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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (662g) Recipe makes 5 servings The following items or measurements are not included below: 1 inch ginger red pepper paste |
||
| Calories 2150 | ||
| Calories from Fat 1488 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 165.4g | 254% | |
| Saturated Fat 71.6g | 358% | |
| Monounsaturated Fat 74.6g | ||
| Polyunsaturated Fat 6.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 344mg | 114% | |
| Sodium 6657mg | 277% | |
| Potassium 1307mg | 37% | |
| Total Carbohydrate 87.2g | 29% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 81.9g | ||
| Protein 77.6g | 155% | |
Ingredients
- 5 lbs thin cut tender short rib of beef, cross cut,about 1/2 inch thick (Can substitute chuck steak.)
- 2 cups soy sauce (I use 1/2 aloha brand and 1/2 yamasa brand.)
- 2 cups white sugar
- 4 cloves garlic, pressed or chopped fine
- 1 inch ginger, grated
- 1 teaspoon toasted seseme oil
- sliced green onion (optional)
- sesame seed, toasted until they pop and turn light brown (optional)
- 1 little red pepper paste or red chilies (optional)
Directions
1
Place ribs in a glass dish or a tupperware marinator.2
Mix all ingrediants except for the optional ones in a pan and warm until the sugar melts, then cool.3
Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce.4
Grill or broil until sizziling,being careful not to burn because of the sugar.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Ribs
- Cuisine > Asian > Eastern > Korean
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Outdoor > Barbecue
- Occasion > Dinner Party
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef Ma-Lyng
On May 14, 2008
LOVED this recipe! I followed it exactly as written w/ optional ingredients and it came out wonderful! Definitely a keeper!! =)
From: Ali G
On Nov 5, 2004
Awesome recipe. I tried it again using brown sugar instead of white; OMG it was even better. The red pepper paste is great. It adds a subtle taste and keeps the ribs from being too sweet. Booyah!!!
From: Sassy Sandra
On Feb 3, 2004
This was a nice tasty change of pace for our household. Instead of marinading and broiling, I heated up the matinade and threw it in the crockpot with the meat on low for the better half of the day. It was very good, and I served it with a pot of rice and steamed veggies. The sauce was great over the rice, just something a little different. I was quite impressed. Give this a try, you won't be disappointed.
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