Korean recipes?!
My husband and I go to a little family owned korean restaurant!. I would love to learn how to make his favorite dish!. It is Kal-bi ribs with korean fried rice, it is delicous!. Can anyone help!?Www@FoodAQ@Com
Answers:
Korean BBQ Short Ribs (Gal-Bi)
3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Pour soy sauce, water, and vinegar into a large, non-metallic bowl!. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved!. Submerge the ribs in this marinade, and cover with plastic wrap!. Refrigerate 7 to 12 hours; the longer, the better!.
Preheat an outdoor grill for medium-high heat!.
Remove ribs from the marinade, shake off excess, and discard the marinade!. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side!.
Serves 5!.
==========Www@FoodAQ@Com
3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Pour soy sauce, water, and vinegar into a large, non-metallic bowl!. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved!. Submerge the ribs in this marinade, and cover with plastic wrap!. Refrigerate 7 to 12 hours; the longer, the better!.
Preheat an outdoor grill for medium-high heat!.
Remove ribs from the marinade, shake off excess, and discard the marinade!. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side!.
Serves 5!.
==========Www@FoodAQ@Com
Korean BBQ Beef Ribs
4 large beef spareribs
Marinade
1/4 medium apple, quartered and sliced
1/2 oz (15g) ginger root, thinly sliced
1/2 oz (15g) garlic, thinly sliced
1 cups soy sauce
1/4 cup cooking wine
1/8 cup water
3 oz (85g) sugar
1/4 t MSG
Makes 2 cups
1!. Cut spareribs into serving pieces!.
2!. Remove film covering the meat carefully!.
3!. Remove excess fat and membrance from the bone side!.
4!. With meaty side down, insert kniejust under bone and slice, leaving the end uncut!. Open out flat!.
5!. Then slice the meat into half thickness, leaving the end uncut and open out flat!.
6!. Make a slit along the center of each bone!. This eases the membrance when grilled and makes the meat apart easily!.
7!. In a large bowl place spareribs and pour over marinade!. Rub and turn with fingers; let stand 15 minutes!. Bake both sides on preheated grill!.
* Variation
Oven-barbequed Spareribs:
Cook the marinated spareribs in the oven!.
Preheat oven to 425F(220C)!. Place spareribs on a wire rack!. Cook until done turning and brushing with the marinade sauce occasionally!. Serve on red leaf lettuce (bronze lettuce) and lemon wedges!.
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KOREAN BABY BACK RIBS
1 1/2 to 2 lbs baby back ribs
1/4 c!. vegetable oil
1/4 c!. soy sauce
1/4 c!. dark Karo sirup
1 small finely diced onion
1 clove finely crushed garlic
1/4 t!. black pepper
1/4 tsp ground ginger
Mix everything but ribs together!. Put ribs into large zip loc bag and pour marinade over!. Refrigerate, turning at least once, several hours (I do mine the day before)!.
Broil in oven about 6- 8 " from the heat, depending on how thick the ribs are, until start to brown!.
Remove pan, turn meat over and put back under broiler!.
Drain 1 can sliced pineapples and mix juice with marinade!. Boil it down until it is a thick sirup!.
Put pineapple on cooked ribs, with cherries in middle of pineapple!. Pour sauce over all!. Put back under broiler until sauce and fruit are browning!.
Serve with rice and salad!.
Note: This can also be made with regular ribs if you are not using baby back ribs!. In that case, simmer them in a very small amount of water until they are starting to get tender!. When cool, add to marinade and proceed!. (I like to also cook down the simmering broth, let it cool, and add it to the marinade so the good pork juices are not wasted)!.
-----Www@FoodAQ@Com
4 large beef spareribs
Marinade
1/4 medium apple, quartered and sliced
1/2 oz (15g) ginger root, thinly sliced
1/2 oz (15g) garlic, thinly sliced
1 cups soy sauce
1/4 cup cooking wine
1/8 cup water
3 oz (85g) sugar
1/4 t MSG
Makes 2 cups
1!. Cut spareribs into serving pieces!.
2!. Remove film covering the meat carefully!.
3!. Remove excess fat and membrance from the bone side!.
4!. With meaty side down, insert kniejust under bone and slice, leaving the end uncut!. Open out flat!.
5!. Then slice the meat into half thickness, leaving the end uncut and open out flat!.
6!. Make a slit along the center of each bone!. This eases the membrance when grilled and makes the meat apart easily!.
7!. In a large bowl place spareribs and pour over marinade!. Rub and turn with fingers; let stand 15 minutes!. Bake both sides on preheated grill!.
* Variation
Oven-barbequed Spareribs:
Cook the marinated spareribs in the oven!.
Preheat oven to 425F(220C)!. Place spareribs on a wire rack!. Cook until done turning and brushing with the marinade sauce occasionally!. Serve on red leaf lettuce (bronze lettuce) and lemon wedges!.
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KOREAN BABY BACK RIBS
1 1/2 to 2 lbs baby back ribs
1/4 c!. vegetable oil
1/4 c!. soy sauce
1/4 c!. dark Karo sirup
1 small finely diced onion
1 clove finely crushed garlic
1/4 t!. black pepper
1/4 tsp ground ginger
Mix everything but ribs together!. Put ribs into large zip loc bag and pour marinade over!. Refrigerate, turning at least once, several hours (I do mine the day before)!.
Broil in oven about 6- 8 " from the heat, depending on how thick the ribs are, until start to brown!.
Remove pan, turn meat over and put back under broiler!.
Drain 1 can sliced pineapples and mix juice with marinade!. Boil it down until it is a thick sirup!.
Put pineapple on cooked ribs, with cherries in middle of pineapple!. Pour sauce over all!. Put back under broiler until sauce and fruit are browning!.
Serve with rice and salad!.
Note: This can also be made with regular ribs if you are not using baby back ribs!. In that case, simmer them in a very small amount of water until they are starting to get tender!. When cool, add to marinade and proceed!. (I like to also cook down the simmering broth, let it cool, and add it to the marinade so the good pork juices are not wasted)!.
-----Www@FoodAQ@Com
grilled kalbi ribs
ingredients
1 cup soy sauce
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
Method
1) 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!.
2) 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!.Www@FoodAQ@Com
ingredients
1 cup soy sauce
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
Method
1) 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!.
2) 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!.Www@FoodAQ@Com
Go to any Asian supermarket and buy the marinade in a bottle!. Over here, they have at least 5 different brands!.
"Allrecipes" has some good korean bbq recipes, if you don't want to buy the marinde!.Www@FoodAQ@Com
"Allrecipes" has some good korean bbq recipes, if you don't want to buy the marinde!.Www@FoodAQ@Com