Crispy bits. Charred edges. Burnt ends. They’re inarguably the best part of any piece of grilled meat and inevitably the ones in shortest supply. That’s the sheer brilliance of the boneless short rib served at Cote, NYC’s tony Korean steak house. By making deep slashes all along both sides of the meat before marinating and grilling (imagine a Hasselback potato) rather than thinly slicing the meat before cooking, chef David Shim creates a whole new world of surface area, creating enough crunchy, crusty morsels to keep the whole table happy. For this recipe, we borrowed a few tips from his slashing technique and bulgogi-inspired marinade and applied them to grilling at home. This way, you can cook your short rib right on the grate without fear of losing meat to the fire below.
- 1 scallion, very finely chopped
- 1 tsp. gochujang (Korean hot pepper paste) or hot chili sauce (such as Sriracha)
- 1 tsp. toasted sesame oil
- 1 tsp. toasted sesame seeds
- 2 tsp. toasted sesame oil
- 2 tsp. unseasoned rice vinegar
- 1 tsp. toasted sesame seeds
Short Ribs and Assembly
- 1 1" piece ginger, peeled, finely grated
- 2 garlic cloves, finely grated
- 2 Tbsp. unseasoned rice vinegar
- 2 Tbsp. light or dark brown sugar
- 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1 tsp. crushed red pepper flakes
- 1 Tbsp. toasted sesame oil
- 1½ lb. 1"–1½"-thick boneless beef short ribs, trimmed
- Vegetable oil (for grill)
- Lettuce leaves (for serving; optional)
Mix together scallion, miso, gochujang, sugar, oil, sesame seeds, and 1 tsp. water in a small bowl.
Trim scallions and slice in half lengthwise. Cut crosswise into 3" lengths, then slice pieces lengthwise as thinly as possible into matchsticks. Rinse under cold water; drain well and pat dry. Transfer scallions to a medium bowl; add oil, vinegar, and sesame seeds and toss to combine.
Short Ribs and Assembly
Mix ginger, garlic, soy sauce, vinegar, brown sugar, gochugaru, and sesame oil in a medium bowl to combine.
Using a sharp knife, slice short ribs at a steep angle every ¼", cutting no more than halfway through meat. Turn over and slice on the second side, maintaining the same angle as the first side (this helps to keep meat in 1 piece by minimizing the danger of slicing all the way through). Place meat inside bowl with marinade and toss well to coat, working marinade into slashes in meat. Cover bowl with a large plate and let sit at room temperature at least 2 hours or chill up to 1 day.
Prepare a grill for medium-high heat; oil grate with vegetable oil. Remove short ribs from marinade and very lightly season with salt. Grill, turning every 1–2 minutes and moving to a cooler part of grill if needed, until meat is firm to the touch and peeking inside deepest slashes shows just a streak of pink (cooking the meat to at least medium helps build flavor and yields the best texture), 8–10 minutes.
Transfer short ribs to a cutting board and let rest at least 5 minutes before slicing across the slashes—or frankly, just tear it apart.
Season scallion salad with salt. Serve short ribs with scallion salad and ssamjang, wrapped in lettuce if desired.
The BEST Beef Birria and Birria Quesatacos (Step by Step Photos! )
Beef Birria. Rich and flavorful this beef birria is perfect served as a stew topped with onion, cilantro and a squeeze of fresh lime juice. OR chop up the meat and fry up some Quesabirria tacos! These are the most famous TACOS!
These birria tacos are famous. They are possibly the most famous tacos you will find on social media. The image of these tacos with the fried and crispy meat and cheese sticking out the top, being dunked into a deep red consommé fill my feed.
This recipe may look long, but it’s because I want to give you as much information as possible to create this flavorful meal on your own at home. This deep rich broth and meat is great served as a stew. But if you want to go the extra few steps and fry up some tacos you will NOT be disappointed.
INGREDIENTS YOU’LL NEED
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Taco seasoning — try my homemade taco seasoning for this ribs recipe.
