See Also: Korean Beef Short Ribs(recipes)
Slow-Cooked Korean Beef Short Ribs(recipes)
Korean Beef(recipes)
Korean beef in lettuce(recipes)
Korean Beef-Stuffed Zucchini(recipes)
Korean-Style Beef and Pasta(recipes)
pluriglandular(medicine)
Korean Air(tourism)
Korean Air(finance)
Korean(dictionary)

Korean Beef Short Ribs (recipes) and pluriglandular (medicine)


Korean Beef Short Ribs (recipes)


Korean Beef Short Ribs

Yield: Makes 4 to 6 servings



Ingredients:



2-1/2pounds beef chuck flanken-style short ribs, cut 3/8 to 1/2 inch thick*

1/4cup water

1/4cup soy sauce

1/4cup chopped green onions

1tablespoon sugar

2teaspoons grated fresh ginger

2teaspoons dark sesame oil

2cloves garlic, minced

1/2teaspoon black pepper

1tablespoon sesame seeds, toasted









Preparation:





1.Place ribs in large resealable Food storage bag. Combine water, soy sauce, green onions, sugar, oil, ginger, garlic and pepper in small bowl; pour over ribs. Seal bag tightly, turning to coat. Marinate in refrigerator at least 4 hours or up to 24 hours, turning occasionally.2.Prepare grill for direct Cooking.3.Drain ribs; reserve marinade. Place ribs on grid. Grill ribs, on covered grill, over medium-hot coals 5 minutes. Brush tops lightly with reserved marinade; turn and brush again. Discard remaining marinade. Continue to grill, covered, 5 to 6 minutes for medium or until desired doneness is reached. Sprinkle with sesame seeds.









Nutritional Information:







Serving Size: 1/4 of total recipe







Fiber

1 g







Carbohydrate

6 g







Cholesterol

124 mg







Saturated Fat

9 g







Total Fat

24 g







Calories from Fat

52 %







Calories

417







Protein

42 g







Sodium

1,153 mg









Dietary Exchange:







Fat

1







Meat

6







Starch

1/2











pluriglandular (medicine)


pluriglandular


Denoting several glands or their secretions.

Synonym: multiglandular, polyglandular.