KOREAN BRAISED SHORT RIBS (GALBI JJIM)
This is a traditional Korean dish and a different method of preparing korean short ribs (galbi). The sweet marinade and tender meat will fall right off the bone and into your mouth!
Provided by COOKIEGURL324
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 8
Number Of Ingredients 19
Steps:
- To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
- Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
- Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.
Nutrition Facts : Calories 690 calories, Carbohydrate 35.3 g, Cholesterol 93.2 mg, Fat 47.1 g, Fiber 3 g, Protein 26.7 g, SaturatedFat 18.4 g, Sodium 3354.5 mg, Sugar 12.9 g
KOREAN BRAISED BEEF SHORT RIBS
Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 6h15m
Number Of Ingredients 18
Steps:
- Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.
- Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.
- Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.
- Transfer ribs, meat side down, to slow cooker.
- Cover and cook on high for 4-6 hours or until very tender.
- Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.
- Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)
- Heat remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.
- Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.
Nutrition Facts : ServingSize 1 short rib, Calories 247 kcal, Carbohydrate 28 g, Protein 7 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 2078 mg, Fiber 2 g, Sugar 16 g, TransFat 1 g, UnsaturatedFat 11 g
KOREAN INSPIRED BRAISED SHORT RIBS
Short ribs braised in a broth made with gochujang, mirin, and soy sauce.
Provided by Becca Du
Categories Main Course
Number Of Ingredients 14
Steps:
- Preheat the oven to 275 degrees F.
- Pat dry the short ribs and season with salt and pepper on all sides.
- Next, add 1 tablespoon of oil to a dutch oven or soup pot. Sear the short ribs on all sides. Set them aside.
- Add the leeks, onion, daikon, and garlic to the pot. Cook until soft (~5 minutes).
- Add the gochujang, soy sauce, mirin, sugar, salt, and red wine. Mix and simmer until the alcohol has burned off. You can check if the alcohol's burned off by smelling it. If there is no alcohol smell, you're good.
- Add beef stock and bay leaves and bring to a boil. Nestle in the short ribs from step 3. Make sure the short ribs are fully submerged in the liquid.
- Bake in the oven for 3 - 3.5 hours until the meat is tender and falls off the bone.
- Garnish with cilantro and serve.
Nutrition Facts : Calories 498 kcal, Carbohydrate 28 g, Protein 43 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 1978 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
KOREAN-STYLE GINGER ALE-BRAISED SHORT RIBS
Steps:
- Preheat the oven to 300°F. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Working in batches if necessary, brown the short ribs on all sides, 2 to 3 minutes per side. Transfer the ribs to a plate and clean the pot. Add the garlic, scallion whites and pale greens and remaining 2 teaspoons oil to the Dutch oven and cook over medium heat, stirring, until lightly browned, about 1 minute. Stir in the tomato paste and cook until the color darkens, about 30 seconds. Add the Canada Dry Ginger Ale and soy sauce and bring to a boil, stirring to incorporate the tomato paste. Gently place the ribs and any accumulated juices in the pot. Cover and cook in the oven until fork-tender, about 1½ hours. Transfer the pot to the stovetop, uncover and cook over medium heat, spooning the sauce over the ribs occasionally so they don't dry out, until the sauce is very thick and glazes the ribs, 25 to 30 minutes more. Meanwhile, finely chop the scallion greens. Mix half of them together with the jalapeno, lime zest and sesame seeds in a small bowl. (Reserve the remaining greens for another use.) Transfer the ribs to a platter, sprinkle with the sesame mixture and serve with lettuce leaves, steamed rice and kimchi.
ROY CHOI'S BRAISED SHORT-RIB STEW
Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, "that meal from home that every Korean kid says his or her mom does best." His recipe (well, my version of his recipe, which is his version of his mom's) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food.
Provided by Sam Sifton
Categories brunch, dinner, lunch, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put short ribs in a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from bowl, and score them diagonally across the top of the meat. Return ribs to the bowl, and rinse again. Remove, and pat dry.
- In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines.
- Put puréed sauce in a heavy-bottomed pot or Dutch oven with a lid, add 3 cups water and stir to combine. Bring pot to a boil over high heat, then add the ribs to the pot and lower heat to a simmer. Cover pot.
- Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.
KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)
This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 2h25m
Yield 6
Number Of Ingredients 17
Steps:
- Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
- Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
- Make slits in each short rib to remove or cut away excess fat.
- Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
- Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g
KOREAN-STYLE SHORT RIBS
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls easily away from the bone.
Categories Beef Garlic Ginger Onion Marinate Beef Rib Sesame Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.
- Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.
- Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.
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
EASY SWEET & SAVORY KOREAN BBQ GRILLED BEEF SHORT RIBS (KAL
This is probably the best homemade Korean grilled beef dish EVER, no exaggeration. I guess you can think of it as a Korean-style beef teriyaki. It is my daughter's favorite way to eat meat and I've never met an American who didn't like it. I was surprised not to find any other kalbi recipe on the zaar, though there are many for braised short ribs and the other korean bbq beef, bulgogi. Kalbi is simple and delicious. Growing up, I typically only had kalbi on special occasions, family holiday dinners, church picnics, and the like. In a restaurant, it can get very pricey but it's a real treat of an experience to have kalbi cooked right at the table and have all sorts of side dishes to eat with it. This recipe is also very flexible: easily doubled; any sweeteners can work in place of sugar (pear juice, honey, brown sugar); easily fried in a skillet or broiled in the oven or grilled... You can serve with just rice, or go all out restaurant-style and serve with red lettuce leaves for wrapping, spicy bean paste, slices of garlic cloves, sliced up scallions and kimchi. It's up to you! The only important thing to remember is the proportion of sugar to soy sauce to water that will result in the best combination of sweet and savory. Prep time does not include marinating time.
Provided by olivejuice
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating.
- In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved.
- Lay rib pieces in the marinade, dispersing onion slices between and on top of the meat and submerging the meat as much as possible.
- Let the beef marinate in the refrigerator at least 30 minutes, and ideally overnight.
- Line the grill with foil and poke holes in the foil. On medium high heat, grill the short ribs 5-7 minutes on each side until the meat is cooked medium-well and the bones do not bleed. In my opinion, this particular dish is best with a bit of burnt edges and near-well-doneness.
- Serve with rice.
- Alternatively, add extra flair! Wash and break off whole leaves of red lettuce and place on a serving plate (note: red lettuce is not actually red and is widely available in grocery stores). In a small bowl, toss long thin slices of scallion with sesame oil and red pepper flakes. Serve short ribs cut into thirds or about 1 inch squares (kitchen shears work best). In a small dish, place spicy bean paste or hot sauce. To assemble, wrap each piece of meat in a red lettuce leaf with scallion mixture and a dot of the spicy sauce.
Nutrition Facts : Calories 1674.8, Fat 133.6, SaturatedFat 55.1, Cholesterol 258.6, Sodium 4194.5, Carbohydrate 59.9, Fiber 2.3, Sugar 52.5, Protein 58.4
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