TASTE OF TULALIP: Kalbi Ribs and marinade are a zesty option for summer grilling
Published 1:30 am Friday, July 31, 2026
Summer has finally arrived, and folks have dusted off their grills and are hitting the road for camping. On any given night in my neighborhood, the scents of grilled burgers and hot dogs waft through the air. As great as that is, sometimes it’s fun to switch things up a bit. Balancing sweet, savory, and smoky flavors, I’m sharing this flavorful and versatile kalbi beef rib and marinade recipe perfect for the BBQ.
Originating in Korea, kalbi beef enjoys global popularity, and my family and friends love it when grilled with the traditional crosscut beef short ribs. Cut across the bones into thin strips, this allows the meat to cook quickly and better absorb the kalbi marinade. In addition to beef, kalbi marinade goes great with plenty of tasty options, including pork ribs, chicken, and fish.
Grilling adds nice, charred bits and a subtle smoky flavor, so this recipe is a natural for cooking over a campfire while camping or at home on the grill.
Enjoy!
Serves 6-8
Ingredients
2 pounds Kalbi ribs
2 cups Soy sauce*
½ cup Rice wine (mirin or sake)
¼ cup Honey
¼ cup Brown sugar
1 tablespoon Minced garlic
1 tablespoon Ginger puree
2 tablespoons Sesame oil
½ cup Slivered white onions
½ cup Diced green onions (set aside a tablespoon to garnish ribs if desired)
2 tablespoons Lightly toasted sesame seeds (set some aside to garnish ribs if desired)
1 each Finely grated or blended Asian pear**
*May substitute coconut aminos
**may substitute Cosmic Crisp apple or Bosc pear
Preparation
• Place the ribs in a sealable container
• Mix all the marinade ingredients together and whisk until well blended
• Divide marinade in half
• Pour half of the marinade over ribs, cover and refrigerate for 6-24 hours
• Pour other half of the marinade into a separate container and refrigerate
Cooking directions vary based on your cooking method. These ribs are great when cooked over a campfire, on a BBQ or grill, broiled or pan-fried. Depending on the grill or broiler temperature allow between 3-4 minutes per side based on thickness and the temperature of your preferred meat.
When you’re finished cooking, garnish the ribs with the remaining sauce, sesame seeds and diced green onions.
Serving suggestions: Serve with rice, grilled vegetables like zucchini, mushrooms or peppers, Asian cucumber salad, or an Asian-inspired slaw.
With her love for cooking first inspired by her mother and grandmother, Lisa Instasi has more than 40 years’ experience in the food and beverage industry. As Chef de Cuisine at Quil Ceda Creek Casino, she participates in executing dining choices throughout the “Q” including the innovative food hall experience at The Kitchen and The Tap Bar.
