Jun 2, 2017Chatelaine
Korean beef ribs, (L.A.-style)
large garlic cloves, chopped
Asian pear, peeled and grated
sake or rice wine
2 1/2 tbsp
toasted sesame seeds
- COVER ribs with ice-cold water in a large bowl; let sit for 1 hr. Drain and pat dry, then transfer to a shallow pan or resealable bag.
- WHIRL garlic, onion, soy, water, pear, rice wine, sugar, honey, oil, ginger and pepper in a food processor until smooth. Pour over ribs and massage marinade into ribs with fingertips. Cover with plastic wrap and refrigerate for at least 4 hr or up to 24 hr, flipping ribs occasionally
for even marination.
- REMOVE ribs from refrigerator 20 min before grilling. Preheat barbecue to medium-high. Remove ribs from marinade and reserve the marinade. Oil grill, then cook ribs, brushing once
with marinade, lid closed, until grill marks form, 4 to 5 min per side. Add green onions to grill 1 min before taking ribs off.
- TRANSFER to a platter and sprinkle with sesame seeds. Using kitchen scissors, snip between bones and cut into small pieces. Serve with grilled onions, perilla leaves and Ssamjang dipping sauce.
Kitchen Tip: Ssam means “wrap” in Korean. We like using perilla leaves or tender baby red-leaf lettuce for our wraps.
NutritionCalories 537, Protein 44 g, Carbohydrates 8 g, Fat 37 g, Fibre 1 g, Sodium 422 mg. Excellent source of vitamin B6
Chatelaine Quickies: Gourmet corn on the cob