QUICK COOK KOREAN SHORT RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the short ribs: Whisk together the soy sauce, rice wine, brown sugar, sesame oil, gochujang and black pepper in a large bowl. Puree the garlic, onion, Asian pear and ginger in a food processor until smooth. Whisk into the soy mixture, then thin down with 1/3 cup water. Stir in the sesame seeds. Submerge the beef in the marinade and refrigerate for 2 hours or up to overnight, if time allows.
- Remove the beef from the marinade and discard the marinade. Let the chill come off the beef for 30 minutes prior to grilling.
- Preheat a grill or grill pan over high heat. Sprinkle the short ribs with salt and pepper and drizzle with olive oil. Place on the grill and cook until deeply charred on both sides, 1 to 1 1/2 minutes per side. Remove to a platter to rest while you make the salad.
- For the banh mi salad: Whisk together the granulated sugar, rice vinegar, chile flakes and lime juice in a large bowl. Season well with salt and pepper, then add the cabbage, cilantro, mint and scallions, tossing to thoroughly coat.
- Pile the salad up on one side of a platter. Shingle and stack the charred short ribs along the other side. Serve.
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h28m
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
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.
KOREAN BEEF SHORT RIB STEW (GALBI JJIM)
This is the ultimate Korean comfort food. Sugar, corn syrup, and soy sauce can be adjusted to taste. The trick to tender ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also add chestnuts or dates to the stew.
Provided by KANGARYOO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h5m
Yield 4
Number Of Ingredients 15
Steps:
- Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
- Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
- Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
- Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.
Nutrition Facts : Calories 749 calories, Carbohydrate 57.5 g, Cholesterol 93.1 mg, Fat 45.6 g, Fiber 4.7 g, Protein 26.7 g, SaturatedFat 18.3 g, Sodium 1453.9 mg, Sugar 20.6 g
GALBITANG (BEEF SHORT RIB SOUP)
A hearty, nourishing soup made with beef short ribs
Provided by Hyosun
Categories Main Course
Number Of Ingredients 12
Steps:
- Soak the ribs for 30 minutes in cold water. Drain.
- Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.
- Drain the ribs. Wash the ribs under running water. Clean the pot.
- Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt (use less if your soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.
- Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.
- Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.
KOREAN BRAISED BEEF SHORT RIBS
Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 6h15m
Number Of Ingredients 18
Steps:
- Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.
- Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.
- Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.
- Transfer ribs, meat side down, to slow cooker.
- Cover and cook on high for 4-6 hours or until very tender.
- Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.
- Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)
- Heat remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.
- Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.
Nutrition Facts : ServingSize 1 short rib, Calories 247 kcal, Carbohydrate 28 g, Protein 7 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 2078 mg, Fiber 2 g, Sugar 16 g, TransFat 1 g, UnsaturatedFat 11 g
KOREAN BEEF SHORT RIBS (GALBI JJIM)
Complete with a sweet and spicy chili garlic sauce marinade, our Korean Beef Short Ribs recipe is irresistible! It takes 15 minutes or less to prep. A perfect, easy dinner recipe!
Provided by Isabel Laessig
Categories Main Course
Time 3h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Mince 6 cloves garlic and 8 scallions and peel 1-inch ginger. Set it aside. In a bowl, combine 2 Tbsp. chili garlic sauce, 1½ tsp. sesame oil, ¼ cup low-sodium soy sauce, ¼ cup brown sugar, and 4 tsp. rice vinegar. Whisk until combined.
- Place the short ribs in a bowl. Sprinkle with ¼ cup flour and toss until coated. Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. olive oil. Once hot, add half of the short ribs along with a pinch of salt and pepper. Saute for 3-4 minutes per side until seared, then remove and set aside. Repeat to sear all ribs.
- Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan, then grate 1-inch ginger. Saute for 2-3 minutes. Stir often.Return the short ribs to the pan and pour the sauce over top along with 1 cup beef broth. Stir together and completely submerge the ribs in the liquid.
- Cover and bake for 1 hour. Remove and add ½ cup beef broth, then cook for another hour. Finally, remove and add another ½ cup beef broth. Cook for another 30 minutes.
Nutrition Facts : Calories 925 kcal, Carbohydrate 26 g, Protein 79 g, Fat 54 g, SaturatedFat 19 g, Cholesterol 234 mg, Sodium 1727 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
GALBIJJIM (BRAISED BEEF SHORT RIBS)
Galbijjim is a braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe!
Provided by Hyosun
Categories Main Course
Number Of Ingredients 22
Steps:
- Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
- In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
- Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)
- Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
- Meanwhile, prepare the vegetables and optional garnish.
- Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
- Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.
SIMPLEST KOREAN BEEF STEW
Quick and easy, freezes well, this is one of those dishes that gets better as it gets re heated.....
