A Treasured Family Recipe: Grilled Korean Short Ribs, Hawaii-Style! 🤙🏼🌺
Backyard BBQs here at the PWWB House probably look a little different than your typical Midwest grill out. Of course, we always cook up barbecue staples like Wisconsin-style beer brats, grilled burgers, and BBQ chicken, but our favorite local Hawaii dishes like huli huli chicken and Mom’s mac salad are always on the menu, too. That’s just what happens when your dad is born and raised in Wisconsin and your mom is born and raised in Honolulu! 🥰
It’s always a special occasion when Mom preps Hawaiian kalbi (i.e. local-style grilled Korean short ribs). They’re her all-time favorite and I honestly can’t blame her for that – there’s nothing not to love about them! Thinly sliced flanken beef short ribs soak up a seriously flavorful Hawaii-style kalbi marinade made with shoyu, sesame oil, ginger, garlic, and dark brown sugar – basically all the best things in the world! The longer the kalbi short ribs marinate, the more savory-sweet, umami-rich flavor they soak up. You can’t rush it!
After a long marinate, the super thin kalbi short ribs grill up in no time. The result is smoky, caramelized, and fall-apart tender beef Korean short ribs with the BEST rich sweet and savory flavor. They are SO good, especially when served plate-lunch style with a scoop of mac salad. Hawaiian kalbi is a must-have for grilling season, whether you’re on the islands or the mainland!
What are Korean Short Ribs vs. Hawaii-Style Kalbi?
Before we talk about kalbi short ribs, one important thing to understand about Hawaii is that it’s full of many people, cultures, and traditions from all around the Pacific Rim. The islands are a melting pot, and there’s no better way to witness that than by enjoying the local Hawaii food scene, which has a strong Chinese, Japanese, Filipino, and Korean influence. On the islands, you can sample everything from fresh poke to the best stir-fried noodles and fantastic on-the-go eats like Spam musubi and char siu manapua. Food in Hawaii is as culturally rich and diverse as the local population!
So how do a Hawaii kalbi recipe and Korean short rib recipe compare? Let’s break it down.
- What is kalbi? ⇢ Kalbi is a term that describes the marinade used to prepare traditional grilled Korean short ribs. It’s the key to all the complex flavor and also a super tender, melt-in-your-mouth texture.
- Korean vs. Hawaii kalbi marinade. ⇢ Korean immigrants brought their traditional kalbi recipe with them to Hawaii, where it eventually evolved into a uniquely Hawaii-style version that makes use of ingredients that are household staples in Hawaii. A traditional Korean kalbi marinade typically uses Asian pear, which adds subtle sweetness and naturally tenderizes the short ribs, plus staples like soy sauce, sesame oil, ginger, and other aromatics. In my experience, the key difference in a Hawaii-style kalbi marinade is swapping Asian pear with brown sugar, which creates the bold sweet and savory flavor commonly found on the islands. As a result, Hawaii kalbi is typically sweeter than traditional Korean kalbi. While my family’s grilled kalbi recipe leans more Hawaii-style, you can easily add Asian pear and gochujang for a more traditional Korean flavor profile.
- Are kalbi ribs beef or pork? ⇢ You can use either! Our kalbi short ribs recipe uses thinly cut flanken beef short ribs.
A few other details to clear up…
- Kalbi vs. Galbi ⇢ You may hear both of these terms used interchangeably because they’re essentially the same! Galbi is the Korean word for “rib” – it’s another way to refer to Korean kalbi.
- Kalbi vs. Bulgogi ⇢ The difference between these two dishes is the type of meat that is used. Kalbi is typically made with beef short ribs, while bulgogi is made with thinly sliced beef. Otherwise, the marinade flavors are very similar.
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Key Ingredients
Most of the ingredients for this kalbi short ribs recipe, aside from the flanken beef short ribs, are used to make a savory-sweet marinade. My family’s version uses a blend of traditional Korean kalbi ingredients, plus a few Hawaii staples, to give the short ribs irresistible flavor.
You need…
- Beef short ribs – The 2 most common cuts of short ribs are English short ribs (meaty sections cut along the bone) and flanken short ribs (thin strips cut across the bone, pictured). Kalbi short ribs are typically prepared with flanken short ribs, which are very accessible at most Asian grocery stores. For maximum flavor, look for meaty short ribs with nice marbling.
