Kal Bi Marinated Boneless Beef Short Ribs Recipes

BONELESS KALBI SHORT RIBS

Boneless Kalbi Short Ribs image

Provided by Food Network

Time 8h25m

Yield 4 servings

Number Of Ingredients 25

Ingredients

3 tablespoons honey
3 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon minced onions
1 tablespoon white vinegar
1/2 teaspoon chile pepper flakes
1/2 teaspoon garlic
1/2 teaspoon chopped ginger
1/4 teaspoon salt
1/4 cup canola oil
1 cup mayonnaise, preferably Best Foods
2 cups soy sauce
1 cup brown sugar
1 cup granulated sugar
3 tablespoons minced garlic
2 tablespoons chopped ginger
1 tablespoon sesame oil
1/2 teaspoon black pepper
3 pounds boneless short ribs
20 ounces shredded cabbage
8 scoops cooked sticky rice
12 ounces spring mix lettuce
Sliced green onions, for garnish

Steps:

For the Alley's house dressing: Blend together the honey, sesame oil, soy sauce, rice vinegar, hoisin, onions, white vinegar, chile flakes, garlic, ginger and salt in a blender. Continuing to blend, add oil slowly. Mix in mayonnaise.
For the short ribs: Whisk together soy sauce, sugars, garlic, ginger, sesame oil and pepper in a bowl until sugar is dissolved Transfer to a vacuum-seal or resealable plastic bag and add the ribs. Marinate, refrigerated, overnight.
Preheat a grill to medium-high heat.
Grill ribs until medium to well-done, 3 minutes a side. Slice for service.
Divide shredded cabbage among 4 plates. Add 2 scoops sticky rice to each. Top with kalbi.
Toss lettuce with The Alley's house dressing. Plate with kalbi. Garnish with sliced green onions.

KALBI (KOREAN BBQ SHORT RIBS)

Kalbi (Korean BBQ Short Ribs) image

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

Ingredients

¾ cup soy sauce
¾ cup brown sugar
¾ cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

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

KALBI (MARINATED BEEF SHORT RIBS)

Kalbi (Marinated Beef Short Ribs) image

This is a variation of a traditional Korean recipe for marinated beef short ribs. My friends all request it repeatedly! Very tasty!

Provided by LYZZARD

Categories World Cuisine Recipes Asian Korean

Time 8h40m

Yield 6

Number Of Ingredients 7

Ingredients

¾ cup white sugar
¾ cup soy sauce
¼ cup sesame oil
4 cloves garlic, minced
3 green onions, chopped
2 tablespoons sesame seeds
5 pounds beef short ribs

Steps:

Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 995.3 calories, Carbohydrate 29.3 g, Cholesterol 155.4 mg, Fat 80 g, Fiber 0.8 g, Protein 38.5 g, SaturatedFat 30.9 g, Sodium 1888.4 mg, Sugar 25.7 g

GALBI (KOREAN-STYLE SHORT RIBS)

Galbi (Korean-Style Short Ribs) image

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

Ingredients

3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine
1 tablespoon sesame oil
2 teaspoons black pepper
1/4 teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional

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

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