Marinated Korean Beef Short Ribs

Prep Time: 15 min      Marinating Time: 8 hr+       Cook Time: 10-15 min

Ingredients for Marinade:

• 1/8 cup brown sugar, packed
• 4 tbsp sodium reduced soy sauce (Chinatown)
• 4 tbsp water
• 1 1/2 tbsp rice vinegar
• 1 tsp black pepper
• 1 tbsp sesame oil
• 2 large cloves garlic, minced
• 1 small onion, minced
• 1 3/4 lb Korean-style short ribs-bone in (1/3 to 1/2 inch thick), or choose leaner steak slices, or cubes of trimmed beef
• Green onions, sliced (optional, for garnish)
• Sesame seeds (optional, for garnish)

Directions:

1. Place the brown sugar in a glass bowl and add the soy sauce, water and rice vinegar to it. Mix well to make sure all the sugar has dissolved in the liquid.

2. Add the other ingredients to the bowl and mix well.

3. Place the meat into a large baggie and place the baggie into a large bowl (in case the baggie leaks).

4. Pour the contents of the bowl over the meat

5. Seal the baggie, pressing out as much air as possible. Massage the marinade into the meat to ensure all the surfaces are covered.

6. Put the baggie back into the bowl and refrigerate for 8 or more hours.

7. When ready to cook, take the meat from the baggie, discard the marinade or make a sauce with it. (To make sauce: put the marinade in a saucepan and bring to a boil, reduce heat and add some cornstarch slurry, continue to cook until sauce thickens. Serve with or over the meat.)

8. Cook the meat on a preheated grill for about 5-7 minutes per side or until the meat it no longer pink.

9. Serve over rice or noodles, with sauce (optional).

10. Garnish with sliced green onions and/or sesame seeds, if desired.

The marinade makes 4 servings, each serving has 74 calories, 149mg sodium, 9.5g carbohydrates.

The values for the meat will depend on whatever you decide to use. The short ribs that were used had 781 calories, 98mg sodium, 0g carbohydrates per serving.

Inspiration for the recipe was found on Allrecipes.com, vastly modified, rewritten and adapted for low sodium.