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.
PORK RIBS BBQ(TOEJI KALBI KUI)
Found for the Asian Forum Tour... these ribs are double marinated. Oh boy!!! Cooking times do not include many hours of marinating.
Provided by Elmotoo
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the ribs into 2 1/2" lengths. Remove excess fat. Make knife marks on the meat.
- Marinate the prepared pork in rice wine and ginger juice several hours in the refrigerator.
- Prepare the sauce by mixing chili powder, soy sauce, sugar, minced garlic, green onion, sesame salt, pepper and sesame oil in chili paste.
- Marinate the once-marinated pork in the sauce.
- Grill the pork in high heat by turning it often. To make sure it is thoroughly cooked, lower the heat and cook slowly.
Nutrition Facts : Calories 1563.7, Fat 116.7, SaturatedFat 42, Cholesterol 417.1, Sodium 528.3, Carbohydrate 12.1, Fiber 1.8, Sugar 7, Protein 107.7
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 BBQ SHORT RIBS): AUTHENTIC RECIPE
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
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
TASTY PORK RIBS
I like to serve these tender, country-style ribs over rice. The tantalizing aroma and zippy Cajun barbecue sauce are sure to make this dish a favorite at your house.-Michelle Rominger, Albia, Iowa
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low until meat is tender, 6-7 hours.
Nutrition Facts : Calories 371 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1076mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 1g fiber), Protein 27g protein.
GRILLED KOREAN-STYLE SHORT RIBS
Categories Beef Beef Rib Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
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