10-Minute Kalbi Marinade for Sweet, Tender Short Ribs

This kalbi marinade gives beef short ribs that sweet, savory, garlicky glaze you crave from a Korean BBQ restaurant. It comes together in about 10 minutes with pantry ingredients, so you can start marinating the night before or right before you fire up the grill.

A grated Asian pear breaks down the meat just enough for that signature tenderness, no long marinating needed.

What Makes This Kalbi Marinade So Good

The balance of salty soy, sweet brown sugar, nutty sesame oil, and fresh garlic and ginger hits every note. It caramelizes beautifully on the grill, leaving those charred, sticky edges that make kalbi irresistible.

And the pear does double duty, adding a subtle fruitiness while tenderizing the meat without turning it mushy.

Ingredients

• 1/2 cup soy sauce: regular or low-sodium, not dark soy
• 1/4 cup packed brown sugar: light or dark
• 2 tbsp toasted sesame oil: for that nutty backbone
• 1/4 cup mirin: adds sweetness and balances salt
• 1 small onion: roughly chopped, any kind
• 4 cloves garlic: smashed and peeled
• 1-inch piece fresh ginger: peeled, roughly sliced
• 1 Asian pear: grated with the skin on (or 1/4 cup chopped kiwi or apple)
• 1/4 tsp black pepper
• 1 tbsp toasted sesame seeds: optional, for garnish

Variations and Substitutions

• Swap the protein: Works equally well on chicken thighs or even tofu. Reduce marinating time for chicken and tofu to about 1 hour.
• Sweetener: Use the same amount of honey or maple syrup instead of brown sugar for a slightly thinner, milder sweetness.
• Add heat: Stir in 1 to 2 teaspoons of gochujang or a pinch of red pepper flakes.
• Make it gluten-free: Swap in tamari for the soy sauce.

Grilled Chicken Nuggets are a perfect match if you’re wondering what to serve this marinade with.

How to Make Kalbi Marinade

Step 1: Combine the Liquids

In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp sesame oil, and 1/4 cup rice until the sugar mostly dissolves. Let it sit for 5 minutes while you prep the aromatics. The mixture will look glossy and dark.

Step 2: Blend the Aromatics

In a food processor, combine the grated Asian pear, 1 small onion, 4 garlic cloves, and the 1-inch piece of ginger. Pulse until smooth, about 30 seconds. Scrape the puree into the soy mixture and whisk everything together. The marinade will turn a cloudy, pale brown with flecks of pear and garlic.

Step 3: Coat the Short Ribs

Place 2 to 3 lbs of flanken-cut beef short ribs in a large resealable bag. Pour in the marinade, seal, and massage the bag for 2 minutes, making sure each piece is thoroughly slicked. Tuck the bag in the fridge for at least 2 hours. When you pull them out, the ribs will be a deep mahogany and smell incredible.

A Few Notes Before You Start

• Asian pear is traditional and gives the cleanest tenderizing effect, but kiwi or a grated apple work just as well in a pinch. Kiwi is stronger, so reduce marinating time by 30 minutes.
• Do not marinate longer than 24 hours. The enzymes that soften the meat can break it down too far, leaving it mushy.
• Reserve about 1/4 cup of fresh marinade before adding the meat if you want a quick dipping sauce. Any marinade that touched raw meat must be boiled for 5 minutes before serving as a sauce.
• If you can’t find flanken-cut (cross-cut) short ribs, ask your butcher or use thinly sliced boneless short rib.

Scale the marinade up or down depending on how many ribs you’re feeding:

Make-Ahead and Storage

Unused marinade (without raw meat in it) keeps in an airtight container in the fridge for up to 1 week. It may separate, so give it a good stir before using.

If you have leftover marinade that touched raw meat, bring it to a full boil for 5 minutes to kill any bacteria, then use it as a basting or dipping sauce. Do not save it raw.

Frequently Asked Questions

Can I use this marinade for chicken instead of beef?

Absolutely. It works great on chicken thighs or breasts. Just reduce the marinating time to 1 hour, since chicken doesn’t need the same tenderizing as beef.

What can I use if I don’t have a food processor?

Grate the pear, onion, garlic, and ginger on the fine side of a box grater. Press the onion and garlic a little to release their juices, then stir everything directly into the soy mixture.

Is kalbi marinade gluten-free?

As written, no. Soy sauce contains wheat. Use tamari or a certified gluten-free soy sauce, and the whole recipe will be gluten-free.

How long should I marinate the short ribs?

At least 2 hours for good flavor, but 4 to 8 hours is ideal. Overnight gives the deepest taste. Never exceed 24 hours, or the meat will turn too soft.

Kalbi Marinade Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Calories: 107

Ingredients Method Notes

Ingredients

  

• 1/2 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tbsp toasted sesame oil
• 1/4 cup rice wine (mirin)
• 1 small onion, roughly chopped
• 4 cloves garlic, smashed
• 1-inch piece fresh ginger, peeled
• 1 Asian pear, grated (or 1/4 cup chopped kiwi or apple)
• 1/4 tsp black pepper
• 1 tbsp toasted sesame seeds (optional)

Method

 

1. Whisk soy sauce, brown sugar, sesame oil, and rice wine in a bowl until the sugar dissolves. Let sit 5 minutes.
2. Blend the pear, onion, garlic, and ginger in a food processor until smooth, then stir into the soy mixture.
3. Pour over 2–3 lbs short ribs in a resealable bag, seal, and massage for 2 minutes. Marinate at least 2 hours in the fridge.

Notes

Asian pear is best for tenderness, but kiwi or apple work well. Kiwi is stronger, so marinate 30 minutes less. Don’t go past 24 hours. For a basting sauce, set aside a bit of fresh marinade before adding meat.