Galbi Korean Style Short Ribs Recipes

GALBI - KOREAN BBQ MARINATED BEEF SHORT RIBS

Steps:

• Make Marinade: Whisk Marinade ingredients in a bowl.
• Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.

KOREAN BBQ SHORT RIBS (GAL-BI)

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.

GALBI (KOREAN-STYLE SHORT RIBS)

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.

INSTANT POT® GALBI (KOREAN-STYLE SHORT RIBS)

Steps:

• Soak ribs in a large bowl of water for 1 hour.
• Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; puree until smooth. Transfer mixture to a mixing bowl. Add 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper and mix to create the sauce.
• Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot®) and add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.
• Select the Saute function on your Instant Pot®. Stir in remaining soy sauce, remaining sesame oil, and white sugar. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot to get nice and saucy.
• Garnish ribs and vegetables with green onions and sesame seeds.

KOREAN MARINATED SHORT RIBS (GALBI) RECIPE BY TASTY

Steps:

• Rinse the short ribs under cold water. Soak in fresh cold water for 30 minutes to get rid of any impurities and bone fragments.
• Meanwhile, make the marinade: In a blender, combine the Asian pear, yellow onion, ginger, garlic, soy sauce, water, brown sugar, honey, and sesame oil and blend until smooth.
• Remove the short ribs from the water and pat dry. Transfer to a clean container and pour the marinade over the short ribs. Mix well to make sure the short ribs are evenly coated. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
• Heat 1 tablespoon of vegetable oil in a Korean barbecue griddle, large cast iron skillet, or nonstick pan over medium heat. Working in batches to avoid overcrowding the pan, cook the short ribs until they reach your desired doneness, flipping only once to retain the moisture in the meat, 2-3 minutes per side. When the ribs are almost done cooking, cut between the bones into smaller pieces. If not using a Korean barbecue griddle, use paper towels to absorb any excess sauce as the meat cooks.
• Serve the galbi on a bed of thinly sliced yellow onion and top with the green onion.
• Enjoy!

KOREAN BRAISED SHORT RIBS (GALBI JIM)

Steps:

• Mix together all ingredients except ribs, asian pear, potatoes, and carrots. Score the ribs and pour the marinade over. Marinate for about an hour in the refrigerator, or overnight. (Marinating is optional).
• Pour the ribs and marinade into a large pot over high heat. Liquid should come at least halfway up to the level of the ribs; add water if necessary.
• When liquid comes to a full boil, cover the pot with a tight-fitting lid and turn the heat down to simmer.
• Cook for 90 minutes to 1 hour, until meat is tender. Add the Asian pear, potato and carrot about 30 minutes before the end of the cooking time.
• Serve with rice.