Learn to prepare a tender, quick-to-grill, and delicious "Korean BBQ Beef Short Ribs" with this simple recipe. I've made many Asian-inspired dishes lately, so don’t be surprised that you see this kalbi/Galbi pop up on my blog.
I love cooking dishes of various ethnic cuisines for my family; it takes our usual meals to the kitchens of faraway lands.
Korean food is one I haven't cooked in a while, so tonight we are going to transport ourselves to Korea through their delicious "Korean BBQ Beef Short Ribs" 😋😍
You can make these mouth-watering Ribs on the charcoal grill, which is more traditional, or gas grill, (or you can cook it up on your oven). Either way, the Ribs will be delicious! I think you all should give this one a shot!😉
Pehea e hana ai i ka BBQ Korean
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
E hoʻomaka i ka ʻoki ʻana i ka momona mai nā iwi ʻaoʻao pōkole, a laila e hoʻoheheʻe i ka ʻiʻo i loko o ka wai anuanu e wehe i ke koko a me nā ʻāpana iwi.
No ka Marinade: E ʻoki i ka pea Asia a me ka ʻaila i loko o kahi kīʻaha nui, e ʻike pono e hopu i kā lākou wai a pau. E hoʻohui i ka soy sauce, ke kō ʻulaʻula, ke kālika, gochugaru, gochujang, ginger, nā hua sesame, Mirin, rice vinegar, scallions, and sesame oil.
Mix to combine. Add the short ribs to the bowl and mix everything well by hand, ensuring all the ribs are thoroughly coated with the marinade. E uhi a hoʻopaʻa i ka pahu hau no ka liʻiliʻi he 4 mau hola akā ʻoi aku ka maikaʻi i ka pō, e hoʻohuli i nā iwi ʻaoʻao i kekahi mau manawa i ka wā e marinating ai.
*(ʻO ka lōʻihi o ka hoʻomoʻa ʻana i ka ʻiʻo, ʻoi aku ka maikaʻi o ka ʻono, akā inā pōkole ʻoe, ʻoi aku ka hola).
No ka kuke ʻana: If using a grill, Clean and lightly oil the grill grate. Preheat a gas grill to medium-hot. Once the grill is nice and hot, remove the short ribs from the marinade and let any excess drip off; discard the marinade.
Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side. Inā hoʻohana ʻoe i ka umu: E wela mua i ka umu i 400 °F (204.44 °C). Remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade.
Line a roasting pan with aluminum foil. Place strips of meat on a nonstick rack, and then put the rack on top of the lined roasting pan. Cook the Korean BBQ Beef Short Ribs at 400 °F (204.44 °C) for 15 minutes, depending on your oven.
Flip the meat and continue cooking for another 5 to 10 minutes. Cook the beef in batches until it is all roasted.
No ka hana ʻana i loko o ka pahu lanahu: Clean and lightly oil the grill grate. When adding the charcoal to the grill, pile the charcoal on one side. You will use both indirect and direct grilling for the short ribs. Let the coals burn until they are covered with gray ash.
*(The fire is hot when you can hold your hand over the grill for no longer than 5 seconds). Once your grill is nice and hot, remove the Korean BBQ Beef Short Ribs from the marinade and let any excess drip off; discard the marinade.
Grill short ribs, turning once to the desired doneness, about 3 to 4 minutes per side. If the meat is getting burned, move the ribs to the other side of the grill (the one with no coals under it) and close the lid.
Cook the Korean BBQ Beef Short Ribs over indirect heat until cooked. Transfer them to a serving platter and serve immediately with lettuce leaves on the side.
If desired, combine sliced hot peppers, Ssamjang, and steamed rice. Garnish with thinly sliced green onions. 😉Enjoy!
Nā meaʻai e pili ana:
beauty
Maʻalahi "Korean BBQ Beef Short Ribs" kalbi/Galbi
nā mea hoʻohui
- 5 pauna (2.27 kg) iwi ʻaoʻao pōkole pipi (a i ʻole ʻiʻo ʻāpana lahilahi ʻē aʻe)
- 1 kiaha (0.24 l) Kolea Soy sauce a i ʻole Kikkoman soy sauce maʻamau
- ¼ kiaha Mirin
- ½ kiaha ka wai
- ¾ - 1 kiaha ke koko kō , paʻi ʻia, *(inā makemake ʻoe i ka galbi ʻoi aku ka momona, hoʻohui i 1 kīʻaha)
- 2 teaspoons ʻO Gochugaru ʻO ka pauka chili ʻulaʻula Korean a i ʻole nā ʻāpana pepa ʻulaʻula
- 8 nā pale garlic (minced, e pili ana i ka garlicky āu e makemake ai).
- 1 ka pune aila sesame a i ʻole aila sesame ʻeleʻele
- 1 onioni liʻiliʻi , ʻili a ʻoki maikaʻi ʻia
- ½ ka pune hua sesame keʻokeʻo (ʻāpala ʻia/toasted), koho
- 2 nā pale (ʻoki liʻiliʻi)
- 1 pear ʻAsia liʻiliʻi , ʻoki maikaʻi ʻia (E hoʻohana i ka wai huaʻai a me ka pulp hua ʻai i loko o ka marinade).
