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.
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.
GRILLED KOREAN-STYLE BEEF SHORT RIBS
Go talk to your friendly neighborhood butcher, tell them you want some flanken-style beef short ribs, and give this great grill technique a try.
Provided by Chef John
Categories World Cuisine Recipes Asian Korean
Time 10h20m
Yield 4
Number Of Ingredients 12
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).
Nutrition Facts : Calories 1053.7 calories, Carbohydrate 24.1 g, Cholesterol 186.5 mg, Fat 85.3 g, Fiber 3 g, Protein 44.8 g, SaturatedFat 35.7 g, Sodium 1521.6 mg, Sugar 14 g
KOREAN-STYLE GRILLED BEEF SHORT RIBS AND SCALLIONS
Steps:
- Cut through the meaty side of each short rib to the bone at 1/2 inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds, pepper and coat each thoroughly with the marinade. Transfer the ribs as they are coated to a large resealable plastic bag. Add the scallon and any remaining marinadeto the bag, seal the bag and let the mixture marinate, chilled, turning the bag occasionally overnight. Grill the ribs, and the marinade discard, meaty side down on a oiled rack set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6 min. more for medium-rare. Grill the scallions for 4 min. or until they are just brown. Recipe By : From: Favorite Fruitcakes By Moira Hodg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Nutrition Facts : Calories 161 calories, Fat 7.361405 g, Carbohydrate 23.6769963888878 g, Cholesterol 0 mg, Fiber 1.44820829065641 g, Protein 1.82169583333333 g, SaturatedFat 1.04842333333333 g, ServingSize 1 1 Serving (82g), Sodium 343.091777777725 mg, Sugar 22.2287880982314 g, TransFat 0.351753333333333 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.
BBQ SHORT RIBS KOREAN STYLE
Make and share this BBQ Short Ribs Korean Style recipe from Food.com.
Provided by Sharon123
Categories Meat
Time 40m
Yield 4-6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2865.7, Fat 257, SaturatedFat 108.7, Cholesterol 517.1, Sodium 3369.1, Carbohydrate 21.8, Fiber 2.3, Sugar 14.6, Protein 105.6
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
GALBI (KOREAN-STYLE SHORT RIBS)
This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It's a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.
Provided by David Tanis
Categories dinner, easy, main course
Time 30m
Yield About 20 slices, 4 to 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 993, UnsaturatedFat 43 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 894 milligrams, Sugar 11 grams
KOREAN-STYLE GRILLED BEEF SHORT RIBS AND SCALLIONS
Steps:
- Cut through the meaty side of each short rib to the bone at 1/2-inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, the soy sauce, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper and coat each rib thoroughly with the marinade, transferring the ribs as they are coated to a large resealable plastic bag. Add the scallions and any remaining marinade to the bag, seal the bag, and let the mixture marinate, chilled, turning the bag occasionally, overnight.
- Grill the ribs, the marinade discarded, meaty side down, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes, turn them, and grill them for 6 minutes more for medium-rare meat. Grill the scallions, turning them occasionally, for 4 minutes, or until they are just browned.
GRILLED SHORT RIBS AND SCALLIONS - KOREAN-STYLE
A Korean-style grilled rib recipe. Prep time does not include marinating overnight. Enjoy!
Provided by Kathy D @LifeIsGoodkd
Categories Beef
Number Of Ingredients 10
Steps:
- Prep the ribs by cutting through the meaty side of each short rib to the bone at 1/2-inch intervals (leave the meat attached to the bone).
- In a bowl, whisk together the rest of the ingredients, with the exception of the scallions. Douse each rib completely with the marinade and put them into a large Ziploc bag.
- Add the scallions, and any of the remaining marinade, to the bag and seal it - pressing out any excess air. Put the ribs into the fridge and marinate overnight, turning the bag occasionally.
- Prep your grill. Remove the ribs from your marinade, letting the excess drip off. Grill the ribs, meaty side down, on an oiled rack set about 5 to 6 inches over the heat source for approx. 8 minutes. Turn the ribs over and grill for another 6 minutes more for medium-rare. Remove the scallions from the marinade and grill them up, turning occasionally, for approx. 4 minutes, or until just browned.
- Enjoy the ribs with the grilled scallions!
GRILLED KOREAN-STYLE SHORT RIBS
A tangy Kalbi style marinade makes thin cross-cut short ribs incredibly tender and full of flavor. Grill the marinated short ribs for caramelized, juicy perfection.