- Shoyu – This Japanese-style soy sauce is ubiquitous in Hawaii. It has a more mellow, well-rounded flavor than the average mainland soy sauce, but feel free to use your fave soy sauce or gluten-free tamari if desired.
- Mirin – This sweet Japanese rice wine has a higher sugar content and lower alcohol content, adding tons of flavor to the Hawaii kalbi marinade. We highly recommend hunting for it in the “international” aisle of your grocery store, but you can also use dry sherry or vermouth as imperfect-yet-quick substitutes.
- Fresh aromatics – Here’s where the flavor comes in! Yellow onion, green onion, and garlic make this Kalbi marinade explode with flavor. Fresh ginger adds pungent spicy sweetness.
- Toasted sesame oil – Another burst of aromatic, nutty flavor for the kalbi marinade!
- Dark brown sugar – For the signature caramelly sweetness of Hawaiian kalbi! As a bonus, the brown sugar caramelizes as the ribs cook, creating crave-worthy crusty edges along the grilled Korean short ribs – SO good!
- Optional: Asian pear – While it’s not always used in Hawaii versions, grated Asian pear is commonly used in the marinade for Korean short ribs. It adds balanced sweetness, plus its natural acidity helps to tenderize the short ribs as they marinate. If you can’t find Asian pears you can also use Bosc pears or other fruits like kiwi or pineapple.
- Optional: Gochujang – This Korean chili paste is an optional but fun add-in to the marinade. If you like its spicy, funky fermented flavor then give it a go!
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Buy Now → My Family’s Hawaiian Kalbi Marinade
Amazing Korean short ribs start with a killer kalbi marinade, and this easy recipe is no exception. This Hawaii-style kalbi marinade was passed down to me from my mom’s mom, my Grandma Marian – one of the reasons why this recipe is so special to me!
To marinate the kalbi short ribs, simply combine shoyu, dark brown sugar, mirin, sesame oil, aromatics, and Asian pear and gochujang (if using), then add the flanken beef short ribs to the mixture. We like to whisk up the marinade in a baking dish that can also hold the short ribs as they soak (less dishes!). Press down to make sure the beef is entirely submerged.
Pro Tip! ⇢ You can also use a blender or food processor to make the kalbi marinade. Simply add the roughly chopped fresh aromatics and the liquid ingredients to a blender or food processor, and the machine will do all the work! No extra chopping or grating required. 🙌🏼
Suggested Marinating Time ⇢ The best way to get grilled Korean short ribs with maximum flavor and tenderness is to let the meat marinate for as long as you can! Submerge the short ribs in the Hawaii kalbi marinade, cover, and marinate in the refrigerator for at least 12 hours or up to 3 days – the longer the better!
Meal Prep Tip!
You can easily prepare the Hawaii kalbi marinade and store it in an airtight container in the refrigerator for up to 5 days. When you’re ready to begin marinating, shake it up, pour over the short ribs, and let them sit in the refrigerator until it’s grilling time. Simple!
How to Grill Korean Short Ribs
One of the best things about kalbi short ribs is that they are very easy to grill. They’re perfect for busy weeknights or when you’re playing host at a backyard BBQ!
Preheat your gas or charcoal grill for direct high-heat grilling, about 550-600 degrees F. This is a good time to take the short ribs out of the refrigerator as well so they can get closer to room temperature for an even cook.
Grill. Once the grill is hot, take the kalbi short ribs out of the marinade and place them on the grill grates. Since they’re so thinly sliced, they grill up in just a couple of minutes per side!
Grilling Tip! ⇢ Don’t be discouraged if your kalbi creates lots of flare-ups on the grill. Since beef short ribs are well-marbled, flare-ups are expected. (Honestly, the extra caramelized and charred bits are the best part of grilled Korean short ribs, anyway! 😋)
Step-by-Step Video
Alternate Cooking Method
Oven-Broiled Kalbi Short Ribs. ⇢ Simply place the kalbi short ribs on a lined baking sheet and put your oven’s broiler on high. Broil them for 3 minutes per side until charred and caramelized. The thin strips cook super fast, just like the grilled version!
Serving Suggestions
The quick cook time makes these grilled Korean short ribs great for weeknight dinners and they’re also easy enough to prepare for summer dinner parties with friends (they’ll be so impressed!). All you need are a few sides to make it a meal!
Easy-to-make Hawaiian, Korean, and American-inspired sides pair beautifully with tender kalbi short ribs! Serve them alongside your favorite summer sides or banchan (Korean BBQ side dishes), like…
- A big scoop of Hawaiian mac salad and fluffy white rice, with a side of kimchi. This plate-lunch style is how we love to enjoy grilled Korean short ribs here at the PWWB House!
