** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine all the ingredients into a pan and marinate up to about 4 to 5 lbs of beef short ribs.
2. Marinate at least 2 hrs, preferably overnight.
3. Ribs can be left whole or they can be English cut by the butcher or market.
4. Authentic Korean style is to slice very carefully and very thinly while "unrolling" the rib as you go.
5. If done correctly, you'll end up with a strip of meat the width of the bone x about 6" to 9" long of uniform thickness with the bone still attached by the cartilage or membrane on the bone.
6. Grill over hot coals quickly try for medium rare.
7. Serve with white steamed rice and an oriental salad or veggie for side dish.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 59% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Garlic, Natural Sweeteners allergies.
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