Korean Style Bbq Short Ribs Recipes

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KOREAN BBQ-INSPIRED SHORT RIBS



Korean BBQ-Inspired Short Ribs image

These Galbi-inspired Korean short ribs are incredibly easy to make and very tasty. They can be served with sticky white rice and lettuce wraps and pair well with many other Korean BBQ dishes. Great for parties and backyard BBQs!

Provided by ZedFightsGanon

Categories     World Cuisine Recipes     Asian     Korean

Time 3h30m

Yield 4

Number Of Ingredients 12

¼ cup rice wine vinegar
¼ cup soy sauce
¼ cup sriracha hot sauce, or to taste
2 tablespoons olive oil
¼ cup brown sugar
2 green onions, chopped
3 cloves garlic, minced, or more to taste
1 tablespoon ground black pepper
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh ginger
1 pinch Chinese five-spice powder
2 pounds beef short ribs, cut 1/3-inch-thick across the bones

Steps:

  • Whisk vinegar, soy sauce, sriracha hot sauce, and olive oil together in a large bowl; add brown sugar and stir until dissolved. Mix green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder into vinegar mixture until marinade is evenly combined.
  • Place short ribs in a large reseable bag and pour marinade over ribs; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove ribs from marinade and place on the grill; cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side; cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate; let rest for 5 minutes.

Nutrition Facts : Calories 618.8 calories, Carbohydrate 19.5 g, Cholesterol 93.1 mg, Fat 49.6 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 18.7 g, Sodium 1593.1 mg, Sugar 13.9 g

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

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

KOREAN BBQ SHORT RIBS (GAL-BI)



Korean BBQ Short Ribs (Gal-Bi) image

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

¾ cup soy sauce
¾ cup water
3 tablespoons white vinegar
¼ cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
¼ cup minced garlic
½ large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

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

BBQ SHORT RIBS KOREAN STYLE



BBQ Short Ribs Korean Style image

Make and share this BBQ Short Ribs Korean Style recipe from Food.com.

Provided by Sharon123

Categories     Meat

Time 40m

Yield 4-6

Number Of Ingredients 11

2 tablespoons toasted sesame seeds, plus more for sprinkling
4 large garlic cloves, pressed
3/4-1 cup soy sauce
2 tablespoons sherry wine
3 tablespoons honey
2 tablespoons sesame oil
2 tablespoons water
2 teaspoons fresh ginger, finely grated
1/2 cup chopped scallion, plus more green tips for sprinkling (green and white parts, mixed)
2 teaspoons red chili pepper flakes
6 lbs beef short ribs, cut into thin pieces, about 2 1/2 inches long

Steps:

  • Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes, stir until thoroughly combined.
  • Put the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.
  • Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer.
  • Remove to a platter and sprinkle with sesame seeds and green onions. Enjoy! Good served with rice.

Nutrition Facts : Calories 2865.7, Fat 257, SaturatedFat 108.7, Cholesterol 517.1, Sodium 3369.1, Carbohydrate 21.8, Fiber 2.3, Sugar 14.6, Protein 105.6

KOREAN BBQ SHORT RIBS



Korean BBQ Short Ribs image

"These ribs hit all the comfort-food flavor buttons for me: beefy, sweet, savory and salty. Eat them with your fingers or on a bed of warm white rice," says Jet.

Provided by Jet Tila

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup soy sauce (regular or low-sodium)
1/4 cup Coca-Cola
3 tablespoons packed brown sugar
1 tablespoon toasted sesame oil
1/2 apple pear (Asian pear), grated on the large holes of a box grater
2 cloves garlic, minced
2 pounds flanken-cut beef short ribs
Vegetable oil, for the grill
Kosher salt
2 scallions, very thinly sliced on an angle
1 tablespoon toasted sesame seeds

Steps:

  • Combine the soy sauce, Coca-Cola, brown sugar, sesame oil, apple pear and garlic in a large bowl. Using whisk or fork, stir all the ingredients together until the sugar is dissolved and the garlic is distributed evenly. Add the short ribs and massage the marinade into the beef. Cover and allow the short ribs to marinate in the refrigerator at least 1 hour and up to 4 hours.
  • Prepare a grill for direct cooking over high heat; preheat for at least 5 minutes. Wipe the grill grates with a lightly oiled towel right before cooking to clean any char and debris. This will give you great grill marks and keep the beef from sticking.
  • Pat any marinade off the short ribs and grill for about 4 minutes on each side, or until desired doneness, moving the ribs around a bit if they start to flare up. Remove from the grill and sprinkle with salt. Garnish with the scallions and sesame seeds.

