Sweet-and-salty korean barbecued short ribs
Delight your taste buds with this flavorful Korean BBQ short ribs salad, a perfect combination of sweet and salty notes that will satisfy your cravings.
Ingredients:
- 1 small onion, coarsely chopped
- 4 scallions, coarsely chopped
- 1/2 cup peeled garlic cloves
- 1 cup soy sauce
- 1 cup fresh orange juice
- 1/2 cup mirin
- 1/2 cup toasted sesame oil
- 1/4 cup sugar
- 2 tablespoons toasted sesame seeds
- 1360g thinly sliced bone-in beef short ribs (kalbi or flanken-style)
- Vegetable oil, for brushing
- Steamed white rice, macaroni salad and kimchi, for serving (optional)
Instructions:
- Blend together the onion, scallions, garlic, soy sauce, orange juice, mirin, sesame oil, sugar, and sesame seeds in a blender until you get a smooth mixture. Pour the marinade into a large baking dish. Add the short ribs and make sure they are all coated with the marinade. Cover the dish and put it in the refrigerator overnight. Allow the short ribs to come to room temperature before you start cooking them.
- Preheat your oven to 200. Ignite the grill or heat a grill pan and apply some vegetable oil using a brush. Grill the short ribs in batches over high heat, flipping them once, until they are well browned and slightly charred, which should take about 2 minutes per side. Place the ribs on a baking sheet with a rim and keep them warm in the oven as you continue grilling the rest of the ribs. Serve the ribs with rice, macaroni salad, and kimchi.
Summary:
- Calories: 7612 kcal
- Fat: 647 g
- Protein: 232 g
- Carbs: 180 g
- Potassium: 5448 mg
- Magnesium: 531 mg