Kalbi Korean Marinated Short Ribs Recipes

Steps:

• Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
• Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
• Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.

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.

Steps:

• Combine cola beverage, white sugar, soy sauce, water, green onions, sesame oil, garlic, sesame seeds, and black pepper in a bowl until marinade is well-mixed.
• Place short ribs in a resealable plastic bag and pour in marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, discarding marinade.
• Cook short ribs until browned and cooked to desired doneness, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
• Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

Steps:

• Mix together the soy sauce, granulated sugar, brown sugar, wine, sesame oil, vegetable oil and garlic in a large bowl. Add the short ribs and turn to coat. Cover and refrigerate for 3 to 4 hours (over-marinating will make the meat dry).
• Prepare a grill for high heat. Remove the short ribs from the marinade and grill for 2 to 3 minutes per side (shorter if the short ribs are less than 1/3-inch thick).

Steps:

• For the marinade: Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
• For serving: Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

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.

Steps:

• Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss-cross cuts across the meat.
• Fill the stockpot with fresh water and bring it to a boil. Add the ribs and reduce heat to simmer; cook for 30 minutes. Drain the water from the pot. Add soy sauce, sesame oil, garlic, fresh and ground ginger, brown sugar, water, rice wine, pear and kiwi; season with salt and pepper. Bring to a boil, reduce to a simmer and cook 60 minutes.
• Add carrot, potatoes, green and yellow onions and chestnuts and shiitakes if using. Simmer until vegetables are tender, at least another 30 minutes.

Steps:

• Combine all sauce ingredients. Dip each piece of meat in the sauce.
• and layer in a flat dish or pan. Pour more marinade on top. Marinate.
• 4-12 hours.
• Preheat grill to medium-high heat.
• Remove short ribs from marinade pat dry and discard marinade.
• Grill short ribs until slightly charred and tender and cooked to desired degree of doneness.
• Garnish with the sesame seeds and additional scallions if desired.