Korean Barbecue Meat
Yield
12 servingsPrep
10 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, short ribs
|
|
| ½ | cup |
organic shoyu
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | tablespoon |
honey
|
|
| 1 | inch |
ginger
cube, finely sliced |
*
|
| 2 | each |
scallions, spring or green onions
stalks, finely chopped |
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, short ribs
|
|
| 118 | ml |
organic shoyu
|
|
| 15 | ml |
sugar
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | each |
garlic cloves
finely chopped |
|
| 15 | ml |
honey
|
|
| 1 | inch |
ginger
cube, finely sliced |
*
|
| 2 | each |
scallions, spring or green onions
stalks, finely chopped |
|
| 5 | ml |
sesame oil
|
|
Directions
Slice meat ⅛ inch away from bone, leaving bone attached.
Criss-cross meat to break fivers and allow marinade to penetrate.
Combine sauce ingredients and marinate meat for a minimum of 1 hour.
Broil or barbecue to desired doneness.
