Easy Sweet & Savory Korean BBQ Grilled Beef Short Ribs

My husband and daughter love sushi. Toyo Sushi is our local haunt where D always orders the salmon nigiri and The Hubs gets the Grace roll. They know us so well that, when I’m ordering and I leave something out, they ask me about it. My son and I, however, aren’t wild about sushi. For me it’s a texture thing. For my son, it’s probably that his sister enjoys it so much. I have found one dish, though, that Berto loves; the grilled beef short ribs. He enjoys them so much that on a recent trip to the market, where the butcher had them on display, I bought several pounds. I almost skipped all the way home with excitement! They were perfect! The only thing left was to find the right recipe. Thanks to Food.com, I did just that and the ribs were a huge hit at our Labor Day BBQ. Oh, and if I forgot to mention how ridiculously easy they are to make, let me say it now. Crazy easy! These were so tasty, so good, our friends were convinced we had ordered in, until I showed them the evidence of my cooking.

Ingredients:

3 Lbs beef short ribs (Flanken style or Korean style)
1 cup sugar
1 cup water
1 cup soy sauce (I always opt or low sodium)
2 Tbs sesame oil
1 yellow onion, halved and sliced (I used 1 cup diced white onion that I had from a previous meal)
4 cloves of garlic, minced (while nothing beats fresh garlic, Spice Island makes an amazing substitute of a jarred minced garlic)

Preparation:

In a gallon ziplock bag (or whatever you like to marinate in) combine the sugar, water, soy sauce, sesame oil, onion, and garlic. Dissolve the sugar as much as possible, though it will likely not completly dissolve.

Completely submerge the ribs and marinate in the refrigerator for at least 30 minutes, or up to overnight. Keep in mind, the longer you marinate the better the flavor of the meat.

On medium heat, grill the ribs 5-7 minutes on each side.  Open your mind to all serving options, over rice, on skewers, with traditional BBQ sides. The options are endless!

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Grenache
Merlot

Serves 10 small portions

Total time: about 40 minutes

*From Food.com


Apricot Chicken

Say good-bye to take out!  This is a super delicious and extremely easy chicken recipe that you can count on being ready in less time than it takes to get take out. This was a hit with the fam (and you know if it’s not, it won’t show up here)!  Even D, who I struggle to make lunches for because she doesn’t like sandwiches, said, “I want THIS for lunch tomorrow!”  I’m seriously considering keeping it on hand for just that reason. ¡Buen Provecho!

Ingredients:

3 tsp sesame oil
4 Tbs BBQ Sauce (such as Sweet Baby Ray’s)
1½ Tbs soy sauce (I always opt for the low sodium version)
1½ Tbs honey
1 lb boneless, skinless chicken thighs (can use breast meat, too)
½ cup apricot jam
½ cup orange juice

Preparation:

In a medium sized bowl, whisk together sesame oil, BBQ sauce, soy sauce, and honey.  Add chicken chunks, cover and marinade for at least 30 minutes but up to overnight.

Heat large pan to medium high.  Remove chicken from marinade with tongs or a slotted spoon (don’t throw away the marinade) and brown.

Add the apricot jam and orange juice to the marinade.  Add to chicken and bring to a boil.  Cover and reduce heat to medium low.  Simmer for about 8 minutes or until the sauce has thickened and the chicken is done.  Serve over warm steamed rice.

Wine Pairing Suggestions:

Chenin Blanc
Riesling
White Zinfandel

Serves 4

Prep time: 10 minutes  Marinading & cooking time: 40 minutes

Apricot Chicken

Apricot Chicken

*Derived from Nora Rušev

Korean Beef

I have been on an Asian themed rice kick lately.  I have no idea where it comes from.  Oh wait, yes I do, I’ve been dyeing for Chinese food for at least a month, but just haven’t gotten around to making my way there.  Well, I did that one time, but it was so horribly bad I hardly think that counts.  So, since I’m hitting the gym at lunch instead of eating, I might as well make Asian food for dinner! 

Ingredients:

1 lb lean ground beef (or any other ground meat prefered)
¼ cup brown sugar (if you like it sweet, you can add up to ½ a cup)
¼ cup low-sodium soy sauce
1 Tbs sesame oil
3 Cloves garlic minced (Time saving tip: Use jarred minced garlic, such as Spice Island)
½ tsp minced ginger (Time saving tip:  Use Gourmet Garden’s Ginger Paste)
½ tsp crushed red pepper (if you like it spicier, you can add up to 1 tsp)
Salt and pepper to taste
1 bunch green onions, diced

Preparation:

Add sesame oil to large skillet and heat to medium. Brown ground meat with garlic.  Drain almost all fat and add brown sugar, soy sauce, ginger, salt and pepper, and red pepper.  Simmer for 5 minutes to blend flavors.  Serve over steamed riced with green onions sprinkled over the top.

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Chenin Blanc
Grenache
Merlot

Serves 4

Total time: 30 minutes

Korean Beef

Korean Beef

*Derived from Izzy Writes