Galbi Kalbi Grilled Korean Short Ribs Flanken Cut Recipes
KALBI (KOREAN BBQ SHORT RIBS)
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
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)
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.
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 SHORT RIBS (KALBI OR GALBI)
Korean short ribs, also known as kalbi or galbi, made with kalbi marinade were my right of passage into my husband's Hawaiian and Korean heritage. They are also an easy way to feed a crowd and enjoy grilling season!
Provided by Beth Lee
Categories Globally-inspired Recipes
Time 10m
Number Of Ingredients 2
Steps:
- Remove ribs from the marinade
- Reserve marinade if you want to boil it to use as a sauce for the rice and meat
- Preheat the grill or grill pan - grill to high heat, grill pan to medium high heat (depends on the pan whether it has a finish that will take high heat)
- Grill the ribs for 2 minutes per side if 3/8 inch thick and up to 4 minutes a side if 1/2 inch thick. Also depends on your desired temperature - we like our beef on the rarer side, but if you want it well done, leave it on a minute longer.
- Serve with rice and side salads. You can serve whole or cut into pieces with kitchen shears.
Nutrition Facts : Calories 420 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 31 grams fat, Fiber 0 grams fiber, Protein 31 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 12, Sodium 601 grams sodium, Sugar 3 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
GALBI (KALBI) GRILLED KOREAN SHORT RIBS (FLANKEN CUT)
This is my favorite recipe for ribs. Korean-style short ribs are cut lengthwise across the rib bones, this is also known as 'flanken'. The result is a thin strip of meat, about 8 to10 inches in length. The thin slices make for fast cooking on the grill, which makes them great to cook for company. We serve them with rice and various Korean side dishes. This recipe differs from the others posted on RecipeZaar as they are missing one crucial ingredient used by the Korean woman that taught this recipe to my husband. The ingredient is Coca Cola. Sounds strange, but it works wonderfully and helps to keep the meat tender and juicy. Prep time does not include the marinating time. The longer you marinate these ribs, the better they come out.
Provided by TheShields
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the ribs in a dish for marinating.
- Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will foam up a bit when added to the other ingredients.
- Pour the marinade over the beef and massage it in for about one minute.
- Cover and let marinate for at least 4 hours turning at least once.
- Heat gas or charcoal grill to medium hot.
- Remove the ribs from the marinade and place on the hot grill.
- Grill the ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
- Serve with rice and a variety of Korean side dishes such as kimchi, namul (trio of vegetables) and musangchae (white radish salad) for a delicious Korean meal.
GALBI (KOREAN BBQ BEEF SHORT RIBS)
Steps:
- Rinse the ribs and drain water. Trim excess fat. Butterfly the short ribs so the meat is 1/4 to 1/2-inch thick. (See below for the instructions.)
- Mix all marinade ingredients well. Marinate the meat for at least 6 hours (overnight for best results). The thicker the meat the longer you'll want to marinate.
- It's best to grill over charcoal or wood charcoal (sootbul), but a gas grill works well too. Grill over medium high to high heat, turning only once, 2 - 3 minutes on each side. Make sure to preheat the grill for nice grill marks.
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
GALBI (KOREAN-STYLE SHORT RIBS)
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
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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LA GALBI ( KOREAN BBQ SHORT RIBS ) | KOREAN BAPSANG
From koreanbapsang.com
4.3/5 (236)Category Main CourseCuisine Asian, KoreanTotal Time 20 mins
- Rinse the ribs to wash off bone dust, and drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This step helps tenderize the meat, but you can skip it if you want.
- Mix all marinade ingredients well. Marinate the meat for 6 – 8 hours (overnight for best results). The thicker the meat, the longer you’ll want to marinate.
- Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2 – 3 minutes on each side. It’s best to grill over charcoal or wood charcoal (soot bul), but a gas grill or a grill pan over the stove top works well too. (See note for the oven broiling method.)
KOREAN GALBI RECIPE: MARINATED QUICK GRILLED BEEF SHORT …
From amazingribs.com
Ratings 57Calories 111 per servingCategory Dinner, Lunch, Main Course
- With a sharp knife, remove the fat cap and the silver skin underneath it. Cut into individual bones sections if not already cut that way. Stand the meat on its side and slice the meat into 1/8" to 1/4" slices working towards the bone. The meat is usually cut thinner in Korean restaurants, but if it is a bit thicker you can get it off with a little pink in the center. I try for slices that are about 1.5" wide and about 2" long. Trim any excess hard fat.
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Estimated Reading Time 5 mins
- Then, slice the spring onions into thin rounds. Save some green rounds for the final decoration.
- At this point, combine the brown sugar, the rice wine, the sesame oil, and the soy sauce, mixing them well.
KALBI - KOREAN BBQ FLANKEN SHORT RIBS - POSH JOURNAL
From poshjournal.com
5/5 (6)Category Main CourseCuisine KoreanCalories 831 per serving
- Wash the Ribs: Soak the ribs in cold water for about 10-20 minutes to remove blood. After that, wash the ribs at least a couple of times in cold water, scrubbing off bone fragments and other debris then pat dry with paper towels. Set aside.