- 1- 'īniha ʻāpana ginger i ʻeli ʻia a ʻoki ʻia
koho:
- Lau lau lettuce
- ʻOhi ʻulaʻula a ʻōmaʻomaʻo paha ka pepa wela
- ʻO Ssamjang (kopa Korean soybean paste), no ka luu
- Laiki māhu
Na Ke Kumu
- E hoʻomaka i ka ʻoki ʻana i ka momona mai nā iwi ʻaoʻao pōkole, a laila e hoʻoheheʻe i ka ʻiʻo i ka wai anuanu e wehe i ke koko a me ka ʻāpana iwi.
- No ka Marinade: E ʻoki i ka pea a me ka ʻaila ʻĀsia i loko o kahi kīʻaha nui, e ʻike pono e hopu i kā lākou wai a pau. E hoʻohui i ka soy sauce, ke kō ʻulaʻula, ke kāleka, Gochugaru, , ginger, sesame seeds, Mirin, raiki winika, scallions, a me ka aila sesame. Hui e hui. E hoʻohui i nā iwiʻaoʻao pōkole i ke kīʻaha a hui maikaʻi i nā mea a pau me ka lima, e hōʻoia i ka uhi pono ʻia o nā iwi āpau me ka marinade.
- E uhi a hoʻopaʻa i ka pahu hau no ka liʻiliʻi he 4 mau hola akā ʻoi aku ka maikaʻi i ka pō, e hoʻohuli i nā iwi ʻaoʻao i kekahi mau manawa i ka wā e marinating ai. *(ʻO ka lōʻihi o ka hoʻomoʻa ʻana i ka ʻiʻo, ʻoi aku ka maikaʻi o ka ʻono, akā inā pōkole ʻoe, hoʻokahi hola ua hiki).
- No ka kuke ʻana: Inā hoʻohana ʻoe i ka grill: E hoʻomaʻemaʻe a ʻaila māmā i ka ʻaila ʻaila; e hoʻomaʻamaʻa mua i ka pahu kinoea i ka wela waena. Ke maikaʻi a wela kāu grill, e wehe i nā iwi ʻaoʻao pōkole mai ka marinade a hoʻokuʻu i nā mea ʻē aʻe; e hoolei i ka marinade. E kuʻi i nā iwi ʻaoʻao pōkole, e huli hoʻokahi i ka mea i makemake ʻia, ma kahi o 3 a 4 mau minuke ma kēlā me kēia ʻaoʻao.
- Inā hoʻohana ʻoe i ka umu: E wela mua i ka umu i 400 °F (204.44 °C)
- Wehe i ka Korean BBQ Beef Short Ribs mai ka marinade a hoʻokuʻu i nā mea keu aku; e hoolei i ka marinade. E laina i ka pan me ka alumini alumini. E kau i nā ʻāpana ʻiʻo ma luna o kahi pā lāʻau ʻole, a laila e kau i ka pā ma luna o ka pā loina. E hoʻomoʻa i ka Korean BBQ Beef Short Ribs ma 400 °F (204.44 °C) no 15 mau minuke, ma muli o kāu umu. E hoʻohuli i ka ʻiʻo a hoʻomau i ka kuke ʻana no 5 a 10 mau minuke. E hoʻomoʻa i ka pipi i nā pūʻulu a pau i ka ʻala.
- No ka hoʻomoʻa ʻana i loko o ka pahu lanahu: E hoʻomaʻemaʻe a hoʻomaʻemaʻe i ka ʻaila ʻaila. I ka hoʻohui ʻana i ka lanahu i ka ʻaila, e hoʻopaʻa i ka lanahu ma kekahi ʻaoʻao. E hoʻohana ʻoe i ka ʻai ʻai ʻole a pololei no nā iwi ʻaoʻao pōkole. E ʻā nā lanahu a uhi ʻia i ka lehu hina. *(He wela ke ahi ke hiki iā ʻoe ke hoʻopaʻa i kou lima ma luna o ka grill no ka lōʻihi o 5 kekona). Ke maikaʻi a wela kāu grill, e wehe i ka Korean BBQ Beef Short Ribs mai ka marinade a hoʻokuʻu i nā mea keu aku; e hoolei i ka marinade.
- E kuʻi i nā iwi ʻaoʻao pōkole, e huli hoʻokahi i ka mea i makemake ʻia, ma kahi o 3 a 4 mau minuke ma kēlā me kēia ʻaoʻao. Inā e wela ana ka ʻiʻo, e hoʻoneʻe i nā iwi ʻaoʻao i kekahi ʻaoʻao o ka ʻaila (ka mea me ka lanahu ʻole ma lalo) a pani i ke poʻi. E hoʻomoʻa mau i ka Korean BBQ Beef Short Ribs ma luna o ka wela wela a moʻa.
- E hoʻololi i ka Korean BBQ Beef Short Ribs i kahi pā lawelawe a lawelawe koke me nā lau letus ma ka ʻaoʻao. E hui pū me nā pepa wela i ʻoki ʻia, Ssamjang, a me ka laiki mahu, inā makemake ʻia. E hoʻonani me nā aniani ʻōmaʻomaʻo lahilahi, inā makemake ʻia. 😉Nanea!
Notes
- E hoahu: Allow them to cool to room temperature, and then transfer them to an airtight container. Store them in the refrigerator for up to three days or freeze them for up to three months.
- E hoʻomaʻamaʻa hou: Preheat the oven to 350°F (175°C). Place the ribs on a baking sheet and cover them with aluminum foil. Bake for 15-20 minutes or until heated through. Alternatively, reheat them on a grill or skillet over medium heat. Reheat until heated through, but be careful not to overcook the ribs as they can become dry.
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.