Provided by shygirl
Categories Stew
Time 1h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat large casserole and saute ginger in oil.
- Add the onions till soft then the garlic.
- Stir well till fragrant,.
- Dump in the beef spareribs and stir fry till beef changes color.
- In a large bowl, mix soy, sugar, wine,sesame oil, chili garlic sauce and hot water.
- Mix till well blended.
- Pour to beef.
- Let simmer on low fire for 1 hour till 1 1/2 hours.
- Add in toasted sesame seeds and chopped leeks last 10 mins of cooking.
- Serve on top of piping hot rice.
Nutrition Facts : Calories 569.5, Fat 50.4, SaturatedFat 20.4, Cholesterol 95, Sodium 1072.4, Carbohydrate 7.6, Fiber 0.9, Sugar 2.8, Protein 21
STEWED KOREAN SHORT RIBS (KALBI JIM)
Great for the winter time, low maintenance recipe, once the beef is stewing. It's a soy sauce-based beef stew, sweet and salty.
Provided by Iggy
Categories World Cuisine Recipes Asian Korean
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.
Nutrition Facts : Calories 647.1 calories, Carbohydrate 14.1 g, Cholesterol 114.9 mg, Fat 54.9 g, Fiber 1 g, Protein 23.3 g, SaturatedFat 23.8 g, Sodium 804.7 mg, Sugar 10.5 g
KOREAN STYLE SHORT RIBS (CROCK POT)
I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.
Provided by barefootmommawv
Categories Meat
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 13
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.
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- Sprinkle beef liberally with salt and pepper. (if you can pre-salt your beef up to 3 days in advance, all the better)
- In a large ovenproof pot like a Dutch/French oven, heat up a tablespoon of lard over medium-high heat, add enough ribs that they are not crowded, and then brown them on all sides. Do this in batches and add more lard as needed.
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- In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil. Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.
- Heat the canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.
- Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes. Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally.
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- Rinse ribs in cold water; trim any excess fat with scissors and discard. Place in multi-cooker; set aside.
- In blender, combine 1/2 cup water, pear, onion, brown sugar, soy sauce, Beef Base, chili paste, honey, rice wine, garlic and sesame oil. Purée until very smooth.
- Secure lid and ensure vent is sealed. Set to Pressure Cooker on High for 40 minutes. Once cycle is complete, allow steam to release naturally, with vent closed, for 15 minutes. Select Quick Release and carefully remove lid when cycle is complete.
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- Place short ribs in a large pot together with water, garlic, whole onion, ginger, and salt. Make sure that all the meat pieces are immersed in water. Add more if necessary. Bring to a boil then reduce to medium heat and cook for 30-45 minutes, skimming off the scum on top.
- Next, strain the beef stock and reserve it for our braising liquid. Discard the garlic, onion, and ginger.
- Return the meat into the pot then add the ingredients for the braising liquid – beef stock, soy sauce, and brown sugar. Cover, bring to a boil, then reduce to medium heat and cook the beef until tender, about 1 to 1.5 hours. Skim off the excess oil or you can also drag a paper towel on top so it will absorb the oil.
KOREAN BRAISED BEEF SHORT RIBS (GALBI-JJIM) - BEYOND KIMCHEE
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- Bring a pot of water to boil. Add the short ribs and parboil for 10 minutes. Drain and rinse with hot water. Set aside.
- For the sea kelp stock; put a large piece of sea kelp into the 4 cups of water in a sauce pan; bring it to boil. Reduce the heat to low and simmer for 5 minutes. Remove the sea kelp and reserve 2-1/2 cups of sea kelp stock; set aside.
- Put onion, pear, kiwi, garlic, soy sauce, dark brown sugar, and rice wine in a blender. Pour 1/2 cup of sea kelp stock and puree until smooth.
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- In a large dutch oven, add beef short ribs, soy sauce, honey, red wine and black pepper. Mix well and bring it to a boil over high heat. When it’s boiling stir beef so it will absorb sauce evenly. Add water, and bring it to a boil. When it starts boiling, you will see lots of scums around surface so skim all of scums with a fine skimmer. Keep boiling over high heat with no cover for 20 minutes. Then cover with a lid, reduce heat to medium and simmer for 1 hour. Skim some fat if you prefer lean sauce. I skim 3/4 of fat with my skimmer.
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- Soak the beef short ribs in cold water for 30 minutes. This is to make sure there is no blood on the meat. Discard the water after soaking. Drain the beef. Set aside.
- Click on Saute button on the key pad.When Instant Pot heats up in 1 to 2 minutes, pour the vegetable oil into the inside pot of the Instant Pot.Add the beef short ribs. Toss them around for 3 minutes to brown.Add the onion, ginger, garlic and scallion whites. Mix around and saute with the short ribs for 2 minutes. Click Cancel. to turn Off the Saute button
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