RIBS****Korean Beef Ribs

By Unblond1

05/08/17 - VVG for both. It could use a bit of heat though, so you can try adding a pinch of hot pepper flakes the next time. I cooked it in the little oven on the top rack under the broiler and it set off the fire alarm! Try it in the big oven next time.

Ingredients

• 4 pieces Korean-cut ribs (from Tarini's) about 1 1/2 lbs.
• 1/4 - 1/3 cup Bulgogi Marinade (Sempio from Dumas')
• 3 - 4 scallions, thinly sliced on the diagonal
• 1 small carrot, thinly sliced on the diagonal (discarded before eating)
• 2 - 3 cloves garlic thinly sliced (optional - I tasted the marinade and it was pretty garlicky already)
• 2 teaspoons toasted sesame seeds, to garnish

Preparation

Step 1

Pat the meat dry, if necessary, and put in a large ziplock bag in one layer.

Scatter 2 scallions, the garlic, if using, and the carrot over the meat then pour in the Bulgogi marinade to just cover. Squeeze the air out of the bag, seal, put on a large plate and refrigerate overnight, turning occasionally as needed.

Remove the meat from the fridge 30 - 45 minutes before you plan to cook it.

Heat oven on broil for 5 minutes or so. Line a broiler pan with foil or parchment paper. Place a wire rack on pan then lay ribs in a single layer.

Broil for 4-5 min. each side. Cut between ribs for ease of eating, if desired, and garnish with scallions and sesame seeds. Serve with or over white rice with roasted baby bok choy on the side for me.

Calories 238.5
Total Fat 17.2 g
Saturated Fat 6.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.3 g
Cholesterol 47.5 mg
Sodium 499.4 mg
Potassium 197.8 mg
Total Carbohydrate 7.2 g
Dietary Fiber 0.4 g
Sugars 6.4 g
Protein 13.1 g