Kalbi Korean Bbq Short Ribs Authentic Recipes

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KALBI (KOREAN BBQ SHORT RIBS)



Kalbi (Korean BBQ Short Ribs) image

These Kalbi Korean BBQ Short Ribs are a delicious marinated and grilled short rib that the whole family will love! Sweet and savory with a caramelized exterior, kalbi grills up fast and easy with a perfect medium rare center.

Provided by Susie Bulloch (heygrillhey.com)

Categories     Main Dish

Time 12h40m

Number Of Ingredients 17

3 pounds flaken cut short ribs
¼ cup green onions (sliced as a garnish)
1 teaspoon sesame seeds (as a garnish)
1 cup water
1 cup soy sauce
1 Asian pear (peeled and seeded)
1 Fuji apple (peeled and seeded)
1 kiwi (peeled)
½ yellow onion (peeled)
5 large garlic cloves
1 1-inch knob fresh ginger (trimmed)
⅔ cup light brown sugar
¼ cup rice wine vinegar
¼ cup honey
3 Tablespoons sesame oil
1 teaspoon coarse kosher salt
½ teaspoon ground pepper

Steps:

  • Blend the marinade. Combine all ingredients, except for the beef ribs, green onions, and sesame seeds in a blender jar with a tight fitting lid. Blend on high until the marinade is totally smooth.
  • Marinate the ribs. Place the sliced beef ribs, one at a time in a gallon zip top bag, pouring some of the marinade in between each rib as you place it in the bag. This will ensure that the ribs are evenly marinated. Place the bag in the fridge and marinate for at least 8 hours, or up to 24 hours, turning and massaging the bag halfway through the marinade time.
  • Preheat the grill. Preheat your grill to high heat (around 450-500 degrees F). Charcoal is my favorite grill to use for this recipe, but it also works on a gas grill or a grill pan.
  • Grill the short ribs. Slowly remove each short rib from the marinade, allowing excess marinade to drip away. Set each rib directly on the grill grates, without letting them overlap. Grill for 3-4 minutes per side, developing nice char marks on each side of the ribs. Use an internal thermometer to check for doneness and pull the ribs off of the grill when they reach 130 degrees F.
  • Garnish and serve. Arrange the grilled ribs on your serving platter and sprinkle with the sesame seeds and sliced green onions. Serve immediately and enjoy!

Nutrition Facts : Calories 411 kcal, Carbohydrate 37 g, Protein 23 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 70 mg, Sodium 88 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving

KALBI (KOREAN BBQ BEEF SHORT RIBS)



Kalbi (Korean BBQ Beef Short Ribs) image

Kalbi (Korean Short Ribs) - very popular dish of grilled beef ribs in a delicious marinade found at Korean BBQ restaurants. Make it at home today.

Provided by Rasa Malaysia

Categories     Korean Recipes

Time 1h10m

Number Of Ingredients 12

3 lbs. (1.3 kg) Flanken-style short ribs, about 12 pieces
Water
1 Asian pear
1/2 white or yellow onion
1 cup soy sauce (I use Aloha shoyu)
1 cup citrus soda, like Sierra Mist
1 tablespoon freshly grated ginger
1/4 cup sesame oil
3 cloves garlic minced or pressed
2 tablespoons sesame seeds
1/4 teaspoon red pepper flakes
1/4 cup minced green onion

Steps:

  • Place ribs in a large casserole dish and fill it with water until the ribs are covered. Let sit in the fridge at least 30 minutes, then pour off water and rinse the ribs and dish.
  • Return ribs to the casserole dish. Grate the flesh of an Asian pear and half of an onion over the ribs. Add all remaining ingredients to the ribs and use tongs stir marinade and make sure ribs are all soaking. Cover the dish and refrigerate at least 30 minutes (overnight is better).
  • Heat a grill to medium high heat. Use tongs to place ribs on the grill and cook for 3-4 minutes each side. Garnish with additional green onion and sesame seeds if desired. Serve with kimchee and rice.

Nutrition Facts : Calories 646 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 147 milligrams cholesterol, Fat 41 grams fat, Fiber 3 grams fiber, Protein 55 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 4 pieces, Sodium 3431 milligrams sodium, Sugar 6 grams sugar

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

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)



Kalbi (Korean Barbequed Beef Short Ribs) image

Provided by Food Network

Categories     main-dish

Time 4h28m

Yield 4 to 6 servings as a main course

Number Of Ingredients 11

5 pounds Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)

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.

KOREAN BBQ SHORT RIBS (YANGNYEOM GALBI)



Korean BBQ Short Ribs (Yangnyeom Galbi) image

Galbi, a popular Korean BBQ dish, has a savory-sweet marinade that caramelizes in a hot skillet or on the grill. NYC chef Hooni Kim uses garlic, ginger, soy sauce, and Asian pear for an authentic rendition of a Korean classic. (Note: This recipe requires overnight marination.)

Provided by Hooni Kim

Categories     main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 12

1 Asian pear
2-inch knob ginger
7 cloves garlic
6 tablespoons sugar
1/4 cup mirin
6 tablespoons soy sauce
1/2 cup sake
1 pound bone-in short ribs, cut lengthwise across the rib bone, called LA galbi or flanken-cut, found at Asian markets
2 tablespoons grapeseed or vegetable oil, divided
Thinly sliced scallions, for garnish
Lettuce leaves, for serving
White rice, for serving

Steps:

  • Marinade: Peel pear, cut into pieces, and place into food processor (discard the core). Smash garlic cloves; trim root end, remove peel, and add to the food processor. Trim any dry patches off ginger knob; then use a spoon to scrape off the skin. Roughly slice (to about the same size as the garlic) and place in the food processor. Pulse to finely chop, about 20 seconds. Add sugar, mirin, soy sauce, and sake, and pulse several times to finish the marinade. Set aside.
  • Short ribs: Cut short rib slices into 2-inch pieces, making sure a bone is in each piece. Pour enough marinade into a baking dish to cover the bottom. Spread the sliced short ribs on the marinade; then pour remaining marinade on top to cover. Cover the surface of the ribs with plastic wrap and refrigerate, 12-24 hours.
  • Remove marinade from short ribs by draining them in a colander; discard marinade. Heat skillet over medium-high heat. Add 1 tablespoon oil in a thin, even layer. When the skillet is smoking, add short ribs, one piece at a time, in an even layer. (Cook in batches to avoid overcrowding.) Cook undisturbed until brown and caramelized on one side, 2 minutes. Flip over and cook another 1-2 minutes to brown and caramelize. (Note: To cook galbi on a grill, oil the grill grate, preheat to medium-high, and cook for 2 minutes per side.)
  • Remove beef to a serving platter. Wipe the pan clean with a paper towel and repeat with remaining oil and beef. Garnish beef with scallions. Serve with white rice or with lettuce leaves to wrap.

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