QUICK COOK KOREAN SHORT RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the short ribs: Whisk together the soy sauce, rice wine, brown sugar, sesame oil, gochujang and black pepper in a large bowl. Puree the garlic, onion, Asian pear and ginger in a food processor until smooth. Whisk into the soy mixture, then thin down with 1/3 cup water. Stir in the sesame seeds. Submerge the beef in the marinade and refrigerate for 2 hours or up to overnight, if time allows.
- Remove the beef from the marinade and discard the marinade. Let the chill come off the beef for 30 minutes prior to grilling.
- Preheat a grill or grill pan over high heat. Sprinkle the short ribs with salt and pepper and drizzle with olive oil. Place on the grill and cook until deeply charred on both sides, 1 to 1 1/2 minutes per side. Remove to a platter to rest while you make the salad.
- For the banh mi salad: Whisk together the granulated sugar, rice vinegar, chile flakes and lime juice in a large bowl. Season well with salt and pepper, then add the cabbage, cilantro, mint and scallions, tossing to thoroughly coat.
- Pile the salad up on one side of a platter. Shingle and stack the charred short ribs along the other side. Serve.
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.
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 STYLE GRILLED SHORT RIBS
You can use either cut of short ribs for this recipe. While normally short ribs are best after a long slow cooking, here they are grilled or broiled quickly. They still come out tender and tasty. This makes for a nice change from the usual stewing process. Prep time does not include marinating time.
Provided by graffeetee
Categories Meat
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using the regular cut of ribs, as opposed to the flanken cut, slash through the meat at 1/2 inch intervals all the way to the bone.
- Combine the remaining ingredients in a container suitable for marinating the ribs.
- Add the ribs to the marinade and turn to coat all over.
- Refrigerate at least overnight to allow the ribs to marinate.
- Grill about six minutes per side, less if you like rarer meat.
- Alternatively, these may be broiled.
Nutrition Facts : Calories 1887.2, Fat 172.3, SaturatedFat 72.6, Cholesterol 344.7, Sodium 2236.2, Carbohydrate 10.7, Fiber 0.7, Sugar 7.4, Protein 69.8
KOREAN-STYLE BBQ SHORT RIBS
Steps:
- Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone.
- Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.
- Remove ribs from the marinade and barbecue over a charcoal grill. Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers. Enjoy!
- Make 3 deep slashes of equal size along the length of the cucumbers. Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole.
- Dissolve the 2 tablespoons of salt in the water. Soak the cucumbers for 2 hours to soften so they won't crack when they get stuffed.
- For the stuffing, combine the remaining ingredients except for the chicken stock and mix well.
- Squeeze as much water as possible out of the cucumbers. Stuff the turnip mixture tightly into the cuts. Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours. Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. Refrigerate and serve with Korean short ribs.
KOREAN STYLE BARBECUE SHORT RIBS
Steps:
- Preheat a grill.
- Combine soy sauce, sugar, green onions, sesame seeds, sesame oil, and ko chu jang with ribs and marinate for 30 minutes to 1 hour. Grill over charcoal barbecue grill.
- Note: Adjust sweetness or spiciness by adding more or less of either sugar or ko chu jang sauce.
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.
GALBI (KOREAN-STYLE SHORT RIBS)
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
Categories dinner, easy, main course
Time 30m
Yield About 20 slices, 4 to 6 servings
Number Of Ingredients 16
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, Calories 993, UnsaturatedFat 43 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 894 milligrams, Sugar 11 grams
KOREAN SHORT RIBS
This is one quick and easy dish to prepare! You can grill or baked them, which ever way you like. I usually grill them because it just takes better to me. I also serve them with french baguettes, limes squeezed on the ribs, grilled onions/jalopenos drizzled with seasoned soy sauce. Make it into a sandwich or just eat it by itself. One way or the other its still goooood.
Provided by Tina Charlton
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Clean the ribs as how you would prepare it.
- 2. Place the short ribs into the zip-loc bag.
- 3. Generously coat the ribs with the fajita seasoning.
- 4. Add the entire can of orange soda.
- 5. Recommended to leave overnight, but if you prefer to eat it the same day, marinate it for 4 hours.
