KOREAN BBQ SHORT RIBS (GAL-BI)
This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 7h25m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 710 calories, Carbohydrate 23.2 g, Cholesterol 111.9 mg, Fat 55.5 g, Fiber 1 g, Protein 28.8 g, SaturatedFat 22 g, Sodium 2230.6 mg, Sugar 17 g
GALBI (KOREAN BBQ BEEF SHORT RIBS)
Steps:
- Rinse the ribs and drain water. Trim excess fat. Butterfly the short ribs so the meat is 1/4 to 1/2-inch thick. (See below for the instructions.)
- Mix all marinade ingredients well. Marinate the meat for at least 6 hours (overnight for best results). The thicker the meat the longer you'll want to marinate.
- It's best to grill over charcoal or wood charcoal (sootbul), but a gas grill works well too. Grill over medium high to high heat, turning only once, 2 - 3 minutes on each side. Make sure to preheat the grill for nice grill marks.
GALBI - KOREAN BBQ MARINATED BEEF SHORT RIBS
Recipe video above. This is an excellent Korean barbecue marinade that will work with pork, chicken or even lamb. And while it's delicious cooked on the stove, a BBQ will better replicate the true Korean barbecue experience!Do not worry about overcooking the thin slices of beef. The marinade is magical, it keeps the thin slices of beef incredibly tender even if you cook it for over 10 minutes which would ordinarily turn the beef into inedible dry cardboard!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
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.
Nutrition Facts : Calories 431 kcal, Carbohydrate 20 g, Protein 37 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 1269 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h28m
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
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.
KOREAN BBQ GALBI
Best Korean BBQ. Traditionally galbi is cooked over wood charcoal but can be cooked by grill, oven, or using a non-stick frying pan. Instead of Asian pears, you can use rice wine or kiwis. You can also add green onions, sesame seeds or fresh ginger.
Provided by Pete Chang
Categories World Cuisine Recipes Asian Korean
Time 9h40m
Yield 6
Number Of Ingredients 9
Steps:
- Place the ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.
- Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.
Nutrition Facts : Calories 1091.7 calories, Carbohydrate 57.5 g, Cholesterol 155.4 mg, Fat 78.6 g, Fiber 1.8 g, Protein 39.1 g, SaturatedFat 30.7 g, Sodium 2500.6 mg, Sugar 51 g
KOREAN BEEF BBQ (KALBI/GALBI)
This is the best marinade for the Korean beef ribs. The meat is cut in a style called flanken, across the ribs to make the marinade go deeply into the grain of the meat. This recipe was tweaked by a Korean market and my observations from my ex Korean mother-in-law. This recipe works for 10lbs of meat
Provided by ButterflyVioletta
Categories Meat
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cut green onions into 2 inch pieces.
- Pulverize the pear.
- Mix all ingredients and add beef.
- Marinade for 24 hours.
- Grill.
Nutrition Facts : Calories 381.4, Fat 14.6, SaturatedFat 2.1, Sodium 3235.7, Carbohydrate 57.1, Fiber 2.4, Sugar 49.4, Protein 8
KOREAN BBQ SHORT RIBS (YANGNYEOM GALBI)
Galbi, a popular Korean BBQ dish, has a savory-sweet marinade that caramelizes in a hot skillet or on the grill. NYC chef Hooni Kim uses garlic, ginger, soy sauce, and Asian pear for an authentic rendition of a Korean classic. (Note: This recipe requires overnight marination.)
Provided by Hooni Kim
Categories main-dish
Time P1DT30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinade: Peel pear, cut into pieces, and place into food processor (discard the core). Smash garlic cloves; trim root end, remove peel, and add to the food processor. Trim any dry patches off ginger knob; then use a spoon to scrape off the skin. Roughly slice (to about the same size as the garlic) and place in the food processor. Pulse to finely chop, about 20 seconds. Add sugar, mirin, soy sauce, and sake, and pulse several times to finish the marinade. Set aside.
- Short ribs: Cut short rib slices into 2-inch pieces, making sure a bone is in each piece. Pour enough marinade into a baking dish to cover the bottom. Spread the sliced short ribs on the marinade; then pour remaining marinade on top to cover. Cover the surface of the ribs with plastic wrap and refrigerate, 12-24 hours.
- Remove marinade from short ribs by draining them in a colander; discard marinade. Heat skillet over medium-high heat. Add 1 tablespoon oil in a thin, even layer. When the skillet is smoking, add short ribs, one piece at a time, in an even layer. (Cook in batches to avoid overcrowding.) Cook undisturbed until brown and caramelized on one side, 2 minutes. Flip over and cook another 1-2 minutes to brown and caramelize. (Note: To cook galbi on a grill, oil the grill grate, preheat to medium-high, and cook for 2 minutes per side.)
- Remove beef to a serving platter. Wipe the pan clean with a paper towel and repeat with remaining oil and beef. Garnish beef with scallions. Serve with white rice or with lettuce leaves to wrap.
GALBI (KOREAN-STYLE SHORT RIBS)
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
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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