GALBI - KOREAN BBQ MARINATED BEEF SHORT RIBS
Recipe video above. This is an excellent Korean barbecue marinade that will work with pork, chicken or even lamb. And while it's delicious cooked on the stove, a BBQ will better replicate the true Korean barbecue experience!Do not worry about overcooking the thin slices of beef. The marinade is magical, it keeps the thin slices of beef incredibly tender even if you cook it for over 10 minutes which would ordinarily turn the beef into inedible dry cardboard!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Make Marinade: Whisk Marinade ingredients in a bowl.
- Marinade 24 hours: Place beef in a ziplock bag, glass or ceramic container. Pour over Marinade, mix well to coat. Cover and marinade for 24 hours.
Nutrition Facts : Calories 431 kcal, Carbohydrate 20 g, Protein 37 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 1269 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
KOREAN BARBECUED RIBS WITH PICKLED GREENS
These Korean-style barbecued ribs are served with pickled Taiwan bok choy; the greens are infused with the flavors of rice-wine vinegar, ginger, toasted sesame oil, garlic, chiles, and scallions
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 22
Steps:
- Cut each short rib crosswise into 3 pieces, cutting between the bones. Soak ribs in a large bowl of ice-water for at least 20 minutes, or up to 2 hours.
- Make marinade: Stir together marinade ingredients in a medium bowl until sugar is dissolved. Drain ribs; pat dry. Put ribs and marinade in a 9-by-13-inch glass baking dish; turn each rib to coat. Cover, and refrigerate overnight.
- Make pickled greens: Put greens and scallions in a medium bowl, and set aside. Cook garlic and chiles in sesame oil in a small saucepan over medium heat until garlic is pale golden, 2 to 3 minutes. Add ginger, and cook, stirring, until fragrant, about 2 minutes.
- Remove from heat; stir in vinegar, mirin, and the salt. Immediately pour contents of pan over greens, and toss to coat. Let cool to room temperature. Cover with plastic wrap; refrigerate overnight.
- Preheat broiler, with the rack about 6 inches from heat source. Line a rimmed baking sheet with foil, and very lightly brush with vegetable oil. Lift ribs from marinade, and arrange in a single layer on sheet (discard marinade).
- Broil ribs (checking often) until well browned on top, about 5 minutes. Turn; continue to cook until well browned on other side, about 4 minutes more. Serve with chilled pickled greens.
EASY AND SIMPLE KOREAN BBQ RIBS
This is a family recipe that's not only simple, but tastes great! Only needs some steamed rice to complete the meal.
Provided by DOUBLEDOWN
Categories World Cuisine Recipes Asian Korean
Time 2h30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 771.1 calories, Carbohydrate 57.4 g, Cholesterol 93.1 mg, Fat 49 g, Fiber 1.1 g, Protein 26 g, SaturatedFat 18.8 g, Sodium 3660.3 mg, Sugar 51.3 g
KOREAN BBQ SHORT RIBS (GAL-BI)
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
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
KOREAN BBQ BABY BACK RIBS
When you live-and cook-in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang, a nod to his Korean roots. (Note: Ribs need to chill overnight in the fridge, so plan ahead!)
Provided by Edward Lee
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- BBQ sauce: In a saucepan, bring all ingredients to a simmer over low heat. Cook uncovered, 1-2 hours. (Note: Sauce can also be made while the ribs are baking during the first hour, Step 3.)
- Ribs: Combine dry ingredients in a mixing bowl. Place ribs on a rimmed baking sheet lined with parchment paper. Sprinkle rub all over the ribs, using more on the meaty side. Massage the rub into the meat (tip: wear non-latex gloves for easy cleanup). Cover with foil and chill in the refrigerator at least 4 hours, preferably overnight.
- Preheat oven to 250 degrees F. Remove ribs from refrigerator and wrap each rack tightly in foil. Place them in a roasting pan side by side and bake 1 hour. (Alternatively, you can smoke the ribs, uncovered, in a smoker at 220 degrees F for 1 hour.)
- Take the ribs from the oven and remove the foil. Return the ribs to roasting pan; pour any liquid in the foil over the ribs. Pour the BBQ sauce over the ribs. Loosely cover pan with foil and bake 1 hour 15 minutes to 1 hour 45 minutes, basting halfway through.
- Assembly: Remove ribs from oven and place on a cutting board. Cut into two-rib portions and serve stacked on a platter, with extra sauce from the pan on the side.
KOREAN STYLE BARBECUE SHORT RIBS
Steps:
- Preheat a grill.
- Combine soy sauce, sugar, green onions, sesame seeds, sesame oil, and ko chu jang with ribs and marinate for 30 minutes to 1 hour. Grill over charcoal barbecue grill.
- Note: Adjust sweetness or spiciness by adding more or less of either sugar or ko chu jang sauce.
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h28m
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
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 SHORT RIBS
Categories Beef Beef Rib Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
KOREAN BARBECUED RIBS WITH PICKLED GREENS
Both the ribs and the greens need to marinate overnight, so plan accordingly.
Yield serves 4 to 6
Number Of Ingredients 22
Steps:
- Cut each short rib crosswise into 3 pieces, cutting between the bones. Soak the ribs in a large bowl of ice-water for at least 20 minutes, or up to 2 hours.
- Make the marinade: Stir together the marinade ingredients in a medium bowl until the sugar is dissolved. Drain the ribs; pat dry. Put the ribs and marinade in a 9 × 13-inch glass baking dish; turn each rib to coat. Cover, and refrigerate overnight.
- Make the pickled greens: Put the greens and scallions in a medium bowl, and set aside. Cook the garlic and chiles in the sesame oil in a small saucepan over medium heat until the garlic is pale golden, 2 to 3 minutes. Add the ginger, and cook, stirring, until fragrant, about 2 minutes.
- Remove from heat; stir in the vinegar, mirin, and salt. Immediately pour the contents of the pan over the greens, and toss to coat. Let cool to room temperature. Cover with plastic wrap; refrigerate overnight.
- Preheat the broiler, with the rack about 6 inches from the heat source. Line a rimmed baking sheet with foil, and very lightly brush with vegetable oil. Lift the ribs from the marinade, and arrange in a single layer on sheet (discard marinade).
- Broil the ribs (checking often) until well browned on top, about 5 minutes. Turn; continue to cook until well browned on other side, about 4 minutes more. Serve with chilled pickled greens.
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