Grilled Korean Beef Ribs

Votes: 1

Time: 45 minutes plus marinating time
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1015, total fat 91 G., saturated fats 37 G., proteins 35 G., carbohydrates 14 G., fiber 1 G., cholesterol 172 mg, sodium 992 mg, sugar 12 G.

A Coca-Cola marinade gives these thin Korean short ribs incredible flavor and a delicious shine. Marinate them for a couple of hours, then simply grill them. These beef short ribs are only about 1 cm thick, so they cook in minutes. "These short ribs satisfy all my taste buds," says recipe author Jet Tila. "They're rich, sweet, savory, and salty. Eat them with your hands or with steamed white rice."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of beef short ribs
1/4 cup soy sauce (regular or low-salt)
1/4 cup Coca-Cola
3 tbsp. l. brown sugar
1 tbsp dark sesame oil
Half a Chinese pear, grated on a coarse grater
2 cloves garlic, crushed
2 green onions, very thinly sliced diagonally
1 tbsp toasted sesame seeds
Vegetable oil, for grilling

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large bowl, combine the soy sauce, Coca-Cola, brown sugar, sesame oil, pear, and garlic. Stir all ingredients with a whisk or fork until the sugar dissolves and the garlic is evenly distributed. Add the short ribs and massage the marinade into the beef. Cover and marinate in the refrigerator for at least 1 hour, but no more than 4 hours.
Preheat an outdoor grill, using both direct and indirect heat zones, and let it cook for at least 5 minutes. Just before grilling, wipe the grill grates with a lightly oiled towel to clean them. This will prevent the beef from sticking and will create beautiful grill marks.

Remove the short ribs from the marinade, pat dry with paper towels, and grill for 4 minutes per side or until desired doneness, moving the ribs slightly if they flare up. Remove from the grill and season with salt. Sprinkle with green onions and sesame seeds.

Author of the recipe - Jet Tila is a renowned American chef and restaurateur.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Main courses / Meat / Grill, barbecue / Grilled meat / Asian cuisine / Korean cuisine