- 6. Grill and eat! Enjoy!
Nutrition Facts : Calories 924, Fat 82.2, SaturatedFat 35.7, Cholesterol 172.4, Sodium 122.1, Carbohydrate 11.3, Protein 32.7
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
KAI BI (KOREAN STYLE GRILLED SHORT RIBS)
Korean short ribs are my all time favorite Asian dish. This recipe originally came from chow.com, but I've tweaked it a bit. Posted for Zaar World Tour. (Time doesn't include marinating time and assumes butcher has butterflied the ribs for you.)
Provided by puppitypup
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- MARINADE.
- Chop onion, pear or apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth pourable paste. Pour into medium mixing bowl.
- Slice green onion and add to bowl.
- Add all other ingredients. Mix well and let stand for at least fifteen minutes.
- If too thick, add equal parts soy sauce and water until reach desired consistency.
- PREPARE MEAT.
- Very lightly salt meat on both sides and let sit 10 minutes.
- Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. Refrigerate for 6 to 24 hours.
- GRILL MEAT.
- Remove meat from refrigerator and let set at room temperature for 20 minutes.
- Heat grill to high heat.
- Cook until browned then turn and cook until browned on the other side, about 2 minutes per side.
- NOTE:.
- If you can't get the butcher to butterfly the ribs, you can do it yourself. Separate the ribs, then slice into the meaty side at the center of the rib section, stopping just before cutting through the membrane. Turn your knife 90º (flat to the bone) right and carefully slice the meat at roughly 1/8 inch thickness outward until just short of slicing through, roll the loosened flap of meat away from the knife, and continue slicing until again just short of slicing through. Repeat until you reach the "end" of the meat. Do the same for the left side and repeat this with each rib section.
Nutrition Facts : Calories 1000.7, Fat 84.6, SaturatedFat 36.1, Cholesterol 172.4, Sodium 1208.2, Carbohydrate 23.5, Fiber 2.1, Sugar 16.6, Protein 35.2
GRILLED KOREAN-STYLE SHORT RIBS
Categories Beef Beef Rib Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
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
KOREAN-STYLE GRILLED BEEF SHORT RIBS AND SCALLIONS
Steps:
- Cut through the meaty side of each short rib to the bone at 1/2-inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, the soy sauce, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper and coat each rib thoroughly with the marinade, transferring the ribs as they are coated to a large resealable plastic bag. Add the scallions and any remaining marinade to the bag, seal the bag, and let the mixture marinate, chilled, turning the bag occasionally, overnight.
- Grill the ribs, the marinade discarded, meaty side down, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes, turn them, and grill them for 6 minutes more for medium-rare meat. Grill the scallions, turning them occasionally, for 4 minutes, or until they are just browned.
KOREAN STYLE SHORT RIBS (CROCK POT)
I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.
Provided by barefootmommawv
Categories Meat
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
- Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
- Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
- Serve over cooked rice.
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
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GRILLED KOREAN-STYLE SHORT RIBS RECIPE - FOOD & WINE
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- Place ribs in a large glass baking dish or enameled roasting pan; stir together sake and granulated sugar, and rub on both sides of ribs. Cover and let stand 15 minutes.
- Meanwhile, stir together soy sauce, scallions, garlic, brown sugar, and sesame oil in a medium bowl. Add 1 1/3 cups water, and stir until sugar dissolves. Stir in vegetable oil and pepper. Pour soy mixture over ribs, and turn to coat evenly. Cover and refrigerate 8 hours or overnight. Return ribs to room temperature before cooking. Discard marinade.
- Open bottom and top vents of a charcoal grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour onto bottom grate of grill, and then push to one side of grill. Working in batches, place ribs on oiled grates directly over coals, and grill, uncovered, until meat is seared, 1 to 2 minutes per side. Transfer ribs to side of grill without coals, and grill, uncovered, until tender, about 5 minutes per side. Remove from grill, and repeat procedure with remaining ribs. (Alternatively, preheat broiler with oven rack 3 inches from heat; broil ribs until browned and ribs reach desired degree of doneness, 2 to 3 minutes per side for medium-well.)
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beef #asian #korean #barbecue #meat #beef-ribs #equipment #grilling
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