Sue's Kalbi Kui (Korean Barbecued Short Ribs)
Recipe: #8240
February 24, 2013
Categories: Ribs - Beef, Short Ribs, Flank Ribs, Appetizers, Asian, Korean New Years, Grilling (Outdoor), Beef Dinner, more
"My rendition of the popular Korean classic. Serve as a lettuce wrap with some sticky rice, grilled scallion and ssamjang sauce. This would also go well with kimchee or a cucumber salad."
Ingredients
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- MARINADE
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- TO SERVE
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Nutritional
- Serving Size: 1 (303.9 g)
- Calories 1108.6
- Total Fat - 99.8 g
- Saturated Fat - 38.9 g
- Cholesterol - 204.1 mg
- Sodium - 160.3 mg
- Total Carbohydrate - 2.8 g
- Dietary Fiber - 0.3 g
- Sugars - 0.1 g
- Protein - 46.8 g
- Calcium - 71.4 mg
- Iron - 5.7 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Butterfly ribs into thin slices if necessary.
Step 2
Mix marinade and marinate ribs 6 hours or overnight in a ziplock bag with all air removed.
Step 3
Cut scallions into finger length pieces and lightly coat with sesame oil.
Step 4
Grill rib pieces over hot coals, 2-4 minutes per side, or until it reaches desired doneness; grill scallions until tender and slightly charred.
Step 5
To serve, make a lettuce wrap with some rib, some sticky rice, a bit of ssamjang, and a piece of scallion.
Tips
No special items needed.