KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h28m
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
Steps:
- Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
- Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
KAI BI (KOREAN STYLE GRILLED SHORT RIBS)
Korean short ribs are my all time favorite Asian dish. This recipe originally came from chow.com, but I've tweaked it a bit. Posted for Zaar World Tour. (Time doesn't include marinating time and assumes butcher has butterflied the ribs for you.)
Provided by puppitypup
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- MARINADE.
- Chop onion, pear or apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth pourable paste. Pour into medium mixing bowl.
- Slice green onion and add to bowl.
- Add all other ingredients. Mix well and let stand for at least fifteen minutes.
- If too thick, add equal parts soy sauce and water until reach desired consistency.
- PREPARE MEAT.
- Very lightly salt meat on both sides and let sit 10 minutes.
- Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. Refrigerate for 6 to 24 hours.
- GRILL MEAT.
- Remove meat from refrigerator and let set at room temperature for 20 minutes.
- Heat grill to high heat.
- Cook until browned then turn and cook until browned on the other side, about 2 minutes per side.
- NOTE:.
- If you can't get the butcher to butterfly the ribs, you can do it yourself. Separate the ribs, then slice into the meaty side at the center of the rib section, stopping just before cutting through the membrane. Turn your knife 90º (flat to the bone) right and carefully slice the meat at roughly 1/8 inch thickness outward until just short of slicing through, roll the loosened flap of meat away from the knife, and continue slicing until again just short of slicing through. Repeat until you reach the "end" of the meat. Do the same for the left side and repeat this with each rib section.
Nutrition Facts : Calories 1000.7, Fat 84.6, SaturatedFat 36.1, Cholesterol 172.4, Sodium 1208.2, Carbohydrate 23.5, Fiber 2.1, Sugar 16.6, Protein 35.2
KALBI (KOREAN BBQ SHORT RIBS)
This is the staple of Korean fine dining, but too expensive in the restaurants. It is also simple to make at home, and will leave your guests asking for more. Total time includes marinating time. Traditionally, should be served sliced, rolled in romaine lettuce leaves, along with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste).
Provided by CC
Categories World Cuisine Recipes Asian Korean
Time 3h30m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
- Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.
Nutrition Facts : Calories 1095.7 calories, Carbohydrate 44.9 g, Cholesterol 172.4 mg, Fat 85.6 g, Fiber 0.6 g, Protein 35.9 g, SaturatedFat 36.2 g, Sodium 2831.1 mg, Sugar 41 g
KOREAN STYLE GRILLED SHORT RIBS
You can use either cut of short ribs for this recipe. While normally short ribs are best after a long slow cooking, here they are grilled or broiled quickly. They still come out tender and tasty. This makes for a nice change from the usual stewing process. Prep time does not include marinating time.
Provided by graffeetee
Categories Meat
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using the regular cut of ribs, as opposed to the flanken cut, slash through the meat at 1/2 inch intervals all the way to the bone.
- Combine the remaining ingredients in a container suitable for marinating the ribs.
- Add the ribs to the marinade and turn to coat all over.
- Refrigerate at least overnight to allow the ribs to marinate.
- Grill about six minutes per side, less if you like rarer meat.
- Alternatively, these may be broiled.
Nutrition Facts : Calories 1887.2, Fat 172.3, SaturatedFat 72.6, Cholesterol 344.7, Sodium 2236.2, Carbohydrate 10.7, Fiber 0.7, Sugar 7.4, Protein 69.8
GALBI (KOREAN-STYLE SHORT RIBS)
This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It's a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.
Provided by David Tanis
Categories dinner, easy, main course
Time 30m
Yield About 20 slices, 4 to 6 servings
Number Of Ingredients 16
Steps:
- Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
- Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
- Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.
Nutrition Facts : @context http, Calories 993, UnsaturatedFat 43 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 894 milligrams, Sugar 11 grams
GRILLED KOREAN-STYLE BEEF SHORT RIBS
Go talk to your friendly neighborhood butcher, tell them you want some flanken-style beef short ribs, and give this great grill technique a try.
Provided by Chef John
Categories World Cuisine Recipes Asian Korean
Time 10h20m
Yield 4
Number Of Ingredients 12
Steps:
- Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
- Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
- Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 1053.7 calories, Carbohydrate 24.1 g, Cholesterol 186.5 mg, Fat 85.3 g, Fiber 3 g, Protein 44.8 g, SaturatedFat 35.7 g, Sodium 1521.6 mg, Sugar 14 g
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