USO36
04-03-2007, 02:22 AM
1. Ingredients1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Chopped Spinach with Toasted Sesame Seeds
Nutrition InfoPer Serving
Calories: 754 kcal
Carbohydrates: 22 g
Dietary Fiber: 0 g
Fat: 58 g
Protein: 28 g
Sugars: 19 g
About: Nutrition Info
2. Cooking Directions
Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
Yield: 8 servings
1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
1/2 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup minced garlic
2 large green onions, chopped
5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Chopped Spinach with Toasted Sesame Seeds
Nutrition InfoPer Serving
Calories: 754 kcal
Carbohydrates: 22 g
Dietary Fiber: 0 g
Fat: 58 g
Protein: 28 g
Sugars: 19 g
About: Nutrition Info
2. Cooking Directions
Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
Yield: 8 servings