THE REAL DEAL KOREAN BEEF RIBS
This is an authentic Korean beef rib recipe, not the Americanized version. This is super easy and a crowd pleaser. This is for 4 pounds of ribs. I find 2 tablespoons of honey is perfect for a not-so-sweet rib. This gives you the perfect amount of tanginess. However, if you like it sweeter you can add up to 3 tablespoons.
Provided by KoreanITGal
Categories World Cuisine Recipes Asian Korean
Time P1DT1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.
- Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.
- The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.
Nutrition Facts : Calories 692.3 calories, Carbohydrate 46.5 g, Cholesterol 122.9 mg, Fat 26.6 g, Fiber 0.8 g, Protein 42.3 g, SaturatedFat 10.6 g, Sodium 787 mg, Sugar 42.8 g
KOREAN-STYLE RIBS RECIPE BY TASTY
Here's what you need: soy sauce, rice vinegar, sesame oil, red pepper powder, garlic, grated ginger, onion, baby back ribs, honey, sesame seed, scallion
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine marinade ingredients in a bowl.
- Pour marinade over ribs and let them marinate for at least four hours.
- After marinating, place ribs on baking dish. Reserve the marinade for later.
- Bake ribs at 325°F (160°C) for two and a half to three hours.
- Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.
- After two and half to three hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5 to 10 minutes.
- Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 22 grams, Fat 56 grams, Fiber 1 gram, Protein 36 grams, Sugar 18 grams
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
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.
SPICY KOREAN RIBS
These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw.
Provided by NickD
Categories World Cuisine Recipes Asian Korean
Time 7h32m
Yield 8
Number Of Ingredients 13
Steps:
- Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
- Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
- Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.
Nutrition Facts : Calories 644.5 calories, Carbohydrate 6.9 g, Cholesterol 175.5 mg, Fat 49.7 g, Fiber 1 g, Protein 37 g, SaturatedFat 17.1 g, Sodium 1668.2 mg, Sugar 0.6 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
KALBI (KOREAN MARINATED SHORT RIBS)
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
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 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.
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
QUICK COOK KOREAN SHORT RIBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the short ribs: Whisk together the soy sauce, rice wine, brown sugar, sesame oil, gochujang and black pepper in a large bowl. Puree the garlic, onion, Asian pear and ginger in a food processor until smooth. Whisk into the soy mixture, then thin down with 1/3 cup water. Stir in the sesame seeds. Submerge the beef in the marinade and refrigerate for 2 hours or up to overnight, if time allows.
- Remove the beef from the marinade and discard the marinade. Let the chill come off the beef for 30 minutes prior to grilling.
- Preheat a grill or grill pan over high heat. Sprinkle the short ribs with salt and pepper and drizzle with olive oil. Place on the grill and cook until deeply charred on both sides, 1 to 1 1/2 minutes per side. Remove to a platter to rest while you make the salad.
- For the banh mi salad: Whisk together the granulated sugar, rice vinegar, chile flakes and lime juice in a large bowl. Season well with salt and pepper, then add the cabbage, cilantro, mint and scallions, tossing to thoroughly coat.
- Pile the salad up on one side of a platter. Shingle and stack the charred short ribs along the other side. Serve.
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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