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Korean BBQ Short Ribs

Printed From: Foods of the World Forum
Category: Asia
Forum Name: The Korean Peninsula
Forum Discription: The Korean Peninsula
Printed Date: 21 September 2020 at 23:36

Topic: Korean BBQ Short Ribs
Posted By: oldpro
Subject: Korean BBQ Short Ribs
Date Posted: 15 April 2012 at 02:42
I have been marinating the short ribs for 36 hours and will be cooking them today.  Is there a dipping sauce or sides that traditionally are served with them? 

Posted By: Hoser
Date Posted: 15 April 2012 at 04:07
Well...kimchee is served with just about every meal in Korea...not sure about side sauces.
Probably some white rice as well. Traditionally, Korean beef dishes are wrapped in a lettuce leaf and dipped in a small bowl of barbecue sauce.
You making a Korean BBQ sauce to go with them?

Here's a recipe for Korean sauce I found...can't comment on it because I have not made it myself yet.

Korean Barbecue Sauce

Steven Raichlen

Adapted from Barbecue! Bible Sauces, Rubs and Marinades, Bastes, Butters & Glazes by Steven Raichlen

Makes 2 1/2 cups; enough to serve 6 to 8

Korea's barbecue sauce is not so much a slather as a dip, a delicate blend of sake (rice wine) and soy sauce, with a dollop of honey for sweetness and a sprinkle of toasted sesame seeds for crunch. To my knowledge, this is the world's only barbecue sauce that contains pear (although surely someone in Kansas City has tried it). Asian pear is remarkable for its crispness and succulence; it's sweet, but not quite as sweet as an American pear, which makes it perfect for serving with beef. Look for this singular fruit in your supermarket and buy the firmest one you can find. (Asian pears lose their goodness when they go soft.) If unavailable, use a firm bosc or anjou pear.

  • 2 tablespoons sugar
  • 1 scallion, white part only, trimmed and minced
  • 1 clove garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 2 tablespoons honey
  • 4 scallions (green parts only)
  • 2 tablespoons toasted sesame seeds
  • 1 small or 1/2 large Asian pear, peeled, cored, and cut into the finest dice possible

Combine the sugar, scallion whites, garlic, and pepper in a bowl and mash to a smooth paste with the back of a spoon. Add the soy sauce, sake, and honey and stir until the sugar and honey are dissolved. Stir in the scallion greens, sesame seeds, and pear. Correct the seasoning, adding honey for sweetness or soy sauce for salt. Serve within a few hours of making.

Try This!
Ladle the sauce into small bowls, providing one for each person. The traditional way to eat Korean barbecue is to wrap the grilled beef in a lettuce leaf, then dip it in the sauce with your chopsticks.

Go with your food!

Posted By: HistoricFoodie
Date Posted: 15 April 2012 at 06:36
Although I haven't made it either, it's hard to go wrong with anything Steve Raichlen recommends. I'd definately give it a try.
In Planet Barbecue! he suggests that a small bowl of sesame salt is the basic seasoning for grilled meats in Korea. The traditional dipping sauce for beef contians soy sauce, sugar, Asian pear, garlic, scallion, and pepper.
All this lettuce-wrapping and sauce dipping presumes you are making the ribs kalbi kui style.

Posted By: zelix
Date Posted: 14 February 2013 at 06:53
I make these pretty frequently. Good eats for sure.

Posted By: TasunkaWitko
Date Posted: 14 February 2013 at 09:07
Very nice Zelix! I could go for a few of those any day!

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Posted By: Rod Franklin
Date Posted: 14 February 2013 at 12:54
I've got some beef ribs cut like that in the freezer right now. Tell us how you make them. 


Posted By: zelix
Date Posted: 15 February 2013 at 13:34
Originally posted by Rod Franklin Rod Franklin wrote:

I've got some beef ribs cut like that in the freezer right now. Tell us how you make them. 

I'll have to get the wifey to tell me the marinade recipe. She usually does that up. I basically get them from here and grill them up. LOL

Posted By: Rod Franklin
Date Posted: 15 February 2013 at 15:06
Well, get her to sign up and get on here.Smile 


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