly sliced): Enhances sweetness and texture.
- Red pepper flakes (1 teaspoon, optional) or Gochujang (2 Tablespoons): Infuse a gentle, warming spice.
- Cornstarch (2 Tablespoons): Used to thicken the flavorful sauce.
- Cold water (1/4 cup): Helps activate the cornstarch slurry for perfect thickness.
- Green onions (2-3, sliced diagonally into 1-inch pieces): A fresh, crunchy garnish with vibrant color.
- Toasted sesame seeds (1 teaspoon): Adds a subtle crunch and nutty finish when sprinkled on top.
How to Make Korean Short Ribs (Kalbi Beef) Recipe
Step 1: Prepare the Short Ribs and Onion
Start by arranging the beef short ribs neatly in the bottom of your slow cooker. Layer the thinly sliced yellow onion over the ribs, which will soften and become sweet as it cooks, infusing the meat with extra flavor.
Step 2: Mix the Marinade
In a bowl, whisk together soy sauce, beef broth, rice vinegar, dark brown sugar, black pepper, sesame oil, minced garlic, ginger, and your choice of red pepper flakes or Gochujang. This mixture is the heartbeat of the Korean Short Ribs (Kalbi Beef) Recipe, combining salty, sweet, spicy, and tangy notes that penetrate the meat.
Step 3: Cook Low and Slow
Pour the marinade evenly over the ribs and onions in the slow cooker. Cover with a lid and set to cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking melts the connective tissue in the ribs, resulting in an irresistibly tender texture.
Step 4: Thicken the Sauce
About 20 minutes before the ribs are done, whisk the cornstarch into cold water until smooth, then stir this slurry into the slow cooker liquid. Cover and let cook a bit longer until the sauce thickens up beautifully, turning into a glossy glaze ready to coat every bite.
Step 5: Finish and Garnish
Carefully remove the ribs from the slow cooker, placing them on a serving dish. Sprinkle generously with toasted sesame seeds and sliced green onions to add a fresh crunch and a burst of color to your plate.
How to Serve Korean Short Ribs (Kalbi Beef) Recipe
Garnishes
Lightly toasted sesame seeds and fresh green onions are classic garnishes that provide a lovely visual contrast and textural complement to the ribs. They also enhance the nutty and fresh flavor profiles, making every bite exciting.
Side Dishes
Serve these ribs with fluffy white rice to soak up the luscious sauce. For a balanced meal, add some crisp kimchi, sautéed spinach, or pickled vegetables. Each side brings a different texture and flavor, rounding out the Korean Short Ribs (Kalbi Beef) Recipe beautifully.
Creative Ways to Present
For a fun twist, try serving the ribs wrapped in fresh lettuce leaves with a dab of ssamjang (a spicy fermented paste) and julienned veggies for a hand-held Korean BBQ experience. Or plate them family-style on a large platter surrounded by vibrant garnishes for an inviting, communal meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover Korean Short Ribs (Kalbi Beef) in an airtight container and refrigerate for up to 3 days. The meat will continue to absorb the sauce, making the flavors even more intense the next day.
Freezing
This dish freezes wonderfully. Put the ribs and sauce in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Reheating
Reheat your ribs slowly over low heat, adding a splash of water or broth if needed to loosen the sauce. This keeps the meat tender and prevents drying out. Avoid overheating, as it can toughen the ribs and diminish their luscious texture.
FAQs
Can I use a different cut of beef for this Korean Short Ribs (Kalbi Beef) Recipe?
While short ribs are traditional and ideal for their marbling and flavor, you can experiment with chuck roast or boneless ribeye slices. Keep in mind the texture and cooking time might differ, but the marinade will still impart fantastic flavor.
Is it necessary to use a slow cooker?
The slow cooker is a fantastic tool for this recipe because it tenderizes the meat slowly while allowing the flavors to meld. However, you can braise the ribs in a covered pot in the oven at low heat if you don’t have a slow cooker, adjusting cooking times accordingly.
Can I make this recipe spicier?
Absolutely! Increase the amount of red pepper flakes or Gochujang to suit your heat preference. You can also add sliced fresh chili peppers for an extra kick if you love spice.
What can I substitute for beef broth?
If you don’t have beef broth, you can use chicken broth or vegetable broth. While beef broth provides a richer flavor that complements the ribs well, these alternatives won’t drastically change the overall taste.
How long should I marinate the ribs?
In this Korean Short Ribs (Kalbi Beef) Recipe, the ribs marinate as they cook in the slow cooker since the sauce is poured over prior to cooking. If you want to enhance flavor even more, you can marinate the short ribs in the sauce for a few hours or overnight in the fridge before cooking.
Final Thoughts
This Korean Short Ribs (Kalbi Beef) Recipe is a shining example of how accessible ingredients and a little patience can yield a spectacular dish full of depth and warmth. Whether you’re introducing your family to Korean flavors or just craving a hearty, flavorful meal, these ribs will not disappoint. Dive in and get ready to savor every tender, juicy bite!
PrintKorean Short Ribs (Kalbi Beef) Recipe
Korean Short Ribs (Kalbi Beef) is a flavorful and tender dish made by slow-cooking beef short ribs in a savory, sweet, and slightly spicy marinade. This traditional Korean-style recipe infuses the meat with soy sauce, garlic, ginger, and sesame oil, making it perfect for a comforting family meal served with white rice.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
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
Garnish
- 2–3 green onions, sliced on the diagonal into 1-inch pieces
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the Short Ribs: Arrange the beef short ribs in the bottom of a slow cooker and sprinkle the thinly sliced yellow onion evenly over the ribs.
- Make the Marinade: In a mixing bowl, combine 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). Stir well to blend all the flavors.
- Slow Cook the Ribs: Pour the marinade mixture over the short ribs and onions in the slow cooker. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the ribs are fork-tender and infused with flavor.
- Thicken the Sauce: About 20 minutes before serving, whisk the cornstarch into the cold water to create a slurry. Pour this mixture into the slow cooker and stir to combine with the cooking juices. Cover and cook for another 20 minutes to allow the sauce to thicken slightly.
- Serve: Remove the ribs from the slow cooker and transfer them to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Use a fat separator to strain and remove excess fat from the sauce, then serve the sauce alongside the ribs over white rice for an authentic Korean dining experience.
Notes
- The red pepper flakes can be substituted with gochujang for a more traditional Korean heat and flavor.
- Using a fat separator to remove excess fat from the cooking liquid results in a cleaner, less greasy sauce.
- For best results, use bone-in short ribs for deeper flavor and tenderness.
- This dish pairs perfectly with steamed white rice or kimchi for an authentic Korean meal.
- You can prepare the marinade a day ahead and marinate the ribs overnight in the refrigerator for enhanced flavor.
