Korean-style short ribs — pan seared/braised method
Korean-style short ribs — pan seared/braised method is a medium Korean recipe that serves 4. 800 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 12 hrs 30 min | Cook: 49 min | Total: 13 hrs 34 min
Cost: $18.88 total, $4.72 per serving
Ingredients
- 3 pounds Beef Short Ribs (English Cut) (Butterflied into 2‑3 flaps, bone left in place)
- 4 cloves Garlic Cloves (Smashed to remove skins)
- 1 inch Fresh Ginger (Peeled and roughly sliced)
- 2 stalks Green Onion (White Parts) (Chopped; white parts only for the marinade)
- 1 pear Asian Pear (or Bosque Pear) (Peeled and grated; adds moisture and sweetness)
- 120 ml Soy Sauce (Low‑sodium preferred; about 1/2 cup)
- 2 tablespoons Demerara Sugar (Can substitute brown sugar or honey)
- 1 tablespoon Rice Wine Vinegar (Adds a touch of acidity)
- 1 teaspoon Ground Black Pepper (Freshly ground)
- 60 ml Water (To thin the marinade)
- 5 drops Toasted Sesame Oil (A few drops go a long way)
- 8 ounces Rainbow Chard (Stems trimmed, leaves chopped)
- 2 shallots Shallots (Chopped)
- 1 cup Jasmine Rice (Rinsed before cooking)
- 1 tablespoon Toasted Sesame Seeds (For garnish; can toast in a dry pan)
- 2 stalks Green Onion Tops (Sliced on a diagonal for garnish)
Instructions
Butterfly and Score the Ribs
Place each rib with the bone side up. Cut along the bone as close as possible, stop before cutting through. Make a second cut to halve the thickness, then open like a book. Lightly pound thicker spots with a meat mallet and score the surface with shallow perpendicular cuts.
Time: PT15M
Prepare the Marinade
In a food processor combine smashed garlic, sliced ginger, white green‑onion parts, grated pear, soy sauce, demerara sugar, rice wine vinegar, black pepper, water, and a few drops of toasted sesame oil. Pulse until smooth, then taste and adjust sugar or salt as needed.
Time: PT10M
Marinate the Ribs
Place the butterflied ribs in a large zip‑top bag or bowl, pour the marinade over, and ensure every surface is coated. Seal and refrigerate overnight (at least 8‑12 hours).
Time: PT12H
Remove Excess Marinade
Take the ribs out of the fridge, unwrap, and gently wipe off excess liquid with paper towels. You may rinse quickly with a little water if you prefer a less salty final dish.
Time: PT5M
Partial Braise in Water
Heat a wide skillet over high heat. Add the ribs in a single layer, then pour in enough water to come about halfway up the meat. Bring to a rapid boil and let it steam‑braise, flipping once, until the water has reduced by half (about 15 minutes).
Time: PT15M
Temperature: high
Finish by Searing and Glazing
Reduce heat to medium‑low. Continue cooking until the water evaporates completely and the ribs begin to brown, about 5 minutes. Stir constantly to avoid burning; the sugars will caramelize into a glossy glaze.
Time: PT5M
Temperature: medium-low
Add Shallots and Chard
Add chopped shallots to the pan and sauté for 1 minute. Then add the chopped rainbow chard and stir‑fry until wilted, about 4 minutes. The bitterness of the chard balances the sweet glaze.
Time: PT5M
Temperature: medium
Incorporate Remaining Marinade
Pour any leftover marinade (about 2‑3 tbsp) over the ribs and vegetables, stirring quickly for 2 minutes to finish the glaze.
Time: PT2M
Temperature: medium
Toast Sesame Seeds
In a small dry pan over medium heat, toast sesame seeds until golden and fragrant, about 2 minutes. Set aside for garnish.
Time: PT2M
Temperature: medium
Cook Jasmine Rice
Rinse 1 cup jasmine rice until water runs clear. Combine with 1.5 cups water and ½ tsp salt in a saucepan, bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let sit covered 5 minutes before fluffing.
Time: PT15M
Temperature: medium
Plate and Garnish
Slice the ribs thinly across the grain if desired, arrange on a serving platter with rice and chard. Sprinkle toasted sesame seeds and sliced green‑onion tops over the top.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 40g
- Carbohydrates
- 30g
- Fat
- 45g
- Fiber
- 3g
Dietary info: Contains meat, Gluten‑Free option: use tamari, Dairy‑Free, High protein
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Beef Short Ribs (English Cut): Flank‑cut short ribs
- Instead of Asian Pear (or Bosque Pear): Apple, Regular pear
- Instead of Soy Sauce: Tamari
- Instead of Demerara Sugar: Brown sugar, Honey
- Instead of Rice Wine Vinegar: Apple cider vinegar
- Instead of Toasted Sesame Oil: Regular sesame oil
- Instead of Rainbow Chard: Swiss chard, Spinach
- Instead of Shallots: Red onion
- Instead of Jasmine Rice: Basmati rice
Equipment Needed
- Cutting Board
- Chef's Knife
- Plastic Wrap
- Meat Mallet
- Food Processor
- Mixing Bowl
- Wide Skillet or Sauté Pan
- Tongs
- Spatula
- Salad Spinner
- Saucepan with Lid
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Butterflying and scoring the ribs to create thin, even pieces.
