Low Sodium Kalbi Recipes

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

LOW-SODIUM KALBI

Low-Sodium Kalbi image

I like to use boneless beef ribs for this, so I guess it's somewhere between kalbi and bulgogi. Don't be put off by the long ingredient list--it's really not at all difficult to make. You can use this marinade for kalbi (thin strips of beef short ribs), bulgogi (thinly sliced beef), or on chicken. This recipe freezes well, too, though I would recommend sticking with thicker cuts of meat to freeze.

Provided by Halcyon Eve

Categories Meat

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs boneless short ribs, rinsed & patted dry (or other meats as described above)
1 cup low sodium soy sauce
1/4 cup water
3 -4 large garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/2 cup brown sugar
1/4 cup dark sesame oil
2 tablespoons sesame seeds, toasted
2 tablespoons sesame seeds, toasted and crushed
fresh ground pepper
5 green onions, thinly sliced (including some of the tops)
1 fresh chili pepper, minced (optional)
1 1/2 tablespoons chili-garlic sauce (gochu jang) or 1 1/2 tablespoons hot soybean paste (gochu jang)

Steps:

Combine all ingredients except ribs in a 1 gallon ziplock bag. Add ribs and seal bag, squeezing out excess air.
Work sauce into ribs by kneading bag (be careful not to poke a hole in it).
Marinade several hours (no more than 4 if using very thin meat, such as for sukiyaki), or freeze.
To cook: If frozen, thaw first by placing in refrigerator the day before.
Drain meat, reserving marinade.
Grill over medium-hot coals until done to taste (time will vary depending on meat used).
Meanwhile, place reserved marinade in a small saucepan, bring to a boil, and simmer for 3-5 minutes.
I like to serve this sliced, over rice topped with shredded cabbage (I use undressed coleslaw salad mix), with the sauce drizzled on top. Kimchi makes a good side dish, too.

Nutrition Facts : Calories 1047, Fat 90, SaturatedFat 35.6, Cholesterol 163.3, Sodium 1532.2, Carbohydrate 24.4, Fiber 1.4, Sugar 18.7, Protein 34.5

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