Korean Short Ribs
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Korean Short Ribs
Korean Short Ribs
1 cup soy sauce
1 cup Raley's Brown Sugar
1/2 cup water
2 tbsp. sesame oil
1 tsp. red chili flakes
4 cloves garlic, chopped
3 green onions, chopped
1 (2- inch) piece ginger, peeled and grated
Juice from 1 lime
2 lbs. flanken style Raley's beef short ribs, cut 1/2 inch thick (ask our butchers if you can't find them)
Sliced green onions (optional garnish)

Serve with kimchi. Use our shortcut recipe or pick up premade options in the Produce Dept. refrigerated case.

Prep: 10 minutes, Marinate: 1 hour, Cook: 4 minutes, Serves: 4

1. Stir together all ingredients except ribs and garnish in a large bowl until brown sugar is dissolved. Place ribs in a large shallow dish and add marinade; refrigerate, covered, for 1 hour.

2. Heat grill to high heat. Remove ribs from marinade and wipe off excess. Grill for 4 minutes on each side.

3. Add marinade to a medium saucepan and cook until reduced by half. Serve with ribs. Garnish with sliced green onions, if you like.

Nutritional Information:
538 calories, 31 g protein, 20 g total fat (7 g sat.), 57 g carbohydrate, 1 g fiber, 57 g sugar, 68 mg cholesterol, 3747 mg sodium, 14 points