KOREAN SHORT RIBS RECIPES

Name: Kalbi (Korean Barbequed Beef Short Ribs)
Prep time: 20 min
Cook time: 8 min
Total time: 4 h 28 min
Yield: 4 to 6 servings as a main course
Cuisine: asian
Ingredients: 5 pounds Korean style beef short ribs*; 1 cup brown sugar, packed; 1 cup soy sauce; 1/2 cup water; 1/4 cup mirin (rice wine); 1 small onion, peeled and finely grated; 1 small Asian pear, peeled and finely grated; 4 tablespoons minced garlic; 2 tablespoons dark sesame oil; 1/4 teaspoon black pepper; 2 green onions, thinly sliced (optional)

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS) - FOOD NETWORK

Kalbi (Korean Barbequed Beef Short Ribs) - Food Network image

Provided by Food Network

Categories main-dish

Total Time 4 hours 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 4 to 6 servings as a main course

Number Of Ingredients 11

Ingredients

5 pounds Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)

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) RECIPE - NYT COOKING

Galbi (Korean-Style Short Ribs) Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield About 20 slices, 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine
1 tablespoon sesame oil
2 teaspoons black pepper
1/4 teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional

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//schema.org, Calories 993, UnsaturatedFatContent 43 grams, CarbohydrateContent 17 grams, FatContent 85 grams, FiberContent 2 grams, ProteinContent 35 grams, SaturatedFatContent 36 grams, SodiumContent 894 milligrams, SugarContent 11 grams

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