Recipes for "kalbi"

Gather the ingredients.

Stir soy sauce, brown sugar, water, green onions, garlic, and sesame oil together in a bowl until sugar has dissolved.

Place ribs in a large resealable plastic bag; pour in marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 hours.

Preheat an outdoor grill for medium-high heat; lightly oil the grate. Remove ribs from the bag; shake off excess marinade and discard marinade. Grill ribs on the preheated grill until meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

Whisk water, sugar, soy sauce, sesame oil, garlic, and ginger together in a large glass or ceramic bowl. Add beef short ribs and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, allowing excess to drip off; discard remaining marinade.

Cook on the preheated grill until evenly browned, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.

Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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.

Whisk cola, sugar, soy sauce, water, green onions, sesame oil, garlic, sesame seeds, and black pepper together in a bowl until combined. Pour into a resealable plastic bag. Add short ribs, coat with 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 and shake off excess. Discard remaining marinade.

Cook until browned and reaches desired doneness, 3 to 4 minutes per side. An instant-read thermometer inserted into center should read 145 degrees F (63 degrees C).

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.

Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.

Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.

Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.

Preheat grill for medium heat and lightly oil the grate.

Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.