Kalbi Recipes

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:

• 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.

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 short ribs in a resealable plastic bag; pour Korean BBQ Marinade over. Seal bag; turn to coat and chill 3 hours. Let come to room temperature before grilling. Drain and pat dry with paper towels.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill 2-3 minutes per side, or until just cooked through.
• Transfer to a platter and let rest 5-10 minutes. Garnish with thinly sliced scallions.

Steps:

• Place ribs in a glass dish or a Tupperware marinator.
• Mix all ingredients except for the optional ones in a pan and warm until the sugar melts, then cool.
• Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce.
• Grill or broil until sizzling, being careful not to burn because of the sugar.

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.