Best Korean Kalbi Recipes

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

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)

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.

KALBI (KOREAN BBQ SHORT RIBS): AUTHENTIC RECIPE

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).

KALBI (KOREAN MARINATED SHORT RIBS)

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.

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)

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.

KOREAN KALBI (BBQ BEEF SHORT RIBS)

Steps:

• 1. Soak the ribs in cold water for about an hour or until coloration of the water turns pinkish red. Drain and rinse under cold water. Set aside. 2. Combine soy sauce, pear, garlic, ginger, and onion into a food processor. Pulse until smooth. 3. In a large mixing bowl (the ribs will be added here later), combine all the sauce ingredients and mix well. Add the beef short ribs and coat thoroughly. 4. Cover the ribs with plastic wrap and refrigerate overnight. 5. If using a grill, heat the grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired preference. Serve short ribs with white rice and kimchi. 6. If using a stove top, add the short ribs to a non-stick frying pan on medium-high heat. Cook about 5 minutes on each side or until slightly charred. Serve with rice and accompanying side dishes. Enjoy! *If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-size pieces. The dark marinade can stain clothes so be careful.

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)

Steps:

• Soak short ribs in cold water in a large bowl for at least 30 minutes to remove residual blood. (Optional step) In a large pot over high heat, place the beef short ribs with pieces of halved onions, whole garlic, and ginger pieces. Bring to a rapid boil for at least 20~30 minutes while removing scum from surface. When finished save about 2 cups of broth for later use, rinse the beef under cold water, and discard remaining greens and vegetables. When cool enough to handle, make slits or incisions in each short ribs. Remove or cut away excess fat (optional). Return the ribs to the pot with 2 cups of the beef broth and sauce ingredients, cooking for at least 1 hour on low heat. Add the golf ball sized potatoes, carrots, dried dates, and mushrooms with 15 minutes remaining and continue to simmer. Near the end of the hour when most of the broth has thickened or evaporated, add some mulyeot (corn syrup) or honey. The sauce should have a slight syrupy consistency. Serve on a large platter as main course. Garnish with green onion slices and enjoy with rice and banchan (side dishes).

KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)

Steps:

• 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. * NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Read more at: http://www.foodnetwork.com/recipes/kalbi-korean-barbequed-beef-short-ribs-recipe.html#communityReviews?oc=linkback

KALBI (KOREAN BBQ BEEF SHORT RIBS)

Steps:

• 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. * NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

GALBI (KALBI) GRILLED KOREAN SHORT RIBS (FLANKEN CUT)

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.

KOREAN SHORT RIBS (KALBI JJIM)

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.

KOREAN BEEF BBQ (KALBI/GALBI)

Steps:

• Cut green onions into 2 inch pieces.
• Pulverize the pear.
• Mix all ingredients and add beef.
• Marinade for 24 hours.
• Grill.

KALBI (KOREAN-STYLE SHORTRIBS)

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).

KOREAN BRAISED SHORT RIBS (GALBI OR KALBI)

Steps:

• Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss-cross cuts across the meat.
• Fill the stockpot with fresh water and bring it to a boil. Add the ribs and reduce heat to simmer; cook for 30 minutes. Drain the water from the pot. Add soy sauce, sesame oil, garlic, fresh and ground ginger, brown sugar, water, rice wine, pear and kiwi; season with salt and pepper. Bring to a boil, reduce to a simmer and cook 60 minutes.
• Add carrot, potatoes, green and yellow onions and chestnuts and shiitakes if using. Simmer until vegetables are tender, at least another 30 minutes.

KOREAN GRILLED SHORT RIBS FOR A CHARCOAL GRILL—KALBI

Steps:

• rocess pear, garlic, ginger, soy sauce, oil, sugar, and vinegar in food processor until smooth, 20 to 30 seconds, scraping down sides of bowl as needed. Transfer to medium bowl and stir in scallions. 2. Spread one-third of marinade in 13 by 9-inch pan or other suitable container that will hold ribs in 2 layers. Place half of meat in single layer over marinade. Pour half of remaining marinade over meat, followed by remaining meat and marinade. Cover tightly with plastic wrap and place in refrigerator. Marinate ribs for at least 4 hours and up to 12 hours, turning meat once or twice to ensure that it marinates evenly. 3. Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, 15 to 20 minutes. Build modified two-level fire by arranging coals to cover half of grill. Position grill grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe grill grate. 4. Grill half of meat directly over coals, turning 3 or 4 times, until well browned on both sides, 7 to 12 minutes. If flare-ups occur, move meat to cooler side of grill until flames die down. Move first batch of meat to cooler side of grill and repeat browning with second batch. Transfer second batch of meat to platter. Return first batch of meat to hot side of grill and warm for 30 seconds; transfer to platter and serve immediately. 5. For Korean-Style Ribs:Korean-style ribs are fattier than English-style ribs, so watch for flare-ups at the grill. Follow recipe above, substituting 2 1/2 pounds Korean-style beef short ribs that are trimmed of excess fat and cut no more than 1/4 inch thick. Reduce amount of charcoal to 3 quarts.

