Beef Short Ribs - {Kalbi} II

Recipe Ingredients

3 oz	85g	Fresh ginger root
6 tablespoons	90ml	Soy sauce
6 tablespoons	90ml	White cooking wine
3 tablespoons	45ml	Sugar
3 tablespoons	45ml	Korean malt syrup (mool yut)
		= (can be found at Asian markets)
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/4 cup	23g / 0.8oz	Minced garlic
1 cup	237ml	Asian pear - peeled, cored, (large)
		And minced
1		Green onion - minced (large)
1		Jalapeño - seeded, minced (large)
3 tablespoons	45ml	Sesame oil
3 lbs	1362g / 48oz	Korean beef short ribs
		= (can be found at Asian markets)

Recipe Instructions

Heat the grill to medium.

Peel the ginger root and grate with a fine grater, reserving the pulp and liquid. Combine the liquid, soy sauce, wine, sugar, syrup, pepper, garlic, pear, onion and jalapeño. Press through a fine strainer to remove the solids, reserving the liquid in a bowl. Stir in the sesame oil.

Add the ribs immediately and turn to coat. (Do not let the meat sit in the marinade.)

Grill the ribs, turning, about 2 minutes a side, until seared on the outside but still pink inside.

This recipe yields 5 servings.

Each serving: 478 calories; 405 mg. sodium; 119 mg. cholesterol; 31 grams fat; 11 grams saturated fat; 6 grams carbohydrates; 40 grams protein; 0 fiber.

Source:
The Los Angeles Times, 05-21-2003

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