Korean Style BBQ Short Ribs (Khal Bi)

Demonstrated by: Chef Hyung Kil Kang of Seoul Jung Restaurant, Waikiki Resort Hotel.
Featured in the Honolulu Star-Bulletin on July 11, 2007.



Korean Slow Cooker Pulled Pork

Note: This recipe makes a large amount of ribs. You can prepare a batch of the sauce ahead of time and use only what you need to marinate a smaller amount of ribs. About 4 pounds of ribs serves 6 people. It's best to freeze any extra sauce, since it has beef stock in it.

  • 6 cups (1422 ml) soy sauce
  • 18 cups (4266 ml) water OR beef stock
  • 1 bunch (100 grams) green onion, cut into 3 equal portions
  • 1 round onion, peeled and cut in half
  • 2 cloves garlic, peeled
  • 1 pear, unpeeled and cut in half
  • 1 apple unpeeled and cut in half
  • 1/2 can (100 ml) crushed or sliced pineapple, drained
  • 2 cups (474 ml) malt or light corn syrup (malt syrup is sold in Korean grocery stores, called "Mool-Yuht" in Korean)
  • 2 cups brown or black Sugar (black sugar sold in some local grocery stores)
  • 1 cup (237 ml) sesame oil
  • 2 cups (474 ml) mirin (Japanese seasoned sake)
  • 2 cups (474 ml) sake or red cooking wine
  • 15 pounds short ribs


  1. In a large saucepot, combine soy sauce, water or beef stock, green onion, round onion, garlic, pear, apple, pineapple, malt or corn syrup, and brown or black sugar.
  2. Bring to a boil; reduce heat and simmer until the fruits and vegetable are tender, about 30 minutes.
  3. Drain, removing fruits and vegetables and let sauce cool to room temperature.
  4. Add sesame oil, mirin, and sake; mix well.
  5. Marinate the ribs in the sauce for at least 6 hours, until the meat is as dark as soy sauce.
  6. Grill or broil to desired doneness.

Makes 22 servings.

Note: Amount of sugar can be adjusted according to taste.

Approximate Nutrient Analysis per serving (assumes half of marinade absorbed into meat):
920 calories, 68 g fat, 27 g saturated fat, 150 mg cholesterol, greater than 2000 mg sodium, 32 g carbohydrate, 1 g fiber, 16 g sugar, 38 g protein


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