Easy Air Fryer Kalbi
A quick and easy method for making tender, flavorful LA-style Korean short ribs in your air fryer, with an optional spicy kick from gochujang. This recipe relies on the thin cross-cut of LA-style ribs for perfect air-fried results.
Ingredients
- 2 lb LA-style beef short ribs
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic
- 1 inch fresh ginger
- 0.5 medium Asian pear
- 0.25 cup water
- 1 tbsp gochujang
- 1 tsp black pepper
- 2 tbsp green onions
Instructions
- Pat the short ribs dry with paper towels. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear (if using), water (or beef broth), gochujang (if using), and black pepper until well combined.
- Add the short ribs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably 4-8 hours for maximum flavor and tenderness.
- Preheat your air fryer to 380°F (195°C).
- Working in batches, place the marinated short ribs in a single layer in the air fryer basket, without overcrowding. Ensure there is space between the ribs for air circulation.
- Cook for 8-10 minutes, then flip the ribs. Continue cooking for another 7-10 minutes, or until the ribs are caramelized, tender, and cooked to your desired doneness. Cooking time may vary slightly depending on your air fryer and the thickness of the ribs.
- Remove cooked ribs from the air fryer and transfer them to a plate. Cover loosely with foil and let them rest for 5 minutes before serving. Repeat with remaining batches of ribs.
- Garnish with fresh sliced green onions, if desired, and serve immediately with steamed rice and kimchi.
Notes
For best results, marinate the ribs for at least 2 hours, or ideally 4-8 hours. Do not overcrowd your air fryer basket; cook in batches to ensure even cooking and crispy edges. Adjust gochujang to your preferred spice level, or omit for a non-spicy version. Serve with steamed rice, kimchi, and a side salad.