published Jan 07, 2022, updated Sep 03, 2024 I’m all about playing around in the kitchen, and this recipe for flanken ribs with bulgogi sauce is the result of one of my experiments. It combines two of my favorite Korean BBQ dishes: bulgogi beef and kalbi short ribs. I happened to have some leftover bulgogi sauce in the fridge, but was craving ribs. So I decided to put the two together to create this kalbi-inspired recipe for flanken ribs! Technically, I should call it Korean kalbi with bulgogi, I’m not one to get hung up on semantics. In any case, you have got to try this kalbi recipe. Thin and tender ribs are marinated in a very flavorful sauce and then grilled to perfection. If you’ve been craving Korean BBQ at home, this recipe is a great place to start!
Recommended Tools
Blender: To make the bulgogi marinade. You can use an immersion blender, a high-powered blender, or even a food processor. Grill: Again, keep scrolling for more cooking options, otherwise, opt for a grill. This is Korean BBQ, after all!
Storing and Reheating
Store leftover galbi in an airtight container in the fridge for up to 4 days. Make sure to let the ribs cool completely before storing for the best results. Use your oven to reheat large portions. Preheat to 325 degrees F and wrap the ribs in foil. Bake for around 15-20 minutes, then broil for a few minutes more if you want them extra crispy. Alternatively, use your stovetop! Heat leftover flanken ribs with bulgogi sauce in a pan over low heat for 10-15 minutes or until warmed through. Love this recipe? Share it with the world on Pinterest.
