Korean Barbecue Short Ribs Teriyaki Food

KALBI SHORT RIBS IN DA KITCHEN TERIYAKI SAUCE

Steps:

• Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs.
• Preheat a grill to medium heat.
• Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions.

KOREAN BARBECUE SHORT RIBS TERIYAKI

Steps:

• Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
• Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
• Preheat a charcoal grill for high heat.
• Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
• Serve immediately, spooning or brushing on any accumulated juices from the plate.

KOREAN STYLE SHORT RIBS (CROCK POT)

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.

KOREAN OVEN BRAISED SHORT RIBS

Steps:

• Heat the oven to 350 (see note).
• Place the flour, salt and pepper in a pie dish or pan.
• Coat each rib on all sides with the flour and set aside.
• Heat a dutch oven (this is our absolute favorite) or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
• Wipe out any black flour if there is any, leaving any browned bits in the pan.
• Prepare the measurements of the ingredients in a glass measuring cup except the garlic and ginger.
• Add a drizzle of oil if the pan is dry, tilting to coat the pan.
• Sauté the garlic and ginger over medium heat, stirring often.
• Quickly add the liquids into the pot, scraping the browned bits up off of the bottom of the pan using a wooden spoon.
• Return the ribs to the pot and reheat to a boil.
• Place the lid on the dutch oven and carry it to the oven, arranging it on the very center rack.
• Cook the ribs with the lid on for 2 1/2 hours, checking the meat to be sure it is tender and there is enough liquid at this point. If the meat is not tender, return to the oven for another 20-40 minutes. We've never had to do this, but if you do, just keep an eye on it.
• Carefully take the pot out of the oven and spoon liquids over the ribs. Top with garnishes and serve over Jasmine Rice.

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.

GRILLED KOREAN BBQ BEEF SHORT RIBS

Steps:

• Make the marinade: Combine the soy sauce, cola, brown sugar, garlic, pear and sesame oil in a large bowl. Stir together with a whisk or fork until the sugar is dissolved and the garlic is distributed evenly.
• Marinate the short ribs: Add the short ribs to the marinade and massage it into the beef. Cover and let marinate in the refrigerator for 1 to 4 hours.
• Heat a grill pan or grill over high heat for at least 5 minutes. Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the beef from sticking.) Working in batches, pat any excess marinade off the short ribs and grill in a single layer for 4 minutes per side, or to your desired doneness. Remove from the grill and garnish with the scallions and sesame seeds.

BARBECUED KOREAN RIBS

Steps:

• Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag.
• Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally.
• Remove ribs; discard marinade.
• Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.

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.