Korean Beef Short Ribs
YIELD Makes 4 to 6 servings
|2‑1/2||pounds beef chuck flanken-style short ribs, cut 3/8 to 1/2 inch thick*|
|1/4||cup soy sauce|
|1/4||cup chopped green onions|
|2||teaspoons grated fresh ginger|
|2||teaspoons dark sesame oil|
|2||cloves garlic, minced|
|1/2||teaspoon black pepper|
|1||tablespoon sesame seeds, toasted|
- 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.
- Prepare grill for direct cooking.
- 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.
This recipe appears in: Asian
|Serving Size:||1/4 of total recipe|
|Saturated Fat||9 g|
|Total Fat||24 g|
|Calories from Fat||52 %|