Kalbi Kui-Broiled Short Ribs

Kalbi is Korean short rib cooking at its most addictive. Thin-sliced beef ribs soak up a soy sauce marinade packed with garlic, ginger, toasted sesame seeds, scallions, and a touch of sugar, then cook fast under high heat until the edges caramelize and char.

The key is getting the butcher to cut the ribs thin, a quarter inch or less across the bone. Thin cuts mean more surface area for the marinade to penetrate, and they cook quickly enough that the sugar and soy caramelize into a sticky, dark crust without drying out the meat.

Scoring the surfaces before marinating opens up the meat and lets the soy sauce, ginger, and garlic work deeper into the fibers. One to two hours of soaking is the sweet spot. Less than an hour and the flavor stays on the surface; much longer and the soy can make things too salty.

The recipe says to be heavy-handed with the garlic and ginger, and that’s good advice. These bold flavors stand up to the richness of the short ribs.

Charcoal grilling is the move if you have the option. The smoke and open flame add another layer of flavor you can’t replicate under a broiler.

Pro Tips

• Toast the sesame seeds in a dry skillet before adding to the marinade. Raw sesame seeds taste flat and add nothing.
• Flip only once during broiling. Constant turning prevents proper caramelization.
• Watch closely in the last few minutes. The sugar in the marinade burns fast once it starts to darken.
• Let the ribs rest a few minutes after cooking. Cutting immediately loses all the juices.

Variations

• Add a tablespoon of Korean red pepper paste (gochujang) for a spicy version.
• Use Asian pear (grated) in the marinade instead of sugar for a more traditional approach and natural tenderization.
• Swap short ribs for thinly sliced flank steak for a quicker-cooking alternative.