- Brown sugar
- Tomato sauce
- Chilies chipotle in adobo sauce
- Beef short ribs
- Red wine — use a red wine of your choice but remember, don’t cook with wine that you’re not willing to drink.
- Beef stock
- Cilantro leaves to garnish
2 thoughts on &ldquo Kalbi – Korean Short Ribs &rdquo
Cool (or more to the point, hot) tip on the diffuser, Rex. And kick butt counter tops. Ours are scheduled to be redone sometime soon but we are doing tile and by “we” I mean we are doing it ourselves. Can we come to your house for dinner that week? ha ha.
Chris – If you find yourself in the DC area that week, you are more than welcome to come over and eat dinner. I am guessing it might be a little long haul from TN though.
Pressure Cooker Short Ribs
Ever since I found the pressure cooker in our garage, I have been thinking of various dishes to make with it. So when I went to the store and found that short ribs were on sale, I knew I needed to make short ribs. Braising short ribs takes forever. At least 3 hours at a minimum. That doesn’t even account for prep time. So I figured this would be perfect for the pressure cooker. I was totally right. Don’t mean to pat myself on the back or anything, but if my arm was a bit longer I would. These short ribs were awesome. Plus they only took about an hour to make.
Pressure Cooker Short Ribs
Trim any excess fat off the short ribs. Don’t trim all of the fat, just anything that is over a 1/4 inch thick.
Place the flour in a shallow dish and season with salt and pepper. Season the ribs and then lightly coat each rib in flour.
Add the butter and olive oil to the pressure cooker over medium-high.
Brown the ribs on all sides in the pressure cooker, about 8 minutes. Make sure to do this in batches so that each rib gets browned. Transfer the browned ribs to a plate.
Add the onion, garlic, and thyme sprigs and saute until soft, roughly 5 minutes.
Once the onions are softened, deglaze the pan with the red wine, water and beef base. Continue to cook for about a minute cook, stirring making sure to mix in the beef base.
Return beef to pressure cooker.
Secure the pressure cooker lid and bring to high pressure over medium-high heat. Adjust the heat once pressure is reached and cook for 50 minutes.
After the 50 minutes, remove from heat and let the pressure come down naturally before removing the lid.
Transfer the short ribs to a platter and strain the remaining liquid into a gravy separator.
Serve the short ribs over mashed potatoes, rice or even a parsnip puree. Drizzle each portion with the remaining liquid.
Then, you add them to the air fryer. Cook on both sides for 15 minutes each, for a total of 30 minutes.
Easy Appetizers for New Year’s Eve
1. Honey Brûléed Brie – This recipe is our go-to, which is why it’s starting off our list of New Year’s Eve appetizers. It’s a super easy low maintenance new years appetizer. Serve with crackers or veggies, even some charcuterie and you are good to go!
2. Corn Cakes – Our Corn Cakes recipe is one of my favorite appetizers on the blog. I love how crispy these corn cakes get, and if you happen to be able to get fresh corn, the snappy corn paired with the crispy exterior of these corn cakes is the best thing ever.
3. Korean Corn Cheese – This recipe is one of the easiest appetizers we have on the blog, which is why I added it to our easy appetizers for New Years Eve list. You can make the mixture ahead of time and bake when you’re ready. We love to serve this new years eve appetizer with chips, but it goes well with cut up vegetables.
4. Charcuterie Flatbreads – This easy new years eve appetizer is no bake! All this recipe requires is good quality ingredients. Cut the flatbread up into little pieces for more of a finger food vibe.
5. Prosciutto topped Cucumber Crostini – Another great no bake new years eve appetizer. I love the fact that this appetizer is on the healthier side and is low carb!
6. Roasted Cherry Tomatoes Whipped Feta on Toast Points – In LA we have the prettiest heirloom cherry tomatoes right now. If you can find some where you are then this simple recipe is a great way to capture those fresh tomato flavors!
