Korean BBQ Short Ribs (Kalbi , Galbi or Garbi

• Ingredients

  • 3 pounds beef short ribs sliced across the bone
  • ¾ cup low sodium soy sauce
  • ½ cup sugar
  • 1 Tbsp. sesame oil
  • 2 tsp. minced garlic
  • 1 bundle green onions minced
  • 1 Tbsp. fresh grated ginger
  • ¼ tsp. crushed red pepper flakes
  • ⅔ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 1 heaping Tbsp. fresh grated ginger
  • ½ tsp. crushed red pepper flakes
  • ½ tsp. sweet paprika
  • ½ cup sugar
  • ¼ tsp. onion powder
  • 2 heaping Tbsp. green onions minced

• Oils & Vinegars

  • 2 tbsp vegetable oil
  • 1 tsp sesame oil

Found on mirlandraskitchen.com

Description

Ingredients

• 3 pounds beef short ribs sliced across the bone
• ¾ cup low sodium soy sauce
• ½ cup sugar
• 2 Tbsp. vegetable oil
• 1 Tbsp. sesame oil
• 2 tsp. minced garlic
• 1 bundle green onions minced
• 1 Tbsp. fresh grated ginger
• ¼ tsp. crushed red pepper flakes
• ⅔ cup low sodium soy sauce
• ¼ cup rice vinegar
• 1 heaping Tbsp. fresh grated ginger
• 1 tsp. sesame oil
• ½ tsp. crushed red pepper flakes
• ½ tsp. sweet paprika
• ½ cup sugar
• ¼ tsp. onion powder
• 2 heaping Tbsp. green onions minced
• 3 pounds beef short ribs sliced across the bone
• 3/4 cup low sodium soy sauce
• 1/2 cup sugar
• 2 Tbsp. vegetable oil
• 1 Tbsp. sesame oil
• 2 tsp. minced garlic
• 1 bundle green onions minced
• 1 Tbsp. fresh grated ginger
• 1/4 tsp. crushed red pepper flakes
• 2/3 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 1 heaping Tbsp. fresh grated ginger
• 1 tsp. sesame oil
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. sweet paprika
• 1/2 cup sugar
• 1/4 tsp. onion powder
• 2 heaping Tbsp. green onions minced

Directions

• Put everything but the meat into a Ziploc bag. Seal the bag and shake to mix all ingredients.
• Add the meat and refrigerate 1-3 days. If you plan to make the dipping sauce this is the perfect time to start it so the flavors can develop.
• About two hours before you want to cook it, set the bag of marinated meat on the counter and allow it to come to room temperature.
• The meat can be cooked on a grill or in a frying pan if a grill is not available. A grill will give a better flavor.
• To grill the ribs preheat a BBQ to high heat. When it is good and hot, add the meat and cook for 1-2 minutes / side allowing good char marks to establish. Continue to cook the meat for a few more minutes turning frequently until it is as cooked as you desired. I recommend medium-rare.
• To pan fry heat a cast iron or nonstick skillet to medium-high heat. Using enough oil to make sure the meat does not stick, cook turning frequently until the meat is as cooked as you desire. I recommend medium-rare.
• Serve immediately with rice and dipping sauce.
• Stir all the sauce ingredients together and refrigerate until you are ready to use. The sauce is best if it as had at least 12 hours to develop. Leftover sauce keeps indefinitely in the refrigerator but will become very strong after a few months. We prize leftover sauce as a condiment for stir fry, a dip for almost any Asian food, and particularly for pot stickers.
• Put everything but the meat into a Ziploc bag. Seal the bag and shake to mix all ingredients.
• Add the meat and refrigerate 1-3 days. If you plan to make the dipping sauce this is the perfect time to start it so the flavors can develop.
• About two hours before you want to cook it, set the bag of marinated meat on the counter and allow it to come to room temperature.
• The meat can be cooked on a grill or in a frying pan if a grill is not available. A grill will give a better flavor.
• To grill the ribs preheat a BBQ to high heat. When it is good and hot, add the meat and cook for 1-2 minutes / side allowing good char marks to establish. Continue to cook the meat for a few more minutes turning frequently until it is as cooked as you desired. I recommend medium-rare.
• To pan fry heat a cast iron or nonstick skillet to medium-high heat. Using enough oil to make sure the meat does not stick, cook turning frequently until the meat is as cooked as you desire. I recommend medium-rare.
• Serve immediately with rice and dipping sauce.
• Stir all the sauce ingredients together and refrigerate until you are ready to use. The sauce is best if it as had at least 12 hours to develop. Leftover sauce keeps indefinitely in the refrigerator but will become very strong after a few months. We prize leftover sauce as a condiment for stir fry, a dip for almost any Asian food, and particularly for pot stickers.