Korean Barbecued Short Ribs
These Korean barbecued short ribs will become an instant hit at any dinner party you attend.
Photo: Ted Gibson
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Ingredients
- 4 cloves garlic, minced
- 1/2 cup chopped scallions, divided
- 1/3 cup reduced-sodium soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp Sucanat
- 1 lb Korean beef short ribs (aka flanken-style), about 1/2-inch thick
- High-heat cooking oil (such as grape seed or safflower), as needed
- 12 lettuce leaves (TIP: Opt for red leaf, green leaf, Bibb or Boston.)
- 2 cups cooked short-grain brown rice
- Chile bean paste or other Asian hot sauce, optional
Preparation
- In a small bowl, combine garlic, 6 tbsp scallions, soy sauce, sesame oil and Sucanat, whisking to dissolve Sucanat. Transfer mixture to a large, resealable bag along with beef. Transfer to refrigerator to marinate for at least 1 hour or overnight, turning occasionally.
- Heat a grill to medium-high and brush grates with cooking oil. Remove beef from marinade, discarding remaining marinade, and add to grill. Grill until just done, 2 to 4 minutes per side. Transfer to a platter and sprinkle with remaining 2 tbsp scallions. Serve lettuce, rice and chile bean paste (if using) on the side for guests to make their own lettuce wraps at the table.
Nutrition Information
- Serving Size 2 1/2 oz beef, 3 lettuce leaves and 1/2 cup rice
- Calories 360
- Carbohydrate Content 28.5 g
- Cholesterol Content 73 mg
- Fat Content 17 g
- Fiber Content 2 g
- Protein Content 23 g
- Saturated Fat Content 6 g
- Sodium Content 422 mg
- Sugar Content 4.5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 3 g