Kalbi Korean Bbq Short Ribs Authentic 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 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)

Steps:

• Blend the marinade. Combine all ingredients, except for the beef ribs, green onions, and sesame seeds in a blender jar with a tight fitting lid. Blend on high until the marinade is totally smooth.
• Marinate the ribs. Place the sliced beef ribs, one at a time in a gallon zip top bag, pouring some of the marinade in between each rib as you place it in the bag. This will ensure that the ribs are evenly marinated. Place the bag in the fridge and marinate for at least 8 hours, or up to 24 hours, turning and massaging the bag halfway through the marinade time.
• Preheat the grill. Preheat your grill to high heat (around 450-500 degrees F). Charcoal is my favorite grill to use for this recipe, but it also works on a gas grill or a grill pan.
• Grill the short ribs. Slowly remove each short rib from the marinade, allowing excess marinade to drip away. Set each rib directly on the grill grates, without letting them overlap. Grill for 3-4 minutes per side, developing nice char marks on each side of the ribs. Use an internal thermometer to check for doneness and pull the ribs off of the grill when they reach 130 degrees F.
• Garnish and serve. Arrange the grilled ribs on your serving platter and sprinkle with the sesame seeds and sliced green onions. Serve immediately and enjoy!

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.

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.