PreviousContentsNext

Kalbigui (Barbecued Short Ribs)

2

pounds beef short ribs, cut into 2 inch lengths and butterflied

MARINADE:

same, as bulgogi

1

head romaine lettuce, separated into leaves, washed and dried

DIPPING, SAUCE:

1/4

cup

Asian, (dark) sesame oil

Kosher, salt to taste

1

Place the butterflied short ribs in a large nonreactive baking dish. In a large

2

bowl mix the marinade ingredients together and pour the marinade over the ribs.

3

Cover the dish, refrigerate and marinate for 3 to 4 hours.

4

Preheat grill.

5

Remove short ribs from marinade. Oil the grill. Over high heat grill the short

6

ribs until the fat is crisp and charred about 3 to 4 minutes per side.

7

Alternately, meat may be cooked under the broiler. Wrap 1 or 2 pieces of the

8

short ribs in romaine leaf. Serve at once with dipping sauce as an

9

accompaniment.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (22.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

106.42

Calories From Fat (15%)

15.48

% Daily Value

Total Fat 1.88g

3%

Saturated Fat 0.24g

1%

Cholesterol 0mg

0%

Sodium 332.08mg

14%

Potassium 1546.22mg

44%

Total Carbohydrates 20.6g

7%

Fiber 13.15g

53%

Sugar 7.45g

 

Protein 7.7g

15%