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a medium mixing bowl combine soy sauce, vinegar and oil. Whisk in honey, garlic, ginger and scallions. Place short ribs in a zipper-locking plastic bag. Add all but 1/4 cup of marinade, turning ribs to coat fully in the marinade; seal the plastic bag. Marinate overnight, or for a minimum of 10 hours.
- Preheat grill. Warm reserved marinade in small saucepan. Remove short ribs from marinade, discarding leftover liquid. In batches, sear short ribs in a single layer (as you would with bacon) 1 to 2 minutes per side until slightly charred, basting with reserved marinade. Transfer to a serving platter, rest 5 minutes and sprinkle with sea salt and optional garnishes.
More about "korean style grilled beef short ribs and scallions food"
GRILLED KOREAN-STYLE SHORT RIBS RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category Meat + PoultryServings 10Total Time 9 hrs 30 mins
- Place ribs in a large glass baking dish or enameled roasting pan; stir together sake and granulated sugar, and rub on both sides of ribs. Cover and let stand 15 minutes.
- Meanwhile, stir together soy sauce, scallions, garlic, brown sugar, and sesame oil in a medium bowl. Add 1 1/3 cups water, and stir until sugar dissolves. Stir in vegetable oil and pepper. Pour soy mixture over ribs, and turn to coat evenly. Cover and refrigerate 8 hours or overnight. Return ribs to room temperature before cooking. Discard marinade.
- Open bottom and top vents of a charcoal grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour onto bottom grate of grill, and then push to one side of grill. Working in batches, place ribs on oiled grates directly over coals, and grill, uncovered, until meat is seared, 1 to 2 minutes per side. Transfer ribs to side of grill without coals, and grill, uncovered, until tender, about 5 minutes per side. Remove from grill, and repeat procedure with remaining ribs. (Alternatively, preheat broiler with oven rack 3 inches from heat; broil ribs until browned and ribs reach desired degree of doneness, 2 to 3 minutes per side for medium-well.)
KOREAN-STYLE GRILLED SHORT RIBS RECIPE - THE MOM 100
From themom100.com
Cuisine KoreanCategory Main CourseServings 8Total Time 12 hrs 40 mins
- Place the scallions, soy sauce, brown sugar, ginger, garlic, vinegar, sesame oil, black pepper and cayenne pepper in a food processor or blender and blend until smooth.
- Place the short ribs in a container, pour over the marinade and turn to coat well. Cover the short ribs and refrigerate from 12 to 24 hours.
- Just before grilling, toast the sesame seeds, if using, by heating a small skillet over medium high heat, then adding the seeds. Toss and stir for a few minutes until they become deeper golden in color, but watch carefully as they can burn quickly. Transfer to a small plate.
- Preheat the grill to medium high. Remove the short ribs from the marinade. Grill for about 4 minutes on each side, until the outside is caramelized and the middle is medium-rare. Allow the meat to sit for 5 minutes before slicing across the grain and serving with the hot rice. Or, if you prefer (and do heavily consider this), thinly slice the meat and serve it with any or all of the suggested accompaniments. Let each diner wrap up some meat and rice with whatever extras they want, and make it an interactive dinner.
KOREAN BEEF BARBECUE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 2 hrs 20 minsCategory EntreeCalories 391 per serving
- In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the water, soy sauce, sugar, and the rice vinegar. Process until well combined.
- Put the ribs in a large bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 2 to 4 hours.
- Brush the cooking grates clean. Lift the ribs from the marinade 1 at a time, letting the excess liquid and solid bits fall back into the bowl before laying them on the grill. Discard the marinade.
KOREAN-STYLE GRILLED BEEF RECIPE | FRESH TASTES BLOG | PBS ...
From pbs.org
Estimated Reading Time 3 mins
WHAT TO SERVE WITH KOREAN SHORT RIBS? 8 BEST SIDE DISHES
From eatdelights.com
5/5 Published 2021-11-13Total Time 20 mins
- Stir-Fried Vegetables. If you want something tasty and crunchy, then stir-fried vegetables are the way to go. They provide a quick and easy side dish with little fuss on your end.
- Cold Noodles with Sesame Oil. Another fairly easy dish to make, especially if you already have noodles on hand. It is best if the noodles are pre-made fresh since cold leftovers can be less than palatable.
- Steamed White Rice. The classic standby for steamed white rice is what most people think of when they are asked to name Korean side dishes. It is easy to make, convenient to store, and can be eaten by itself or with most other options on this list.
