Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb flanken-cut (LA-style) beef short ribs, 1/4-inch thick
- 3/4 cup shoyu (soy sauce) + 1/2 cup water
- 1/2 cup packed light brown sugar
- 6 garlic cloves, minced; 1 tbsp grated ginger
- 2 tbsp toasted sesame oil; 2 tbsp neutral oil
- 2 green onions, thinly sliced; 2 tbsp toasted sesame seeds
- 2 cups short-grain rice + 2 1/4 cups water
- 8 oz elbow macaroni; 1 cup mayonnaise; 2 tbsp milk
- 1 tbsp apple cider vinegar; 1 tsp sugar
- 1 carrot (grated); 2 tbsp minced onion; 1 celery rib (fine dice)
- Kosher salt and black or white pepper
Do This
- 1. Whisk marinade: shoyu, water, brown sugar, garlic, ginger, sesame oil, neutral oil, pepper. Reserve 1/2 cup; marinate ribs 8 hours.
- 2. Rinse rice until water runs mostly clear. Cook with 2 1/4 cups water; rest 10 minutes.
- 3. Boil macaroni in salted water until very tender (10-12 minutes). Drain; toss hot pasta with vinegar and sugar.
- 4. Stir mayo, milk, onion, celery, carrot, salt, and pepper. Fold into pasta; chill.
- 5. Heat grill to medium-high (450-500°F). Pat ribs dry.
- 6. Grill 2-3 minutes per side to deep char. Brush with reserved marinade in last minute.
- 7. Plate two 1/2-cup scoops rice, a generous scoop mac salad, and ribs. Garnish with sesame seeds and green onion.
Why You’ll Love This Recipe
- Classic island plate-lunch vibes: juicy, shoyu-sweet kalbi with charred edges, two scoops of rice, and creamy mac salad.
- Fast cook time once marinated—perfect for weeknights, backyard grills, or casual gatherings.
- Balanced flavors: salty-sweet-garlicky ribs, cool tangy mac salad, and neutral rice to soak up the juices.
- Easy to scale for a crowd with make-ahead marinade and salad.
Grocery List
- Produce: Garlic, ginger, green onions, carrot, celery, yellow onion
- Dairy: Milk
- Pantry: Flanken-cut beef short ribs, shoyu (soy sauce), light brown sugar, toasted sesame oil, neutral oil, short-grain rice, elbow macaroni, mayonnaise, apple cider vinegar, sesame seeds, kosher salt, black or white pepper
Full Ingredients
Kalbi Short Ribs
- 3 lb flanken-cut (LA-style) beef short ribs, about 1/4-inch thick
- 3/4 cup shoyu (soy sauce)
- 1/2 cup water
- 1/2 cup packed light brown sugar
- 6 garlic cloves, minced (about 2 tbsp)
- 1 tbsp grated fresh ginger
- 2 tbsp toasted sesame oil
- 2 tbsp neutral oil (canola or grapeseed)
- 1/2 tsp freshly ground black pepper
- 2 green onions, thinly sliced
- 2 tbsp toasted sesame seeds, plus more for garnish
Rice
- 2 cups short-grain white rice (Calrose-style)
- 2 1/4 cups water
- Pinch of kosher salt (optional)
Hawaiian-Style Mac Salad
- 8 oz elbow macaroni
- Kosher salt for pasta water
- 1 cup mayonnaise (Best Foods/Hellmann’s preferred)
- 2 tbsp milk (plus 1-2 tsp more if needed)
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1 small carrot, finely grated
- 2 tbsp very finely minced yellow onion
- 1 celery rib, very finely diced
- 1/4 tsp black or white pepper, plus more to taste
Step-by-Step Instructions
Step 1: Make the marinade and marinate the ribs
In a large bowl, whisk shoyu, water, brown sugar, garlic, ginger, sesame oil, neutral oil, and pepper until the sugar dissolves. Pour 1/2 cup of this marinade into a small container, cover, and refrigerate to use for basting later. Add the short ribs, green onions, and sesame seeds to the large bowl, turning to coat. Transfer everything to a zip-top bag or shallow dish, pressing out air to submerge the meat. Marinate 8 hours (or up to 24 hours) in the refrigerator.
Step 2: Rinse and cook the rice
Rinse the rice in cool water, swishing and draining 3-4 times until the water is mostly clear. Combine rice and 2 1/4 cups water (plus a pinch of salt, if using) in a medium pot. Bring to a boil, then reduce to low, cover, and simmer 18 minutes. Remove from heat and rest, covered, 10 minutes. Fluff before scooping.
Step 3: Boil pasta and season it hot
Bring a large pot of well-salted water to a boil. Cook elbow macaroni until very tender and slightly past al dente, 10-12 minutes—the soft texture is key to classic island-style mac. Drain well. While hot, sprinkle with apple cider vinegar and sugar; toss to coat and let steam off 5 minutes.
Step 4: Make the creamy dressing and chill
In a bowl, stir together mayonnaise, milk, carrot, onion, celery, and pepper. Fold in the warm, seasoned pasta until evenly coated. Adjust with a teaspoon or two more milk if needed for a glossy, spreadable consistency. Cover and chill at least 30 minutes (or up to 24 hours) to meld flavors.
Step 5: Preheat and prep for grilling
Heat a grill to medium-high, 450-500°F. Clean and oil the grates. Remove ribs from the marinade, letting excess drip off; discard used marinade. Pat ribs lightly with paper towels—slightly dry surfaces char better. Keep the reserved clean marinade nearby for basting.
Step 6: Grill to charry perfection
Grill ribs 2-3 minutes per side, flipping once, until deeply caramelized with charred edges and the meat is just cooked through. In the last minute, brush both sides lightly with the reserved marinade. Transfer to a platter and rest 5 minutes. Sprinkle with extra sesame seeds.
Step 7: Plate the Hawaiian plate lunch
Use a 1/2-cup scoop to mound two scoops of rice onto each plate. Add a generous scoop (about 3/4 cup) of mac salad. Arrange several rib pieces alongside. Garnish ribs with sliced green onion and a final pinch of sesame seeds. Serve hot.
Pro Tips
- Reserve marinade before adding raw meat so it’s safe for basting; never reuse used marinade.
- Pat ribs dry before grilling to encourage deep browning and prevent flare-ups.
- Cook macaroni until soft, not al dente—the signature mac salad texture is creamy and plush.
- Use a disher for picture-perfect “two scoops” rice; short-grain rice holds its shape best.
- Grill alternatives: high broiler, 4 inches from heat, 3-4 minutes per side; or cast-iron over medium-high, 2-3 minutes per side.
Variations
- Fruity tenderizer: Add 1/4 cup pineapple juice or 1/2 grated Asian pear to the marinade for a subtle sweetness and extra tenderness.
- Spicy kalbi: Stir 1-2 tsp gochugaru or a pinch of red pepper flakes into the marinade.
- Gluten-free: Swap shoyu for gluten-free tamari and confirm your mayo and vinegar are GF.
Storage & Make-Ahead
Marinate ribs up to 24 hours. Mac salad improves after a chill—make 1 day ahead; thin with a splash of milk if it firms up. Cooked ribs keep 3-4 days refrigerated; reheat gently under a broiler or in a hot skillet. Rice keeps 3 days refrigerated; sprinkle with water and microwave covered to re-steam. Do not freeze mac salad; ribs and rice can be frozen up to 1 month.
Nutrition (per serving)
Approximate per plate: 1060 calories; 53 g protein; 84 g carbohydrates; 52 g fat; 1800 mg sodium. Values vary by brand and portion size.
