Hawaiian Kalbi Korean BBQ Short Ribs Recipe
This Hawaiian Kalbi recipe features Korean BBQ style short ribs marinated in a flavorful blend of soy sauce, brown sugar, fresh ginger, kiwi or Asian pear, and aromatic seasonings. The long marination tenderizes the meat beautifully, and grilling imparts a smoky caramelized finish. Perfect for a special BBQ or a flavorful family dinner, this dish combines sweet, savory, and umami notes in every bite.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 12 hours 23 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Ingredients
Meat
- 8-12 cross cut short ribs (Korean style or Miami cut)
Marinade
- ⅛ cup green onion, thinly sliced
- 4 cloves garlic, crushed
- 1 tablespoon fresh ginger, peeled and grated
- 1 kiwi (peeled and grated) or ½ Asian pear (peeled and grated)
- ¾ cup soy sauce
- ½ cup brown sugar
- ¼ cup mirin (Japanese rice wine)
- ⅛ cup water
- ½ tablespoon sesame oil
- ½ tablespoon toasted sesame seeds
- ½ teaspoon black pepper
Instructions
- Prep and Score the Ribs: Rinse the ribs under cold water. Using a sharp knife, score the meat on both sides in a criss-cross pattern without cutting all the way through to help the marinade penetrate.
- Prepare the Marinade: Thinly slice the green onion, crush the garlic cloves, and peel and grate the ginger. Peel and grate the kiwi or Asian pear carefully. Combine these in a bowl with soy sauce, brown sugar, mirin, water, sesame oil, toasted sesame seeds, and black pepper. Mix well to blend all the flavors.
- Marinate the Ribs: Transfer the marinade to a large ziplock bag or wide container, add the scored short ribs, and massage the marinade into the meat. Cover and refrigerate to marinate overnight or for at least 4 hours. If using kiwi, avoid marinating beyond 24 hours to prevent the meat from breaking down too much.
- Preheat the Grill: Prepare a charcoal or gas grill for cooking. Alternatively, use a grill pan on the stovetop, though it won’t impart as much smoky flavor.
- Grill the Ribs: Arrange the ribs on the grill leaving space around each piece to allow steam to escape and the meat to caramelize. Grill for 3-4 minutes per side until black grill marks appear and the ribs are cooked through.
- Serve: Place the ribs diagonally on a large serving platter, crossing them slightly for an attractive presentation. Sprinkle sliced green onions on top. For easy serving at a BBQ, cut the ribs between the bones using kitchen shears for bite-sized pieces.
Notes
- Marinating with kiwi is effective for tenderizing but don’t exceed 24 hours to avoid overly mushy meat.
- Cross-cut or Korean style ribs are essential as they have thinly sliced meat on the bone, ideal for grilling and marinades.
- If using a grill pan, increase heat for better caramelization to mimic outdoor grilling flavor.
- Adjust brown sugar quantity based on desired sweetness.
- Serve with steamed rice and kimchi for a full Korean BBQ experience.