7. Chipotle Chicken Sheet Pan Nachos – This is usually our go-to game day appetizer recipe, but I thought I would include it because I have a vision. If you plan to get boozy, prep these out as much as you can and when the time is right (like 12:30? 1am?) pop these into the oven and have yourself a delicious happy new years snack. Good plan, right?
8. Savory Cheese and Herb Waffles – This is another easy appetizer for new years eve. You can make the batter ahead of time and cook the waffles when you are ready. Top with cheese and prosciutto and some fresh herbs and you have yourself an incredibly delicious easy appetizer!
I n our travels, we come across many creative souls and today we are thrilled to share our favorite Damn Delicious Best Recipes. They are the epitome of comfort food and you will love how easy they are.
Chungah Rhee is the hugely successful recipe developer behind the website and to say she is a whizz in the kitchen is an understatement.Her recipes certainly live up to their name. Chungah began her blog in 2011 as a place to store her recipes.
It didn’t take long before word got out and her site blossomed into one of the most creative spaces on the Web. She is famous for her simple gourmet meals and we have featured many over the years.
Her recipes are so legendary that she now has her own Cookbook.
We were super excited to find we can all own 100 of her fastest and easiest recipes and we highly recommend it to you. They are handpicked by Chungah so you know they are going to be good!
Preheat the oven to 190ºC/375ºF/170ºC fan/gas 5.
Mix together the first 4 ingredients and then rub in the butter.
Add the egg and syrup and mix to a firm dough.
Roll out to about the thickness of a gingerbread husband and cut into several pieces the shape of your ideal man.
Lay on a baking tray and cook for 10-15 minutes till golden brown.
Cool on the tray a few minutes then transfer to a cooling rack.
Decorate with icing, ribbons, etc.
Mulled Cider Recipe
Pour half the cider into a large pot and add the rest of the ingredients except the rum.
Simmer together gently for about half an hour.
Add the rest of the cider, taste and add a little more sugar if necessary, if you do then simmer a few mins to dissolve it.
Strain or not, as you wish.
Ladle into glasses to which you may, or may not, have added a tot of spirit.
Love the quiz and I'm keeping it for Christmas Day.
Yes, what is it with Oreos? Pleased to see them in the shops after hearing a lot about them but eugh - give me a good Bourbon or Custard Cream any day.
Love the blog - let's have more please.
Same here in Australia - I don't get why Oreo's have become so popular - I think it's more a case of advertising. We do have really good biscuits here, but not generally from the supermarket any more, they seem to be using cheaper ingredients and the flavours have changed a lot over the years.
I really enjoy your blog - you take a lot of the nonsense out of food and I love the way you don't waste anything. Thanks for the quiz and have a great Christmas.
Christmas day is always my favorite. and in this post i know too much things that i don't about the Christmas before. thank you for let us know. though i also found useful quiz about christmas here Christmas trivia questions
Braised Fennel with Orange
I want to make this every day. Just kidding. We served it with some stuffed pork chops, but tonight we are having it with grilled chicken-apple brats. It’s been modified from where I found it: the last (yellow) Gourmet cookbook.
3 tablespoons extra virgin olive oil
1 Tablespoon butter (can omit if vegetarian)
Juice of one lemon, about 3 Tablespoons
1 large fennel bulb (one pound or more), thinly sliced, fronds cut off (but save a few for garnish)
1 navel orange, peeled and chopped in large chunks
1 medium onion, peeled, and sliced thinly
1 cup freshly squeezed orange juice
1 tablespoon fresh rosemary, plus a few bits for garnish
salt and freshly ground pepper, to taste
shake of sugar (if needed)
Place oil in a large skillet. Add fennel, oranges, onion and rosemary. Sprinkle with salt and pepper, and stir, briefly sauteeing. Then pour in the orange juice and lemon juice.
Continue to stir to let the vegetables cook until tender, another 10 or 15 minutes or so. Add in more orange juice if it starts to dry out. You want them slightly saucey, but not liquidy (hope that makes sense). Test for taste and if too tart, sprinkle some sugar over the top and stir in. Garnish with chopped fennel fronds and rosemary bits.