- Partial braising in water to render fat before searing.
- Monitoring the glaze to prevent sugar burn.
Chef Tips from the Video
- Cover the ribs with plastic wrap while butterflying to keep the meat from drying out.
- Use a food processor for the pear‑garlic‑ginger blend to achieve a smooth, evenly distributed puree.
- If you prefer a smoky flavor, finish the ribs under a broiler for 1‑2 minutes after searing.
Troubleshooting
The glaze burned and turned bitter.
Reduce heat as soon as the water evaporates and stir constantly. If it starts to smoke, add a tablespoon of water to deglaze and lower the temperature.
Ribs are tough and not tender.
Ensure the ribs were butterflied thin enough and braised in water long enough. If still tough, continue braising a few more minutes before searing.
Too much liquid remains after searing.
Increase heat to medium‑high and stir‑fry until the excess liquid evaporates, then finish with a quick splash of sesame oil.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked ribs (separated from rice) for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the ribs up to 24 hours in advance for deeper flavor.
- Cook the rice a day ahead and reheat with a splash of water.
- Toast sesame seeds and slice green onions just before serving to stay crisp.
Frequently Asked Questions
What is the cultural significance and history of Korean‑style short ribs (Kalbi) in Korean cuisine?
Kalbi, or Korean short ribs, originated as a celebratory dish for holidays and special occasions. The meat’s natural marbling makes it ideal for quick grilling or pan‑cooking, and the sweet‑savory soy‑based marinades reflect Korea’s balance of umami, sweetness, and acidity.
What are the traditional regional variations of Korean‑style short ribs (Kalbi) in Korean cuisine?
In the southern region, ribs are often grilled over charcoal and served with a simple soy‑sugar glaze, while the northern style may include more garlic and a thicker, soy‑heavy sauce. Some families add Korean pear for extra sweetness, which is the version Adam Ragusea adapts.
How is Korean‑style short ribs (Kalbi) traditionally served in Korea?
Kalbi is typically served hot off the grill or pan, sliced thinly, and accompanied by lettuce leaves, ssamjang (spicy paste), and steamed rice. It’s common to eat the meat as a bite‑size wrap with fresh greens and a dab of fermented kimchi.
What occasions or celebrations is Korean‑style short ribs (Kalbi) traditionally associated with in Korean culture?
Kalbi is a staple at Korean holidays such as Chuseok (harvest festival) and Seollal (Lunar New Year), as well as birthdays and family gatherings where a rich, celebratory protein is desired.
How does Korean‑style short ribs (Kalbi) fit into the broader Korean cuisine tradition?
Kalbi exemplifies Korean cuisine’s love of marinated meats (bulgogi, galbi) that balance sweet, salty, and acidic flavors. It showcases the Korean technique of quick cooking over high heat after a flavorful soak, a method also used for other grilled dishes.
What are the authentic traditional ingredients for Korean‑style short ribs (Kalbi) versus acceptable substitutes?
Traditional Kalbi uses Korean pear, soy sauce, garlic, ginger, sesame oil, and sometimes rice wine (mirin). Acceptable substitutes include a regular Asian pear or apple for the pear, tamari for gluten‑free soy sauce, and a splash of apple cider vinegar instead of rice wine vinegar.
What other Korean dishes pair well with Korean‑style short ribs (Kalbi) as served by Adam Ragusea?
Kalbi pairs beautifully with classic Korean side dishes such as kimchi, japchae (stir‑fried glass noodles), and a simple cucumber‑soy salad. A bowl of steamed rice and a light broth like miyeok guk (seaweed soup) round out the meal.
What makes Korean‑style short ribs (Kalbi) special or unique in Korean cuisine?
The combination of a thick, fatty cut of beef with a bright, sweet‑savory pear‑based marinade creates a tender, caramelized exterior while keeping the interior juicy. The hybrid braise‑then‑sear technique used by Adam Ragusea maximizes flavor and texture.
What are the most common mistakes to avoid when making Korean‑style short ribs (Kalbi) at home?
Common errors include cutting the ribs too thick, which limits surface area for the marinade, and letting the sugar in the glaze burn by cooking over too high heat after the water evaporates. Also, failing to wipe excess marinade can cause a salty, overly thick sauce.
Why does this Korean‑style short ribs (Kalbi) recipe use a water‑braising step instead of starting with a dry sear?
The water‑braising step renders the abundant fat gently and prevents the sugar‑rich marinade from scorching. It also helps break down connective tissue, making the ribs tender before the final high‑heat sear creates caramelization.
Can I make Korean‑style short ribs (Kalbi) ahead of time and how should I store them?
Yes. Marinate the ribs overnight, then cook them as directed. Store the cooked ribs, rice, and chard separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave, adding a splash of water to revive the glaze.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea specializes in science‑backed cooking tutorials that blend culinary technique with food history, offering clear explanations, practical home‑cook adaptations, and occasional deep‑dive videos on food science.
How does the YouTube channel Adam Ragusea's approach to Korean cooking differ from other Korean cooking channels?
Adam Ragusea focuses on adapting Korean recipes to ingredients and equipment commonly found in U.S. grocery stores, emphasizing reproducible methods like the water‑braise technique, whereas many Korean channels assume access to specialty markets and traditional grilling setups.
Last updated: September 3, 2026
