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
KOREAN STYLE BBQ PORK RIBS RECIPE BY TASTY
Get your fingers sticky with these deliciously saucy Korean style BBQ ribs ????
Provided by Tristan Fisher
Categories Dinner
Time 2h25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 150 degrees celsius.
- Mix together the salt, pepper and sugar for the rub and apply liberally over the ribs.
- Wrap entirely in foil and bake in the oven for 2 hours at 150 degrees celsius / 300 degrees Fahrenheit.
- In a saucepan, combine all of the sauce ingredients and bring to a boil then immediately reduce the heat until the sauce thickens and then set aside.
- Remove the ribs from the oven and unwrap from the foil. Brush a generous amount of the BBQ sauce over both sides of the ribs and place back in the oven for a further 10 minutes.
- Remove from the oven, brush more bbq sauce on and sprinkle with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 1172 calories, Carbohydrate 74 grams, Fat 79 grams, Fiber 2 grams, Protein 40 grams, Sugar 68 grams
EASY AND SIMPLE KOREAN BBQ RIBS
This is a family recipe that's not only simple, but tastes great! Only needs some steamed rice to complete the meal.
Provided by DOUBLEDOWN
Categories World Cuisine Recipes Asian Korean
Time 2h30m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
- Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.
Nutrition Facts : Calories 771.1 calories, Carbohydrate 57.4 g, Cholesterol 93.1 mg, Fat 49 g, Fiber 1.1 g, Protein 26 g, SaturatedFat 18.8 g, Sodium 3660.3 mg, Sugar 51.3 g
KOREAN-STYLE RIBS RECIPE BY TASTY
Here's what you need: soy sauce, rice vinegar, sesame oil, red pepper powder, garlic, grated ginger, onion, baby back ribs, honey, sesame seed, scallion
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine marinade ingredients in a bowl.
- Pour marinade over ribs and let them marinate for at least four hours.
- After marinating, place ribs on baking dish. Reserve the marinade for later.
- Bake ribs at 325°F (160°C) for two and a half to three hours.
- Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.
- After two and half to three hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5 to 10 minutes.
- Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 22 grams, Fat 56 grams, Fiber 1 gram, Protein 36 grams, Sugar 18 grams
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.
INSTANT POT KOREAN STYLE SHORT RIBS
The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it's the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
- Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
- Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
- For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
- Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.
KOREAN STYLE BARBECUE SHORT RIBS
Steps:
- Preheat a grill.
- Combine soy sauce, sugar, green onions, sesame seeds, sesame oil, and ko chu jang with ribs and marinate for 30 minutes to 1 hour. Grill over charcoal barbecue grill.
- Note: Adjust sweetness or spiciness by adding more or less of either sugar or ko chu jang sauce.
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
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
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.
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.
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 BBQ BABY BACK RIBS
When you live-and cook-in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang, a nod to his Korean roots. (Note: Ribs need to chill overnight in the fridge, so plan ahead!)
Provided by Edward Lee
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1-2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
- Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
- Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
- Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
- Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.
KOREAN-STYLE RIBS
I first ate Korean ribs years ago in San Francisco's Bay Area, where there are many fine Korean restaurants. Although Korean ribs are usually barbecued, this slow-cooked version is a good approximation of the real deal, and the result is mouthwatering.
Yield serves 4
Number Of Ingredients 10
Steps:
- Place a large sauté pan over medium-high heat. Add the ribs and cook, turning, for 15 to 20 minutes, until browned on all sides. Transfer the ribs to the slow cooker.
- In a bowl, combine the soy sauce, orange juice, vinegar, ginger, garlic, sesame oil, and brown sugar and mix well. Pour the sauce over the ribs. Cover and cook on low for 6 to 8 hours, until the meat is very tender.
- To serve, arrange the ribs on plates or a serving platter and spoon the sauce on top. Garnish with the sesame seeds and green onions and serve at once.
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