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.
KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)
This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 2h25m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g
KOREAN BEEF SHORT RIB STEW (GALBI JJIM)
This is the ultimate Korean comfort food. Sugar, corn syrup, and soy sauce can be adjusted to taste. The trick to tender ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also add chestnuts or dates to the stew.
Provided by KANGARYOO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h5m
Yield 4
Number Of Ingredients 15
Steps:
- Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
- Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
- Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
- Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.
Nutrition Facts : Calories 749 calories, Carbohydrate 57.5 g, Cholesterol 93.1 mg, Fat 45.6 g, Fiber 4.7 g, Protein 26.7 g, SaturatedFat 18.3 g, Sodium 1453.9 mg, Sugar 20.6 g
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
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 BRAISED SHORT RIBS (GALBI JJIM)
This is a traditional Korean dish and a different method of preparing korean short ribs (galbi). The sweet marinade and tender meat will fall right off the bone and into your mouth!
Provided by COOKIEGURL324
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 8
Number Of Ingredients 19
Steps:
- To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
- Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
- Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.
Nutrition Facts : Calories 690 calories, Carbohydrate 35.3 g, Cholesterol 93.2 mg, Fat 47.1 g, Fiber 3 g, Protein 26.7 g, SaturatedFat 18.4 g, Sodium 3354.5 mg, Sugar 12.9 g
KOREAN SHORT RIBS (KALBI JJIM)
Kalbi Jjim is a classic Korean beef dish. It uses the same meat as Kalbi Barbeque but the way it's cut is a little different. The meat is cut into squares instead of thin slices. It's a sweet beef dish that can be served a main dish for any occasion. Kids usually love this.
Provided by dleewla
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 6h25m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 40.3 g, Cholesterol 411.1 mg, Fat 53.5 g, Fiber 5 g, Protein 34.2 g, SaturatedFat 20.7 g, Sodium 652.4 mg, Sugar 15.1 g
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