QUICK COOK KOREAN SHORT RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the short ribs: Whisk together the soy sauce, rice wine, brown sugar, sesame oil, gochujang and black pepper in a large bowl. Puree the garlic, onion, Asian pear and ginger in a food processor until smooth. Whisk into the soy mixture, then thin down with 1/3 cup water. Stir in the sesame seeds. Submerge the beef in the marinade and refrigerate for 2 hours or up to overnight, if time allows.
- Remove the beef from the marinade and discard the marinade. Let the chill come off the beef for 30 minutes prior to grilling.
- Preheat a grill or grill pan over high heat. Sprinkle the short ribs with salt and pepper and drizzle with olive oil. Place on the grill and cook until deeply charred on both sides, 1 to 1 1/2 minutes per side. Remove to a platter to rest while you make the salad.
- For the banh mi salad: Whisk together the granulated sugar, rice vinegar, chile flakes and lime juice in a large bowl. Season well with salt and pepper, then add the cabbage, cilantro, mint and scallions, tossing to thoroughly coat.
- Pile the salad up on one side of a platter. Shingle and stack the charred short ribs along the other side. Serve.
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 BBQ SHORT RIBS (GAL-BI)
This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 7h25m
Yield 5
Number Of Ingredients 10
Steps:
- Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
- Preheat an outdoor grill for medium-high heat.
- Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Nutrition Facts : Calories 710 calories, Carbohydrate 23.2 g, Cholesterol 111.9 mg, Fat 55.5 g, Fiber 1 g, Protein 28.8 g, SaturatedFat 22 g, Sodium 2230.6 mg, Sugar 17 g
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 BBQ SHORT RIBS
"These ribs hit all the comfort-food flavor buttons for me: beefy, sweet, savory and salty. Eat them with your fingers or on a bed of warm white rice," says Jet.
Provided by Jet Tila
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the soy sauce, Coca-Cola, brown sugar, sesame oil, apple pear and garlic in a large bowl. Using whisk or fork, stir all the ingredients together until the sugar is dissolved and the garlic is distributed evenly. Add the short ribs and massage the marinade into the beef. Cover and allow the short ribs to marinate in the refrigerator at least 1 hour and up to 4 hours.
- Prepare a grill for direct cooking over high heat; preheat for at least 5 minutes. Wipe the grill grates with a lightly oiled towel right before cooking to clean any char and debris. This will give you great grill marks and keep the beef from sticking.
- Pat any marinade off the short ribs and grill for about 4 minutes on each side, or until desired doneness, moving the ribs around a bit if they start to flare up. Remove from the grill and sprinkle with salt. Garnish with the scallions and sesame seeds.
KALBI (KOREAN MARINATED SHORT RIBS)
On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 9h28m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 347 calories, Carbohydrate 8 g, Cholesterol 55.9 mg, Fat 28.6 g, Fiber 0.9 g, Protein 14.2 g, SaturatedFat 11.1 g, Sodium 753.1 mg, Sugar 5.7 g
KOREAN SHORT RIBS
This is one quick and easy dish to prepare! You can grill or baked them, which ever way you like. I usually grill them because it just takes better to me. I also serve them with french baguettes, limes squeezed on the ribs, grilled onions/jalopenos drizzled with seasoned soy sauce. Make it into a sandwich or just eat it by itself. One way or the other its still goooood.
Provided by Tina Charlton
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Clean the ribs as how you would prepare it.
- 2. Place the short ribs into the zip-loc bag.
- 3. Generously coat the ribs with the fajita seasoning.
- 4. Add the entire can of orange soda.
- 5. Recommended to leave overnight, but if you prefer to eat it the same day, marinate it for 4 hours.
- 6. Grill and eat! Enjoy!
Nutrition Facts : Calories 924, Fat 82.2, SaturatedFat 35.7, Cholesterol 172.4, Sodium 122.1, Carbohydrate 11.3, Protein 32.7
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
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
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
BONELESS KOREAN SHORT RIBS
Make and share this Boneless Korean Short Ribs recipe from Food.com.
Provided by Mike S.
Categories Asian
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 475 degrees (Fahrenheit).
- Spread out the seamen seeds in onto an oven-proof plate, and toast for twenty minutes.
- Put all ingredients except the meat into a large bowl. Stir until well combined.".
- Add the short ribs to the bowl. Be certain to cover all sides of each rib with the mixture.
- Place the ribs onto a baking dish. Bake for forty-five minutes.
- Remove the short ribs from the oven. TURN OFF THE OVEN, do not have a "senior moment".
- Let the ribs rest for ten minutes. Plate, and serve.
Nutrition Facts : Calories 151.4, Fat 5, SaturatedFat 0.7, Cholesterol 0.2, Sodium 316.1, Carbohydrate 24.6, Fiber 2.8, Sugar 6.7, Protein 3.9
KOREAN STYLE SHORT RIBS (CROCK POT)
I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.
Provided by barefootmommawv
Categories Meat
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
- Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
- Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
- Serve over cooked rice.
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KOREAN SHORT RIBS | BEST BEEF RECIPES
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4.6/5 (45)Calories 925 per servingCategory Main Course
- Preheat oven to 350°F. Mince 6 cloves garlic and 8 scallions and peel 1-inch ginger. Set it aside. In a bowl, combine 2 Tbsp. chili garlic sauce, 1½ tsp. sesame oil, ¼ cup low-sodium soy sauce, ¼ cup brown sugar, and 4 tsp. rice vinegar. Whisk until combined.
- Place the short ribs in a bowl. Sprinkle with ¼ cup flour and toss until coated. Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil. Once hot, add half of the short ribs along with a pinch of salt and pepper. Saute for 3-4 minutes per side until seared, then remove and set aside. Repeat to sear all ribs.
- Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan, then grate 1-inch ginger. Saute for 2-3 minutes. Stir often.Return the short ribs to the pan and pour the sauce over top along with 1 cup beef broth. Stir together and completely submerge the ribs in the liquid.
- Cover and bake for 1 hour. Remove and add ½ cup beef broth, then cook for another hour. Finally, remove and add another ½ cup beef broth. Cook for another 30 minutes.
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