Korean Grilled Short Ribs For A Charcoal Grillkalbi Food

GALBI (KALBI) GRILLED KOREAN SHORT RIBS (FLANKEN CUT)

Steps:

• Place the ribs in a dish for marinating.
• Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will foam up a bit when added to the other ingredients.
• Pour the marinade over the beef and massage it in for about one minute.
• Cover and let marinate for at least 4 hours turning at least once.
• Heat gas or charcoal grill to medium hot.
• Remove the ribs from the marinade and place on the hot grill.
• Grill the ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
• Serve with rice and a variety of Korean side dishes such as kimchi, namul (trio of vegetables) and musangchae (white radish salad) for a delicious Korean meal.

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.

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.

GRILLED KOREAN-STYLE BEEF SHORT RIBS

Steps:

• Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
• Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
• Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

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.

KOREAN GRILLED SHORT RIBS FOR A CHARCOAL GRILL—KALBI

Steps:

• rocess pear, garlic, ginger, soy sauce, oil, sugar, and vinegar in food processor until smooth, 20 to 30 seconds, scraping down sides of bowl as needed. Transfer to medium bowl and stir in scallions. 2. Spread one-third of marinade in 13 by 9-inch pan or other suitable container that will hold ribs in 2 layers. Place half of meat in single layer over marinade. Pour half of remaining marinade over meat, followed by remaining meat and marinade. Cover tightly with plastic wrap and place in refrigerator. Marinate ribs for at least 4 hours and up to 12 hours, turning meat once or twice to ensure that it marinates evenly. 3. Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, 15 to 20 minutes. Build modified two-level fire by arranging coals to cover half of grill. Position grill grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe grill grate. 4. Grill half of meat directly over coals, turning 3 or 4 times, until well browned on both sides, 7 to 12 minutes. If flare-ups occur, move meat to cooler side of grill until flames die down. Move first batch of meat to cooler side of grill and repeat browning with second batch. Transfer second batch of meat to platter. Return first batch of meat to hot side of grill and warm for 30 seconds; transfer to platter and serve immediately. 5. For Korean-Style Ribs:Korean-style ribs are fattier than English-style ribs, so watch for flare-ups at the grill. Follow recipe above, substituting 2 1/2 pounds Korean-style beef short ribs that are trimmed of excess fat and cut no more than 1/4 inch thick. Reduce amount of charcoal to 3 quarts.