Korean Bbq Short Ribs Gal Bi 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.

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 - 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.

KOREAN BBQ SHORT RIBS (GAL-BI)

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.

KOREAN BBQ SHORT RIBS

Steps:

• Combine the soy sauce, Coca-Cola, brown sugar, sesame oil, apple pear and garlic in a large bowl. Using whisk or fork, stir all the ingredients together until the sugar is dissolved and the garlic is distributed evenly. Add the short ribs and massage the marinade into the beef. Cover and allow the short ribs to marinate in the refrigerator at least 1 hour and up to 4 hours.
• Prepare a grill for direct cooking over high heat; preheat for at least 5 minutes. Wipe the grill grates with a lightly oiled towel right before cooking to clean any char and debris. This will give you great grill marks and keep the beef from sticking.
• Pat any marinade off the short ribs and grill for about 4 minutes on each side, or until desired doneness, moving the ribs around a bit if they start to flare up. Remove from the grill and sprinkle with salt. Garnish with the scallions and sesame seeds.

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 (KOREAN-STYLE SHORT RIBS)

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.

BBQ SHORT RIBS KOREAN STYLE

Steps:

• Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes, stir until thoroughly combined.
• Put the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.
• Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer.
• Remove to a platter and sprinkle with sesame seeds and green onions. Enjoy! Good served with rice.