Korean Beef Short Ribs
Browse the recipe Korean Beef Short Ribs
Korean Beef Short Ribs
YIELD Makes 4 to 6 servings
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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:
- 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
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 |