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Korean Ribs
 
RecipeBeef Cuts
Korean Ribs
The traditional Asian flavors of ginger, soy and sesame flavor succulent broiled bone-in beef short ribs. For the patron who wants just a little adventure, add an ethnic accent to mini-meals--today's chic high-profit, small entrees. The traditional Oriental flavors of ginger, soy and sesame provide the idea launching point for a taste adventure. Capitalize on this growing interest with Korean Beef Ribs. The traditional American favorite--beef--makes even a small portion "Seoul-satisfying." For the patron who wants just a little adventure, add an ethnic accent to mini-meals--today's chic high-profit, small entrees. The traditional Oriental flavors of ginger, soy and sesame provide the idea launching point for a taste adventure. Capitalize on this growing interest with Korean Beef Ribs. The traditional American favorite--beef--makes even a small portion "Seoul-satisfying."
Yield: 12 appetizers
INGREDIENTSQUANTITYDIRECTIONS
  
1. For Marinade: Combine all ingredients except ribs. Mix well. Yield: 1 quart marinade.
Korean Ribs (IMPS/NAMP 123A), cut into 1/2-inch strips across the4 pounds
Marinade: 
2. Pour marinade over ribs and marinate 8 hours or overnight.

3. Broil four inches from heat for about 2 or 3 minutes per side. Ribs should be cooked until well done.

4. For appetizer servings, cut between bones: three per strip.
Ginger, minced2 tablespoons
Garlic, minced1 tablespoon
Green onions, chopped1 tablespoon
Sesame oil1 tablespoon
Sesame seeds, toasted1 teaspoon
Red pepper flakes1/2 teaspoon
Soy sauce2 cups
Water1 1/2 cups
Brown sugar2 cups
White vinegar1/2 cup


Nutrition information per serving: 423 calories; 21 g fat(9 g saturated fat; 9 g monounsaturated fat); 105 mg cholesterol; 1274 mg sodium; 20 g carbohydrate; 0.2 g fiber; 36 g protein; 8.3 mg niacin; 0.4 mg vitamin B6; 3.9 mg vitamin B12; 4.4 mg iron; 25.5 mg selenium; 9.0 mg zinc; 137.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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