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Korean Barbecue Meat

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Submitted by missvicky

YIELD

12 servings

PREP

10 min

COOK

30 min

READY

1 hrs

Ingredients

4 1.8
POUNDS KG BEEF, SHORT RIBS
½ 118
CUP ML ORGANIC SHOYU
1 15
TABLESPOON ML SUGAR
1 1
DASH DASH BLACK PEPPER *
2 2
EACH EACH GARLIC CLOVES
finely chopped
1 15
TABLESPOON ML HONEY
1 1
INCH INCH GINGER
cube, finely sliced *
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
stalks, finely chopped
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 733 78% from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 27g 135%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 675mg 28%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 67g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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