Kalbi Korean Short Ribs Recipes

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KALBI (KOREAN MARINATED SHORT RIBS)



Kalbi (Korean Marinated Short Ribs) image

On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.

Provided by mykoreaneats

Categories     World Cuisine Recipes     Asian     Korean

Time 9h28m

Yield 10

Number Of Ingredients 12

3 pounds beef short ribs
½ cup soy sauce
1 Asian pear, cored and diced
½ small onion
2 tablespoons finely chopped garlic
1 tablespoon chopped ginger
2 green onions, thinly sliced
2 tablespoons sesame oil
2 tablespoons brown sugar
2 tablespoons toasted sesame seeds
1 tablespoon honey
¼ teaspoon ground black pepper

Steps:

  • Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
  • Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
  • Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.

Nutrition Facts : Calories 347 calories, Carbohydrate 8 g, Cholesterol 55.9 mg, Fat 28.6 g, Fiber 0.9 g, Protein 14.2 g, SaturatedFat 11.1 g, Sodium 753.1 mg, Sugar 5.7 g

KOREAN BBQ SHORT RIBS (GAL-BI)



Korean BBQ Short Ribs (Gal-Bi) image

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

¾ cup soy sauce
¾ cup water
3 tablespoons white vinegar
¼ cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
¼ cup minced garlic
½ large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

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

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

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)



Korean Kalbi Jjim (Braised Beef Short Ribs) image

This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).

Provided by mykoreaneats

Categories     World Cuisine Recipes     Asian     Korean

Time 2h25m

Yield 6

Number Of Ingredients 17

2 pounds beef short ribs, or more to taste
1 onion, quartered
1 (1 inch) piece fresh ginger, sliced
2 cloves garlic
5 tablespoons soy sauce
¼ cup brown sugar
2 tablespoons Korean red pepper flakes (gochugaru)
4 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
½ cup Japanese beech mushrooms
7 chestnuts (bam), or more to taste
7 dried Korean dates (daechu)
1 tablespoon corn syrup (mulyeot)
2 green onions, sliced

Steps:

  • Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
  • Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
  • Make slits in each short rib to remove or cut away excess fat.
  • Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
  • Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g

KALBI (KOREAN-STYLE SHORTRIBS)



Kalbi (Korean-Style Shortribs) image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup soy sauce
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup cooking wine
2 tablespoons sesame oil
2 tablespoons vegetable oil
4 cloves garlic, minced
4 to 5 pounds flanken-cut beef short ribs, 1/3-inch thick, well marbled

Steps:

  • Mix together the soy sauce, granulated sugar, brown sugar, wine, sesame oil, vegetable oil and garlic in a large bowl. Add the short ribs and turn to coat. Cover and refrigerate for 3 to 4 hours (over-marinating will make the meat dry).
  • Prepare a grill for high heat. Remove the short ribs from the marinade and grill for 2 to 3 minutes per side (shorter if the short ribs are less than 1/3-inch thick).

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.

KALBI (KOREAN BBQ SHORT RIBS): AUTHENTIC RECIPE



Kalbi (Korean BBQ Short Ribs): Authentic Recipe image

After trying many recipes for homemade-style Korean BBQ, I finally found a great recipe from a friend who learned it from his mom. It's sweet, salty, spicy, and very tender (Thanks to the Coke®). I use this same recipe to make Bulgogi and Dae Ji Bool Gogi (Spicy Pork) and simply change the onions to sliced bulbs for the bulgogi.

Provided by Potchie

Categories     World Cuisine Recipes     Asian     Korean

Time 2h21m

Yield 4

Number Of Ingredients 10

¾ cup cola-flavored carbonated beverage (such as Coca-Cola®)
¼ cup white sugar
¼ cup soy sauce
¼ cup water
2 green onions, chopped
3 tablespoons sesame oil
1 tablespoon minced garlic
1 ½ teaspoons sesame seeds
1 teaspoon ground black pepper
2 pounds short ribs

Steps:

  • Combine cola beverage, white sugar, soy sauce, water, green onions, sesame oil, garlic, sesame seeds, and black pepper in a bowl until marinade is well-mixed.
  • Place short ribs in a resealable plastic bag and pour in marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, discarding marinade.
  • Cook short ribs until browned and cooked to desired doneness, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 646.9 calories, Carbohydrate 20.7 g, Cholesterol 93.1 mg, Fat 52.4 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 19.2 g, Sodium 955.7 mg, Sugar 18.1 g

GALBI (KOREAN-STYLE SHORT RIBS)



Galbi (Korean-Style Short Ribs) image

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

3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine
1 tablespoon sesame oil
2 teaspoons black pepper
1/4 teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional

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

KOREAN SHORT RIBS (KALBI JJIM)



Korean Short Ribs (Kalbi Jjim) image

Kalbi Jjim is a classic Korean beef dish. It uses the same meat as Kalbi Barbeque but the way it's cut is a little different. The meat is cut into squares instead of thin slices. It's a sweet beef dish that can be served a main dish for any occasion. Kids usually love this.

Provided by dleewla

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 6h25m

Yield 4

Number Of Ingredients 16

6 dried shiitake mushrooms
2 pounds beef short ribs
2 cups water
1 onion, sliced
2 tablespoons soy sauce
7 cloves garlic, minced
1 ½ tablespoons brown sugar
1 tablespoon rice wine
1 Korean radish, peeled and cut into chunks
2 carrots, cut into chunks
6 roasted and peeled chestnuts
6 hard-boiled eggs, peeled
2 tablespoons corn syrup (mulyeot)
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 green onion, chopped

Steps:

  • Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
  • Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
  • Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
  • Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
  • Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 40.3 g, Cholesterol 411.1 mg, Fat 53.5 g, Fiber 5 g, Protein 34.2 g, SaturatedFat 20.7 g, Sodium 652.4 mg, Sugar 15.1 g

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