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Korean Barbecued Short Ribs Recipe
|Sesame seeds||1⁄3 Cup (5.33 tbs)|
|Lean beef short ribs||4 Pound, cut into 2 1/2 inch lengths|
|Soy sauce||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Minced garlic||2 1⁄2 Tablespoon|
|Fresh ginger||2 1⁄2 Tablespoon|
|Oriental sesame oil||1⁄3 Cup (5.33 tbs)|
|Sliced green onions and tops||2⁄3 Cup (10.67 tbs)|
Calories 509 Calories from Fat 226
% Daily Value*
Total Fat 25 g39%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 136.1 mg
Sodium 1928.2 mg80.3%
Total Carbohydrates 15 g4.9%
Dietary Fiber 1.3 g5.1%
Sugars 9.1 g
Protein 54 g107.2%
Vitamin A 4.8% Vitamin C 7.3%
Calcium 13.3% Iron 29.4%
*Based on a 2000 Calorie diet
Crush coarsely with a mortar and pestle or whirl briefly in a blender.
Place ribs, bone side down, on a cutting board.
Make a series of parallel cuts 1/2 inch apart, cutting halfway to bone each time.
Then make another series of parallel cuts at right angles to the first set; make cuts 1/2 inch apart and ¥1 inch deep.
In a bowl, combine sesame seeds, soy, sugar, garlic, ginger, oil, and onions.
Add meat; turn to coat.
Cover and refrigerate for at least 4 hours or up to 8 hours.
Lift ribs from marinade, drain briefly, and place on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds).
Cook until browned on all sides and done to your liking (cut to test), 15 to 20 minutes for medium-ran.