Korean Barbecued Short Ribs Recipe
Servings: 4
Ingredients
- 2 lb Korean-style beef short ribs
- 1 tsp cornstarch dissolved in
- 2 tsp water
- 2 x green onions, including tops finely minced
- 2 Tbsp. chopped garlic
- 1 Tbsp. chopped ginger
- 4 tsp toasted sesame seeds crushed
- 1/2 c. chicken broth
- 1/3 c. soy sauce
- 1/4 c. dry sherry or possibly Chinese rice wine
- 2 Tbsp. sugar
- 1/4 tsp freshly-grnd white pepper
Directions
- Combine the marinade ingredients in a large bowl. Add in the ribs, stir to coat, cover, and chill for 6 hrs or possibly overnight.
- Lift the ribs from the marinade and drain them briefly; reserve the marinade. Place the ribs on a greased grill 3 to 4 inches above a solid bed of low-glowing coals (or possibly place them 2 to 3 inches below the heat on a rack in a broiler pan). Cook, turning once, till done to your liking, 3 min per side for medium-rare. Meanwhile, bring the leftover marinade to a boil in a small saucepan. Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens. Transfer the ribs to a serving platter, pour the sauce over the ribs, and serve.
- This recipe yields 4 servings.
- Comments: This dish is succulent and tasty; it's always my choice when I eat out at a Korean restaurant. If your market does not display Korean-style short ribs, ask for them by their other name, flanken ribs. This refers to beef ribs that have been sawed across the bone to make 1/4-inch-thick strips about 6 inches long. If you cannot find this cut, use any thin strips of tender beef.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 15 | 17% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1249mg | 52% |
| Potassium 134mg | 4% |
| Total Carbs 12.98g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 8.04g | 5% |
| Protein 2.61g | 4% |
