Kalbi Short Ribs Recipes

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.

Steps:

• For the Alley's house dressing: Blend together the honey, sesame oil, soy sauce, rice vinegar, hoisin, onions, white vinegar, chile flakes, garlic, ginger and salt in a blender. Continuing to blend, add oil slowly. Mix in mayonnaise.
• For the short ribs: Whisk together soy sauce, sugars, garlic, ginger, sesame oil and pepper in a bowl until sugar is dissolved Transfer to a vacuum-seal or resealable plastic bag and add the ribs. Marinate, refrigerated, overnight.
• Preheat a grill to medium-high heat.
• Grill ribs until medium to well-done, 3 minutes a side. Slice for service.
• Divide shredded cabbage among 4 plates. Add 2 scoops sticky rice to each. Top with kalbi.
• Toss lettuce with The Alley's house dressing. Plate with kalbi. Garnish with sliced green onions.

Steps:

• Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
• Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
• Make slits in each short rib to remove or cut away excess fat.
• Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
• Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

Steps:

• Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
• Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
• Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.

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.

Steps:

• Combine all sauce ingredients. Dip each piece of meat in the sauce.
• and layer in a flat dish or pan. Pour more marinade on top. Marinate.
• 4-12 hours.
• Preheat grill to medium-high heat.
• Remove short ribs from marinade pat dry and discard marinade.
• Grill short ribs until slightly charred and tender and cooked to desired degree of doneness.
• Garnish with the sesame seeds and additional scallions if desired.

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.

Steps:

• Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

Steps:

• For the marinade: Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
• For serving: Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

Steps:

• Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
• Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
• Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
• Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
• Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
• Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

Steps:

• Combine all ingredients and marinate ribs for 4 hours.
• Broil or barbecue to desired degree of doneness.

Steps:

• Combine cola beverage, white sugar, soy sauce, water, green onions, sesame oil, garlic, sesame seeds, and black pepper in a bowl until marinade is well-mixed.
• Place short ribs in a resealable plastic bag and pour in marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, discarding marinade.
• Cook short ribs until browned and cooked to desired doneness, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).