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"Family Recipes" Korean Beef Short Ribs

by Nomadic Display 28. May 2010 21:38
The World’s Best Korean Beef Short Ribs
5 lbs         Short ribs, Korean style (thinly sliced)
½              Onion, big
1 ½           Garlic cloves, crushed
4 stalks     Scallions
¾ “            Ginger piece, fresh
¼ C          Ginger Ale, plus another ¼ c of Ginger Ale for later
½” slice    Kiwi-smooshed (works as a tenderizer)
1 ½ C       Soy Sauce
½ C          Sesame oil
¾ C          Sugar, plus another 1/3 C of sugar
8 pkgs      Splenda
1 Tbsp      Black pepper plus 1 tsp
2 Tbsp      Sesame seeds, crushed   
Marinade
Roughly chop onion. Peel and wash garlic cloves. Trim and wash scallions. Peel piece of ginger. Place onion, garlic, scallions and ginger piece in food processor and make it soft and mushy.
  • Add ginger ale to food processor to make it really mushy.
  • Pour contents into large mixing bowl.
  • Add smooshed Kiwi slice.
  • Add soy sauce. Stir.
  • Add sesame oil. Stir.
  • Add sugar. Stir.
  • Add Splenda packets. Stir.
  • Add black pepper. Stir.
  • Add crushed sesame seeds. Stir.
  • Add another ¼ C ginger ale. Stir.
Meat
Wash and rinse the short ribs to clean. Lightly stretch out each short rib to help thin out each piece- but not so much that you tear the meat.

Let short ribs soak in marinade for at least 2 hours or as long as overnight. Grill and eat.

Have a great Memorial's Day weekend!

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