- Marinate: Transfer the short ribs into a large bowl or sealable freezer bag. Pour the marinade over the meat and mix well with hands or tongs. Make sure that the ribs are coated with the sauce. Refrigerate and marinate overnight for optimal results or at least 12 hours before cooking. Do not marinate for more than 24 hours!
- Remove the meat mixture from the fridge, add kosher salt, and mix well. Let it sit at room temperature for up to an hour before cooking.
GALBI KOREAN GRILLED SHORT RIBS RECIPE :: THE MEATWAVE
From meatwave.com
Cuisine KoreanTotal Time 4 hrs 15 minsServings 4-6
- Place pear, garlic, and 3 scallions in the workbowl of a food processor fitted with a steel blade. Pulse until all ingredients are finely chopped, scraping down sides of bowl as necessary. Add in soy sauce, brown sugar, rice wine, mirin, sesame oil, and black pepper and pulse to combine. Add in sesame seeds and pulse once to distribute. Place short ribs in a large resealable bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill short ribs over high heat, turning occasionally, until well seared all over, about 5 minutes total. Transfer short ribs to platter and let rest for up to 5 minutes. Garnish with scallions and sesames; serve immediately.
TRADITIONAL-CUT KOREAN SHORT RIBS (WANG GALBI/KALBI) | THE ...
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Estimated Reading Time 2 mins
GRILLED FLANKEN STYLE KOREAN SHORT RIBS (GALBI OR KALBI ...
From cookeatshare.com
5/5 (5)Total Time 16 minsCategory Quick And EasyCalories 121 per serving
- Combine first 10 ingredients in blender and pulse to blend. Pour into one or two heavy zip plastic bags. Add ribs, seal bag, then turn bag over several times and rub thoroughly to coat ribs evenly. Refrigerate for 6 or more hours or overnight. If refrigerating for 10 hours or less, remove from the refrigerator at least 1 hour before grilling.
- Preheat your grill to medium-high heat. Place the ribs on the grill and cover, turning once after 3 1/2 minutes. Spoon or brush extra marinade onto the ribs for additional flavor. Remove from grill after ribs have cooked 3 1/2 minutes on each side (for medium rare). Mound ribs on platter and serve with kimchi and other korean side dishes.
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From seonkyounglongest.com
4.5/5 (2)Calories 562 per servingTotal Time 6 hrs 10 mins
- Place all ingredients for marinate in a 4 cups measuring cup and blend all together with a hand bender. You could use a blender too.
- Pour marinate over short ribs, make sure each pieces are covered with marinate evenly. Cover, marinate for 6 to 8 hours in a refrigerator.
- Preheat a cast iron grill pan over medium heat.* Brush grill pan with 1 tbsp cooking oil. Place short ribs on hot oiled grill pan and cook until it’s done your desired doneness and edges are nicely charred, about 8 to 10 minutes. Flip occasionally. Do batches as needed.
GALBI (KOREAN BBQ SHORT RIBS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
Cuisine KoreanCategory DinnerServings 4Total Time 40 mins
- If you are using boneless or bone-in short ribs, butterfly the ribs to create one large, flat cut of meat, roughly ¼ inch thick. Start 1/3 of the way into the long side of the rib and cut until you are about ¼ of an inch from the bottom. Turn your knife and cut sideways along the bottom side of the rib for ¼ of an inch. Turn the meat again to cut through the second side of the rib, cutting just until the piece of meat will lay flat.
- Heat grill to medium-high heat, roughly 400⁰F. (You should be able to hold your hand 3-4 inches from the cooking grate for 4-5 seconds.)
INSTANT POT KOREAN BBQ SHORT RIBS (LA GALBI) - TESTED BY ...
From pressurecookrecipes.com
5/5 (21)Total Time 30 minsCategory Dinner, Lunch, MainCalories 311 per serving
- Make Pear Paste: Cut onion and Asian pear into smaller pieces. Process chopped onion, garlic, chopped Asian pear, 1 tsp (2g) ginger in a food processor to a fine paste.
- Marinate Short Ribs: You can marinate the flanken-style short ribs in Instant Pot's inner pot or a ziploc bag. Make Marinade for Kalbi: In Instant Pot, add ½ cup (125ml) regular soy sauce, 2 tbsp (30ml) sesame oil, 2 tbsp (25g) brown sugar, 2 tbsp (30ml) unseasoned rice vinegar, 2 tbsp (42g) honey, and 1 tsp (2.3g) freshly ground black pepper. Give it a quick mix, then mix in the pear paste. Place 2.5 - 3lb short ribs into the marinade, and marinate for 2 - 8 hours in the fridge.
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5/5 (4)Estimated Reading Time 8 minsServings 4Total Time 40 mins
- Optional step - soak the beef ribs in cold water for about 1 hour to remove the extra blood in the cut. This is an optional step. It helps tenderize the meat and let the marinade penetrate the meat well.
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- Peel the pear/apple and remove the core/seeds from the fruit. Place all the ingredients (including the cored pear/apple) in a blender. Only add ¼ cup of the water at first, and add the extra water only if needed.
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