How to Make Korean Barbecue Short Ribs Teriyaki - A Step-by-Step Guide

When it comes to Korean cuisine, one of the most beloved dishes is Korean Barbecue Short Ribs Teriyaki. This dish, also known as "Kalbi", is a flavorful and tender beef dish that is marinated and grilled to perfection. The combination of sweet and savory flavors makes it a favorite among food enthusiasts, and its unique taste has made it a popular choice at Korean barbecue restaurants all over the world.

What makes Korean Barbecue Short Ribs Teriyaki so special is the marinade. The ma...

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Ingredients

  • ½ cup soy sauce
  • ½ cup sake
  • ⅓ cup mirin (Japanese sweet wine)
  • ¼ cup packed brown sugar
  • 2 teaspoons finely grated ginger
  • 2 tablespoons finely minced green onions
  • 1 teaspoon ground turmeric
  • 2 pounds beef short ribs, cut flanken-style

Information

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
  • Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
  • Preheat a charcoal grill for high heat.
  • Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
  • Serve immediately, spooning or brushing on any accumulated juices from the plate.
  • Nutrition

    624 cal.

    • Total Fat: 42g
    • Saturated Fat: 18g
    • Cholesterol: 93mg
    • Sodium: 1858mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Total Sugars: 22g
    • Protein: 24g
    • Vitamin C: 1mg
    • Calcium: 35mg
    • Iron: 3mg
    • Potassium: 336mg