Best Korean Barbecued Ribs With Pickled Greens Recipes

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KOREAN BARBECUED RIBS WITH PICKLED GREENS



Korean Barbecued Ribs with Pickled Greens image

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

2 1/2 pounds flanken-style short ribs, cut 1/2 inch thick
4 garlic cloves, minced
3 scallions, white and pale-green parts only, very finely chopped
1/4 cup packed dark-brown sugar
2 tablespoons granulated sugar
Pinch of coarse salt
1/4 cup fresh lime juice, (2 to 3 limes)
1/2 cup soy sauce
1/3 cup mirin (Japanese sweet rice wine)
2 tablespoons toasted sesame oil
3 tablespoons sesame seeds, toasted
1 teaspoon Asian chili sauce or 1/2 teaspoon crushed red-pepper flakes (optional)
1 pound Taiwan bok choy or napa cabbage, cut into 1/2-inch strips (8 cups)
1 bunch scallions, white and pale-green parts only, cut into 1/2-inch pieces
3 garlic cloves, halved lengthwise
2 small dried hot red chiles or a pinch of crushed red-pepper flakes (optional)
2 teaspoons toasted sesame oil
1 piece peeled fresh ginger (about 1 inch), cut into thin matchsticks
1/4 cup rice-wine vinegar (not seasoned)
1/4 cup mirin (Japanese sweet rice wine)
1 teaspoon coarse salt
Vegetable oil, for brushing

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.

KOREAN BARBECUED RIBS WITH PICKLED GREENS



Korean Barbecued Ribs with Pickled Greens image

Both the ribs and the greens need to marinate overnight, so plan accordingly.

Yield serves 4 to 6

Number Of Ingredients 22

2 1/2 pounds flanken-style short ribs, cut 1/2 inch thick
4 garlic cloves, minced
3 scallions, white and pale-green parts only, very finely chopped
1/4 cup packed dark-brown sugar
2 tablespoons granulated sugar
Pinch of coarse salt
1/4 cup fresh lime juice (2 to 3 limes)
1/2 cup soy sauce
1/3 cup mirin
2 tablespoons toasted sesame oil
3 tablespoons sesame seeds, toasted
1 teaspoon Asian chili sauce or 1/2 teaspoon crushed red pepper flakes (optional)
1 pound Taiwan bok choy or napa cabbage, cut into 1/2-inch strips (8 cups)
1 bunch scallions, white and pale-green parts only, cut into 1/2-inch pieces
3 garlic cloves, halved lengthwise
2 small dried hot red chiles or a pinch of crushed red pepper flakes (optional)
2 teaspoons toasted sesame oil
1 piece peeled fresh ginger (about 1 inch), cut into thin matchsticks
1/4 cup rice-wine vinegar (not seasoned)
1/4 cup mirin
1 teaspoon coarse salt
Vegetable oil, for brushing

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.

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

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