Easysweetsavorykoreanbbqgrilledbeefshortribskal Recipes

EASY SWEET & SAVORY KOREAN BBQ GRILLED BEEF SHORT RIBS (KAL

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.

KALBI (KOREAN BBQ SHORT RIBS)

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.

EASY AND SIMPLE KOREAN BBQ RIBS

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.

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

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.

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.

KOREAN-STYLE BBQ BEEF RECIPE BY TASTY

Steps:

• Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier.
• In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
• Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight.
• Heat the canola oil in a large skillet over high heat. Pat the meat dry.
• Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds.
• Serve with rice and side dishes.
• Enjoy!

LIP SMACKING SAVORY BEEF SHORT RIBS

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.

BARBECUED BEEF SHORT RIBS

Steps:

• In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.