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Korean Barbecue Meat

 

27

Yield

12

servings

Prep

10

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

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

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

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 73378% of calories 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?

 

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