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Grilled Korean-Style Short Ribs

Grilled Korean-Style Short Ribs

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  • 1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
  • 1/2 cup (packed) dark brown sugar
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup oriental sesame oil
  • 1/4 cup minced garlic (about 15 cloves)
  • 2 large green onions, chopped
  • 5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)
  • Chopped Spinach with Toasted Sesame Seeds

Recipe Preparation

  • 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.

,Photos by Pornchai MittongtareReviews Section

Grilled Korean-Style Short Ribs - Recipes

For those who like to have finger-lickin&apos grilled foods to nibble, these beef short ribs, marinated in a Korean-style garlic-and-green-onion-punctuated soy marinade, are a savory, smoky and budget-saving treat. Serve accompanied by kimchi, the fiery Korean pickled cabbage, if desired.

1/3 cup mirin (rice wine), sake or dry sherry

1/3 cup unseasoned rice vinegar

1/3 cup firmly packed dark brown sugar

3 tablespoons dark sesame oil

2 tablespoons finely minced garlic (about 7 cloves)

4 green onions, both white and green parts, trimmed and minced

1 tablespoon finely minced fresh ginger

1/2 teaspoon freshly ground black pepper

3 to 3 1/2 pounds flanken-cut beef short ribs

In a medium bowl, whisk together the soy sauce, mirin, vinegar, sugar, sesame oil, garlic, green onions, ginger and pepper.

Arrange the beef in a nonreactive 9-by-13-inch baking pan or heavy jumbo-sized resealable plastic bag. Pour the marinade over the meat and turn several times until well coated. Cover the pan or seal the bag and refrigerate for a minimum of 3 hours and up to 8 hours. Remove from the refrigerator 1 hour before grilling.

Prepare a medium-hot fire in a charcoal or gas grill.

Remove the ribs from the marinade, drain or blot lightly and place on a rimmed baking sheet. Discard the marinade.

When ready to grill, oil the grill grate. Place the rib strips, without crowding, directly over the medium-hot fire. Grill, covered, on one side until nicely seared, about 3 minutes. Turn and cook, covered, until seared, 3 to 4 minutes longer. The meat should be lightly charred at the bones and cooked through with no pink. Remove from the grill and serve immediately.

What to Serve with Korean Short Ribs

You can serve these on their own, with a big pile of fluffy rice. I like to serve this in the way a number of Korean meat dishes are served, with rice and lettuce leaves, and some condiments of your choice. A bit of the meat and a bit of the rice goes into a lettuce leaf, along with any extras, and then you fold up the lettuce around the filling.

Also known as ssam, or lettuce wraps, and they are completely delicious and a lot of fun to eat.

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This is known as ssam, or lettuce wraps, and they are a lot of fun. The balance of the crisp vegetables and fresh herbs and unctuous meat and fragrant rice works every time, even though it might be slightly different every time. Part of its charm. Add what you like, skip what you don’t, and wrap and eat.

Along with the easily available suggestions for add-ins below, sometimes kimchi is offered, and a condiment called ssamjang, which translates to “wrapping sauce.” If you can find either, add them to the offerings.

Recipe Summary

  • 1 tablespoon packed brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 4 pounds beef short ribs (bone-in), trimmed of fat
  • Ice cubes
  • ½ cup barbecue sauce, plus additional for serving
  • Reynolds Wrap® Heavy Duty Aluminum Foil

Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.

Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.

Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.

Serve with additional barbecue sauce as desired.

Want that prize-winning ribs taste, but without spending hours over a hot grill? All you have to do is pull out your heavy duty aluminum foil! Wrapping the ribs in foil helps keep all of the flavor right where you want it: in the ribs! Plus, cooking these in foil packets will help keep your grill clean. That way you can enjoy these delicious, tender and juicy ribs without any worry of a sticky mess to clean up later.

Recipe Steps

1: Butterfly and score the short ribs and arrange in a single layer in a nonreactive baking dish.

2: Make the marinade: Place the ingredients in a blender and puree. Pour the marinade over the ribs, turning to coat both sides. Marinate in the refrigerator for 4 hours.

3: Set up your grill or hibachi for direct grilling and preheat to high. Brush and oil the grill grate.

4: Arrange the beef ribs (the meat spread out) on the grate and grill until sizzling and browned on both sides, 2 to 4 minutes per side. Sprinkle the beef with the sesame seeds. Grill the garlic, scallions, and kiwi fruit halves as well.

5: To serve, cut the grilled meat into bite-size pieces with scissors. Cut the garlic cloves in half and cut the scallion into 1-inch pieces. Place pieces of beef, grilled garlic, scallion, kimchi, and kiwi fruit on the lettuce leaf. Roll it up and pop it into your mouth.

What goes with Korean short ribs?

Any Asian side dish pairs fantastically with grilled Korean short ribs. Some of the first things that spring to mind are obviously rice, and greens such as a salad or coleslaw. But other things like kimchi, a fermented cabbage dish are wonderful too. We made this cucumber kimchi and loved it with the ribs!

That said you can always stay with something more familiar. How about some french fries or a baked potato?

If you are serving these ribs as part of a buffet, I would look to pair them with something like potato salad, or a pasta salad. The great thing about these ribs is that they really do go with any type of cuisine you happen to be serving!

Doesn&rsquot that look yummy! Don&rsquot you wish you could just reach out and take that fork right now! Stop sitting around and get to it. It&rsquos time you made these outstanding grilled Korean beef ribs today!

