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Recipe: korean style beef short ribs with pickled vegetables

Korean
korean style beef short ribs with pickled vegetables recipe image
Korean style beef short ribs with pickled vegetables serving suggestion

korean style beef short ribs with pickled vegetables

These ribs are marinated, grilled and paired with a sauce that is nothing but chock-full of flavor.

Ingredients

  • 2 to 3 pounds beef Flanken Style Short Ribs, 1/4 inch thick
  • MARINADE
  • 1/4 cup chopped green onions, plus more for garnish
  • 1/4 cup plus 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup apple juice
  • 3 tablespoons packed brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon crushed red pepper
  • PICKLED VEGETABLES
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 4 cups matchstick-cut vegetables, such as cucumber, diakon radish, red radish, jicama, carrots, red cabbage, napa cabbage

Directions

  1. Combine Marinade ingredients in small bowl. Place beef ribs and marinade in food-safe plastic bag; turn ribs to coat. Close bag securely and marinate in refrigerator 2 hours or up to overnight, turning occasionally.
  2. To prepare the pickled vegetables, combine vinegar, brown sugar, salt and red pepper in large bowl; whisk until incorporated. Add vegetables; toss to coat. Cover and refrigerate 15 minutes or up to 2 hours.
  3. Remove ribs from marinade, reserve marinade. Lightly oil grill using brush or oiled cloth. Place ribs on grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F).
  4. Meanwhile, pour reserved marinade in small sauce pan. Bring to a boil on medium-high heat; cook 5 to 8 minutes or until sauce reduces by half.
  5. Drizzle cooked marinade over ribs. Serve with Pickled Vegetables; garnish with green onions.

NUTRITION INFORMAITON
Nutrition information per serving: 282 Calories; 98.1 Calories from fat; 10.9g Total Fat (4.6 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat;) 55 mg Cholesterol; 1070 mg Sodium; 25 g Total Carbohydrate; 3.2 g Dietary Fiber; 21 g Protein; 3.1 mg Iron; 545 mg Potassium; 2.5 mg NE Niacin; 0.3 mg Vitamin B6; 2 mcg Vitamin B12; 5 mg Zinc; 14.2 mcg Selenium; 88.9 mg Choline.

This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Niacin, Vitamin B6, and Choline.

Korean