- Kimchi. If you are not already aware, kimchi 김치 is traditional Korean fermented cabbage served as a side dish in practically every cuisine since it goes well with so many other things.
- Glazed Carrots. A simple yet elegant side dish choice for anyone looking for something more than white rice to serve with their Korean short ribs. These carrots can be done in just minutes and provide a great contrast in flavors between the meat, starch, and vegetables.
- Fried Onions. Most people are familiar with fried onions as a topping on various dishes, but these crunchy gems also serve as an excellent side dish to any meal.
- Grilled Pineapple. A perfect side dish if you’re planning a barbecue, grilled pineapple adds a sweet and tangy element like no other. It has the potential to work with most meats, especially if you’re having trouble coming up with side dish ideas that stand out.
- Sautéed Spinach. A wonderful side dish to prepare if you’re looking for something that will complement the flavors of Korean short ribs without overpowering anything else.
KOREAN BEEF BARBECUE | RED MEAT RECIPES | WEBER GRILLS
From weber.com
Servings 4-6Total Time 4 hrs 15 minsCategory Red Meat
- In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the remaining marinade ingredients. Process until well combined.
- Divide the ribs and marinade among two large, resealable plastic bags. Press the air out of the bags and seal tightly. Turn the bags to distribute the marinade, place in a large bowl, and refrigerate for 2 to 4 hours, turning occasionally. Remove the ribs from the refrigerator and let stand at room temperature for 15 to 30 minutes before grilling.
- Brush the cooking grates clean. One at time, lift the ribs and let the liquid and solid bits fall back into the bag or bowl. Discard the marinade. Grill the ribs over direct high heat, with the lid open for a charcoal grill but closed for a gas grill, until they are nicely charred on both sides and cooked to medium rare, 3 to 5 minutes, turning occasionally. Remove from the grill and top with the sesame seeds.
KALBI (WHOLE30, GLUTEN FREE) - NOM NOM ... - NOM NOM PALEO®
From nomnompaleo.com
5/5 (10)Total Time 8 hrs 30 minsCategory DinnerCalories 475 per serving
- Soak the short ribs in cold water for fifteen minutes. Rinse the ribs of any small bone fragments and use paper towels to pat the short ribs dry before setting aside. (You can skip this step, but I think it helps reduce any grittiness.)
- In a high powered blender, combine the kiwi, garlic, scallions, ginger, All-Purpose Stir-Fry Sauce, and toasted sesame oil to make the marinade. Blitz until smooth.
- Pour the marinade over the ribs and toss well to coat. Cover the container and marinate the short ribs for at least 4 hours and up to 24 hours in the fridge.
- When you’re ready to cook the ribs, you have a few options:If you’re cooking the kalbi on the grill, heat your gas or charcoal grill to medium hot. Throw the short ribs on the grill and cook about 3 to 5 minutes per side or until your desired doneness is reached. No grill? Heat the broiler on high and arrange the top oven rack so that it’s 6 inches from the heating element. Arrange the kalbi in a single layer on top of a stainless steel wire rack in a rimmed baking sheet and pop them under the broiler. Cook for about 3 to 4 minutes per side or until you reach the desired doneness.Air Fryer? You can make small batches by putting them in a single layer at 400°F for 7 to 10 minutes, flipping at the halfway mark.
GALBI KOREAN GRILLED SHORT RIBS RECIPE :: THE MEATWAVE
From meatwave.com
Cuisine KoreanTotal Time 4 hrs 15 minsServings 4-6
- Place pear, garlic, and 3 scallions in the workbowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, scraping down sides of bowl as necessary. Add in soy sauce, brown sugar, rice wine, mirin, sesame oil, and black pepper and pulse to combine. Add in sesame seeds and pulse once to distribute. Place short ribs in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill short ribs over high heat, turning occasionally, until well seared all over, about 5 minutes total. Transfer short ribs to platter and let rest for up to 5 minutes. Garnish with scallions and sesames; serve immediately.
GRILLED KOREAN BEEF SHORT RIBS (KALBI) - TODAY'S DELIGHT
From todaysdelight.com
5/5 (3)Total Time 28 minsCategory Main CourseCalories 558 per serving
- In a blender or food processor, combine all the marinate ingredients and pulse liquefy. (If you don’t have a blender, pound and crush garlic in a mortar. Cut ginger into small pieces and also pound in mortar.)
- Taste mixture if sweetness and spiciness is good enough for you. Add more sugar or chili pepper, if needed.
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