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Korean Short Rib Bowls

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This easy Korean short ribs bowls are simply delicious and make the perfect meal for any occasion.

korean-short-rib-bowls
korean-short-rib-bowls

These meaty short ribs are butterflied, marinated in a savory mixture, then grilled hot and fast. The caramelized surface of the meat makes these short ribs shine. Once cooked, the meat is sliced and served on top of your choice of starch. These bowls are finished with toasted pine nuts (or toasted sesame seeds) and julienne green onion. Serve with a little pickled vegetable or kimchi for a complete flavor experience!

Ingredients

  • Beef short ribs, bone-in 2 pounds
  • Toasted Pine nuts, sub with toasted sesame seeds (garnish)
  • Green onions 
  • Soy sauce 
  • Brown sugar
  • Asian Pear (substitute with a Bosc pear or Fuji apple)
  • Rice wine vinegar
  • Sesame oil
  • Garlic 
  • Granulated onion, sub with onion powder
  • Black pepper
Butterflied Short Rib Korean Style
Photo credit: Alan Chan – Flickr as Very Expensive Korean Beef

How do you butterfly short ribs

  • Remove the silver skin on the top portion of the short ribs. This section is not fat but an impenetrable membrane. Once this is taken off, the meat will be tender and more receptive to the marinade.
  • Lay each rib on its side. Cut along the bone almost all the way through. Leave about a 1/4 inch of meat on the bottom.
  • Flip the rib over and cut about 1/2 an inch away from the bone, again almost all the way through.
  • Repeat this process until you can lay out the rib in a long, thin layer. Please note that you can leave the bone attached or remove it before marinating.
  • Optional step: lightly score the meat. Doing this will allow the marinade to penetrate more effectively.
Korean-bowls

How to make short rib bowls

  • Place the butterflied beef short ribs into a resealable plastic bag. 
  • Combine marinade mixture and pour over ribs. Seal bag and gently massage marinade into the meat until it is well coated. Place into the refrigerator for 3-6 hours.
  • Preheat your grill for high (400-425 degrees F), direct heat.
  • Place marinated rib on the grill, close the lid, and cook each side for 2-4 minutes depending on thickness and desired doneness.
  • Once cooked, remove short ribs from the grill and place them onto a cutting board. Cut the meat away from the bone (if left on) and slice them into thin strips.
  • To assemble your bowls, place rib strips on top of rice, garnish with pine nuts or sesame seeds, and your choice of sides.

Make a sauce for your short rib bowls 

  • Triple the marinade ingredients. Use 1/3 of it to marinate the short ribs.
  • Place the remaining marinade mixture into a saucepan, and simmer over medium heat for 6-7 minutes, until well combined. If you’d like it sweeter, add a few teaspoons more of brown sugar and simmer for an additional 2 minutes. 
  • Remove saucepan from heat, cover, and keep warm.
  • To use: drizzle your desired amount over your Korean short rib bowls before garnishing.
korean-short-rib-bowls

Korean Short Rib Bowls

This easy Korean short ribs bowls are simply delicious and make the perfect meal for any occasion.
5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: Korean
Keyword: beef short ribs
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 4 servings
Calories: 378kcal
Author: Sabrina Baksh

Ingredients

  • 2 pounds beef short ribs
  • 1/4 cup toasted pine nuts or 2 tablespoons of toasted sesame seeds (garnish)
  • 2 green onions julienne (garnish)

Marinade:

  • 2 green onions minced
  • 2 1/2 tablespoons soy sauce
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons grated Asian Pear (optional)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 clove garlic minced
  • 1 teaspoon granulated onion
  • 1/2 teaspoon black pepper

Instructions

  • Remove the silver skin on the top portion of the short ribs. This is not fat, but an impenetrable membrane. Once off, the meat will be more tender.
  • To butterfly beef ribs: Lay each rib on its side. Cut along the bone almost all the way through. Leave about a 1/4 inch of meat on the bottom. Flip the rib over and cut about 1/2 an inch away from the bone, again almost all the way through. Repeat this process until you can lay out the rib in a long, thin layer.
    Optional step: lightly score the meat. This will help the marinade penetrate the short rib more efficiently.
  • Place ribs in a resealable plastic bag. Combine marinade mixture and pour over ribs. Seal bag and gently massage marinade into the meat until it is well coated. Place into the refrigerator for 3-6 hours.
  • Preheat grill for high, direct heat.
    Remove ribs from bag and place onto grill. Grill on each side for about 2-4 minutes or until cooked through to your desired doneness.
  • Once cooked, remove galbi from grill and place onto a cutting board. Cut the meat away from bone and slice into thin strips. Place on top of rice, garnish with pine nuts or sesame seeds, and your choice of sides.

Nutrition

Calories: 378kcal | Carbohydrates: 10g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 741mg | Potassium: 669mg | Fiber: 1g | Sugar: 8g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 4mg

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