KOREAN BBQ SHORT RIB SANDWICH
Provided by Food Network
Categories main-dish
Time P5DT3h15m
Yield 4 servings
Number Of Ingredients 35
Steps:
- Preheat a flat-top or griddle to 350 degrees F.
- Place the Kalbi on the flat-top and cook until tender and fully cooked, 2 1/2 minutes per side. Let rest for 1 minute.
- Meanwhile, place 1/4 cup Kimchee and 1/4 cup Pickled Red Peppers on each hoagie roll.
- Cut the short ribs into 1 1/2-inch pieces and place over the Kimchee and Pickled Red Peppers. Spread 2 tablespoons of Spicy Aioli over each roll. Serve with hand-cut fries, potato chips or a salad.
- Place the short ribs in a lidded container. Whisk together the soy sauce, sugar, sambal, lime juice, sesame oil, ginger, garlic, scallions and 3/4 cup water in a large mixing bowl. Pour over the short ribs, cover and marinate in the refrigerator for 6 to 8 hours.
- Place the cabbage in a nonreactive lidded container.
- Heat 1 tablespoon salt and 2 cups water in a small saucepan, stirring until the salt dissolves. Pour over the cabbage and let sit for 3 hours at room temperature.
- Rinse and drain the cabbage in a medium colander, pressing out any additional liquid. Transfer the cabbage back to the container and add the tamari, ginger, fish sauce, sambal, sugar, scallions, carrots and garlic; mix well.
- Cover the container with plastic wrap and then the lid. Let ferment for 5 days at room temperature, then transfer to the refrigerator for up to 8 days.
- Place the peppers in a nonreactive lidded container.
- Combine the red pepper flakes, cinnamon, nutmeg, clove and star anise in a sachet and place in medium saucepan. Add the vinegar and sugar, and bring to a simmer, stirring occasionally. Remove from the heat and pour the liquid and sachet over the peppers. Let cool to room temperature, then remove the sachet. Cover the container and refrigerate for up to 8 days.
- Whisk together the mayonnaise and Sriracha in a small bowl. Refrigerate until ready to use.
EASY SWEET & SAVORY KOREAN BBQ GRILLED BEEF SHORT RIBS (KAL
This is probably the best homemade Korean grilled beef dish EVER, no exaggeration. I guess you can think of it as a Korean-style beef teriyaki. It is my daughter's favorite way to eat meat and I've never met an American who didn't like it. I was surprised not to find any other kalbi recipe on the zaar, though there are many for braised short ribs and the other korean bbq beef, bulgogi. Kalbi is simple and delicious. Growing up, I typically only had kalbi on special occasions, family holiday dinners, church picnics, and the like. In a restaurant, it can get very pricey but it's a real treat of an experience to have kalbi cooked right at the table and have all sorts of side dishes to eat with it. This recipe is also very flexible: easily doubled; any sweeteners can work in place of sugar (pear juice, honey, brown sugar); easily fried in a skillet or broiled in the oven or grilled... You can serve with just rice, or go all out restaurant-style and serve with red lettuce leaves for wrapping, spicy bean paste, slices of garlic cloves, sliced up scallions and kimchi. It's up to you! The only important thing to remember is the proportion of sugar to soy sauce to water that will result in the best combination of sweet and savory. Prep time does not include marinating time.
Provided by olivejuice
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating.
- In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved.
- Lay rib pieces in the marinade, dispersing onion slices between and on top of the meat and submerging the meat as much as possible.
- Let the beef marinate in the refrigerator at least 30 minutes, and ideally overnight.
- Line the grill with foil and poke holes in the foil. On medium high heat, grill the short ribs 5-7 minutes on each side until the meat is cooked medium-well and the bones do not bleed. In my opinion, this particular dish is best with a bit of burnt edges and near-well-doneness.
- Serve with rice.
- Alternatively, add extra flair! Wash and break off whole leaves of red lettuce and place on a serving plate (note: red lettuce is not actually red and is widely available in grocery stores). In a small bowl, toss long thin slices of scallion with sesame oil and red pepper flakes. Serve short ribs cut into thirds or about 1 inch squares (kitchen shears work best). In a small dish, place spicy bean paste or hot sauce. To assemble, wrap each piece of meat in a red lettuce leaf with scallion mixture and a dot of the spicy sauce.