KOREAN BBQ SHORT RIBS



Korean BBQ Short Ribs image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 28

1 1/2 cups pineapple juice
1 1/2 cups lemon-lime soda, such as Sprite
1 1/2 cups mushroom soy sauce
1 cup rice wine vinegar
5 lemons, juiced
1/4 cup brown sugar
1/4 cup honey
3 tablespoons minced garlic
2 tablespoons sesame oil
2 tablespoons sriracha
15 Korean-style short rib pieces (see Cook¿s Note)
1 1/2 cups jasmine rice
2 tablespoons sesame oil
1/4 cup diced carrots
1/4 cup diced Spanish onions
2 tablespoons minced garlic
1/2 cup mushroom soy sauce
1 1/2 cups kimchi
2 large eggs
1/2 cup sliced scallions, plus more for garnish
1/4 cup peas
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/4 cup kimchi, roughly chopped
1/4 cup rice wine vinegar
1 tablespoon honey
1 tablespoon mayonnaise
1 teaspoon black sesame seeds, plus more for garnish

Steps:

  • For the pineapple soy-glazed short ribs: Combine the pineapple juice, lemon-lime soda, mushroom soy sauce, rice wine vinegar, lemon juice, brown sugar, honey, garlic, sesame oil and sriracha in a medium mixing bowl. Add the ribs and marinate for 20 minutes at room temperature.
  • Heat a grill pan over high heat. Strain the short ribs, reserving the marinade. Cook the ribs on the grill pan until dark caramelized grill marks appear, about 1 1/2 minutes on each side. Cut the ribs in between each bone to create square pieces.
  • Strain the reserved marinade through a fine mesh strainer and cook in a saute pan over high heat until reduced by half, about 6 minutes. Set aside for serving.
  • For the fried rice: Add the jasmine rice and 3 cups of water to a medium saucepot. Bring to a boil, cover, reduce the heat to medium low and let simmer until cooked, about 15 minutes.
  • Heat a saute pan over high heat. Add the sesame oil, carrots and onions and cook until caramelized and dark brown. Add the garlic and cook until dark brown. Add the soy sauce and cook, scraping up the bits from the bottom of the pan, until the soy sauce is reduced by half. Add the kimchi and eggs and cook, stirring occasionally, until the eggs are scrambled and fluffy. Add the scallions and peas.
  • For the kimchi slaw: Combine the red cabbage, green cabbage, kimchi, rice wine vinegar, honey, mayonnaise and black sesame seeds in a medium bowl, using your hands to mix the ingredients until evenly distributed. Leave the mix out until ready to plate. Strain out excess liquid before serving.
  • To serve, spoon the fried rice on each plate in a 4-by-1-by-1/2-inch line. Layer 4 to 5 short ribs on top of the fried rice in a cascading fashion. Top the meat with the strained slaw. Finish with a drizzle of reduced marinade and sprinkle with some sesame seeds and scallions.

KOREAN-STYLE BBQ SHORT RIBS



Korean-style BBQ Short Ribs image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 23

4 large short ribs
2 scallions, chopped
3 garlic cloves, minced
1/2 cup soy sauce
1/4 cup sesame oil
1 teaspoon sesame seeds
2 tablespoons sugar
1/4 teaspoon black pepper
1 tablespoon sake (recommended: Han Soju)
Cucumber Kimchi, recipe follows, optional
5 small pickling cucumbers
2 tablespoons salt
2 cups water
1 pound Chinese turnips, some julienned and some cut into circles
1/4 cup julienned carrot
2 cloves garlic, minced
2 scallions, julienned
3 hot red peppers, seeded and minced
1 teaspoon minced fresh ginger
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 cup chicken stock