- For a more classic American-style BBQ, serve the grilled Korean short ribs with creamy potato salad instead of mac salad.
- With your favorite sautéed or grilled veggies like bok choy, cabbage, bell peppers, red onions, or even summery sweet corn on the cob!
- You can also garnish the grilled Korean short ribs with sliced green onions and a sprinkle of furikake seasoning – our favorite umami bomb for any of Hawaii-style dish!
I can’t wait for you to try a taste of Hawaii with this Hawaiian-Style Kalbi! They’re a family fave at my house (especially during grilling season!) and a recipe we’ve enjoyed for generations. There’s so much to love about these grilled Korean short ribs and we know you’ll love them too.
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy grilling! ♡
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Hawaiian-Style Kalbi (Grilled Korean Short Ribs)
- Prep Time: 15 minutes
- Marinating Time (Inactive): 12 hours – 3 days
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: serves 4-6 1x
- Category: Main Dishes, Beef Recipes
- Method: Grilled
- Cuisine: Korean, Hawaiian, Asian-Inspired
Description
It’s always a special treat when my mom preps Kalbi short ribs, the iconic grilled Korean beef short ribs that are perfectly savory-sweet with rich umami flavor. They’re seriously the best and they couldn’t be easier to make at home!
It all starts with a kalbi marinade. It packs a big punch of flavor thanks to bold aromatics like onion, garlic, ginger, and sesame oil, while generous amount of dark brown sugar provides sweetness for irresistibly charred grill marks. This marinade is a recipe we that comes to us from my maternal Grandma Marian, so its sweetness a little more Hawaii-style than traditionally Korean. (Be sure to check out the blog post, above, to learn all about Korean vs Hawaii kalbi!)
Pour the marinade over thin-cut flanken short ribs, then leave it to really soak into the meat – the longer you can marinate the better!
At dinnertime, simply light up the grill or broiler, cook for a few minutes per side, and serve alongside your favorite banchan or a couple scoops of rice and mac salad for the perfect quick and easy meal! ♡ Happy grilling!
Ingredients
- 2 pounds flanken beef short ribs
- ½ cup shoyu or soy sauce (see Recipe Notes)
- ¼ cup dark brown sugar
- 2 tablespoons mirin (see Recipe Notes)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- optional: 1 tablespoon gochujang
- optional: 1 small Asian pear, peeled and finely grated
- 1 small yellow onion, peeled and finely grated
- 2 green onions, finely chopped
- 4 cloves garlic, finely chopped or grated
- 2-inch piece fresh ginger, finely chopped or grated (about 2 tablespoons grated)
- kosher salt and ground black pepper, to season
- for serving, as desired: rice, Hawaiian mac salad, kimchi or other banchan of choice, etc.
Instructions
- Prep the kalbi marinade and marinate the short ribs: Add the shoyu, brown sugar, rice wine, sesame oil, sesame seeds, gochujang (if using), grated pear (if using), grated onion, green onion, garlic, ginger to a baking dish. Season with 1 ½ teaspoons kosher salt and ground black pepper as desired. Whisk to combine. Add the beef short ribs to the baking dish, pressing down to ensure they are completely submerged in the kalbi marinade. Cover and marinate in the refrigerator at least 12 hours or up to 3 days – the longer the better!
- Prepare the grill: About 30 minutes before you’d like to begin grilling, pull the short ribs from the fridge to let them come up to room temperature as the grill preheats. Prepare the grill for high direct heat grilling, 550-600 degrees F.
- Grill the kalbi short ribs: Working in batches to avoid overcrowding the grill, place the marinated kalbi short ribs on the grill, shaking off any excess marinade into the baking dish (discard excess marinade). Be sure to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill 2-3 minutes per side, until charred as desired.
- Serve immediately: Serve grilled Korean short ribs immediately, with your favorite banchan or BBQ sides. At my house, we enjoy these grilled short ribs Hawaiian plate lunch-style, with rice, macaroni salad, and kimchi. Enjoy!
Notes
- Ingredient Notes:
- Shoyu is the Japanese-style soy sauce used most commonly in Hawaii. Its flavor is a little more rounded and mellow than the most readily available soy sauces sold on the mainland. Aloha Shoyu is my go-to. If you do not have shoyu on hand, feel free to substitute with soy sauce. You can also swap it out with tamari for a gluten-free dish.
