Kalbi ribs are a local favorite in Hawaii. Sometimes called Korean beef short ribs, they were introduced to the islands by Korean immigrants and are beloved by both residents and visitors. This simple, flavorful marinade and quick grill make them an ideal summer recipe.
List of Ingredients
- 2 pounds Korean-style beef short ribs (flanken cut)
- 4 green onions, chopped
- 3/4 cup soy sauce
- 3/4 cup dark brown sugar
- 3 tbsp white vinegar
- 2 tbsp sesame oil
- 2 tbsp honey
- 3 tbsp minced garlic
- 1/4 tsp black pepper
- 1/4 tsp ginger paste (optional)
- 3/4 cup Pepsi, 7-Up, or water
How to Make Kalbi (Korean BBQ Beef Short Ribs)
Kalbi Marinade
In a large bowl whisk together the chopped green onions, soy sauce, dark brown sugar, white vinegar, sesame oil, honey, minced garlic, black pepper, ginger paste (if using), and the Pepsi, 7-Up, or water. Stir until the sugar begins to dissolve and the ingredients are well combined. This sweet-savory mixture is the backbone of the kalbi flavor.
Marinating Short Ribs
Place the short ribs in a large resealable bag or a lidded container. Pour the marinade over the meat, press out excess air if using bags, and seal. Turn or shake gently to coat the ribs evenly. Refrigerate for at least 4 hours, but overnight is best to let the flavors penetrate and to tenderize the meat.
How to Grill Hawaiian-Style Korean Beef Short Ribs
Preheat a gas or charcoal grill to medium-high. Remove the ribs from the marinade and let excess drip off—too much marinade will burn on the grill. Place the ribs on the hot grill and cook 3–4 minutes per side, flipping once, until they reach your desired doneness. Because these are thin-cut flanken-style ribs, they cook quickly and develop a nice char while remaining tender inside.
Once grilled, transfer the ribs to a platter and let them rest briefly. Garnish with thinly sliced green onions and optionally a sprinkle of toasted sesame seeds.
Recipe Wrap-up
These kalbi short ribs can be served whole over steamed white rice or cut into smaller portions as an appetizer. The sweet-salty marinade paired with a quick, high-heat sear gives the meat concentrated flavor and a pleasant caramelized finish.
For a complete Hawaiian-style plate, serve them with macaroni salad and grilled pineapple, or pair with simple sides like steamed vegetables and pickled cucumbers.
Other Favorite Grilling Recipes
- Best Grilled Tri-Tip Recipe
- Loaded Grilled Hash Brown Omelet
- Grilled Honey Garlic Bone-in Pork Chops
- Grilled Jay’s Jerk Chicken with Pineapple
- Grilled Honey Mustard Chicken
- 100 Best Grilling Recipes (collection)
Thanks for reading—enjoy this tropical, easy-to-make kalbi recipe at your next cookout.
Happy Nesting!
Printable Recipe
Hawaiian-Style Kalbi Grilled Beef Short Ribs
Ingredients
- 2 pounds Korean-style beef short ribs
- 4 green onions, chopped
- 3/4 cup soy sauce
- 3/4 cup dark brown sugar
- 3 tbsp white vinegar
- 2 tbsp sesame oil
- 2 tbsp honey
- 3 tbsp minced garlic
- 1/4 tsp black pepper
- 1/4 tsp ginger paste (optional)
- 3/4 cup Pepsi or 7-Up, or water
Instructions
- Set the ribs aside on a plate for 10 minutes. In a large bowl, whisk together the green onions, soy sauce, brown sugar, vinegar, sesame oil, honey, garlic, black pepper, ginger (if using), and the Pepsi, 7‑Up, or water.
- Transfer the ribs to a large resealable freezer bag or a lidded container. Add the marinade, remove excess air if using bags, and seal. Turn the bag or shake the container to coat the ribs evenly.
- Refrigerate for at least 4 hours, preferably overnight.
- Preheat grill to medium-high. Drain excess marinade and grill the ribs 3–4 minutes per side until charred and cooked to your liking.
- Remove from the grill, rest briefly, and garnish with thinly sliced green onions and toasted sesame seeds if desired. Serve over steamed rice or cut into smaller pieces for an appetizer.