Steps:

  • Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone.
  • Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.
  • Remove ribs from the marinade and barbecue over a charcoal grill. Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers. Enjoy!
  • Make 3 deep slashes of equal size along the length of the cucumbers. Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole.
  • Dissolve the 2 tablespoons of salt in the water. Soak the cucumbers for 2 hours to soften so they won't crack when they get stuffed.
  • For the stuffing, combine the remaining ingredients except for the chicken stock and mix well.
  • Squeeze as much water as possible out of the cucumbers. Stuff the turnip mixture tightly into the cuts. Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours. Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. Refrigerate and serve with Korean short ribs.

KOREAN STYLE BARBECUE SHORT RIBS



Korean Style Barbecue Short Ribs image

Provided by Food Network

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 7

1 cup soy sauce
1/2 cup sugar
1/8 cup sliced green onion
1 tablespoon white sesame seeds
2 tablespoons sesame oil
2 tablespoons ko chu jang (Korean hot pepper sauce)
1 1/2 pounds short ribs (have your butcher cut 1/8-inch thick slices of short ribs, bone attached)

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.

KOREAN BBQ SHORT RIBS



Korean BBQ Short Ribs image

My brother made this up because I wanted him to make ribs for a July 4th BBQ of about 20 people half of whom are children. This is simple and easy to prepare. Everyone loved it. We made about 25 pounds of ribs and ran out. Late comers had to eat hamburgers and hot dogs. We were inexperienced grillers and did not pay attention to the gooey drippings in the grill. The next day we almost set the wood fence on fire due to the grease fire from the drippings in the grill. Clean the grill after making this dish and empty out the grease catcher. Preparation and cooking time does not include time to marinate.

Provided by Nado2003

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

5 lbs beef short ribs (cut crosswise about 1/4-inch thick)
1 1/2 cups brown sugar
2 teaspoons fresh cracked black pepper
1 bunch green onion, finely chopped green and white parts
1/4 cup soy sauce
lots napkin

Steps:

  • Wash the ribs in a sink of cool water, drain and dry with paper towels.
  • Put ribs in large container. Sprinkle with sugar, black pepper, onions and soy sauce. Use your hands, rub mixture into ribs, making sure all surfaces have a coating. This should be a damp mixture, not a liquidy marinate. More juice will come from the ribs as they marinate.
  • Cover container and marinate ribs in refrigerator at least 2 hours. Overnight is recommended.
  • Leave ribs at room temperature for about 30 minutes before grilling.
  • Make sure the grease catcher in your grill is cleaned out and empty. Make sure the grill is not close to the wooden fence or anything else that may be flamable.
  • Line grill with aluminum foil (top and bottom) because it's going to get messy.
  • Heat grill on high until hot.
  • Mix up the ribs, putting the gooey brown mixture with onions at the bottom of the container on the ribs. Put ribs on grill, do not crowd ribs. Grill on medium high for about 4 to 5 minutes per side. I prefer my ribs slightly charred. The burnt edges are the best part.
  • Watch the grill because there may be grease and sugar fire flare ups. Stand by with a water spray bottle to put out the fires.
  • Serve hot with white rice and kimchi for Asian style, or with coleslaw, macaroni salad or potato salad for American style and lots of napkins.
  • Then clean out the grill and empty the grease catcher.

Nutrition Facts : Calories 1689.4, Fat 137, SaturatedFat 59.6, Cholesterol 287.3, Sodium 880.5, Carbohydrate 56.1, Fiber 0.8, Sugar 53.6, Protein 56.1

BULGOGI BEEF (KOREAN-STYLE BARBECUE)



Bulgogi Beef (Korean-Style Barbecue) image

In the best examples I've had of beef bulgogi in Korean restaurants, the meat, while tender, still had a little bit of chewiness to it. You can control texture by the thickness or thinness of the slices and how long you marinate them. But this is a fairly fast-acting marinade, so I go with an hour or two.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 1h20m