- Mirin is a sweet Japanese rice wine. It’s similar to more well-known sake, though it tends to have a higher naturally-occurring sugar content (from fermentation) and lower alcohol content. You can find mirin in the “international” aisle of most conventional grocery stores these days, though it’s also readily available at Asian grocery stores. Imperfect-yet-quick substitutes for mirin in this recipe include dry sherry or dry vermouth.
- Storage and Reheating: These Kalbi short ribs are best served fresh off the grill, though leftovers will keep for a couple of days. Transfer cooled kalbi to an airtight container and store in the refrigerator for 3-4 days. Easily reheat on the stovetop or in the microwave until warmed through.
- Alternate Cooking Methods:
- Oven-Broiled Kalbi Short Ribs: If you don’t have a grill at home or the weather’s simply not nice enough to grill, then try this oven-broiled method instead – it’s the way Mom often prepares kalbi at her house. Preheat your broiler to its highest setting, ensuring an oven rack is positioned directly below it. Place the kalbi short ribs on a lined baking sheet, discarding any excess marinade, then place them under the broiler. Broil 3-4 minutes per side, until the short ribs are charred and caramelized.
- Kalbi Marinade in a Blender: Feel free to skip any chopping/grating of the fresh aromatics and prepare your kalbi marinade in a blender or food processor. Simply add roughly chopped onion, garlic, ginger, and Asian pear (if using) to a blender or food processor with all the liquid ingredients. Blend until smooth, then pour over the short ribs and finish with sesame seeds and sliced green onions. Easy!
- 15-Minute Meal Prep: If you’d like to prep beyond the suggested marinade times above, simply prep the kalbi marinade in advance. Prepare according to Step 1, storing the kalbi marinade in a jar or an airtight container in the refrigerator for up to 5 days – the flavors meld together even more as the marinade sits. When you’re ready to start marinating (12 hours – 3 days before grilling), simply give the kalbi marinade a shake and pour it over the beef short ribs as described in Step 1. Easy!
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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Can I bake these in oven and boil marinade to serve on side? I live in NYC n don’t have a grill.. But love Asian & Hawaiian flavors!
Thanks
Hi I.R., you can definitely cook them that way!! Make sure to let us know what you think!
Cool. Thanks, I will.
I have a question. Would it be ok to let this marinate for 2 days, then add a liquefied kiwi to the mix for an additional day of marinating? Using thick cit flanken ribs so I’d like to add an additional tenderizer to the process. Aloha and thank you for this awesome recipe!
I bought korean short ribs on an impulse at the store because we just moved from within the city of Las Vegas to the military base on the outskirts. My favorite thing about living in Vegas is the Hawaiian food, particularly the short ribs, as we don’t really have that where we’re from back east. Needless to say, ordering takeout on a military base is not an option unless we wanted to drive across the city to pick it up ourselves. I bought the pack of 7 ribs for the price of one serving from our favorite Hawaiian place in the city. I marinated them for about 36 hours and though they smelled delicious, didn’t know what to expect flavor wise. I popped them in a skillet on the stove (still not settled enough to have the grill up and running) and we ate them with rice. They tasted dead-on, exactly like the ribs served at the Hawaiian joints in the city. I couldn’t believe it. Even my two year old loved them. I fed three people for the price of one and could have fed six for the price of two. Thank you for this amazing recipe!!!!
Hi Meredith! Thanks so much for taking the time to share your comment, we’re so glad to hear that you & your family enjoyed this recipe in your new home! If you’re interested be sure to check out our other Hawaiian recipes here & we wish you all the best as you get settled at your new place. 🙂
I made this recipe and allowed it to marinade for a little over 48 hours. I added the Asian pear but not the sesame seeds or gochujang, although I hope to next time. My bf said it was amazing and asked for the recipe. This is probably one of the best things I’ve ever cooked for her. Thank you for sharing such a perfect recipe
Hi Jacklyn! We are so glad you both loved the recipe & glad you were able to marinate for 48+ hours so the flavor could really shine! Thanks so much for taking the time to leave a comment, it means so much!
Shoyu is the type that f soy sauce and to be honest the taste is totally different than mainland soy sauce.
We agree – the flavor is more rounded & mellow in our opinion! We love Aloha Shoyu!
You hit this one out of the park! Hawaiian plate lunch onolicious!!!❤️
Thank you!!! 💜🤙🏼