GARBI OR KALBI (KILLER KOREAN BAR-B-Q SHORT RIBS) RECIPE - (5/5)

Steps:

• 2 pounds of thin-sliced beef short ribs You should be able to find thin-sliced beef short ribs for kalbi at your local Asian grocery. If not, simply use regular beef short ribs.) Rinse the ribs, pat them dry, and place them in a pan or dish large enough to hold all the meat and then some. Puree the onion in a food processor until it is almost liquid. Pour the grated onion over the beef and add the honey (we used 7-Up instead). Turn each of the ribs so they are all coated. Let sit for 2-3 hours to tenderize the beef. Drain the pre-marinade liquid. You don't have to scrape off the onion solids but just get rid of most of the liquid. Make the marinade and soak the meat into the marinade. Marinade 2 hoursw or longer. Preheat your grill to high and clean the grates. Grill the kalbi very quickly, no more than 2 minutes per side. Remember, these kalbi are very thin, and your grill is very hot. They will overcook easily and can turn from a mouth-watering, tender piece of beef into a tough, dry, burnt piece of jerky in a minute. It's okay if the meat is still a little pink in the middle. It's not okay to get distracted and forget to keep an eye on the kalbi. Be careful! Good to eat with rice!!

STEWED KOREAN SHORT RIBS (KALBI JIM)

Steps:

• Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.

KOREAN KALBI

Steps:

• COMBINE the soy sauce, sugar, sesame oil, garlic, ginger, and green onions in a large slow cooker (at least 5 quarts). Stir until well blended.
• ADD the ribs and blend well. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours. The meat should be fall-apart tender.
• SCOOP the meat out of the liquid and onto a platter and sprinkle with the sesame seeds.
• SERVE the meat at the table with the lettuce cups, rice, and other accompaniments.
• To serve the kalbi later, Remove the meat from the liquid and refrigerate. Pour the liquid into a separate container and refrigerate. After the liquid has chilled, remove the fat layer from the top and discard. Moisten the meat with some of the defatted juice and reheat in a saucepan over medium-low heat, in the slow cooker, or in a covered baking dish at 350°F for 20 to 30 minutes.

KOREAN GRILLED SHORT RIBS / KALBI KUI

Steps:

• 1. Place the butterflied ribs in a large nonreactive baking dish.2. Roughly chop the Asian pear, the garlic, and the scallions and combine in a blender with the remaining ingredients for the marinade. Process to a smooth purée. Pour the marinade over the ribs in the baking dish, cover, and let marinate, in the refrigerator, for 3 hours.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the butterflied short ribs on the hot grate and grill, turning with tongs, to taste, 2 to 3 minutes per side (4 to 6 minutes in all) for well done (as Koreans tend to like their short ribs).5. To eat, cut the meat off the bone of each short rib and wrap it in a romaine lettuce leaf. Dip the beef and lettuce in the dipping sauce and pop it into your mouth. Don't forget to gnaw on the bone, which may well be the best part of kalbi kui!Serves 4

KALBI KOREAN SHORT RIBS

Steps:

• saved share print Kalbi Bon Appétit | July 2011 by The Bon Appétit Test Kitchen Recipe Reviews (4) Kalbi 4 fork user rating rate recipe 100% would make it again 631 saved to recipe box 4 reviews add a review photo by Francesco Tonelli yield Makes 4-6 servings Also known as Korean-style or cross-cut short ribs. We fell in love with this bone-in cut at Korean BBQ joints and are therefore partial to its Korean name (and flavor possibilities). Buy 2 pounds of cross-cut short ribs, each sliced lengthwise about 1/3" thick. ingredientsadd to shopping list 2 pounds of cross-cut short ribs, each sliced lengthwise about 1/3" thick Korean BBQ Marinade Scallions, thinly sliced preparation Place short ribs in a resealable plastic bag; pour Korean BBQ Marinade over. Seal bag; turn to coat and chill 3 hours. Let come to room temperature before grilling. Drain and pat dry with paper towels. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill 2-3 minutes per side, or until just cooked through. Transfer to a platter and let rest 5-10 minutes. Garnish with thinly sliced scallions. add notes Read More http://www.epicurious.com/recipes/food/views/Kalbi-366406#ixzz2XbiVLSOR