Boneless Korean Short Ribs Recipes

QUICK COOK KOREAN SHORT RIBS

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 BBQ SHORT RIBS)

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.

BONELESS KOREAN SHORT RIBS

Steps:

• Heat oven to 475 degrees (Fahrenheit).
• Spread out the seamen seeds in onto an oven-proof plate, and toast for twenty minutes.
• Put all ingredients except the meat into a large bowl. Stir until well combined.".
• Add the short ribs to the bowl. Be certain to cover all sides of each rib with the mixture.
• Place the ribs onto a baking dish. Bake for forty-five minutes.
• Remove the short ribs from the oven. TURN OFF THE OVEN, do not have a "senior moment".
• Let the ribs rest for ten minutes. Plate, and serve.

KOREAN-STYLE BONELESS SHORT RIBS (BULGOGI)

Steps:

• In a a blender combine soy sauce, pear (or kiwi), whites of scallions, garlic, ginger, sesame oil and honey to make a marinade. Blend on high until smooth.
• In a large zipper locking bag combine short ribs and marinade. Stir around to evenly coat short ribs and marinate refrigerated at least one hour.
• Remove short ribs from marinade (discarding marinade) and pat dry. Sear short ribs in a hot skillet in oil for 1-2 minutes per side, transfer to a clean plate and garnish with sliced scallion greens.

EASY AND SIMPLE KOREAN BBQ RIBS

Steps:

• Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
• Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.