Yield 2

Number Of Ingredients 13

1 ¼ pounds boneless beef short ribs, sliced across the grain in 1/8-inch thick slices
4 cloves garlic, finely crushed
¼ cup grated yellow onion
1 tablespoon freshly grated gingerroot
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar, or to taste
⅓ cup freshly grated Asian pear
¼ cup soy sauce
1 tablespoon Korean red pepper flakes (gochugaru)
½ teaspoon kosher salt
1 tablespoon vegetable oil, plus more for brushing skillet
2 cups hot steamed rice, or as needed
2 sliced green onion tops for garnish

Steps:

  • Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes.
  • Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours.
  • Season meat with salt and a drizzle of vegetable oil. Toss.
  • Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

Nutrition Facts : Calories 997.5 calories, Carbohydrate 63.4 g, Cholesterol 116.6 mg, Fat 66.9 g, Fiber 3.9 g, Protein 34.5 g, SaturatedFat 24.4 g, Sodium 2394 mg, Sugar 10.2 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

KOREAN STYLE SHORT RIBS (CROCK POT)



Korean Style Short Ribs (Crock Pot) image

I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.

Provided by barefootmommawv

Categories     Meat

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1 1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Steps:

  • Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
  • Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
  • Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
  • Serve over cooked rice.

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.

EASY SWEET & SAVORY KOREAN BBQ GRILLED BEEF SHORT RIBS (KAL



Easy Sweet & Savory Korean BBQ Grilled Beef Short Ribs (Kal image

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

3 lbs beef short ribs (Flanken style or Korean style)
1 cup sugar
1 cup water
1 cup soy sauce
2 tablespoons sesame oil
1 yellow onion, halved and sliced
4 garlic cloves, minced
2 tablespoons toasted sesame seeds
2 scallions, chopped
1 head red leaf lettuce, washed (optional)
3 scallions, sliced lengthwise (optional)
1 tablespoon red pepper flakes (optional)
1 tablespoon sesame oil (optional)
1/4 cup hot bean paste (optional) or 1/4 cup chili paste (optional)

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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From flavorite.net


BEST KOREAN BBQ SHORT RIBS RECIPES | FOOD NETWORK CANADA
2014-02-19 Step 1. Place green onions, lime juice, VH® Soya Sauce, 1 cup (250 mL) VH® Korean BBQ Stir-Fry Sauce and ribs in a large re-sealable plastic freezer bag. Seal and massage marinade into beef to cover completely. Step 2. Marinate beef in refrigerator for a least 8 hours, but preferably overnight. Step 3. Spray grill with PAM® Grilling Spray ...
From foodnetwork.ca


KOREAN BBQ BEEF SHORT RIBS RECIPE - TASTEOFBBQ.COM
1 tablespoon liquid honey. 1 teaspoon sesame seeds. 1/2 teaspoon salt. Step 1: Peel, core and chop the Asian pear. Chop the 3 green onions, just the main green part of the onions. Peel and chop the 1" of ginger and the 2 garlic cloves. Step 2: In a medium sauce pan add the chopped marinade ingredients.
From tasteofbbq.com


GRILLED KOREAN-STYLE SHORT RIBS RECIPE - FOOD & WINE
Step 2. Meanwhile, stir together soy sauce, scallions, garlic, brown sugar, and sesame oil in a medium bowl. Add 1 1/3 cups water, and stir until sugar dissolves. Stir …
From foodandwine.com


QUICK AND EASY KOREAN STYLE BARBECUE BEEF RIBS WITH HOUSE …
Thank you for watching. If you enjoyed the video, please leave a like and a comment down below.If you have any feedback or suggestions for my channel, feel f...
From youtube.com


ROY CHOI’S BBQ KALBI RECIPE: TIPS FOR MAKING BBQ KALBI
2022-02-03 The World Famous Short Rib Taco, as it’s now known on the Kogi menu, is the quintessential Roy Choi dish. It’s bold and complex in flavor but simple in concept and unfussy in presentation. It’s street food from the mind of a chef, and it’s straightforward to make. The dish starts with marinated and grilled Korean short ribs, or kalbi.
From masterclass.com


