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Korean Beef Short Ribs
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Korean Beef Short Ribs
Yield: Makes 4 to 6 servings
Ingredients:
2-1/2
pounds beef chuck flanken-style short ribs, cut 3/8 to 1/2 inch thick*
1/4
cup water
1/4
cup soy sauce
1/4
cup chopped green onions
1
tablespoon sugar
2
teaspoons grated fresh ginger
2
teaspoons dark sesame oil
2
cloves garlic, minced
1/2
teaspoon black pepper
1
tablespoon sesame seeds, toasted
Preparation:
1.
Place ribs in large resealable food storage bag. Combine water, soy sauce, green onions, sugar, oil, ginger, garlic and pepper in small bowl; pour over ribs. Seal bag tightly, turning to coat. Marinate in refrigerator at least 4 hours or up to 24 hours, turning occasionally.
2.
Prepare grill for direct cooking.
3.
Drain ribs; reserve marinade. Place ribs on grid. Grill ribs, on covered grill, over medium-hot coals 5 minutes. Brush tops lightly with reserved marinade; turn and brush again. Discard remaining marinade. Continue to grill, covered, 5 to 6 minutes for medium or until desired doneness is reached. Sprinkle with sesame seeds.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | 1 g |
| Carbohydrate | 6 g |
| Cholesterol | 124 mg |
| Saturated Fat | 9 g |
| Total Fat | 24 g |
| Calories from Fat | 52 % |
| Calories | 417 |
| Protein | 42 g |
| Sodium | 1,153 mg |
Dietary Exchange:
| Fat | 1 |
| Meat | 6 |
| Starch | 1/2 |
This recipe appears in: Asian