Nutrition Facts : Calories 1674.8, Fat 133.6, SaturatedFat 55.1, Cholesterol 258.6, Sodium 4194.5, Carbohydrate 59.9, Fiber 2.3, Sugar 52.5, Protein 58.4
KALBI (KOREAN BBQ SHORT RIBS)
This is the staple of Korean fine dining, but too expensive in the restaurants. It is also simple to make at home, and will leave your guests asking for more. Total time includes marinating time. Traditionally, should be served sliced, rolled in romaine lettuce leaves, along with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste).
Provided by CC
Categories World Cuisine Recipes Asian Korean
Time 3h30m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
- Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.
Nutrition Facts : Calories 1095.7 calories, Carbohydrate 44.9 g, Cholesterol 172.4 mg, Fat 85.6 g, Fiber 0.6 g, Protein 35.9 g, SaturatedFat 36.2 g, Sodium 2831.1 mg, Sugar 41 g
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.
EASY AND SIMPLE KOREAN BBQ RIBS
This is a family recipe that's not only simple, but tastes great! Only needs some steamed rice to complete the meal.
Provided by DOUBLEDOWN
Categories World Cuisine Recipes Asian Korean
Time 2h30m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
- Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.
Nutrition Facts : Calories 771.1 calories, Carbohydrate 57.4 g, Cholesterol 93.1 mg, Fat 49 g, Fiber 1.1 g, Protein 26 g, SaturatedFat 18.8 g, Sodium 3660.3 mg, Sugar 51.3 g
KOREAN BEEF BBQ
This is absolutely to die for! It is very quick and easy, and my favorite all time dish. try this recipe. you won't be disappointed. I serve this on top of jasmine rice with Recipe #20028.
Provided by Casie
Categories Steak
Time 1h18m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- To cut beef at 1/16th of an inch, it is easier if the meat is partially frozen.
- Combine brown sugar through garlic in a large zip-lock bag and stir.
- Add the beef slices and marinate in refrigerator for 1 hour.
- Heat a large non-stick skillet coated with cooking spray over medium heat and add beef, discarding remaining marinade.
- Cook approximately 8 minutes turning frequently, or until desired degree of doneness.
- If you prefer to grill, place a wire grilling basket coated with cooking spray on grill rack, and grill 8 minutes, turning frequently.
- Serve over jasmine rice.
Nutrition Facts : Calories 506.8, Fat 2.2, SaturatedFat 0.4, Sodium 1046.8, Carbohydrate 108, Fiber 3.7, Sugar 4.9, Protein 10.6
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 BBQ SHORT RIBS (GAL-BI)
This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 7h25m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 710 calories, Carbohydrate 23.2 g, Cholesterol 111.9 mg, Fat 55.5 g, Fiber 1 g, Protein 28.8 g, SaturatedFat 22 g, Sodium 2230.6 mg, Sugar 17 g
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.
LIP SMACKING SAVORY BEEF SHORT RIBS
These short ribs are wonderful. A real comfort dish, beautiful served with mashed potatoes and fresh garden peas. My family loves short ribs and we are always on the lookout for new ways to prepare them. I always buy short ribs with the bone, as they have the most flavor. The basic recipe is a friends, I've just changed a few things to make them perfect for my familys taste buds. I hope you will enjoy these as much as we do.
Provided by Baby Kato
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a heavy pan. I use a cast iron one.
- I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
- After all the ribs have been seared, remove from pan and put aside until needed.
- Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
- Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
- Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
- Preheat oven to 325 degrees.
- Return the short ribs to the pot and bring to a low simmer and cover.
- Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
- Remove the ribs from pot, cover with foil to keep warm.
- Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
- Drizzle the glaze over the ribs and enjoy.
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
EASY BBQ COUNTRY STYLE BEEF RIBS
This is a simple recipe that my family loves.My husband especially loves this because they come apart with just a fork! My kids love them because they're tasty and easy to eat!
Provided by li_liahmed
Categories Meat
Time 2h15m
Yield 4-6 ribs, 3 serving(s)
Number Of Ingredients 4
Steps:
- prheat oven to 325
- heat a pan with the olive oil. season the beef with salt and pepper.
- sear the meat on all sides until are browned.
- place in a casserols dish and add a generous amount of BBQ sauce.
- cover with aluminum foil and bake in the over for 1-2 hours.
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