Thursday, January 21, 2010

Kalbi ~ Korean Barbecued Ribs

Last week I presented a recipe for a Missouri Style Barbecue Rib that could be cooked in your oven. This week I am presenting my recipe for the classic Korean style barbecued ribs, Kalbi, that can also be cooked in your oven. The two recipes are like night and day and both are absolutely delicious. Kalbi, or Korean Barbecued Ribs, uses a beef flanken rib that is marinated overnight in a wonderful blend of Asian flavors. These ribs can be grilled outdoors or broiled in your oven. Either way produces a tender and flavorful rib. I have paired this recipe with a side dish based on a Korean staple, Kimchi. My version is not pickled but simply marinates vegetables for a short time and the recipe can be found below. It has a mild taste to compliment the Kalbi instead of competing with it. I hope you enjoy.

Kalbi ~ Korean Barbecued Ribs

2 1/2 to 3 lbs. beef flanken ribs
1/2 cup reduced sodium soy sauce
1/2 cup Splenda
1 Tbsp. molasses
1/2 cup water
1/4 cup white vinegar
1 1/2 tsp. fresh ginger, grated
2 cloves garlic, minced
1/4 to 1/2 tsp. crushed red pepper flakes (to taste)
2 Tbsp. toasted sesame oil
2 Tbsp. sesame seeds
2 large scallions, cut in 3 or 4 pieces

Combine all ingredients for marinade in a large zip top bag, which has been placed in a small pan so it stands up. Seal bag and squeeze gently to blend. Place bag back in pan and transfer the flanken ribs to bag. Seal bag and store on a lower shelf in the refrigerator overnight to marinate.

The next day, remove ribs from bag and let excess marinade drip off. Discard any leftover marinade. Grill, barbecue or broil for about 5 to 7 minutes per side. If broiling, place ribs on a rack which has been inserted into a foil lined sheet pan and cook about 6" from the heat source.

Note ~ For a lower fat version of this you can substitute a flank steak for the ribs and proceed the same as recipe directs. Grill, barbecue or broil to desired doneness.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 346.0
Total Fat 33.3 g
Saturated Fat 12.6 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 14.4 g
Cholesterol 72.0 mg
Sodium 631.3 mg
Potassium 70.7 mg
Total Carbohydrate 6.3 g
Dietary Fiber 0.4 g
Sugars 1.9 g
Protein 20.3 g

Please note that the above nutrition facts are based on the percentage of marinade absorbed by the flanken ribs as there is excess that is discarded.

No comments:

Post a Comment