Grilled Short Ribs And Scallions Korean Style Recipes

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GRILLED KOREAN SHORT RIBS RECIPE | TRAEGER GRILLS



Grilled Korean Short Ribs Recipe | Traeger Grills image

These smokin' short ribs are placed in a sweet and spicy Korean marinade and grilled to perfection over apple wood.

Provided by Traeger Kitchen

Categories     Beef

Number Of Ingredients 11

soy sauce
brown sugar
rice wine vinegar
sesame oil
garlic
inch ginger, peeled and coarsely chopped
Asian Pear, peeled and quartered
Red Thai Chili, deseeded and chopped
Korean Short Ribs
sesame seeds
scallions, sliced

Steps:

  • To make the marinade, combine all ingredients except for the ribs in the pitcher of a blender and puree until smooth. Pour over short ribs, cover and marinate in the fridge overnight.
  • When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
  • Remove ribs from marinade and discard marinade. Place the ribs directly on the grill grate and cook 3-5 minutes per side.
  • Remove from grill and sprinkle with thinly sliced scallions or sesame seeds. Enjoy!

KOREAN-STYLE GRILLED BEEF SHORT RIBS AND SCALLIONS



Korean-Style Grilled Beef Short Ribs and Scallions image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 2h

Yield 6

Number Of Ingredients 10

3 tb Sugar
2 ts White vinegar
3 tb Oriental sesame oil
1 ts Pepper
Beef short ribs
1/2 c Soy sauce
18 Scallion trimmed
5 Cloves garlic minced
2 ts Sesame seed
2 ts Fresh ginger root minced

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, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds, pepper and coat each thoroughly with the marinade. Transfer the ribs as they are coated to a large resealable plastic bag. Add the scallon and any remaining marinadeto the bag, seal the bag and let the mixture marinate, chilled, turning the bag occasionally overnight. Grill the ribs, and the marinade discard, meaty side down on a oiled rack set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6 min. more for medium-rare. Grill the scallions for 4 min. or until they are just brown. Recipe By : From: Favorite Fruitcakes By Moira Hodg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition Facts : Calories 161 calories, Fat 7.361405 g, Carbohydrate 23.6769963888878 g, Cholesterol 0 mg, Fiber 1.44820829065641 g, Protein 1.82169583333333 g, SaturatedFat 1.04842333333333 g, ServingSize 1 1 Serving (82g), Sodium 343.091777777725 mg, Sugar 22.2287880982314 g, TransFat 0.351753333333333 g

GRILLED KOREAN-STYLE BEEF SHORT RIBS



Grilled Korean-Style Beef Short Ribs image

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

1 large Asian pear, peeled, cored and sliced
⅓ cup sherry wine
⅓ cup soy sauce
¼ cup rice vinegar
⅛ cup brown sugar
3 cloves garlic, peeled
5 slices fresh ginger, peeled and thinly sliced
1 tablespoon hoisin sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 teaspoon sesame oil
4 pounds beef short ribs, trimmed
1 chopped green onion for garnish

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

GRILLED KOREAN BBQ BEEF SHORT RIBS



Grilled Korean BBQ Beef Short Ribs image

Provided by Jet Tila

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup (60 milliliters) soy sauce (I prefer regular but low-sodium is fine)
1/4 cup (60 milliliters) cola
3 tablespoons packed (40 grams) light brown sugar
2 cloves garlic, finely minced
1/2 Asian pear, grated on a box grater
1 tablespoon toasted sesame oil
2 pounds 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style)
Vegetable oil, for greasing
2 scallions, very thinly sliced on an angle
1 tablespoon toasted sesame seeds

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 SHORT RIBS



Grilled Korean-style Short Ribs image

A tangy Kalbi style marinade makes thin cross-cut short ribs incredibly tender and full of flavor. Grill the marinated short ribs for caramelized, juicy perfection.

Yield Serves 4

Number Of Ingredients 10

1 1/2 - 2 pounds Certified Angus Beef ® flanken-style (thin cross-cut) short ribs
1/4 cup soy sauce
1/4 cup cup balsamic vinegar
2 tablespoons vegetable oil
3 tablespoons honey
4 garlic cloves, minced
2 tablespoons minced fresh ginger
3 scallions, thinly sliced
1/2 teaspoon sea salt
Optional garnish: toasted sesame seeds, additional sliced scallions or chives

Steps:

  • In a medium mixing bowl combine soy sauce, vinegar and oil. Whisk in honey, garlic, ginger and scallions. Place short ribs in a zipper-locking plastic bag. Add all but 1/4 cup of marinade, turning ribs to coat fully in the marinade; seal the plastic bag. Marinate overnight, or for a minimum of 10 hours.
  • Preheat grill. Warm reserved marinade in small saucepan. Remove short ribs from marinade, discarding leftover liquid. In batches, sear short ribs in a single layer (as you would with bacon) 1 to 2 minutes per side until slightly charred, basting with reserved marinade. Transfer to a serving platter, rest 5 minutes and sprinkle with sea salt and optional garnishes.

KOREAN-STYLE GRILLED BEEF SHORT RIBS AND SCALLIONS



Korean-Style Grilled Beef Short Ribs and Scallions image

Categories     Garlic     Ginger     Onion     Marinate     Backyard BBQ     Beef Rib     Summer     Grill     Grill/Barbecue     Sesame     Soy Sauce     Gourmet

Yield Serves 6

Number Of Ingredients 10

six 1 1/2- to 2-inch-thick beef short ribs, trimmed of excess fat on the meat side
5 garlic cloves, forced through a garlic press or minced
1/2 cup soy sauce
3 tablespoons Oriental sesame oil
2 teaspoons minced fresh gingerroot
3 tablespoons sugar
2 teaspoons distilled white vinegar
2 teaspoons sesame seeds
1 teaspoon freshly ground black pepper
18 scallions, trimmed

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.

GRILLED MANGO-MARINATED SHORT RIBS



Grilled Mango-Marinated Short Ribs image

This recipe is sponsored by Seagram's Escapes®. Korean-cut short ribs-which have a lot of surface area to soak up marinade-are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 2 to 3 servings

Number Of Ingredients 22

One 11.2-ounce bottle Seagram's Escapes® Mango Italian Ice
1 cup pineapple juice
1/2 cup lemon juice
1/2 cup oyster sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons sriracha
3 cloves garlic, minced
2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)
Vegetable oil, for the grill pan and baking sheet
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon fish sauce
1 teaspoon crushed red pepper flakes
1/2 teaspoon granulated sugar
2 cups finely shredded napa cabbage
2 cups thinly sliced cucumber
1 mango, thinly sliced
1/2 small red onion, thinly sliced
2 cups cooked jasmine rice
1/4 cup bias-sliced scallions

Steps:

  • For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
  • Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
  • Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
  • For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
  • Serve the ribs with the slaw and rice and garnish with the scallions.

KOREAN STYLE GRILLED SHORT RIBS



Korean Style Grilled Short Ribs image

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

4 lbs beef short ribs
5 garlic cloves, minced
1/2 cup soy sauce
2 -3 tablespoons sesame oil
2 teaspoons fresh ginger, minced
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted
1 teaspoon sambal oelek

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

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