Costco Korean Beef Short Ribs Recipes

KOREAN BEEF SHORT RIBS (GALBI JJIM)

Steps:

• Preheat oven to 350°F. Mince 6 cloves garlic and 8 scallions and peel 1-inch ginger. Set it aside. In a bowl, combine 2 Tbsp. chili garlic sauce, 1½ tsp. sesame oil, ¼ cup low-sodium soy sauce, ¼ cup brown sugar, and 4 tsp. rice vinegar. Whisk until combined.
• Place the short ribs in a bowl. Sprinkle with ¼ cup flour and toss until coated. Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. olive oil. Once hot, add half of the short ribs along with a pinch of salt and pepper. Saute for 3-4 minutes per side until seared, then remove and set aside. Repeat to sear all ribs.
• Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan, then grate 1-inch ginger. Saute for 2-3 minutes. Stir often.Return the short ribs to the pan and pour the sauce over top along with 1 cup beef broth. Stir together and completely submerge the ribs in the liquid.
• Cover and bake for 1 hour. Remove and add ½ cup beef broth, then cook for another hour. Finally, remove and add another ½ cup beef broth. Cook for another 30 minutes.

KOREAN BBQ SHORT RIBS (GAL-BI)

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.

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

Steps:

• Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
• Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

GRILLED KOREAN-STYLE BEEF SHORT RIBS

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).