Summer Barbecue Recipes
Grilled Meats

Featured Cookbook:


Dok Suni

An enchanting combination of personal narrative and appealing recipes in which Jenny Kwak shares stories and food from her mother's Korean kitchen. Since few cooks are familiar with Korean food, it is helpful that Kwak's descriptions of each dish tell what results to expect: Spinach and Clam Soup, you discover, "is good boiling hot (yet) there is a cool sensation about the flavor ... from the clams." The 70 recipes in this volume include important classic Korean dishes. There are six versions of Kim Chi, the incendiary pickle made from cabbage or other vegetables, garlic, and mounds of red pepper. Bibimbop, a dish of sautéed chopped vegetables served over rice--often in a heated clay dish--is topped with a raw egg that cooks as you mix it in. Proving how much Koreans love beef, Kwok gives her mother's recipes for Bulgogi and Kalbi. Bulgogi is thinly sliced beef marinated in soy sauce, sesame oil, and rice wine, then grilled. The short ribs used for Kalbi are similarly marinated before they are barbecued.


BBQ Recipe Index | Cooking with Fresh Herbs

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Grilled Korean-Style Short Ribs

Korean Barbecue is always a favorite in my house when summer comes and the grill becomes the main cooking apparatus. This is a very easy Korean recipe to make, but If you need a time saver, and you have a Wild Oats near you, they make a very good store brand Korean BBQ sauce that is actually less sweet and more authentically Korean tasting than this korean barbecue recipe, which is delicious, but has more of a teriyaki bent than a traditional Korean sauce would. Whether you use a store-bought sauce or make your own, the grilled short ribs (kalbi or kolbi), as with most grilled meat recipes, will taste best if you begin to marinate them a day ahead of when you plan to cook them. As for what to serve with this as a side dish, kimchi, a spicy pickled cabbage, is a typical Korean accompanying dish, but as I'm not the world's biggest kimchee fan, I have often gone for the fusion approach and made coconut infused rice or corn on the cob, either of which go well with this dish. Spinach with Toasted Sesame Seeds is also a traditional Korean accompaniment to grilled meat, which unlike kimchee, I adore, and would also recommend wholeheartedly as a side dish for this entree.

Korean BBQ Plate

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

When ready to cook, Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked (medium-rare will take about 3 minutes per side) Mound ribs on platter; surround with chopped spinach (see recipe) and serve.