Korean BBQ Short Ribs
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 people
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Calories
1030 kcal
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Course
Main Course
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Cuisine
Korean
Korean BBQ Short Ribs
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The most delicious homemade Korean BBQ sauce is tossed with boneless short ribs and either grilled or sous vide for a scrumptious and easy meal!
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Ingredients
Korean BBQ Sauce
- 1 ½ cups brown sugar
- 1 ½ cups soy sauce Tamari for gluten-free
- ½ cup mirin
- ½ cup water
- 2 tbsp rice wine vinegar
- 3 tbsp chili paste
- 1 tbsp sesame oil
- 1 tsp ground black pepper
- 1 tbsp fresh ginger grated
- 6 cloves garlic crushed
- 1 green onion finely chopped
- 2 tablespoon cornstarch
- 2 tablespoon water
Short Ribs
- 4 oz boneless beef short ribs
- ½ tsp salt
- ½ tsp black pepper
Instructions
- In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
- In a small bowl, combine the cornstarch and water.
- Add this mixture to the boiling sauce.
- Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
- Turn the heat off and set the sauce aside.
Grill Preparation
- Heat a grill over medium-high heat.
- Sprinkle the short ribs with salt and pepper, then toss with 1/3 cup Korean BBQ Sauce.
- Set the remaining sauce aside for serving.
- Grill the short ribs for 8-10 minutes, flipping throughout.
- Remove from the grill and rest 5-10 minutes.
- Thinly slice the ribs against the grain and serve with the remaining Korean BBQ Sauce.
Sous Vide Method
- Place each of the short ribs in it’s own airtight sealed plastic bag with about 2 tablespoons of the Korean BBQ Sauce, toss to coat.
- Set the remainder of the Korean BBQ aside.
- Fill the sous vide machine with water to the fill line.
- Set the temperature at 130°F.
- Once the sous vide water has heated, place the short ribs in the sous vide rack .
- Since I don’t have a fancy vacuum sealer yet, I simply use the “water displacement method” of placing the airtight sealed bag with the short ribs in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
- Cook for 4 hours in the sous vide.
- After removing the short ribs from the sous vide, sear them on each side for 10-15 seconds in a cast iron skillet or grill pan over high heat.
- Allow to rest for 5-10 minutes, thinly slice against the grain and serve with the remaining Korean BBQ Sauce.
Nutrition Information
Show Details
Calories
1030kcal
(52%)
Carbohydrates
107g
(36%)
Protein
76g
(152%)
Fat
36g
(55%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
247mg
(82%)
Sodium
5584mg
(233%)
Potassium
997mg
(28%)
Fiber
1g
(4%)
Sugar
89g
(178%)
Vitamin A
55mg
(1%)
Vitamin C
4mg
(4%)
Calcium
97mg
(10%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1030 kcal
% Daily Value*
| Calories | 1030kcal | 52% |
| Carbohydrates | 107g | 36% |
| Protein | 76g | 152% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 247mg | 82% |
| Sodium | 5584mg | 233% |
| Potassium | 997mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 89g | 178% |
| Vitamin A | 55mg | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 97mg | 10% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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