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Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
