Galbi Kalbi Korean Marinated Rib Bbq Food

GALBI (KOREAN BBQ BEEF SHORT RIBS)

Steps:

• Rinse the ribs and drain water. Trim excess fat. Butterfly the short ribs so the meat is 1/4 to 1/2-inch thick. (See below for the instructions.)
• Mix all marinade ingredients well. Marinate the meat for at least 6 hours (overnight for best results). The thicker the meat the longer you'll want to marinate.
• It's best to grill over charcoal or wood charcoal (sootbul), but a gas grill works well too. Grill over medium high to high heat, turning only once, 2 - 3 minutes on each side. Make sure to preheat the grill for nice grill marks.

KALBI - KOREAN SHORT RIBS BLENDER MARINADE

Steps:

• Rinse ribs under water to remove any bits of bone. Drain. Trim any chunks of fat but most of the fat will melt away during grilling time. These ribs were good quality ones with minimal fat. Drain washed ribs.
• While ribs are draining, cut onion into chunks or just half, if onion is small. Cut green onions into shorter lengths to fit into the blender. Here's all the ingredients for the marinade to go into the blender.
• In a blender or chopper, add onion and 1/2 cup water. Blend until smooth.
• Add remaining 1 cup soy sauce, 1/2 c red wine, 1 c sugar, garlic cloves, green onions, 4 T sesame oil, 1 T sesame seeds, 1 tsp pepper and optionally 2 T green plum syrup (if you want to).
• Blend until smooth.
• In a container, add Kalbi pieces and the marinade. Mix everything so each piece is evenly coated.
• Let ribs marinate in the fridge for at least 1 hr to overnight. If you are in a hurry, even 30 minutes will work.
• Take ribs out of the fridge and heat your oven broiler for 5 minutes. Lay out your Kalbi on a metal grill pan and broil it on the top rack for 4 minutes for the first side. Then turn it over and grill another 3 minutes on the other side.
• Serve immediately with rice and other Korean side dishes.

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

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.

GALBI (KALBI) KOREAN MARINATED RIB BBQ

Steps:

• In a mixing bowl, combine all ingredients except meat. Whisk until sugar has dissolved. This marinade can be store in a refrigerator for 10 days when you are ready to use and you can marinade unto 3 pounds of meat of your choice.
• Add your choice of meat into marinade sauce and marinate at least 2 hours to overnight. (Overnight will be the best for perfectly tenderized meat and flavors) You can use either mixing bowl or ziplock bags. Do not marinate meat over 2 days, otherwise kiwi/pineapple breakdown protein of meat too much, it will be a mush texture and you don't want that.
• When you are ready to cook Galbi, remove meat from marinade first and pour marinade into a sauce pan and bring it to boil. When it starts boiling, reduce heat to medium and cook sauce about 10 minutes. Skim as you needed.* This will be a delicious dipping sauce for Galbi!
• You can grill galbi over medium high heat until meat is cooked to your desire doneness. If you want to cook indoor, just use a nonstick skillet (it's easier to clean later) and pan fry them.
• Galbi is more delicious and enjoyable with some Korean side dishes. Most of times, it serves with Ssamjang, some type of kimchi, some type of mini hot pot dish (steamed egg, doenjang jjigae or etc.) and definitely warm cooked rice or spicy cold noodles. Hope you enjoy Galibi, Korean BBQ at home!!

GALBI - KOREAN BBQ MARINATED BEEF SHORT RIBS

Steps:

• Make Marinade: Whisk Marinade ingredients in a bowl.
• Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.

KALBI (KOREAN BBQ SHORT RIBS)

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.

KALBI (KOREAN BBQ SHORT RIBS): AUTHENTIC RECIPE

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).

KOREAN BBQ SHORT RIBS (YANGNYEOM GALBI)

Steps:

• Marinade: Peel pear, cut into pieces, and place into food processor (discard the core). Smash garlic cloves; trim root end, remove peel, and add to the food processor. Trim any dry patches off ginger knob; then use a spoon to scrape off the skin. Roughly slice (to about the same size as the garlic) and place in the food processor. Pulse to finely chop, about 20 seconds. Add sugar, mirin, soy sauce, and sake, and pulse several times to finish the marinade. Set aside.
• Short ribs: Cut short rib slices into 2-inch pieces, making sure a bone is in each piece. Pour enough marinade into a baking dish to cover the bottom. Spread the sliced short ribs on the marinade; then pour remaining marinade on top to cover. Cover the surface of the ribs with plastic wrap and refrigerate, 12-24 hours.
• Remove marinade from short ribs by draining them in a colander; discard marinade. Heat skillet over medium-high heat. Add 1 tablespoon oil in a thin, even layer. When the skillet is smoking, add short ribs, one piece at a time, in an even layer. (Cook in batches to avoid overcrowding.) Cook undisturbed until brown and caramelized on one side, 2 minutes. Flip over and cook another 1-2 minutes to brown and caramelize. (Note: To cook galbi on a grill, oil the grill grate, preheat to medium-high, and cook for 2 minutes per side.)
• Remove beef to a serving platter. Wipe the pan clean with a paper towel and repeat with remaining oil and beef. Garnish beef with scallions. Serve with white rice or with lettuce leaves to wrap.

GALBI (KALBI) GRILLED KOREAN SHORT RIBS (FLANKEN CUT)

Steps:

• Place the ribs in a dish for marinating.
• Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will foam up a bit when added to the other ingredients.
• Pour the marinade over the beef and massage it in for about one minute.
• Cover and let marinate for at least 4 hours turning at least once.
• Heat gas or charcoal grill to medium hot.
• Remove the ribs from the marinade and place on the hot grill.
• Grill the ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
• Serve with rice and a variety of Korean side dishes such as kimchi, namul (trio of vegetables) and musangchae (white radish salad) for a delicious Korean meal.

KOREAN BEEF BBQ (KALBI/GALBI)

Steps:

• Cut green onions into 2 inch pieces.
• Pulverize the pear.
• Mix all ingredients and add beef.
• Marinade for 24 hours.
• Grill.