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Receta Korean Barbecued Short Ribs
by Global Cookbook

Korean Barbecued Short Ribs
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Ingredientes

  • 2 lb Korean-style beef short ribs
  • 1 tsp cornstarch dissolved in
  • 2 tsp water
  • 2 x green onions, including tops finely minced
  • 2 Tbsp. chopped garlic
  • 1 Tbsp. chopped ginger
  • 4 tsp toasted sesame seeds crushed
  • 1/2 c. chicken broth
  • 1/3 c. soy sauce
  • 1/4 c. dry sherry or possibly Chinese rice wine
  • 2 Tbsp. sugar
  • 1/4 tsp freshly-grnd white pepper

Direcciones

  1. Combine the marinade ingredients in a large bowl. Add in the ribs, stir to coat, cover, and chill for 6 hrs or possibly overnight.
  2. Lift the ribs from the marinade and drain them briefly; reserve the marinade. Place the ribs on a greased grill 3 to 4 inches above a solid bed of low-glowing coals (or possibly place them 2 to 3 inches below the heat on a rack in a broiler pan). Cook, turning once, till done to your liking, 3 min per side for medium-rare. Meanwhile, bring the leftover marinade to a boil in a small saucepan. Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens. Transfer the ribs to a serving platter, pour the sauce over the ribs, and serve.
  3. This recipe yields 4 servings.
  4. Comments: This dish is succulent and tasty; it's always my choice when I eat out at a Korean restaurant. If your market does not display Korean-style short ribs, ask for them by their other name, flanken ribs. This refers to beef ribs that have been sawed across the bone to make 1/4-inch-thick strips about 6 inches long. If you cannot find this cut, use any thin strips of tender beef.