Kalbi (Korean BBQ Short Ribs) Recipe

Kalbi (Korean BBQ Short Ribs)
Kalbi (Korean BBQ Short Ribs)

Recipe by: CC

"This is the staple of Korean fine dining, but too expensive in the restaurants. It is also simple to make at home, and will leave your guests asking for more. Total time includes marinating time. Traditionally, should be served sliced, rolled in romaine lettuce leaves, along with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste)."


3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup water
1 garlic clove, minced
2 green onions, chopped
1 tablespoon Asian (toasted) sesame oil
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)


Prep 15 m | Cook 15 m | Ready In 3 h 30 m
  1. In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
  2. Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.
Source: allrecipes.com

Korean BBQ Short Ribs (Gal-Bi) Recipe

Korean BBQ Short Ribs (Gal-Bi)
Korean BBQ Short Ribs (Gal-Bi)

Recipe by: funinthesun

"This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time."


3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)


Prep 15 m | Cook 10 m | Ready In 7 h 25 m
  1. Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
  2. Preheat an outdoor grill for medium-high heat.
  3. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Source: allrecipes.com


Grilled Caribbean Chicken With Pineapple Salsa Recipe

Grilled Caribbean Chicken With Pineapple Salsa
Grilled Caribbean Chicken With Pineapple Salsa

Total Time 30mins
Prep 15 mins
Cook 15 mins

Servings 4

This is a great recipe from Crisco (slightly modified). The recipe should be started about 45 minutes to an hour before the grill is ready to allow enough marinade time (not included in prep time).


1 (8 ounce) can pineapple tidbits
1⁄4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon garlic, minced
1⁄4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 chicken breast halves (boneless, skinless)
1⁄4 cup red pepper, diced
1⁄4 cup red onion, minced
1 small jalapeno pepper, minced
2 tablespoons cilantro, chopped
salt and pepper, to taste

  • Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
  • To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
  • Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.
Source: food.com

Marinated Grilled Chicken With Watermelon Salsa Recipe

Marinated Grilled Chicken With Watermelon Salsa
Marinated Grilled Chicken With Watermelon Salsa

Total Time 25mins
Prep 15 mins
Cook 10 mins

Servings 4
Yield 4 chcken breasts

Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light.


1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano leaves
1 tablespoon olive oil
1 teaspoon chili powder
3⁄4 teaspoon ground cumin
1⁄2 teaspoon salt
3 garlic cloves, minced
4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs

For salsa
2 cups watermelon, in 1/2 inch dice
1 cup mango, in 1/2 inch dice (or canned peaches)
1⁄4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
2 tablespoons jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
1⁄2 teaspoon sugar
1⁄4 teaspoon salt

  • Combine first 6 ingredients in a zipper bag and mix.
  • Add chicken, seal, and smoosh around to coat.
  • Refrigerate 4 hours, turning occasionally.
  • Combine salsa ingredients and stir.
  • Plate chicken on pre-heated grill coated with cooking spray.
  • Grill 5 minutes on each side, less for thighs, or until cooked through.
  • Serve with salsa.
Source: food.com


Grilled Chicken Pineapple Sliders Recipe

Grilled Chicken Pineapple Sliders
Grilled Chicken Pineapple Sliders


1 lemon, juiced
1 lime, juiced
1 tablespoon cider vinegar
salt and black pepper to taste
3 skinless, boneless chicken breast halves - cut in half
6 pineapple rings
2 tablespoons teriyaki sauce
6 slices red onion
6 Hawaiian bread rolls - split and toasted
6 lettuce leaves - rinsed and dried


Prep: 1 h | Cook: 15 m | Ready In: 1 h 15 m
1 h 15 m | 6 servings | 397 cals
  • Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
  • Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Source: allrecipes.com
Recipe by: Lindsey Pfeiffer


Griddled vegetables & feta with tabbouleh recipe

Griddled vegetables & feta with tabbouleh
Griddled vegetables & feta with tabbouleh

“This is a great meat-free recipe. Barbecuing a whole block of feta is a really interesting way to use it – you get a wicked texture contrast between the beautifully golden outside and the soft, creamy centre. The smoky flavour adds a subtle but beautiful twist to this delicious summery dish. ”

Serves 8 | Cooks In 55 minutes | DifficultyNot too tricky


½ a bunch of fresh oregano
½ a bunch of fresh flat-leaf parsley
2 red onions
1 large aubergine
150 g feta cheese
olive oil
3 courgettes (a mixture of yellow and green)
2 handfuls of mixed tomatoes
1 bulb of garlic
50 g shelled pistachios
2 tablespoons runny honey
extra virgin olive oil

250 g cracked wheat
1 bunch of fresh mint
1 big bunch of fresh flat-leaf parsley
½ a cucumber
1 lemon

  1. Light your barbecue and give the coals time to get nice and hot.
  2. Pick the oregano and parsley leaves, peel and slice the onions into wedges and halve the aubergine lengthways.
  3. Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of sea salt and black pepper. Set aside to marinate while you prepare the rest of the dish.
  4. Next make the tabbouleh. Cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool a little.
  5. Pick and finely chop the mint and parsley, then finely chop the cucumber.
  6. Once the cracked wheat has cooled, mix in the mint, parsley and cucumber, a good squeeze of lemon juice and a good pinch of salt and pepper. Have a taste and tweak the seasoning to your liking, then cover and set aside.
  7. Once your barbecue is hot enough to start cooking, grill all of the vegetables and the garlic and, once beautifully charred on both sides, transfer them to a chopping board.
  8. Chop up all the veg together, squeezing the garlic cloves out of their skins and squishing the tomatoes. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil.
  9. Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes.
  10. Toast the pistachios in a small pan over a medium heat until lightly golden, then spoon over the honey and allow the nuts to caramelise, tossing regularly to stop them from catching in the pan (do not be tempted to touch them because they will be very hot!).
  11. After a couple of minutes, tip them onto a sheet of oiled greaseproof paper to harden and cool, then roughly chop and leave to one side.
  12. Spoon the tabbouleh onto a large serving dish, then top with the chopped vegetables.
  13. Place the griddled feta in the centre, drizzle with a little extra virgin olive oil and scatter over the crispy smashed pistachios. To serve, crumble the feta over the top. Delicious served with toasted flatbreads.
Source: www.jamieoliver.com


Corn on the Grill Recipe

Corn on the Grill
Corn on the Grill

Recipe by: Chef Howe
"Garlic lover's dream. Sweet and spicy, these ears of corn will keep you coming back to the grill for more."


30 m 6 servings 229 cals

5 cloves garlic, minced, or more to taste
1/2 cup butter
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 lime, juiced
2 tablespoons hot pepper sauce (such as Tapatio®)
6 ears fresh corn


Prep 15 m | Cook 15 m | Ready In 30 m
  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
  3. Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

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