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 BBQ SHORT RIBS): AUTHENTIC RECIPE
After trying many recipes for homemade-style Korean BBQ, I finally found a great recipe from a friend who learned it from his mom. It's sweet, salty, spicy, and very tender (Thanks to the Coke®). I use this same recipe to make Bulgogi and Dae Ji Bool Gogi (Spicy Pork) and simply change the onions to sliced bulbs for the bulgogi.
Provided by Potchie
Categories World Cuisine Recipes Asian Korean
Time 2h21m
Yield 4
Number Of Ingredients 10
Steps:
- Combine cola beverage, white sugar, soy sauce, water, green onions, sesame oil, garlic, sesame seeds, and black pepper in a bowl until marinade is well-mixed.
- Place short ribs in a resealable plastic bag and pour in marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, discarding marinade.
- Cook short ribs until browned and cooked to desired doneness, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 646.9 calories, Carbohydrate 20.7 g, Cholesterol 93.1 mg, Fat 52.4 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 19.2 g, Sodium 955.7 mg, Sugar 18.1 g
CHICKEN WINGS WITH GOCHUJANG, GINGER AND GARLIC
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you'll get chewy wings instead of crunchy ones.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/4 cup soy sauce, 1/4 cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.
- When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 10 grams, Sodium 1202 milligrams, Sugar 7 grams, TransFat 0 grams
GO-CHU-JANG BBQ SHORT RIBS
Number Of Ingredients 9
Steps:
- Soak the ribs in cold water for 1 hour to remove the blood
- Marinade the ribs with rosemary (herbs), oil, salt and pepper
- Start grilling the ribs
- Baste the ribs with the mixture of BBQ and Gochujang sauce, flip and baste again
- Garnish with fried garlic and whole pepper. Serve with grilled/fresh vegetables if wanted
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BARBECUE RIBS WITH GOCHUJANG SAUCE RECIPE | BON APPéTIT
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4.4/5 (7)Estimated Reading Time 2 minsServings 4
- Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.
- Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to bottom of pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.
- Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.
GOCHUJANG RIBS: THIS KOREAN CHILI PASTE IS KILLER
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4.5/5 (23)Total Time 2 hrs 20 minsCategory KoreaCalories 161 per serving
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