Place beef short ribs in a large pan. Sprinkle a light layer of kosher salt and black pepper onto both sides of short ribs. Set aside.
In a bowl, mix together the brown sugar, soy sauce, sesame oil, garlic, rice wine, and ginger until well combined.
Pour marinade evenly over the short ribs; work it in so that every piece is well coated. Cover and place in fridge for several hours, preferably overnight. If needed, turn ribs over halfway to evenly redistribute marinade.
Two hours prior to cooking, add kiwi juice and mix well so all short ribs are coated. This is amount of time is perfect for tenderizing beef, without breaking it down too much.
Grease and preheat outdoor or indoor grill on medium heat. Drain and reserve marinade from short ribs. Cook beef until fully cooked through and lightly charred on both sides, about 3-4 min per side.* Keep warm.Meanwhile, bring reserved marinade to a boil, for use as a serving sauce.
Serve kalbi beef with sauce. Garnish with green onions and serve in whole pieces, or cut into smaller pieces for a large party.
Notes
Beef short ribs should be butcher-cut specifically for kalbi. The short ribs are cut lengthwise across the bones, 1/4-inch thick. If your short ribs were cut thicker than 1/4", soak longer in kiwi juice (3-4 hours).
Kiwi contains acidity that works as a potent tenderizer; do not let kiwi sit on short ribs longer than 2 hours, or it can cause beef to break down and lose texture.
10 TB is equivalent to 5/8 cups, if you'd prefer to measure in cups.
Actual cook time depends on thickness of beef, starting temperature of beef, and temperature of grill.
Listed prep time does not include passive marinade time.
If you like a bit of heat, serve with some gochujang sauce on the side.
Serves about 6 people for a main dish. For a large party, use kitchen shears to cut short ribs into smaller appetizer-size pieces.
Meal Prep Tip: raw short ribs can be combined with marinade (minus the kiwi juice) in freezer bags and frozen for up to 2 months.
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