KALBI (KOREAN BBQ SHORT RIBS) - THE SEASONED SKILLET
Instructions. 1. In a medium bowl, whisk together ingredients for marinade: soy sauce, brown sugar, mirin, sesame seed oil, sriracha hot chili sauce, and minced garlic. 2. Using a large Ziploc bag or large rectangular glass dish with a lid, combine garlic soy sauce mixture and beef short ribs; marinate for 8 hours or overnight in refrigerator ...
From seasonedskilletblog.com


KOREAN BBQ SHORT RIBS RECIPE : BBQGUYS
Combine these with the rest of the marinade ingredients in a blender or food processor, blending until you reach a smooth consistency. Place the short ribs in a zip tight bag and pour marinade on top of the ribs, making sure all the meat is coated well. Seal the bag while removing as much air as possible. Store in the fridge for 2–4 hours.
From bbqguys.com


KOREAN BBQ SHORT RIBS | READY SET EAT
Step four. Place ribs on grill and cook for 3 minutes and until beef is seared with grill marks. Turn meat over and continue to grill on the second side while basting generously with remaining sauce, another 3 minutes. Remove from the grill and serve immediately.
From readyseteat.ca


GALBI - KOREAN BBQ MARINATED BEEF SHORT RIBS | RECIPETIN EATS
2021-04-12 1. Beef short ribs cut – Korean barbecue calls for a specific way of cutting beef short ribs so they are thin and cook quickly on the grill. They are either sliced through the bone into approx 0.7cm / 1/4″ slices (called LA galbi in the US, or asado elsewhere), or “butterflied” (pictured in post) so the meat rolls off the bone with the bone still attached.
From recipetineats.com


KOREAN BBQ SHORT RIBS RECIPES
3 lbs beef short ribs (Flanken style or Korean style) 1 cup sugar: 1 cup water: 1 cup soy sauce: 2 tablespoons sesame oil: 1 yellow onion, halved and sliced
From tfrecipes.com


LA GALBI (KOREAN BBQ SHORT RIBS)
2013-08-30 To broil galbi in the oven, set the oven to broil and preheat. Lay the meat in a single layer in a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 – 4 minutes.
From koreanbapsang.com


GRILLED KOREAN SHORT RIBS RECIPE | TRAEGER GRILLS
Pulled Pork Sliders Meal. Berkshire St. Louis Ribs Meal. Maple Dijon Chicken Meal. Rolled Pork Belly Porchetta Meal. Dijon & Herb Crusted Leg of …
From traeger.com


KOREAN BBQ SHORT RIBS RECIPE | TRAEGER GRILLS
Lay the beef ribs in a single layer in a baking dish. Pour the marinade over the beef, turning the beef over to coat both sides. Cover and refrigerate for several hours and up to overnight.
From traeger.com


KOREAN KALBI BBQ SHORT RIBS RECIPE - RECIPES.NET
2022-03-21 Mix the soy sauce, pear, yellow onion, brown sugar, garlic, sesame oil, mirin, and short ribs together in a large bowl. Marinate for at least 24 hours, then drain from the marinade before cooking. Cook in the oven for 12 to 14 minutes …
From recipes.net


EASY KOREAN BBQ - DAMN DELICIOUS
2013-09-10 In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and short ribs; marinate overnight, turning the bag occasionally. Preheat grill to medium high heat. Add short ribs to grill and cook, flipping once, until desired doneness is reached, about 2-3 minutes on each side. Serve immediately.
From damndelicious.net


KOREAN SHORT RIBS RECIPE - BEST BEEF RECIPES
2022-04-02 Preheat the oven to 350°F. Mince garlic and scallions and peel ginger. Set it aside. In a bowl, combine chili garlic sauce, sesame oil, low-sodium soy sauce, brown sugar, and rice vinegar. Whisk until combined. Place the short ribs in a …
From bestbeefrecipes.com


KOREAN STYLE BBQ SHORT-RIBS - THE WENDY WILLIAMS SHOW
2022-02-25 place all of the ingredients in a medium bowl and whisk until well. incorporated. Season to taste with salt and pepper. Set aside. To make the asparagus, toss it in a large bowl with the olive oil, garlic, and salt and pepper and then grill it on the EGG/grill cooking grid. for 2 to 3 minutes per side.
From wendyshow.com


