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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.
Easy to make and very tastey! Will definitely be making again!
The first time I made this recipe it was Ok. The next time I made it I added 1 tablespoon of sesame oil and 3 tablespoons
of black vinegar. I let them merinate for 6 hours. The ribs had more of a traditional Korian taste and everyone loved them.