Kalbi Korean Barbequed Beef Short Ribs Food

KALBI (KOREAN BBQ BEEF SHORT RIBS)

Steps:

• Place ribs in a large casserole dish and fill it with water until the ribs are covered. Let sit in the fridge at least 30 minutes, then pour off water and rinse the ribs and dish.
• Return ribs to the casserole dish. Grate the flesh of an Asian pear and half of an onion over the ribs. Add all remaining ingredients to the ribs and use tongs stir marinade and make sure ribs are all soaking. Cover the dish and refrigerate at least 30 minutes (overnight is better).
• Heat a grill to medium high heat. Use tongs to place ribs on the grill and cook for 3-4 minutes each side. Garnish with additional green onion and sesame seeds if desired. Serve with kimchee and rice.

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.

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 SHORT RIBS

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.