KOREAN KALBI BBQ SHORT RIBS RECIPE [VIDEO] - DINNER, THEN DESSERT
2022-03-29 HOW TO MAKE KALBI (GALBI) IN THE INSTANT POT. Marinate your beef in the refrigerator as usual, for at least 24 hours before cooking. Pour the whole bag (ribs and marinade) into the pot. Lock the lid and seal the pressure valve. Set on manual high for 5 minutes, then allow to release naturally.
From dinnerthendessert.com


OVEN BAKED KALBI (KOREAN BEEF SHORT RIBS) - SEOULFULLY INSPIRED
2018-04-28 Preheat the oven to 385 degrees. Place the meat and the remaining marinade into a baking dish and into the oven for 35-45 mins. Halfway through you can flip the meat for even cooking. Remove from oven, place on dish and garnish with sliced green onions and sesame seeds. Food Kathy Bradham April 28, 2018 beef short ribs, beef, ribs, korean bbq ...
From seoulfullyinspired.com


KOREAN BBQ SHORT RIBS RECIPE - WHITNEYBOND.COM
2016-11-29 Korean BBQ Short Ribs Ingredients. In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes. In a small bowl, combine the cornstarch and water. Add this mixture to the boiling sauce. Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
From whitneybond.com


KOREAN BARBECUE SHORT RIBS (LA GALBI) RECIPE
2018-08-28 Set aside. Combine the Asian pear, onion, garlic, sesame oil and ginger in Vitamix Blender. Blend until smooth. Add the pear mixture to the soy sauce base and whisk to combine. Submerge the short ribs in the pear marinade. Marinate under refrigeration for at least 4 hours, up to overnight.
From atbbq.com


KOREAN BBQ SHORT RIBS - UMAMI
2021-04-10 There’s a reason why Korean style barbecue has become so popular in the United States and around the world. Marinated with soy sauce, fresh lime juice, ginger, and garlic these grilled Korean beef short ribs have a hint of smoke and deep umami flavors.
From umami.site


KOREAN BARBECUE PORK RECIPE - THERESCIPES.INFO
Korean Pork Barbecue Recipe - Cook Like a Chef - Chef Dennis top www.askchefdennis.com. Pork Tenderloin Preheat oven to 350 degrees Fahrenheit Remove pork tenderloins from the marinade and pat down the tenderloins with paper towels to remove any excess marinade from the outside of the pork.Place pork tenderloins on roasting pan. Brush tenderloins liberally with …
From therecipes.info


KOREAN BBQ MARINATED SHORT RIBS | 24 HOURS | LOWCARBINGASIAN
2019-07-20 Transfer marinade to a zip-lock bag. 4) Finley slice onions and add into zip-lock, along with sliced beef. Massage in the marinade ensuring equal distribution. 5) Place zip-lock bag flat in the fridge for 24 hours (up to 36 hours) flipping over at …
From lowcarbingasian.com


21 KOREAN SHORT RIBS RECIPE OVEN - SELECTED RECIPES
Simply lay the beef (bones down) in a baking dish, snuggle the ribs close together, cover tightly with aluminum foil, and cook in the oven. Bake bone in short ribs in the oven at 275F for 3 ½ – 4 hours. Go the extra mile. 3 ½ hours may be perfect in your oven, but most ovens need 4 hours.
From selectedrecipe.com


GRILLED KOREAN BBQ SHORT RIBS - OVER THE FIRE COOKING
2018-05-03 Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling. Grill the short ribs for about 4-5 minutes per side. Pull off and let rest for 5 minutes once done. Sprinkle some sliced green onions on top, serve & enjoy!
From overthefirecooking.com


KOREAN BARBECUED SHORT RIBS RECIPE | MYRECIPES
Recipes; Korean Barbecued Short Ribs; Korean Barbecued Short Ribs . Rating: 3 stars. 1 Ratings. 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating 1 Review Notes: Buy ribs with bones whole, not cracked. Serve with dressed bitter greens or braised bok choy and rice. Recipe by Sunset July 1999 Pin Print …
From myrecipes.com


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