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4 servings, 1/4 recipe (166 g) each
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Korean beef short ribs are also called L.A. or Miami ribs. If you can't find these ribs in your supermarket, ask your butcher to cut regular beef short ribs across the bone into 1/4- to 1/2-inch-thick pieces.
Substitute 1 flank steak (2 lb./900 g) for the ribs. Refrigerate in marinade as directed, then grill 8 to 10 min. or until medium doneness (160ºF), turning after 5 min. Cut across the grain into thin slices to serve.
Cook and stir the sesame seed in skillet on low heat 4 to 5 min. or until lightly toasted.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.