Maui Style Korean Short Ribs Recipes

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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

KALBI SHORT RIBS IN DA KITCHEN TERIYAKI SAUCE



Kalbi Short Ribs in Da Kitchen Teriyaki Sauce image

Provided by Food Network

Categories     main-dish

Time 12h30m

Yield 4 servings

Number Of Ingredients 10

3 pounds beef short ribs, 3/8-inch cut
1/2 cup sugar
1/4 cup soy sauce
2 cloves garlic, grated
1 tablespoon sweet chili sauce
1 teaspoon grated fresh ginger
1/2 orange
Cooked rice, for serving
Green onions, thinly sliced, for garnish
Sesame seeds, for garnish

Steps:

  • Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs.
  • Preheat a grill to medium heat.
  • Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions.

HOMEMADE MAUI STYLE RIBS



Homemade Maui Style Ribs image

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups soy sauce, such as Kikkoman
1/2 cup packed golden brown sugar
2 Tbsp. finely chopped fresh ginger
2 to 3 large garlic cloves, crushed
2 tsp. sesame oil 8 (5 to 6 bone, 1/2" thick) strips of beef short rib (see Note)
Vegetable oil for the grill 2 to 3 green onions, thinly sliced

Steps:

  • Place the ribs in a sided dish just large enough to hold them in a slightly overlapping layer. Place remaining ingredients, except green onions, in a bowl, whisk to combine, and then pour over the ribs. Cover and marinate in the refrigerator overnight, turning occasionally. Preheat your grill to medium-high. Remove the ribs from the marinade; discard the marinade. Lightly oil the grill. Grill the ribs 4 to 5 minutes per side, until cooked through, nicely coloured, but still juicy in the middle. Sprinkle the ribs with green onions before serving.

QUICK COOK KOREAN SHORT RIBS



Quick Cook Korean Short Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 23

2/3 cup soy sauce
1/3 cup unseasoned rice wine (mirin)
1/4 cup dark brown sugar
1 tablespoon sesame oil
2 teaspoons gochujang
1 1/2 teaspoons freshly ground black pepper, plus additional for sprinkling
6 cloves garlic, roughly chopped
1 medium onion, roughly chopped
1 medium Asian pear, peeled, cored and roughly chopped
2-inch piece fresh ginger, peeled and finely chopped
2 teaspoons white sesame seeds
3 pounds boneless beef short ribs, cut 1/4-inch-thick (3 to 4 inches long)
Kosher salt
Olive oil, for drizzling
1/4 cup granulated sugar
1/4 cup rice vinegar
1/2 teaspoon red chile flakes
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 cups finely sliced savoy cabbage
1/2 cup torn fresh cilantro leaves
1/2 cup torn fresh mint leaves
1 scallion, finely sliced on the bias

Steps:

  • For the short ribs: Whisk together the soy sauce, rice wine, brown sugar, sesame oil, gochujang and black pepper in a large bowl. Puree the garlic, onion, Asian pear and ginger in a food processor until smooth. Whisk into the soy mixture, then thin down with 1/3 cup water. Stir in the sesame seeds. Submerge the beef in the marinade and refrigerate for 2 hours or up to overnight, if time allows.
  • Remove the beef from the marinade and discard the marinade. Let the chill come off the beef for 30 minutes prior to grilling.
  • Preheat a grill or grill pan over high heat. Sprinkle the short ribs with salt and pepper and drizzle with olive oil. Place on the grill and cook until deeply charred on both sides, 1 to 1 1/2 minutes per side. Remove to a platter to rest while you make the salad.
  • For the banh mi salad: Whisk together the granulated sugar, rice vinegar, chile flakes and lime juice in a large bowl. Season well with salt and pepper, then add the cabbage, cilantro, mint and scallions, tossing to thoroughly coat.
  • Pile the salad up on one side of a platter. Shingle and stack the charred short ribs along the other side. Serve.

KALBI (KOREAN MARINATED SHORT RIBS)



Kalbi (Korean Marinated Short Ribs) image

On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.

Provided by mykoreaneats

Categories     World Cuisine Recipes     Asian     Korean

Time 9h28m

Yield 10

Number Of Ingredients 12

3 pounds beef short ribs
½ cup soy sauce
1 Asian pear, cored and diced
½ small onion
2 tablespoons finely chopped garlic
1 tablespoon chopped ginger
2 green onions, thinly sliced
2 tablespoons sesame oil
2 tablespoons brown sugar
2 tablespoons toasted sesame seeds
1 tablespoon honey
¼ teaspoon ground black pepper

Steps:

  • Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
  • Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
  • Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.

Nutrition Facts : Calories 347 calories, Carbohydrate 8 g, Cholesterol 55.9 mg, Fat 28.6 g, Fiber 0.9 g, Protein 14.2 g, SaturatedFat 11.1 g, Sodium 753.1 mg, Sugar 5.7 g

HAWAIIAN-STYLE KALBI RIBS



Hawaiian-Style Kalbi Ribs image

Aloha! I started making these when we lived in Hawaii and they are still one of my favorite things to grill. The recipe comes from "A Taste of Aloha" by the Junior League of Honolulu. Cooking time includes marinating time but not actual grilling time since it's up to the chef.

Provided by Lvs2Cook

Categories     Meat

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 -3 lbs short rib of beef
3/4 cup soy sauce
3/4 cup sugar
3/4 cup water
3 inches piece fresh ginger, sliced
1 garlic clove, minced
1 tablespoon sesame oil

Steps:

  • Combine all ingredients and marinate ribs for 4 hours.
  • Broil or barbecue to desired degree of doneness.

Nutrition Facts : Calories 1088.7, Fat 85.6, SaturatedFat 36.2, Cholesterol 172.4, Sodium 3128.6, Carbohydrate 40.8, Fiber 0.5, Sugar 38.4, Protein 38.4

MAUI STYLE KOREAN SHORT RIBS



MAUI STYLE KOREAN SHORT RIBS image

Categories     Marinade     Beef     Fourth of July     Quick & Easy     Backyard BBQ     Healthy

Yield 8 Servings

Number Of Ingredients 10

32 Korean Cut Beef Short Ribs (Flanken Cut)
3 Cups Dark Soy Sauce
2 Cups Water
6 Cups Demerara Sugar (Brown Sugar)
1/4 Cup Red Cider Vinegar
1/2 Cup White Vinegar
1 1/2 Tablespoons Sesame Oil
1 Tablespoon Fish Sauce
6 oz Fresh Ginger Root
8 Cloves Fresh Garlic

Steps:

  • Place all ingredients, with the exception of the ribs, into your food processor and run until the garlic and ginger are both minced to small pieces. (You can also use a blender and mix in two or three batches or even mince the garlic and ginger by hand and stir everything in a large bowl) Once all items are mixed together, place ribs in a shallow pan or tub and pour the marinade over them being careful to make sure they are as submerged as possible. You can marinade them for as long as three days but I have had them within 24 hours and the flavor is still quite complete. Once the marinade has done its thing, you should barbeque these on a medium hot grill for about four to five minutes per side. Keep your eyes on these babies as with all that sweet marinade they will burn quickly if not watched closely. Serve with a crispy fresh salad, baked potato with all the trimmings, a slice of pineapple for a garnish and a nice glass of Merlot or Pinot Gris. Mmmmmm. I think I know what's going on the barbie tonight!

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

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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