Kalbi Marinated Short Ribs Recipes

Steps:

• For the Alley's house dressing: Blend together the honey, sesame oil, soy sauce, rice vinegar, hoisin, onions, white vinegar, chile flakes, garlic, ginger and salt in a blender. Continuing to blend, add oil slowly. Mix in mayonnaise.
• For the short ribs: Whisk together soy sauce, sugars, garlic, ginger, sesame oil and pepper in a bowl until sugar is dissolved Transfer to a vacuum-seal or resealable plastic bag and add the ribs. Marinate, refrigerated, overnight.
• Preheat a grill to medium-high heat.
• Grill ribs until medium to well-done, 3 minutes a side. Slice for service.
• Divide shredded cabbage among 4 plates. Add 2 scoops sticky rice to each. Top with kalbi.
• Toss lettuce with The Alley's house dressing. Plate with kalbi. Garnish with sliced green onions.

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:

• Preheat oven to 350F.
• Season ribs with salt and pepper. Lay across a rack in a roasting pan or baking sheet and bake 10 minutes. In a small bowl, combine water, lemon juice, and red pepper flakes. Brush over top side of ribs and bake an additional 10 minutes. Turn, brush again, and bake 10 minutes more. Set aside to cool.
• Combine marinade ingredients in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate a minimum of 4 hours or as long as 24.
• Preheat grill or broiler. Grill ribs for 2 minutes per side and serve immediately.

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:

• 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:

• Combine all ingredients and marinate ribs for 4 hours.
• Broil or barbecue to desired degree of doneness.

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 hours before grilling over coals or broiling.

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:

• 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.

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:

• 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.