Hannah & Tony's Meals <3
Korean Barbecue Short Ribs Teriyaki
4 servings
porcje10 minutes
czas aktywny4 hours 15 minutes
całkowity czasSkładniki
½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
¼ cup packed brown sugar
2 teaspoons finely grated ginger
2 tablespoons finely minced green onions
1 teaspoon ground turmeric
2 pounds beef short ribs, cut flanken-style
Wskazówki
Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
Preheat a charcoal grill for high heat.
Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
Serve immediately, spooning or brushing on any accumulated juices from the plate.
Wartości Odżywcze
Wielkość Porcji
-
Kalorie
624 kcal
Tłuszcz Całkowity
42 g
Tłuszcz Nasycony
18 g
Tłuszcz Nienasycony
0 g
Tłuszcz Trans
-
Cholesterol
93 mg
Sód
1858 mg
Węglowodany Całkowite
24 g
Błonnik Pokarmowy
1 g
Cukry Całkowite
22 g
Białko
24 g
4 servings
porcje10 minutes
czas aktywny4 hours 15 minutes
całkowity czas