Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Korean-Style Grilled Beef Short Ribs
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- #75695
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup soy sauce
1/2 cup firmly packed light brown sugar
2 tablespoons ketchup
1/4 cup minced garlic
1/4 cup minced fresh ginger
1/4 cup rice vinegar
1/4 cup dark sesame oil
1/4 cup Asian chili paste (such as sambal oelek or Sriracha)
2 bunches green onions, thinly sliced
4 pounds flanken-cut beef short ribs
directions
In a bowl, whisk together the soy sauce, brown sugar, ketchup, garlic, ginger, vinegar, sesame oil, chili paste and green onions. Pour marinade over the short ribs, making sure to coat all the ribs. Let marinate for at least two hours, but preferably overnight.
To cook the ribs, remove them from the marinade and shake off any excess. Place the ribs on a well-oiled grill and cook 1 to 2 minutes on each side.
Remove from the grill and serve immediately, with traditional accompaniments such as lettuce wraps, steamed rice, kimchi and bean sprouts.
added by
jbolton
nutrition data
Nutritional data has not been calculated yet.
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