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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients except ribs in a 1 gallon ziplock bag. Add ribs and seal bag, squeezing out excess air. | 2. Work sauce into ribs by kneading bag (be careful not to poke a hole in it). | 3. Marinade several hours (no more than 4 if using very thin meat, such as for sukiyaki), or freeze. | 4. To cook: If frozen, thaw first by placing in refrigerator the day before. | 5. Drain meat, reserving marinade. | 6. Grill over medium-hot coals until done to taste (time will vary depending on meat used). | 7. Meanwhile, place reserved marinade in a small saucepan, bring to a boil, and simmer for 3-5 minutes. | 8. I like to serve this sliced, over rice topped with shredded cabbage (I use undressed coleslaw salad mix), with the sauce drizzled on top. Kimchi makes a good side dish, too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rib	3	lbs	boneless rinsed	3728.592	0.0	238.2761	300.3286
soy sauce	1	cup	low sodium	135.15	12.5715	20.756999999999998	1.4535
water	1/4	cup		0.0	0.0	0.0	0.0
garlic clove	3 -4		minced	-	-	-	-
gingerroot	1	teaspoon	minced	-	-	-	-
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
dark sesame oil	1/4	cup		-	-	-	-
sesame seed	2	tablespoons	toasted	171.0	7.857	5.343	14.4
sesame seed	2	tablespoons	toasted crushed	171.0	7.857	5.343	14.4
pepper			ground	-	-	-	-
green onion	5		sliced	95.85	20.377	3.4435	1.6685
chili pepper	1		minced	1.25	0.2956	0.0625	0.0062
chili garlic sauce soybean paste	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.