Korean-style BBQ Short Ribs

Recipe courtesy Flip Cuddy's United Surfers Association

Show: BBQ with Bobby FlayEpisode: Beach BBQ

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: 2 hr 0 min
Cook: 30 min
Total:: 2 hr 50 min

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Ingredients

4 large short ribs
2 scallions, chopped
3 garlic cloves, minced
1/2 cup soy sauce
1/4 cup sesame oil
1 teaspoon sesame seeds
2 tablespoons sugar
1/4 teaspoon black pepper
1 tablespoon sake (recommended: Han Soju)
Cucumber Kimchi, recipe follows, optional

Directions

Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone.

Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.

Remove ribs from the marinade and barbecue over a charcoal grill. Serve ribs with Cucumber Kimchi, steamed rice, and green Korean peppers. Enjoy!

Cucumber Kimchi:

5 small pickling cucumbers

2 tablespoons salt

2 cups water

1 pound Chinese turnips, some julienned and some cut into circles

1/4 cup julienned carrot

2 cloves garlic, minced

2 scallions, julienned

3 hot red peppers, seeded and minced

1 teaspoon minced fresh ginger

1 teaspoon sugar

1 teaspoon salt

3/4 teaspoon cayenne pepper

1 cup chicken stock

Make 3 deep slashes of equal size along the length of the cucumbers. Make sure not to cut all the way to the end of the cucumber to keep the cucumbers whole.

Dissolve the 2 tablespoons of salt in the water. Soak the cucumbers for 2 hours to soften so they won't crack when they get stuffed.

For the stuffing, combine the remaining ingredients except for the chicken stock and mix well.

Squeeze as much water as possible out of the cucumbers. Stuff the turnip mixture tightly into the cuts. Place the cucumbers in a jar with the remaining stuffing and let sit for 3hours. Pour the chicken stock over the cucumbers and let stand at room temperature for 24 hours. Refrigerate and serve with Korean short ribs.

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Comments & Reviews

recipe Korean-style BBQ Short Ribs
Anonymous 05-26-2008
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Try our kalbi next time!
Rated: 5 stars out of 5

We use USDA certified angus beef and marinate them in our family recipe. Check us out at www.momsbbqribs.com Shawn
recipe Korean-style BBQ Short Ribs
Anonymous 05-24-2008
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Really good... but a little too much sesame oil
Rated: 4 stars out of 5

Made this for my family and all liked it, but I do agree with other reviewers that it could use more sugar... My biggest... complaint though is that I think it has a little too much sesame oil. I love the flavor sesame oil adds to food, but when its too much, it is overpowering. I'd half the amount of sesame oil in the recipe.Read more
recipe Korean-style BBQ Short Ribs
Anonymous 08-21-2007
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Yum
Rated: 5 stars out of 5

Absolutely delicious!
recipe Korean-style BBQ Short Ribs
Anonymous 04-11-2007
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korean style riba
Rated: 5 stars out of 5

My whole family and fiends loved these ribs when i cooked them for my moms business party. they went very well. So i had to... keep the recipe aropund for future use..thanks.Read more
recipe Korean-style BBQ Short Ribs
Barrie Charleston, SC 01-08-2007
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very chewy ribs
Rated: 2 stars out of 5

Didn't like recipe- meat wasn't tender even though it was cooked.
recipe Korean-style BBQ Short Ribs
Brian Fort Polk, LA 12-28-2006
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A must do
Rated: 5 stars out of 5

Best Kalbi since I was stationed in Korea 91-92. I used brown sugar and marinated for 24 hours then grilled over charcoal 10... minutes on each side at 275 degrees.Read more