Martha Stewart's Grilled Korean-Style Short Ribs

A flavorful marinade infuses these Korean-style short ribs with an irresistible blend of sweet and sour flavors. Serving the tender meat in crisp lettuce cups with crunchy veggies ensures that every bite is satisfying and delicious.

⅔ cup/165 ml soy sauce
⅓ cup/75 ml mirin (Japanese sweet cooking wine)
⅓ cup/75 ml unseasoned rice vinegar
⅓ cup/65 g firmly packed dark brown sugar
3 tbsp Asian sesame oil
¼ cup/30 g peeled and minced
fresh ginger
2 tbsp finely minced garlic (about 7 cloves)
4 green onions, including green tops, minced
½ tsp freshly ground pepper
3 to 3½ lb/1.4 to 1.6 kg beef short ribs, cut flanken style (½ in/12 mm thick across the bones)
Vegetable oil for brushing

To make the marinade, in a medium bowl, whisk together the soy sauce, mirin, vinegar, brown sugar, sesame oil, ginger, garlic, green onions, and pepper.

Arrange the beef ribs in a large baking dish, pour the marinade over the top, and turn the meat several times until well coated. Cover and refrigerate for at least 3 hours or up to 8 hours. Alternatively, put the beef ribs in a jumbo-size, freezer-strength lock-top plastic bag, pour the marinade over the top, squeeze out all of the air, and seal the bag. Massage the bag to coat all of the beef evenly with the marinade. Place on a rimmed baking sheet and refrigerate.

Remove the beef from the refrigerator 1 hour before you plan to begin grilling. Remove the beef ribs from the marinade, drain or blot lightly, and place on a rimmed baking sheet. Discard the marinade. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Brush the grill grate with vegetable oil. Place the beef ribs, without crowding, directly over the fire and cover the grill. Cook until nicely seared on one side, about 3 minutes. Using tongs, turn the ribs, re-cover, and cook until seared on the second side, 3 to 4 minutes longer. The meat should be lightly charred at the bones and cooked through with no pink.

Tuesday, July 23, 2013

Grilled Korean Style Beef Short Ribs - Grilling Time Main Dish

This is a new favorite! Definitely my favorite beef rib recipe, my favorite Asian inspired recipe and maybe my favorite of all time recipe.

No joke. These are amazing and simple to do. They are marinated overnight and then grilled. that's it. Cooks fast, in only about 10 minutes. But that marinade stays with 'em. Salty from the soy sauce, hints of Asia from Sesame seeds and oil, Ginger and Kiwi, sweetened from Brown Sugar and Honey. And all seeped into the meat with carbonation from a couple of bottles of 7-Up (really, helps the marinade to get deep into the meat).

The end product is simply amazing. Deep rich beef flavors with all the hints and flavors of Asia. Best bite from the grill I have ever had.

  • 6 Pounds Beef Short Ribs, slice against the bone about 1/2 inch thick
  • 3 Medium Kiwi, peeled and pureed into a paste
  • 3 TBS Dark Brown Sugar
  • 3/4 Cup Soy Sauce
  • 1 Head of Garlic, peeled, smashed and minced
  • 2 TBS Fresh grated Ginger
  • 2 TBS Sesame Oil
  • 2 TBS Sesame Seeds
  • 3 TBS Honey
  • 1 TBS Red Pepper Flakes
  • Large Pinch Black pepper
  • 2 (16 Ounce) Bottles 7-Up (Lemon Lime Soda)
  • Drizzle of Olive Oil
  1. Get messy. Rub the short ribs with the kiwi paste. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
  2. In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper flakes, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, overnight, at least 12 hours.
  3. Prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium. While the grill is heating up, drain the ribs from the marinade. Reserve the marinade for basting, if desired.
  4. Drizzle the ribs with the Olive Oil and grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side. Baste with the reserved marinade during the first 10 minutes of grilling if you like.
  5. Warning, the dripping marinade from the ribs will cause flare ups so stay close.
  6. Once done, allow to rest for 5 minutes before serving so the juices can redistribute into the meat.
  7. Serve HOT and ENJOY!

Well over 52 recipes actually as I just can't stop. Over 100 in one grilling season (I love to grill!). But not just leat. Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts. even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

And BTW, if you are not yet part of a group board, drop me an email at [email protected] and request to be added to my group board. FAVORITE FOOD BLOGGERS ! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Easy Korean Short Ribs

So adjusting to the Summer heat can be hard, especially if you come from a very temperate place like San Francisco. Well was I in for one heck of a climate change when I moved to Montana. It is dry, it is a lot warmer than I remember, and it is unpredictable.

Which is why I’ve been spending all my cooking energy on the grill. We grilled chicken, steaks, shrimp, fish, and now these beauties.

Korean Short Ribs are my favorite easy go to grill meal. They’re impressive, they are tasty, and they are mighty pretty to look at.

Korean Short Ribs can be found in any typical grocery store in the meat aisle, look for beef “flanken” short ribs. This is just the cut of meat. Thinner the better, look for about 1/2 inch thickness. They can marinate for a long time and can cook up quick.

This marinade is literally the easiest one in my book. Soy, brown sugar, garlic, chili paste, and sesame oil. That is it.

I love boiling this marinade down and throwing in a cornstarch slurry to thicken it up and slather more sauce on top of the ribs when they’re done. It’s all good if you properly cook down the sauce. It must be brought to a boil. Use at your own risk, but be aware that cross contamination with raw meat and liquid can result in illness especially for children or elderly.