Prime Kalbi Short Rib from Gyu-Kaku features tender, marinated Korean-style beef ribs grilled to perfection, showcasing a savory blend of soy, garlic, and sesame that caramelizes into a smoky, slightly sweet glaze with a juicy, charred exterior.
Equipments
- Grill (charcoal or gas)
- Grill tongs
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
- Measuring cups
- Basting brush
- Serving platter
Ingredients
- 2 lbs (900g) beef short ribs (flanken cut, 1/3-inch thick)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 tablespoons rice wine (sake or soju)
- 1 small onion
- 5 cloves garlic
- 1-inch piece ginger
- 2 green onions
- 1 Asian pear or apple
- 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
The quality of the beef short ribs is crucial; choosing well-marbled, fresh flanken-cut ribs about 1/3-inch thick ensures tenderness and authentic texture. Using authentic Korean ingredients like mirin, sesame oil, and toasted sesame seeds significantly enhances the marinade's flavor profile, creating that signature smoky, sweet glaze typical of Prime Kalbi Short Rib from Gyu-Kaku. Fresh aromatics such as garlic, ginger, and green onions should be finely minced or grated to maximize infusion into the meat. Incorporating Asian pear or apple in the marinade helps naturally tenderize the ribs, balancing the savory and sweet notes. Your homemade Prime Kalbi Short Rib from Gyu-Kaku copycat menu will capture the perfect balance of caramelized, juicy, and charred flavors when these key ingredient tips are followed precisely.
Instructions
- Place the short ribs on the cutting board and trim any excess fat if desired.
- Peel and roughly chop the small onion, ginger, and Asian pear/apple.
- In a blender or food processor, combine the chopped onion, garlic cloves, ginger, Asian pear/apple, soy sauce, brown sugar, mirin, sesame oil, honey, rice wine, and black pepper; blend until smooth.
- Pour the marinade into a mixing bowl.
- Add the short ribs and toss to coat thoroughly.
- Cover the bowl and marinate in the refrigerator for at least 4 hours, preferably overnight.
- Preheat the grill to medium-high heat.
- Remove the short ribs from the marinade and lightly shake off excess liquid.
- Place the short ribs on the hot grill.
- Grill for about 3-4 minutes per side, basting with leftover marinade using the basting brush.
- Grill until nicely caramelized and slightly charred.
- Transfer the grilled short ribs to a serving platter.
- Slice green onions and sprinkle over the ribs.
- Sprinkle toasted sesame seeds on top before serving.
Substitution
Prime Kalbi Short Rib from Gyu-Kaku copycat menu captures the authentic flavor of Korean-style marinated beef ribs with a balance of savory soy, sweet mirin, and nutty sesame oil. If you don't have access to mirin, dry sherry or a mixture of white wine and sugar can be used as a substitute to maintain the sweetness and acidity. Using a gas grill can still produce excellent results if charcoal is unavailable, but a slight smoky flavor may be missing. You can swap Asian pear with a crisp apple or kiwi to help tenderize the meat if you don't have one on hand. Make sure to marinate the ribs for at least 4 hours or overnight for maximum flavor absorption and juicy texture.
Tips
Ensure you marinate the short ribs for at least 4 hours to allow the flavors from soy sauce, garlic, Asian pear, and sesame oil to deeply penetrate the meat. Trim excess fat carefully to prevent flare-ups when grilling over medium-high heat on your charcoal or gas grill. Use a basting brush to apply leftover marinade during grilling to enhance caramelization without causing burning. Let your ribs rest briefly on a serving platter before sprinkling chopped green onions and toasted sesame seeds for the best presentation and flavor balance.
Nutritions
Prime Kalbi Short Rib from Gyu-Kaku provides a rich source of protein essential for muscle repair and growth. The marinade, featuring soy sauce and sesame oil, adds antioxidants and healthy fats that support heart health. Natural sugars from Asian pear or apple contribute to the caramelized glaze while maintaining moderate carbohydrate content. Your meal offers a balanced combination of macronutrients with flavorful benefits from garlic and ginger, known for their anti-inflammatory properties.
Storage
Store your marinated Prime Kalbi Short Ribs in an airtight container or resealable plastic bag in the refrigerator for up to 2 days before grilling to maintain freshness and enhance flavor absorption. If you want to save the grilled ribs, wrap them tightly in aluminum foil or plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the marinated or cooked ribs in a freezer-safe bag, removing as much air as possible, and consume within 2-3 months for optimal taste and texture.
Variation or Alternatives
You can substitute beef short ribs with boneless ribeye or skirt steak for a leaner option while still maintaining rich flavor. Instead of Asian pear, try using kiwi fruit to tenderize the meat due to its natural enzymes. Grill the ribs over charcoal for an intensified smoky aroma or use a cast-iron skillet if a grill is unavailable. For extra spice, add gochujang or red pepper flakes to the marinade before blending.
Allergies
Prime Kalbi Short Rib contains soy sauce and sesame oil, both of which are common allergens that may trigger reactions in sensitive individuals. The marinade also includes ingredients like garlic and ginger, which, while less common, can cause intolerance or allergies in some people. Your awareness of these components is essential to avoid potential allergic responses.
Why this recipe?
Prime Kalbi Short Rib at Gyu-Kaku is celebrated for its tender, well-marbled beef that offers a rich umami flavor enhanced by the signature house marinade. The short ribs are expertly grilled, creating a perfect balance of smoky char and juicy texture that delights the palate. You'll find trying the copycat recipe rewarding as it allows you to recreate this authentic Korean BBQ experience at home, tailoring seasoning to your taste. Mastering this dish ensures you enjoy restaurant-quality quality and flavor anytime.