Kalbi Kui

Kalbi Kui (also spelled galbi gui) is Korean BBQ at its most elemental. Beef short ribs soak overnight in a marinade built on sesame oil, bouillon, and scallions, then hit a screaming-hot broiler for just five minutes per side. The edges char and crisp while the center stays juicy and rich with deep umami flavor.

This version keeps things stripped down compared to many galbi recipes. No soy sauce, no sugar, no pear. The bouillon and double oil base (olive and sesame) do all the heavy lifting, creating a savory, nutty coating that caramelizes beautifully under high heat.

Pro Tips

• Marinate overnight, not just a few hours. The flavors need time to penetrate the meat, especially without soy sauce or fruit-based tenderizers in the mix.
• Flip once in the morning if you start the marinade the night before. This ensures both sides absorb equally.
• Get the broiler ripping hot before the ribs go in. You want fast, aggressive heat to sear the outside while keeping the inside tender.
• Cut across the bone in thin flanken-style strips if your butcher has not already. Thinner cuts absorb more marinade and cook faster.
• Serve with steamed rice and kimchi for the full Korean BBQ experience.